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Creamy Peach Cobbler Cheesecake - featured image

Creamy Peach Cobbler Cheesecake: Easy Southern Dessert

  • Author: angela_woods
  • Total Time: 100 minutes
  • Yield: 12 servings 1x

Description

A rich and creamy cheesecake featuring a graham cracker crust, a tangy cream cheese filling, and a sweet peach cobbler biscuit topping. This Southern-inspired dessert balances indulgence with fresh fruit flavor.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 2 tablespoons heavy cream
  • 4 large peaches, peeled and sliced (or 2 cups thawed frozen peaches)
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 2 tablespoons cold butter, cubed
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup whole milk

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until resembling wet sand.
  3. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Let cool.
  4. In a large bowl, beat softened cream cheese and 1 cup sugar on medium speed until smooth (2-3 minutes). Scrape down sides.
  5. Add sour cream, vanilla extract, and heavy cream. Mix until combined.
  6. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  7. Pour batter over the cooled crust and smooth the top.
  8. In a saucepan, combine sliced peaches, ½ cup sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes until peaches are tender and juices are thickened. Let cool slightly.
  9. Spread the cooked peach mixture evenly over the cheesecake batter.
  10. In a small bowl, mix flour, baking powder, and a pinch of salt. Cut in cold butter until mixture resembles coarse crumbs.
  11. Stir in milk until a soft dough forms. Drop spoonfuls of this dough over the peach layer.
  12. Bake at 350°F (175°C) for 50-60 minutes. The center should have a slight jiggle.
  13. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  14. Remove from oven and let cool completely at room temperature.
  15. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. Cool the cheesecake slowly in the turned-off oven to prevent surface cracks. For best results, chill overnight.

  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 32
  • Sodium: 350
  • Fat: 28
  • Saturated Fat: 16
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 7

Keywords: peach cobbler cheesecake, southern dessert, cream cheese dessert, summer baking, graham cracker crust, easy cheesecake recipe

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Find it online: https://plateory.com/creamy-peach-cobbler-cheesecake-easy-southern-dessert/