Description
Creamy cheesecake meets sweet, spiced peach cobbler in this decadent dessert. A perfect blend of classic and summery flavors!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 6 medium ripe peaches, peeled and sliced (about 4 cups)
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
- Whipped cream
- Fresh mint sprigs
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix well. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and beat until light and fluffy. Add sour cream and mix until just combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract (if using). Mix until just combined.
- Prepare the Peach Cobbler Topping: In a large bowl, combine sliced peaches, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Toss gently to coat. Let sit for 10-15 minutes to release juices.
- Assemble and Bake: Pour cheesecake filling over the cooled crust. Spoon peach cobbler topping evenly over the filling. Dot the top with small pieces of butter.
- Bake in the preheated oven for 55-70 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve: Carefully remove the sides of the springform pan. Garnish with whipped cream and fresh mint sprigs, if desired. Slice and enjoy!
- Store: Store leftover cheesecake in the refrigerator for up to 3-4 days.
Notes
- Use room temperature ingredients for a smooth filling.
- Don’t overmix the cheesecake filling.
- For an even creamier cheesecake, bake it in a water bath (optional).
- Cooling slowly is key to prevent cracks.
- Adjust spices in the peach topping to your liking.
- You can use canned or frozen peaches (thawed and drained).
- This cheesecake can be made a day or two in advance.
- If your cheesecake cracks, don’t worry! It will still taste delicious.
- To prevent a soggy crust, bake it until golden brown and let it cool completely.
- If you end up with a lumpy filling, try using an immersion blender to smooth it out.
- To prevent the cheesecake from sticking to the pan, grease the springform pan well before adding the crust.
- Prep Time: 30 minutes
- Cook Time: 65 minutes