This Grandma Peach Cobbler Cheesecake combines the rich, creamy texture of a cheesecake with the sweet and tangy flavor of fresh peaches. With a crunchy graham cracker crust and a luscious whipped cream topping, this dessert is perfect for special occasions or as a delightful treat to share with family and friends. Here’s how to make it!
Ingredients
For the Crust:
- 280g (2 cups) graham crackers, crushed
- 40g (3 tablespoons) sugar
- 85g (6 tablespoons) unsalted butter, melted
For the Cheesecake Filling:
- 160g sugar
- 20ml (4 teaspoons) cornstarch
- 3 large eggs
- 375ml milk
- 250g cream cheese, softened
For the Peach Topping:
- 7.5ml (1 1/2 teaspoons) gelatin
- 500ml cold water
- 210g (1 cup) sugar
- 60ml (1/4 cup) lemon juice
- 1 vanilla bean, split and seeds scraped
- 900g (2 lb) fresh peaches, pitted and cut into 1 cm (1/2 inch) thick wedges
For the Whipped Cream:
- 250ml heavy cream
- 35ml (2 tablespoons) sugar
Instructions
For the Crust:
- Preheat the Oven: Position the oven rack in the middle and preheat the oven to 180°C (350°F).
- Prepare the Tray: Grease a 43 x 30 cm (17 x 12 inches) baking tray with butter.
- Make the Crust: In a bowl, combine the crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand.
- Press the Mixture: Press the mixture firmly into the bottom of the prepared baking tray.
- Bake: Bake for 15 minutes, or until set and golden. Allow the crust to cool completely.
For the Cheesecake Filling:
- Make the Mixture: In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the eggs until smooth, then gradually stir in the milk.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Stir to prevent sticking.
- Add Cream Cheese: Remove from the heat and stir in the softened cream cheese until smooth and creamy. Return to low heat if needed to melt the cream cheese completely.
- Set the Cheesecake: Pour the cheesecake filling over the cooled crust and spread evenly. Refrigerate for at least one hour to set.
For the Peach Topping:
- Prepare Gelatin: In a small bowl, sprinkle the gelatin over 30ml (2 tablespoons) of water and let it swell for 5 minutes.
- Cook the Syrup: In a large saucepan, combine the remaining water, sugar, lemon juice, and vanilla bean seeds. Bring to a boil.
- Add Peaches: Add the peach wedges and simmer for 5 minutes, or until the peaches are tender.
- Remove Peaches: Remove the peaches with a slotted spoon and set aside. Reserve 250ml (1 cup) of the cooking syrup and return it to the saucepan.
- Add Gelatin: Stir the swollen gelatin into the hot syrup until dissolved, then return the peaches to the pan and gently mix to coat.
- Cool and Spoon: Cool slightly, then spoon the peaches and gelatin mixture evenly over the set cheesecake. Refrigerate for at least two hours to allow the topping to set.
For the Whipped Cream:
- Make the Whipped Cream: In a bowl, beat the heavy cream and sugar with an electric mixer until stiff peaks form.
- Pipe the Cream: Transfer the whipped cream to a pastry bag fitted with a 1cm (1/2 inch) nozzle.
To Serve:
- Decorate: Pipe large dollops of whipped cream diagonally across the top of the cheesecake.
- Enjoy: Serve and enjoy this creamy, peachy delight with a crunchy graham cracker crust.
Enjoy your homemade Grandma Peach Cobbler Cheesecake, a dessert combining the rich and creamy texture of cheesecake with the sweet and tangy flavor of fresh peaches, topped with whipped cream for a refreshing finish. Perfect for any occasion!