Description
A rich cheesecake base topped with sweet, spiced peaches and a crumbly cobbler topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 large eggs
- 2 cups sliced fresh or frozen peaches (thawed)
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan with heavy-duty foil.
- Combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups granulated sugar until combined. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until incorporated after each addition.
- Pour the cheesecake batter over the cooled crust.
- In a separate bowl, toss the peach slices with 1/4 cup brown sugar, cinnamon, and nutmeg. Spread the peaches evenly over the cheesecake batter.
- In a small bowl, combine the flour and remaining 1/4 cup brown sugar for the topping. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this topping over the peaches.
- Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- Use a water bath to prevent the cheesecake from cracking.
- If using frozen peaches, ensure they are fully thawed and drained before using.
- For easier slicing, run a thin knife under hot water and wipe dry before cutting each slice.
- Prep Time: 30 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: peach cobbler, cheesecake, southern dessert, baked cheesecake, graham cracker crust, peach topping