Nothing says summertime in the South like the smell of fresh peaches bubbling away in the oven. Summertime is peach cobbler season! Why not take that classic dessert up a notch by mashing it up with an equally delicious, creamy dessert. I present: Peach Cobbler Cheesecake!
When I was younger and became interested in cooking, I learned to make two things: baked mac and cheese, and cheesecake. Both seem a little ambitious for a 10 year old, but luckily for me, I had my most amazing Titi Cheryl to show me the ropes! Now, she is no doubt the UNDISPUTED cheesecake queen in the family, but because of her sharing her recipe with me, my interest in cooking was sparked!
Nearly anyone who’s met me and knows I like to cook probably knows me best for my cheesecakes. I make a new one for nearly every holiday, and on my fiance’s birthday, he doesn’t want a layer cake, he wants cheesecake. I rarely make the same flavor twice, so when coming up with a fun one for summer, I realized peach cobbler was the way to go!
Peach Cobbler
Being from the Peach State, it seemed only right to mash up the unofficial state dessert with the one that sparked my interest in cooking! If you have never had peach cobbler, you are really missing out! There is nothing better than warm peaches with that cinnamon syrup dripping down your chin.
And don’t get me started on the topping! No one recipe is the same. Some opt for a streusel crumble, while others go for a drop biscuit approach. I don’t discriminate. Just top mine with vanilla ice cream and let me go to town! Since peaches become in-season around May, peach cobbler and summer memories go hand-in-hand in the South!
Cheesecake Batter
No matter what kind of cheesecake I bake, whether it be oreo, cookie dough, candy cane, red velvet, you name it, I follow the same ratio of ingredients for the base of the batter!
It all starts with the number of cream cheese bricks I plan on using. For larger cheesecakes (in 9in or larger springform pan) I use four bricks. For smaller pans, like a 7in, I will use 3.
The ratio of ingredients goes as follows. For each 1 brick of cream cheese I use:
- 1/4 cup of sugar
- 1 egg
- 1/4 cup of sour cream
- 1/4 tbsp of lemon juice
- 1/2 tbsp all-purpose flour
- 1/4 tbsp vanilla extract
So for a cheesecake with 4 bricks of cream cheese, the measurements all come out nice and even: 1 cup sugar, 4 eggs, 1 cup of sour cream, and so on. For 3 bricks, I’d use 3/4 cup of sugar, 3 eggs, and so on. This base batter is great on its own, and will stand up to any addition ingredients you want to add (chocolate chips, cookie dough, fruit). And like I recommend for all of my desserts, get yourself a KitchenAid stand Mixer!! I promise it will cut down so much time and arm strength needed for mixing!
Perfect No-Crack Cheesecake
The secret to a perfect cheesecake that has no cracks and no browning on the top (we want that perfect creamy off-white color each time!) is cooking low and slow, and using water.
Using a water bath is essential, and super simple. Simply find a shallow roasting pan or rimmed baking sheet that is larger than your springform pan. Place the entire cheesecake in the larger pan/sheet, and add about 1 inch of water before baking. The steam from the water in the oven will not only allow the cheesecake to cook evenly, but it also cooks it gently. Cheesecakes crack when they are cooked too harshly (higher heats) and dry out. This water bath will make sure that doesn’t happen.
Cooking the cheesecake at a low temperature is also critical. Most recipes call for 350 degree oven, but I have found that 300 is much better. Let the cheesecake gently cook for about an hour and fifteen-twenty minutes. Once it is done cooking (remember it is not finished setting yet so it is still going to be a bit jiggly in the middle but not quite liquid anymore), leave it in the oven and DO NOT open the door. The residual heat from the oven will continue cooking the cheesecake while allowing it to cool down gently. Sticking it right in the fridge will shock the cheesecake and it is likely that it will seize up a bit (another way it will crack).
Patience is a virtue with cheesecake, but I promise this labor of love is worth it! You will thank yourself for waiting, because the end result is fantastic. This beautiful peach cobbler cheesecake is delicious on its own, but for an extra kick, top it with some bourbon caramel sauce!
Peach Cobbler Cheesecake
Ingredients
Peaches
- 8-10 peaches sliced about 5 cups
- 4 tbsp unsalted butter
- ⅔ cup sugar
- 1 tbsp bourbon optional
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp lemon juice
- 1½ tsp vanilla extract
- 2 tbsp cornstarch
Crust
- 1½ sleeves honey graham crackers about 3 cups
- 2 tbsp sugar
- 5 tbsp unsalted butter melted
- ½ tsp salt
Cheesecake
- 32 oz cream cheese softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 tbsp lemon juice
- 2 tbsp all purpose flour
- 1 tsp vanilla
Crumble
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ½ cup all purpose flour
- 3-4 tbsp melted butter
- pinch of salt
Instructions
Peaches
- Add butter and sliced peaches to a medium sized sauce pot and turn the heat to medium.
- When the butter melts, add all of the remaining ingredients except cornstarch to the pot and allow to come to a boil.
- In a small bowl, combine cornstarch and 1-2 tbsp of the liquid from the pot to create a slurrie. Add to the pot stir. Reduce heat and allow to simmer for about 10 minutes.
- Set aside to cool completly.
Crust
- Preheat the oven to 350°
- In a food processor, pulse the graham crackers until no large pieces are left. You can also place them in a large bag and crush them with a rolling pin or small pot.
- Pour the crushed graham crackers in a mixing bowl and add in sugar, melted butter and salt. Combine until all the crumbs are moist.
- Pour the mixture into a 9 inch springform pan lined on the bottom with parchment paper and sprayed with cooking spray. Using a cup, press the crumbs into an even layer.
- Bake for 10 minutes, remove from oven and all to cool.
Cheesecake Batter
- In a stand mixer with a paddle attachment, whip cream cheese and sugar into fluffy.
- On a low speed setting, add eggs in one at a time until each is completely combined.
- Add in sour cream, lemon juice, flour and vanilla. Mix until all ingredients are incorporated
Cheesecake Assebmly
- Reduce oven temperature to 300°
- Pour half of the cheesecake batter into the springform pan over the crust.
- Add half of the peach mixture over the batter (be careful to not add too much of the liquid/syrup)
- Pour the remaining batter over the peaches, then top with the remaining peaches in the center, and sprinkle half of the crumble around the edges.
- Place the springform pan inside of a larger rimmed baking sheet or shallow roasting pan. Fill the larger pan with about 1 inch of water to create a waterbath around the cheesecake. Place both pans in the oven.
- Bake for 1 hour and 20 minutes until the middle is set (it will still be juggly).
- Turn off the oven and leave the cheesecake in the oven for 1 hour. DO NOT open the oven door.
- Move to the refrigerator and allow to cool for at least 4 hours, overnight is best.
- Top with remaining crumble and serve as is or with bourbon caramel sauce
