Peach Cobbler Cheesecake
A delightful fusion of cheesecake and peach cobbler, featuring a buttery graham cracker crust, creamy filling, and luscious peach topping.
Ingredients
For the crust
- 2 cups graham cracker crumbs Giving a sweet and crunchy foundation.
- 1/4 cup granulated sugar Enhances the flavor of the crust.
- 1/2 cup unsalted butter, melted To bind the crumbs together and add richness.
For the cheesecake filling
- 16 oz cream cheese, softened Providing that beloved creamy texture.
- 1/2 cup granulated sugar For sweetness.
- 2 large eggs Adding structure to the cheesecake.
- 1 tsp vanilla extract Offering a warm depth to the flavor.
For the peach topping
- 4 cups sliced fresh peaches (or canned, drained) Showcasing the star of the dessert.
- 1/4 cup brown sugar Enriching the flavor profile with caramel notes.
- 1/4 cup all-purpose flour Helping to thicken the peach mixture.
- 1 tsp ground cinnamon Adding warmth and aromatic spice.
- 1/4 tsp ground nutmeg Enhancing the depth of flavor.
- 1/2 tsp vanilla extract For a hint of sweetness.
- 1 tbsp lemon juice Brightening the flavor of the peaches.
- 1/4 cup unsalted butter, cubed To dot over the peach mixture for added richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until they resemble wet sand.
- Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, making sure to beat well after each addition.
- Stir in the vanilla extract, then pour the cheesecake batter over the baked crust, spreading it evenly.
- Bake for about 30-35 minutes or until the center is set and the edges are slightly puffed. Allow to cool completely.
Peach Topping
- In a medium bowl, combine your sliced peaches, brown sugar, flour, cinnamon, nutmeg, additional vanilla extract, and lemon juice. Stir gently until the peaches are fully coated.
- Sprinkle the cubed butter over the peach mixture and distribute it evenly on top of the cooled cheesecake layer.
- Bake for an additional 25-30 minutes until the topping is bubbling and golden.
- Once done, let the cheesecake cool completely before refrigerating it for at least 4 hours.
Notes
To elevate your Peach Cobbler Cheesecake, consider adding a pinch of salt to the crust. Fold in pecans or walnuts for texture or drizzle with caramel sauce before serving. A dollop of whipped cream on top can enhance this dessert.