It’s like two desserts got together and had the most delicious baby ever! We’re blending the creamy richness of cheesecake with the sweet, summery vibe of peach cobbler, all topped with a buttery pecan streusel. What’s not to love?
Why You’ll Love This Recipe
First off, peaches. They’re basically summer in fruit form, and when you combine them with a velvety cheesecake, it’s like a little slice of heaven. Plus, this recipe brings that cobbler goodness with a pecan-studded crumble on top. So, you’ve got creamy, crunchy, fruity, and sweet all happening in one beautiful bite. Bonus? It’s way easier to make than you think!
Expert Tips and Tricks
Room temp is key! Make sure your cream cheese is soft, so it blends smoothly with the sugar. No one wants lumps in their cheesecake.
Don’t overmix. Once you add the eggs, mix just until combined. Overmixing can lead to cracks. And while cracks are fine (you’re covering it with peaches and streusel), let’s aim for picture-perfect.
The water bath debate. If you’re a cheesecake pro, you might be wondering: water bath or no water bath? For this recipe, we’re keeping it simple and skipping the bath. The cobbler topping hides any minor imperfections!
Recipe Variations and Possible Substitutions
Other fruit options: Not a peach fan? Swap the peaches for berries, nectarines, or even apples. Just be mindful of moisture levels – some fruits release more liquid when baked.
Go gluten-free: Use gluten-free graham crackers and flour in the streusel topping.
Nut-free version: If you’re not into pecans (or can’t have them), swap them out for oats or just leave them out altogether. The streusel will still be deliciously buttery and crisp.
Serving and Pairing Suggestions
Serve this cheesecake chilled and slice it into generous wedges. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to go full-on dessert extravaganza. Got a glass of sweet iced tea or a crisp Riesling? Perfection.
Storage and Reheating Tips
Fridge: This cheesecake stores well in the fridge for up to 4 days, tightly covered.
Freezer: Want to make it ahead of time? Cheesecake freezes beautifully. Just wrap it tightly and freeze for up to a month. Let it thaw in the fridge overnight before serving.
Reheating? Ha! Cheesecake is best cold or room temp. Skip the microwave.
FAQs
Summer Peach Cobbler Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake:
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 3 large peaches thinly sliced
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter cold and cubed
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth. Add in the vanilla extract. Beat in the eggs, one at a time, mixing just until combined. Stir in the sour cream. Pour this filling over the prepared crust.
- Add the Peaches: Arrange the peach slices on top of the cheesecake filling in a circular pattern, making sure they’re evenly distributed.
- Make the Streusel Topping: In a small bowl, combine the brown sugar, flour, cold butter cubes, chopped pecans, and ground cinnamon. Use your fingers or a pastry cutter to mix until the mixture is crumbly. Sprinkle this topping evenly over the peaches.
- Bake: Bake for 60-70 minutes, or until the center is just set with a slight wobble.
- Cool: Allow the cheesecake to cool completely in the pan before removing the outer ring of the springform pan. Slice, serve, and enjoy!
Notes
- Cracks in the cheesecake? Don’t stress—since we’re topping it with peaches and streusel, no one will ever know!
- Room temp ingredients are your friends. Cold cream cheese or eggs can make the batter lumpy and harder to mix.
- If you like a crisper streusel topping, you can pop the cheesecake under the broiler for 1-2 minutes at the end—just keep a close eye on it!
