Description
A layered cheesecake that combines the flavors of peach cobbler with creamy cheesecake, perfect for dessert lovers.
Ingredients
Scale
- 4 cups peeled and chopped peaches (about 7 large peaches)
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon powder
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp cornstarch
- 2 1/2 tbsp water
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tbsp brown sugar
- 1/2 tsp cinnamon (optional)
- 4 tbsp unsalted butter
- 4 packages cream cheese, softened (each 8 oz.)
- 1 1/3 cups granulated sugar
- 1/2 cup sour cream
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Crust: Mix gluten-free graham cracker crumbs with melted butter until it resembles wet sand. The mixture should hold together when pressed.
- Bake the Crust: Spread the crust mixture into your springform pan and press it firmly. Bake in a preheated oven until golden, looking firm at the edges and smelling toasty, being careful to not let it get too brown.
- Blend the Cheese Mixture: Blend the cream cheese with granulated sugar until smooth and creamy. Scrape down the sides frequently to avoid lumps.
- Add Eggs Gradually: Add eggs one at a time, blending gently until just combined, making sure the batter remains thick but smooth.
- Stir in Peach Jam: Gently fold in the prepared peach jam, creating lovely swirls throughout without overmixing.
- Prepare the Water Bath: Wrap the cheesecake pan in foil to prevent water from entering, and place it in a larger pan filled with hot water.
- Bake the Cheesecake: Bake the cheesecake until the edges look set and the center jiggles slightly, ensuring it does not come out too early to maintain creaminess.
- Make the Streusel Topping: Combine streusel ingredients until crumbly and bake until golden, watching for the right color to prevent sogginess.
- Chill & Serve: Cool the cheesecake to room temperature and refrigerate for ideally overnight. It should be firm but soft when ready to slice.
Notes
- Storage Tips: Store the cheesecake in the fridge, covered, for up to 5 days. To freeze, wrap tightly and place in an airtight container for up to 2 months.
- Expert Tips: Ensure all ingredients for the cheesecake batter are at room temperature before mixing to avoid density issues. Gently spoon the peach jam into the batter for better layering and texture.
- Reheating Instructions: If slices are chilled, let them sit at room temperature for about 30 minutes before serving.
- Serving Suggestions: Serve with vanilla ice cream or top with whipped cream and additional streusel for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg