The first time I made this Peach Cobbler Cheesecake, it was a happy accident born from a summer surplus of ripe peaches and a serious craving for comfort. My kitchen filled with the scent of brown sugar, cinnamon, and sweet baking fruit—a smell that instantly felt like a warm hug. I remember pulling the golden, slightly jiggly masterpiece from the oven, my heart swelling with that mix of anticipation and pride only baking can bring. This recipe is my love letter to two classic desserts, woven into one show-stopping creation that never fails to bring pure joy to the table.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon all-purpose flour
- 4-5 medium ripe peaches, peeled and sliced
- 1/3 cup brown sugar (for peaches)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/2 cup old-fashioned oats
- 1/4 cup cold unsalted butter, cubed (for crumble)
When I gather these ingredients, I’m meticulous about temperature. Trust me, using room-temperature cream cheese, eggs, and sour cream is non-negotiable—it prevents a lumpy batter and ensures that silky-smooth texture we all crave in a cheesecake. For the peaches, please don’t use rock-hard, underripe ones. Wait until they yield slightly to a gentle squeeze and smell fragrant; that natural sweetness is irreplaceable. If you’re in a pinch, high-quality canned peaches in juice (well-drained) can work, but fresh, ripe peaches make a monumental difference.(See the next page below to continue…)