Peach Cobbler Cheesecake

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Peach Cobbler Cheesecake is a delightful fusion of two beloved desserts, combining the creamy richness of cheesecake with the warm, fruity flavors of peach cobbler. The smooth, velvety cheesecake filling sits atop a buttery crust, layered with juicy peaches and topped with a sweet, crumbly cobbler topping. Each bite offers a perfect balance of creamy, tangy cheesecake and the comforting sweetness of baked peaches. This show-stopping dessert is perfect for special occasions or anytime you want to treat yourself to something truly indulgent and unique.

Ingredients:

  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 1/4 cup sugar
  • For the cheesecake filling:
    • 16 oz cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 3 large eggs
  • For the peach topping:
    • 3 cups fresh or canned peaches, sliced
    • 1/2 cup brown sugar
    • 1 teaspoon cinnamon
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch (optional for thickening)
Directions:
  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan to form a crust.
  3. In a mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing just until incorporated.
  4. Pour the cheesecake filling over the crust and spread evenly. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  5. Meanwhile, prepare the peach topping. In a saucepan over medium heat, combine the peaches, brown sugar, cinnamon, lemon juice, and cornstarch (if using). Cook for about 5-7 minutes until the peaches are heated through and slightly syrupy.
  6. Once the cheesecake has cooled, pour the peach topping over the top. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes (plus chilling time)Kcal: 420 kcal | Servings: 12 servings

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