Delicious Peach Cobbler Cheesecake With a Homemade Twist
A delightful fusion of cheesecake and peach cobbler, this dessert is creamy, rich, and perfect for any occasion.
Equipment
- Springform Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Provides a crunchy base for the cheesecake.
- 0.5 cups Unsalted Butter Melted, for binding the crust ingredients.
- 0.25 cups Granulated Sugar Sweetens the crust.
Filling Ingredients
- 16 ounces Philadelphia Cream Cheese Essential for the cheesecake filling.
- 1 cup Granulated Sugar Sweetens the cheesecake.
- 1 cup Sour Cream Adds tanginess and creaminess.
- 3 large Eggs Helps set the cheesecake.
- 1 tablespoon Vanilla Bean Paste Infuses flavor into the cheesecake.
- 1 can Canned Peaches Drained, for peach flavor.
Topping Ingredients
- 0.5 cups Brown Sugar For the topping, adds caramel flavor.
- 1 teaspoon Ground Cinnamon Adds warmth to the flavor.
- 0.25 cups Flour For the topping.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until coated.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, eggs, and vanilla bean paste. Mix until combined.
- Gently fold in the drained sliced peaches.
- Pour the cheesecake filling over the crust.
- In a separate bowl, mix brown sugar, cinnamon, and flour. Sprinkle over the cheesecake filling.
- Bake for 55 to 65 minutes until the center is set but slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool for an hour.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Release from the springform pan, slice, and serve chilled.
Notes
For variations, consider using fresh peaches, adding nuts, or swirling in chocolate.
