Description
This Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and sweet, spiced peaches, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh peaches, sliced
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
Instructions
- To start, combine the graham cracker crumbs and melted butter in a mixing bowl. Stir until the crumbs are well coated with the butter. Press firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Blend until smooth. Add eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the prepared crust. In another bowl, combine sliced peaches, brown sugar, cinnamon, and cornstarch. Toss to coat, then layer on top of the cheesecake mixture.
- Bake at 325°F (160°C) for 60-70 minutes or until edges are set. Cool at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
Make sure cream cheese is at room temperature. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 450 per serving
- Sodium: Around 270 mg
- Protein: About 8 grams