Peach Cobbler Cheesecake

Ingredients

Graham cracker crumbs

1 1/2 cups

Unsalted butter

1/2 cup, melted

Cream cheese

16 oz, softened

Granulated sugar

3/4 cup

Brown sugar

1/4 cup

Vanilla extract

1 teaspoon

Eggs

3 large

Canned peaches

2 cups, chopped and drained

All-purpose flour

2 tablespoons

Cinnamon

1 teaspoon

Instructions

1. Preheat the oven to 325°F (163°C).
2. 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.
3. 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.
4. Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
5. In a small bowl, gently toss the chopped canned peaches with flour, brown sugar, and cinnamon to coat the peaches evenly.
6. 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.
7. 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.
8. Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving.
9. Serve chilled. For an extra touch, top with whipped cream or a drizzle of caramel sauce before serving.