Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a rich and creamy dessert that combines classic cheesecake with a warm, spiced peach compote and a buttery crumble topping. Perfect for any occasion, this indulgent treat brings the flavors of peach cobbler into every bite.

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Ingredients

🍪 2 cups graham cracker crumbs

🧈 3/4 cup butter (1/2 cup melted, 2 tbsp for compote, 4 tbsp cold for crumble)

🍚 1 1/2 cups sugar (1/4 cup for crust, 1 cup for filling, 1/4 cup brown sugar for compote, 1/4 cup brown sugar for crumble)

🌿 1 tsp vanilla extract

🥚 3 eggs

🧀 3 (8-oz) packages cream cheese, softened

🍑 3 fresh peaches (sliced) or 1 can of peach slices (drained)

🍯 1/4 cup maple syrup or honey

🍂 1 1/2 tsp cinnamon (1 tsp for compote, 1/2 tsp for crumble)

🌾 1/2 cup flour

Instructions

1- Preheat and Prepare the Crust:

- Preheat oven to 350°F (175°C).

- Mix graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar.

- Press into a greased springform pan and bake for 8 minutes.

- Set aside to cool.

2- Make the Peach Compote:

- Heat a pan over medium heat and melt 2 tbsp butter.

- Add peach slices, maple syrup (or honey), 1/4 cup brown sugar, and 1 tsp cinnamon.

- Cook for 5-7 minutes, stirring occasionally, until peaches soften and the sauce thickens slightly.

- Remove from heat and let cool.

3- Prepare the Cheesecake Filling:

- In a mixing bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.

- Add eggs one at a time, mixing just until combined.

4- Assemble the Cheesecake:

- Pour the cheesecake batter over the crust.

- Spoon the peach compote over the batter and gently swirl it in.

5- Make the Crumble Topping:

- In a small bowl, mix flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon.

- Cut in 4 tbsp cold butter using a fork or fingers until crumbly.

- Sprinkle over the cheesecake.

6- Bake and Cool:

- Bake for 45-50 minutes, or until the center is slightly jiggly but set.

- Let it cool in the oven with the door slightly open for 15 minutes, then transfer to a wire rack.

7- Chill & Serve:

- Refrigerate for at least 4 hours or overnight.

- Serve chilled and optionally top with whipped cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 5 hours (including chilling)

Servings: 8-10

Equipment: Springform pan, mixing bowls, electric mixer, saucepan

Cooking Tips:

- Use room temperature cream cheese for a smoother batter.

- For a deeper flavor, let the peach compote sit overnight before adding to the cheesecake.

- Chill the cheesecake completely for the best texture before slicing.

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Cooking with Greg

Peach Cobbler Cheesecake