Peach Cobbler Cheesecake (Print Version)
# Ingredients:
01 -
Graham cracker crumbs: 1 1/2 cups, crushed for a sweet, crunchy base.
02 -
Granulated sugar: 1/4 cup, for sweetness (crust).
03 -
Unsalted butter: 1/2 cup, melted, to bind the crust.
04 -
Peaches: 2 cups, sliced (fresh or canned), for a juicy, fruity layer.
05 -
Granulated sugar: 1/4 cup, for sweetness in the peach layer.
06 -
Cinnamon: 1 tsp, to add warm, spicy notes.
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Lemon juice: 1 tbsp, for a tangy balance.
08 -
Cornstarch: 1 tbsp (optional), for thickening the filling.
09 -
Cream cheese: 16 oz, softened, for a creamy cheesecake texture.
10 -
Granulated sugar: 1/2 cup, to sweeten the cheesecake.
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Eggs: 2 large, to set the cheesecake.
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Vanilla extract: 1 tsp, for flavor depth.
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Lemon juice: 1 tbsp, for a slight tang.
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All-purpose flour: 1 cup, for structure in the crumble.
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Brown sugar: 1/2 cup, for sweetness and a hint of molasses flavor.
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Oats: 1/2 cup, for a hearty, crumbly texture.
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Cinnamon: 1/2 tsp, to enhance warmth and depth.
18 -
Unsalted butter: 1/2 cup, melted, to bind the crumble topping.
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
02 -
Mix graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until golden, then set aside to cool.
03 -
In a saucepan, combine the sliced peaches, sugar, cinnamon, lemon juice, and cornstarch (if using). Cook over medium heat for 5-7 minutes until the mixture thickens slightly, then let it cool.
04 -
Beat the softened cream cheese until smooth. Add sugar, eggs, vanilla extract, and lemon juice; continue mixing until creamy and well combined.
05 -
Pour half of the cheesecake filling over the cooled crust, then evenly spread the peach filling on top. Pour the remaining cheesecake filling over the peaches to complete the layer.
06 -
In a mixing bowl, combine flour, brown sugar, oats, cinnamon, and melted butter. Mix until crumbly, then sprinkle over the top of the cheesecake.
07 -
Bake in the preheated oven for 45-55 minutes, or until the center is just set. Allow it to cool in the oven for 10-15 minutes, then transfer to room temperature cooling. Refrigerate for at least 4 hours or overnight for best results.
08 -
Carefully remove the cheesecake from the springform pan, slice, and enjoy the creamy, fruity, and crunchy layers of this Peach Cobbler Cheesecake!.
# Notes:
01 -
This dessert is a fusion of cheesecake and peach cobbler, making it ideal for summer or holiday gatherings. Ensure each layer is cooled properly before assembling for the best texture.
02 -
Chill the cheesecake thoroughly to ensure it slices cleanly and sets well.
03 -
This cheesecake can be made a day in advance to save time and enhance flavors.