Peach Cobbler Cheesecake
A delicious dessert that combines peach cobbler and cheesecake, perfect for summer gatherings and family dinners.
Ingredients
Crust Ingredients
- 1.5 cups crushed graham crackers
- 0.5 cups sugar
- 0.5 cups unsalted butter, melted
Cheesecake Filling Ingredients
- 4 packages cream cheese, softened 8 oz each
- 1 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh peaches, sliced
- 1 teaspoon ground cinnamon
- 1 cup peach cobbler filling (optional) For added flavor
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine crushed graham crackers, sugar, and melted butter. Press into the bottom of a springform pan to create the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and mix well.
- Add eggs one at a time, mixing after each addition until fully combined.
- Fold in sliced peaches and cinnamon. Pour the cream cheese mixture over the crust in the springform pan.
- If desired, spoon the peach cobbler filling on top of the cheesecake mixture.
Baking
- Bake for 50-60 minutes or until the center is set and only slightly jiggly.
- Let cool and refrigerate for at least 4 hours before serving.
Serving
- Slice and serve chilled, optionally with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Notes
Use softened cream cheese for easy mixing and allow the cheesecake to refrigerate for at least 4 hours for proper setting. Frozen peaches may be used if drained well.