Description
A delightful fusion of creamy cheesecake and sweet peach cobbler, perfect for summer gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 cups sliced fresh peaches (or canned, drained)
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 cup unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl.
- Press the mixture into the bottom of the pan for the crust. Bake for 10 minutes, then cool.
- Beat softened cream cheese and 1/2 cup sugar until smooth.
- Add the eggs one at a time, mixing well, then add 1 tsp vanilla extract.
- Pour the cheesecake batter over the cooled crust.
- Bake for 30-35 minutes until the center is set with a slight jiggle. Cool completely.
- Mix peaches, brown sugar, flour, cinnamon, nutmeg, 1/2 tsp vanilla, and lemon juice in a medium bowl.
- Sprinkle cubed butter over the peach mixture.
- Spread the peach mixture over the cheesecake and bake for another 25-30 minutes.
- Cool completely then refrigerate for at least 4 hours before serving.
Notes
Ensure cream cheese is fully softened for a smoother filling. Use ripe peaches for best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg