Description

A rich and tangy New York-style cheesecake featuring a graham cracker crust, fresh peach filling, and a spiced cobbler topping for a perfect balance of comfort and brightness.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
32 ounces (900g) full-fat cream cheese, softened
1 ½ cups granulated sugar
1 cup sour cream, room temperature
2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
4 large eggs, room temperature
3 cups fresh peaches, peeled and sliced
1 tablespoon cornstarch
1 teaspoon lemon zest
½ cup all-purpose flour
½ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tablespoons unsalted butter, cold and cubed

Instructions

Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly golden. Cool completely.
In a large bowl, beat softened cream cheese until smooth. Add 1 ½ cups sugar and beat until combined. Mix in sour cream, vanilla, and lemon juice on low speed.
Add eggs one at a time, beating on low speed just until incorporated. Do not overmix.
Toss sliced peaches with cornstarch and lemon zest. Gently fold half the peaches into the batter.
Pour batter over the cooled crust. Arrange remaining peaches on top.
Reduce oven temperature to 325°F (160°C). Bake for 55-65 minutes until edges are set but center jiggles slightly. Do not open oven door for first 45 minutes.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove and cool to room temperature on a wire rack.
Refrigerate for at least 4 hours or overnight.
For topping, mix flour, brown sugar, cinnamon, and nutmeg. Cut in cold cubed butter until coarse crumbs form. Refrigerate until ready to use.
Add cobbler topping during the last 15 minutes of baking for a cooked topping, or add fresh after chilling for maximum crispness.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Avoid overmixing the batter after adding eggs to prevent cracking. For best texture, chill the cheesecake overnight. The cobbler topping can be added fresh after serving to maintain crispness.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 475
Sugar: 35
Sodium: 280
Fat: 32
Saturated Fat: 18
Carbohydrates: 42
Fiber: 1
Protein: 7

Keywords: peach cheesecake, cobbler, summer dessert, graham cracker crust, cream cheese, fresh peaches, baking