Peach Cobbler Cheesecake

$- 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 teaspoon cinnamon - 2 cups fresh peaches, peeled and sliced - ¼ cup brown sugar - 1 tablespoon lemon juice - 2 tablespoons cornstarch In this Peach Cobbler Cheesecake, I focus on fresh peaches and a creamy base. The graham cracker crust gives a nice crunch. I melt the butter to help bind the crust together. The cream cheese makes the filling rich and smooth. I use two types of sugar for balance. The granulated sugar sweetens the cheesecake, while brown sugar adds depth to the peach topping. Fresh peaches shine in this recipe. They bring a juicy, sweet flavor that complements the rich cheesecake. Lemon juice brightens the flavor of the peaches and helps them stay fresh. Cornstarch thickens the peach mixture and prevents it from becoming too runny. This list of ingredients is simple yet effective. Each component works together to create a delightful treat. You can find the Full Recipe to guide you through this peachy journey! - Preheat the oven to 350°F (175°C). - In a medium bowl, mix graham cracker crumbs, ⅓ cup sugar, and melted butter. - Press this mixture into the bottom of a springform pan. Bake for 10 minutes. - In a large bowl, beat 2 packages of cream cheese and ¾ cup sugar until smooth. - Add eggs one at a time, mixing well after each. - Stir in the vanilla extract and sour cream until fully mixed. - Pour the cream cheese mixture over your cooled crust in the springform pan. - In another bowl, toss sliced peaches with brown sugar, lemon juice, and cornstarch. - Layer the peach mixture on top of the cheesecake. - Sprinkle cinnamon over the peaches. - Bake in the preheated oven for 45-50 minutes, until the center is set. For the full recipe, check the earlier section. To get the best texture, start with softened cream cheese. This helps it mix smoothly. Don’t overbeat the eggs. If you overbeat, you might get cracks in your cheesecake. To cool it down slowly, let the cheesecake sit in the oven after baking. This step helps avoid sudden temperature changes that can ruin the top. Garnish your cheesecake with extra peach slices and a swirl of whipped cream. This adds a lovely touch and makes it look special. You can also serve a slice with vanilla ice cream. The warm and cold contrast is always a hit. For more inspiration, check out the Full Recipe for different presentation ideas. {{image_2}} You can switch up the fruit in your cheesecake. Use berries or apples for a fun twist. Strawberries, blueberries, or even cherries bring bright colors and flavors. They mix well with the creamy filling. If you want to get fancy, add a layer of caramel or chocolate. This will make your cheesecake even richer and more indulgent. The crust is just as important as the filling. Instead of a graham cracker crust, try a cookie crust. Oreos or pecan cookies can add a tasty change. If you need a gluten-free option, use gluten-free graham crackers. This makes it easy for everyone to enjoy your peach cobbler cheesecake. The variations keep it fun and exciting! For the full recipe, check out the detailed instructions above. To keep your peach cobbler cheesecake fresh, store it in the fridge. I recommend covering it well with plastic wrap or foil. This keeps the flavors intact and prevents drying out. You can enjoy the cheesecake for up to 5 days. Just make sure your container is airtight. If you want to save some for later, freezing is a great option. Wrap slices tightly in plastic wrap, then in foil. This helps avoid freezer burn. The cheesecake will last for up to 3 months in the freezer. When you're ready to eat it, just thaw in the fridge overnight. This keeps the texture smooth and creamy. For the full recipe, check back to the main section! Yes, you can make it a day in advance for the best flavor. Letting it sit overnight lets the tastes blend. This makes each bite even better when you finally serve it. You can use mascarpone instead of cream cheese. It gives a richer and creamier taste. This change can surprise your guests and add a new twist. The cheesecake is done when the center is set but still slightly jiggly. This means it will firm up as it cools. Too firm means it’s overcooked. Serve it chilled for the best taste. You can garnish with fresh fruit or whipped cream. This adds color and makes the cheesecake look even more appealing. For the full recipe, check the earlier section. This blog post guides you through making a delicious Peach Cobbler Cheesecake. You learned the key ingredients, how to prepare the crust and filling, and how to bake it perfectly. I shared tips for a smooth texture and tasty serving ideas. Remember, you can change up the fruits or crust for your own twist. Store or freeze leftovers easily to enjoy later. With these steps, you can create a dessert that's sure to impress! Enjoy your baking adventure!$

Peach Cobbler Cheesecake

Indulge in the deliciousness of Peach Cobbler Cheesecake, a perfect dessert that blends creamy cheesecake with juicy peaches. This easy recipe guides you through creating a crunchy graham cracker crust, a smooth cream cheese filling, and a delightful peach topping. Impress your friends and family with this mouthwatering treat. Click through to discover the step-by-step instructions and make this peachy delight at home!

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Ingredients Method

Ingredients

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 teaspoon cinnamon

2 cups fresh peaches, peeled and sliced

¼ cup brown sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

Method

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, ⅓ cup granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and creamy.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.

Pour the cream cheese mixture over the cooled crust in the springform pan.

In another bowl, combine the sliced peaches, brown sugar, lemon juice, and cornstarch. Toss gently to coat the peaches evenly.

Layer the peach mixture on top of the cream cheese layer in the springform pan, spreading it evenly.

Sprinkle the cinnamon over the top of the peaches.

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and only slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides.

Prep Time: 20 mins | Total Time: 6 hrs (including cooling) | Servings: 12

- Presentation Tips: Serve slices of cheesecake on individual plates, garnished with additional peach slices and a dollop of whipped cream if desired.