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Peach Cobbler Cheesecake
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
695 minutes
Peach bourbon cheesecake with cobbler topping - a stunning dessert to wow your guests at any party!
Ingredients:
  • cooking spray
  • 1.5 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons white sugar
  • 0.25 teaspoon kosher salt
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 3 large eggs
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon kosher salt
  • 0.25 cup bourbon
  • 0.25 cup peach preserves
  • 2 cups peeled, pitted, and chopped peaches
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 1 cup all-purpose flour
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly coat a 9-inch springform pan with cooking spray.
  • Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until evenly mixed. Press the mixture onto the bottom and up the sides of the pan.
  • Place in the preheated oven and bake until golden and set, approximately 10 minutes. Take out from the oven and allow it to cool on a wire rack for 30 minutes before continuing to use the oven.
  • While the crust is cooling, using an electric mixer on medium-high speed, beat cream cheese and sugar together in a large bowl until light and fluffy for 2 to 3 minutes. Add eggs one at a time, mixing on low speed until just combined after each addition. Mix in flour and salt on low until just combined, followed by bourbon and preserves on low until just combined. Gently fold in chopped peaches and pour the filling into the cooled crust.
  • Smooth the top of the cheesecake by gently jiggling the pan. Carefully place the cheesecake in a plastic slow cooker liner and transfer it to a large roasting pan. Alternatively, double wrap the springform pan with heavy-duty aluminum foil. Position the roasting pan in the oven and pour warm water into it, ensuring it comes halfway up the sides of the pan without getting any water into the slow cooker liner.
  • Bake in the oven until the cheesecake top is perfectly set, for approximately 35 minutes.
  • Make the topping: In a medium bowl, use an electric mixer on medium speed to beat butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg and beat on low until just combined. In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Add this mixture to the butter mixture and beat on low until just combined.
  • Gently slide out the oven rack with the cheesecake on it. Spoon the topping mixture over the cheesecake. Slide the rack back into the oven and gently close the oven door.
  • Bake until the topping is golden and the cheesecake is nearly set in the center, for about 1 hour. Then, turn off the oven and leave the door slightly ajar about 1 inch. Allow the cheesecake to rest in the oven for 1 hour.
  • Take the cheesecake out of the oven and the roasting pan. Allow it to cool at room temperature for 1 hour. Then, remove the cheesecake from the liner and place it in the refrigerator to chill, uncovered, for at least 6 hours or up to 12 hours. Finally, before slicing and serving, remove the metal collar from the cheesecake.

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