Description
Indulge in this Southern Peach Cobbler Cheesecake that beautifully combines a creamy cheesecake base with warm, sautéed peaches and a crunchy crumble topping. This recipe skips sour cream for a lighter twist, while delivering rich flavors enhanced by cinnamon, nutmeg, and allspice spices. Perfect for dessert lovers craving a comforting, fruity treat with a delightful mix of textures.
Ingredients
Scale
Crust
- 2 cups Graham crackers, crushed small
- 3 tablespoons organic brown sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz organic cream cheese, softened at room temp (2 packs)
- 3/4 cup organic cane sugar
- 4 tablespoons organic all-purpose flour
- 2 teaspoons vanilla extract
- 2 large organic eggs, at room temp
- 3 tablespoons peach preserves or jam
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon sea salt
Sautéed Peaches
- 2 tablespoons unsalted butter
- 1/2 cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
- 2 medium peaches, peeled and sliced (or 15 oz canned sliced peaches)
Crumble Topping
- 1/2 cup organic all-purpose flour
- 1/4 cup organic brown sugar
- 2 tablespoons unsalted butter, partially melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F. Lightly grease a 7 or 8-inch springform cheesecake pan with butter or oil spray to prevent sticking.
- Make the Crust Mixture: Crush the Graham crackers until mostly fine but leave some medium chunks for texture. In a small bowl, combine crushed crackers, brown sugar, and melted butter, mixing until the mixture can hold together when pressed.
- Form and Bake Crust: Press the crust mixture firmly into the prepared pan’s bottom and sides to create a deep well. Bake in the oven for about 5 minutes. Remove and let cool while preparing the filling.
- Mix Cheesecake Filling: Using a stand or hand mixer on low speed, blend cream cheese, cane sugar, and flour until combined and smooth, scraping sides as needed. Add vanilla and eggs one at a time, mixing slowly and thoroughly. Then add peach preserves, cinnamon, nutmeg, allspice, and salt, mixing gently.
- Whisk to Smooth: Switch to a whisk attachment if using a stand mixer. Beat at medium-high speed for 1-2 minutes until the batter is smooth and lump-free. Avoid overmixing to keep texture perfect.
- Fill Pan and Bake: Pour the filling into the crust pan, filling about 3/4 full to prevent overflow. Bake for 35-40 minutes. After baking, turn off the oven and let the cheesecake rest inside for 5 minutes with the door slightly open to prevent deflating.
- Cool the Cheesecake: Remove from the oven and cool at room temperature for 30 minutes. Then refrigerate for at least 1 hour to set fully.
- Prepare the Crumble Topping: Increase oven temperature to 375°F and line a baking sheet with parchment paper. In a bowl, mix flour, brown sugar, and cinnamon. Add melted butter and stir until crumbly. Spread on the baking sheet and bake for 10-15 minutes until golden and crunchy.
- Make Sautéed Peaches: Heat butter in a 10-inch skillet over medium-high heat until melted. Stir in brown sugar, cinnamon, nutmeg, vanilla, and salt until bubbling. Add sliced peaches, toss to coat, and cook 3-4 minutes until tender and the sauce thickens. For softer peaches, cook an additional 4-5 minutes on medium-low. Remove from heat and cool completely.
- Assemble the Dessert: Once the cheesecake is fully chilled, top it with the cooled sautéed peaches, then sprinkle the crumble topping generously over the peaches. Slice and serve.
- Enjoy: Savor your homemade Southern Peach Cobbler Cheesecake and share with friends and family. Bon Appétit!
Notes
- You can substitute fresh peaches with a 15 oz can of sliced peaches for convenience.
- Using a springform pan helps to easily remove the cheesecake without damaging the edges.
- Adding a pot of water in the oven while baking keeps the cheesecake moist and prevents cracking.
- Don’t overmix the cheesecake batter to avoid too much air, which can cause cracks.
- If you prefer extra tender peaches, cook them longer on lower heat during the sauté step.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
