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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake: A Dreamy Dessert to Savor

Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and juicy peaches, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups crushed graham crackers can substitute with digestive biscuits
  • 1/2 cup melted butter use coconut oil for a dairy-free version
  • 1/4 cup brown sugar light brown sugar can be used as a substitute
For the Cheesecake Filling
  • 16 oz cream cheese ensure it's softened for easy mixing
  • 1 cup granulated sugar can substitute with sugar alternatives for a low-calorie option
  • 3 large eggs use flaxseed meal as a vegan option
  • 1/2 cup sour cream Greek yogurt can be a healthier substitute
  • 1 teaspoon vanilla extract optional: pure almond extract can be used
  • 1/4 cup all-purpose flour for gluten-free, use almond or coconut flour
  • 1 teaspoon cinnamon available without this for a different twist
  • 1/4 teaspoon nutmeg available without this for a different twist
For the Peach Topping
  • 4 cups fresh peaches canned peaches will suffice if drained well
  • 1 tablespoon lemon juice lime juice can replace it if out of lemons
For the Glaze
  • 1 cup powdered sugar make sure to sift it for a smoother texture
  • 2 tablespoons milk non-dairy milk works well for a vegan alternative

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • saucepan
  • baking dish
  • Aluminum foil

Method
 

Step‑by‑Step Instructions for Peach Cobbler Cheesecake
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine crushed graham crackers, melted butter, and brown sugar until well blended. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Allow it to cool completely.
  3. In a large bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs, one by one, mixing after each addition. Fold in sour cream, vanilla extract, flour, cinnamon, and nutmeg.
  4. Pour the cheesecake batter over the cooled crust. Wrap the pan in aluminum foil and place it in a larger baking dish filled with hot water. Bake for 60-70 minutes.
  5. Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. Refrigerate for at least four hours or overnight.
  6. In a saucepan, combine sliced peaches, brown sugar, cinnamon, lemon juice, and a pat of butter. Stir until the mixture thickens, about 7-10 minutes. Set aside to cool.
  7. In a small bowl, beat together softened cream cheese, powdered sugar, spices, and milk until smooth.
  8. Spread the peach topping over the chilled cheesecake. Drizzle the glaze on top, slice into portions, and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure cream cheese is softened, avoid overmixing, and check for jiggle before removing from the oven.

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