Grandma Peach Cobbler Cheesecake is a delightful fusion of two classic desserts—peach cobbler and cheesecake. This indulgent treat combines the creamy richness of cheesecake with the sweet and comforting flavors of traditional peach cobbler. Here’s a basic recipe to get you started:
Ingredients:
For the Cheesecake:
- 3 packages (24 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup all-purpose flour
For the Peach Cobbler Layer:
- 4 cups fresh or canned peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup boiling water
Instructions:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and flour until the batter is smooth.
- In a separate bowl, combine the sliced peaches, sugar, cinnamon, nutmeg, cornstarch, and lemon juice for the cobbler layer. Toss until the peaches are well coated.
- Pour half of the cheesecake batter into the prepared springform pan. Spread the peach mixture evenly over the batter. Top with the remaining cheesecake batter.
- In another bowl, prepare the cobbler topping by combining the flour, granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this topping over the cheesecake.
- Pour the boiling water over the cobbler topping. This will help create a cobbler-like crust during baking.
- Place the springform pan on a baking sheet to catch any potential drips and bake in the preheated oven for 60-70 minutes or until the center is set.
- Allow the cheesecake to cool completely in the pan before refrigerating for at least 4 hours or overnight.
- Once chilled, remove the sides of the springform pan and slice your Grandma Peach Cobbler Cheesecake into portions. Enjoy the delicious combination of creamy cheesecake and fruity peach cobbler flavors!
