Description
A decadent dessert that fuses the creamy richness of classic cheesecake with the comforting warmth of peach cobbler. It features a crunchy graham cracker crust, silky cheesecake filling, caramelized peach topping, and buttery streusel crumble — the perfect summer showstopper!
Ingredients
Scale
- For the Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (115 g) melted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 g) sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- For the Peach Topping
- 3 fresh peaches, sliced (or 1 can peach slices, drained)
- 3 tbsp brown sugar
- 1 tbsp butter
- ½ tsp cinnamon
- 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
- For the Crumble Topping
- ¾ cup (95 g) all-purpose flour
- ⅓ cup (70 g) brown sugar
- ½ tsp cinnamon
- 6 tbsp cold butter, cubed
- Optional Garnish
- Caramel sauce for drizzling
- Extra peach slices
- Whipped cream
Instructions
- Prepare the Crust: Preheat oven to 325°F (165°C). Mix graham crumbs, melted butter, brown sugar, and cinnamon until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Add sour cream, vanilla, and cornstarch, then mix until fully combined. Pour filling over the cooled crust and smooth the top.
- Prepare the Peach Topping: In a skillet, melt butter over medium heat. Add peaches, brown sugar, and cinnamon; cook for 5–7 minutes until soft and syrupy. Add the cornstarch slurry and cook 1 more minute until thickened. Let cool slightly, then spoon half of the mixture over the cheesecake batter. Swirl gently with a knife.
- Add the Crumble: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or fingers until crumbly. Sprinkle evenly over the top of the cheesecake.
- Bake: Place the pan in a water bath (wrap bottom with foil to prevent leaks). Bake for 60–70 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let cool inside for 1 hour. Refrigerate at least 6 hours or overnight.
- Decorate & Serve: Top the chilled cheesecake with remaining peach topping. Add caramel drizzle and extra crumble for garnish. Slice and enjoy your creamy, crunchy, fruity masterpiece!
Notes
- For best results, use ripe peaches for the topping.
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Allow the cheesecake to chill overnight for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg