Description
A delightful dessert that combines creamy cheesecake with sweet peaches and cobbler texture, perfect for summer gatherings.
Ingredients
Scale
- 1 3/4 cups graham crackers (1 package)
- Kosher salt (a pinch)
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 large eggs, room temperature
- 1 cup sour cream
- 2 cups peaches, sliced
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cold
- 2 tablespoons boiling water
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
- Press crushed graham crackers mixed with melted butter into the bottom and bake for 10 minutes.
- Increase oven temperature to 450°F (232°C).
- Beat cream cheese until smooth; add sugar, flour, lemon zest, and vanilla, mixing well. Add eggs one at a time and then mix in sour cream. Pour mixer over the crust.
- Place springform pan in roasting pan; fill halfway with hot water. Bake at 450°F for 15 minutes, then reduce to 225°F (107°C) and bake for another 25 minutes.
- Spread peach topping over and dollop cobbler topping on top; return to the oven and bake for an additional 25-35 minutes until set.
- Cool cheesecake in the oven with door slightly open for 1 hour before moving to cool completely. Chill in refrigerator for 6-24 hours.
- For the peach topping, heat butter in a saucepan, add peaches, sugars, flour, and lemon juice, and cook until thickened.
- For the cobbler topping, mix flour, sugars, baking powder, and salt; add grated cold butter and mix until pea-sized. Stir in boiling water.
- Serve slices chilled, optionally topped with whipped cream or extra peach topping.
Notes
Use fresh peaches for best flavor and allow the cheesecake to cool gradually to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
Keywords: peach cobbler cheesecake, dessert, summer dessert, cheesecake recipe