Teresa's Recipes
Peach Cobbler Cheesecake
Experience a heavenly blend of flavors with this Peach Cobbler Cheesecake, a delightful dessert that marries the velvety richness of classic cheesecake with the fruity sweetness of peach cobbler. Each luscious bite reveals a creamy cheesecake layer topped with a gooey, spiced peach filling, all resting on a buttery graham cracker crust. Perfect for summer gatherings or cozy family dinners, this dessert is a nostalgic tribute to the Southern tradition of peach cobbler, celebrating the joy of sweet, sun-ripened peaches and homemade goodness. Whether served at a festive occasion or as a special treat, this cheesecake is sure to impress and satisfy your sweet tooth!
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup, melted Unsalted butter
- 16 oz, softened Cream cheese
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 cups, chopped and drained Canned peaches
- 2 tablespoons All-purpose flour
- 1 teaspoon Cinnamon
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 400
- Fat: 25g
- Carbs: 35g
- Protein: 6g
- Sodium: 300mg
- Sugar: 22g
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
- In a separate mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy. Gradually add the eggs, one at a time, beating well after each addition until fully incorporated.
- Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
- In a small bowl, gently toss the chopped canned peaches with flour, brown sugar, and cinnamon to coat the peaches evenly.
- Drop spoonfuls of the peach mixture onto the cream cheese mixture in the springform pan. Use a knife or skewer to gently swirl the peach mixture into the cream cheese filling, creating a marbled effect.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. The cheesecake should have a slight jiggle in the middle.
- Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve chilled. For an extra touch, top with whipped cream or a drizzle of caramel sauce before serving.
Tips
- For a fresher taste, you can use fresh peaches when in season, just peel and slice them before using.
- To enhance flavors, consider adding a pinch of nutmeg or a splash of almond extract to the peach filling.
- This cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days.