Description
Peach Cobbler Cheesecake Fusion combines a creamy cheesecake base with a buttery graham cracker crust and a luscious peach cobbler topping, finished with a cinnamon cream cheese glaze. This dessert offers a delightful blend of tangy, sweet, and warm spice flavors, perfect for any special occasion or comforting treat.
Ingredients
Scale
Crust
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- 2 tbsp brown sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
Peach Cobbler Topping
- 2 cups fresh or canned peaches, sliced
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
Cinnamon Cream Cheese Glaze
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, mix together the crushed graham crackers, melted butter, and brown sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract, sour cream, all-purpose flour, and cinnamon until the mixture is fully combined and smooth.
- Bake the Cheesecake: Pour the cream cheese batter evenly over the cooled crust. Wrap the springform pan with foil to prevent water from seeping in and place it into a water bath (bain-marie) in the oven to ensure even baking and to prevent cracking. Bake at 325°F (163°C) for 60 to 70 minutes, or until the center is slightly jiggly but the edges are set. After baking, turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 1 hour, then refrigerate for at least 4 hours or overnight to set properly.
- Prepare the Peach Cobbler Topping: In a medium saucepan over medium heat, combine the peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter. In a small bowl, dissolve cornstarch in 1 tablespoon of water, then add this slurry to the peaches. Cook the mixture, stirring frequently, until it thickens, about 5 minutes. Remove from heat and let it cool completely.
- Make the Cinnamon Cream Cheese Glaze: In a bowl, beat together the softened cream cheese, powdered sugar, cinnamon, vanilla extract, and milk until smooth and creamy with no lumps.
- Assemble and Serve: Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle the cinnamon cream cheese glaze on top. Slice the cheesecake and enjoy this delightful fusion dessert!
Notes
- Use a water bath during baking to prevent cheesecake cracks and ensure even cooking.
- Peaches can be fresh or canned; if canned, drain well before using.
- Allow the peach topping to cool completely to avoid melting the cream cheese glaze.
- For best flavor, refrigerate the cheesecake overnight before serving.
- If you don’t have a springform pan, use a regular 9-inch cake pan and line with parchment paper for easier removal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
