Peach Cobbler Cheesecake – A Delicious Dessert

Peach Cobbler Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Peach Cobbler Topping:

• 4 fresh peaches, sliced (or use canned peaches, drained)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons cornstarch (optional, for thickening)
• 1 tablespoon lemon juice

Instructions:

1. Make the crust:
   Preheat your oven to 350°F (175°C). In a medium-sized bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s firmly packed and covers the bottom evenly. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
2. Prepare the cheesecake filling:
   In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and vanilla extract, mixing until fully combined. Add the eggs one at a time, beating on low speed after each addition until the mixture is smooth. Mix in the sour cream and heavy cream until the batter is well-combined and creamy.
3. Bake the cheesecake:
   Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the peach cobbler topping:
   In a large skillet over medium heat, add the sliced peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the peaches are soft and syrupy. If the mixture is too runny, dissolve 2 tablespoons of cornstarch in 2 tablespoons of water and stir into the peach mixture to thicken.
5. Assemble the cheesecake:
   Once the cheesecake has chilled and set, spoon the peach cobbler topping evenly over the top. Be sure to spread the peaches and syrup so they cover the entire cheesecake.
6. Chill and serve:
   Refrigerate the peach cobbler cheesecake for another 1-2 hours to allow the flavors to meld and the topping to set. Slice and enjoy!

Tips:

• If you prefer a thicker crust, double the graham cracker crumb mixture.
• You can use canned peaches in syrup if fresh peaches aren’t available.
• Serve with a dollop of whipped cream for extra indulgence.