Description
A creamy cheesecake topped with sweet peaches and a buttery cobbler crumble. This dessert combines two favorites into one rich treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cans (15 oz each) sliced peaches in syrup, drained
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom of pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until combined.
- Pour filling over crust. Arrange drained peaches on top.
- In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over peaches.
- Bake for 60-70 minutes until center is almost set. Cool completely, then refrigerate for at least 4 hours.
- Remove from pan and serve.
Notes
- Use room temperature cream cheese for a smooth filling.
- Chill the cheesecake overnight for best texture.
- You can use fresh peaches instead of canned. Peel and slice 3 fresh peaches.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg