Description
Creamy cheesecake meets classic peach cobbler in this irresistible Southern dessert fusion. Layers of rich filling and buttery crumble promise a delightful indulgence that will make you crave another slice.
Ingredients
Scale
Main Ingredients:
- 3 cups peaches, sliced (fresh or canned)
- 1 1/2 cups cream cheese, softened
- 2 large eggs
- 1/2 cup granulated sugar
Dairy Ingredients:
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup cold butter, cubed
- 2 tablespoons milk
Dry Ingredients and Seasonings:
- 1/2 cup granulated sugar
- 1/2 cup flour
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan with light greasing to ensure easy removal of the cheesecake.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky smooth consistency, ensuring no lumps remain.
- Gradually incorporate eggs into the mixture, blending thoroughly after each addition to create a uniform texture.
- Gently fold in vanilla extract, sour cream, and heavy cream, stirring until ingredients are perfectly integrated.
- Transfer the creamy cheesecake batter into the prepared springform pan, smoothing the surface for an even layer.
- Bake for 50-60 minutes, watching for a slightly golden perimeter and a set center that jiggles minimally when gently shaken.
- Remove from oven and allow the cheesecake to cool completely at room temperature, preventing potential cracking.
- For the peach topping, combine fresh peaches, sugar, cinnamon, and lemon juice in a saucepan over medium heat.
- Simmer the peach mixture for 5-7 minutes, stirring occasionally until the fruit softens and releases its natural juices.
- Prepare the cobbler topping by mixing flour, sugar, baking powder, and salt in a separate bowl.
- Cut cold butter into the dry ingredients until the mixture resembles coarse, sandy crumbs.
- Pour milk into the crumb mixture, stirring until a soft, slightly sticky dough forms.
- Once the cheesecake has cooled, spread the prepared peach mixture evenly across the surface.
- Drop generous spoonfuls of cobbler topping randomly over the peach layer, creating a rustic, uneven coverage.
- Return the assembled dessert to the oven and bake for an additional 25-30 minutes, until the cobbler topping turns golden brown and the peach filling bubbles.
- Allow the cheesecake to cool completely before carefully releasing from the springform pan.
- Refrigerate until thoroughly chilled and serve cold for the best flavor and texture.
Notes
- Chill cream cheese to room temperature before mixing to prevent lumps and ensure a smooth, creamy texture.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during baking, which helps create a perfectly even cheesecake.
- Use fresh, ripe peaches for the most intense flavor, but frozen peaches work well as a convenient alternative during off-season months.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend in the cobbler topping and use gluten-free graham crackers for the crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg