Description
A delicious dessert combining creamy cheesecake with a warm peach topping over a buttery graham cracker crust.
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 3 (8 oz) packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 5 large eggs
- 3 cups (24 oz) sour cream
- 1 tablespoon vanilla extract
- 1 (16 oz) bag frozen peaches, thawed
- 1/2 cup light brown sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
- Pinch of nutmeg (optional)
- 1 cup heavy whipping cream (optional)
- 1 tablespoon granulated sugar (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let it cool.
- Brush a thin layer of vegetable oil around the inside of the pan and sprinkle with granulated sugar.
- Wrap foil around the outside of the springform pan to prevent water from entering.
- Blend cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream and vanilla until combined. Pour the batter over the cooled crust.
- Place the springform pan in a roasting pan and fill the roasting pan with warm water. Bake for 90 minutes. After baking, turn off the oven, crack the door, and let cool for 30 minutes. Then, refrigerate for at least 6 hours or overnight.
- Heat the reserved peach juice and water until you have 1 cup of liquid. Add brown sugar and bring to a boil. Mix cornstarch with cold water and stir it into the boiling liquid, cooking until it thickens.
- Add peaches, vanilla, cinnamon, salt, and nutmeg. Let it cool.
- Carefully remove the cheesecake from the springform pan. If desired, whip cream with sugar and vanilla until stiff peaks form. Pipe whipped cream around the edge of the cheesecake. Spoon cooled peach cobbler topping into the center. Serve chilled.
Notes
Make sure cream cheese is at room temperature to avoid lumps. Use a water bath while baking for smooth texture. Fresh peaches provide a brighter flavor.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 26g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: peach cobbler, cheesecake, dessert, summer dessert, creamy dessert, baked cheesecake, peach dessert