A delicious dessert that perfectly combines the flavors of summer with the richness of cheesecake, marrying classic elements of a homemade peach cobbler with a smooth and creamy cheesecake.
Ingredients
Scale:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling:
24 oz cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, preferably at room temperature
1 tsp vanilla extract
½ cup sour cream
½ cup heavy cream
For the Peach Topping:
3 cups fresh peaches, peeled and sliced
¼ cup brown sugar, packed
1 tsp cinnamon, ground
1 tbsp lemon juice
1 tbsp cornstarch (optional)
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and continue to mix.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract, sour cream, and heavy cream until smooth.
Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 55-65 minutes or until the edges are set and the center has a slight jiggle.
While the cheesecake cools, toss the sliced peaches with brown sugar, cinnamon, lemon juice, and cornstarch. Let them sit for 10-15 minutes.
After the cheesecake has cooled, top it with the peach mixture. Refrigerate for at least 4 hours, or ideally overnight, to set completely.
