Peach Cobbler Cheesecake

Peach Cobbler Cheesecake: A Heavenly Blend of Two Classic Desserts

If you’ve ever craved the creamy indulgence of cheesecake paired with the comforting, fruity goodness of peach cobbler, then you’re in for a treat. This Peach Cobbler Cheesecake combines the best of both worlds, giving you a decadent cheesecake base topped with sweet, juicy peaches and a buttery, cinnamon-spiced crumble—just like a peach cobbler!

With its rich, creamy texture and warm, fruity topping, this dessert is the perfect blend of smooth and crunchy, tangy and sweet. Whether you’re hosting a special occasion, looking for a show-stopping dessert, or simply craving something delicious, this Peach Cobbler Cheesecake is sure to impress.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
For the Peach Cobbler Topping:

3 cups fresh peaches, peeled and sliced (or use frozen peaches, thawed and drained)
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
For the Crumble Topping:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup oats (old-fashioned)
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, cubed
Instructions:

1. Prepare the Crust:
   Preheat your oven to 325°F (165°C).
   In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
   Press the mixture into the bottom of a 9-inch springform pan, making sure it’s tightly packed. Use the back of a spoon to press it down evenly.
   Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
   In a large bowl, beat the cream cheese and sugar together until smooth and creamy. You can use an electric mixer on medium speed to get a perfectly smooth texture.
   Add the eggs, one at a time, mixing well after each addition.
   Stir in the vanilla extract, sour cream, and heavy cream until the mixture is well combined and smooth.
   Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
3. Prepare the Peach Cobbler Topping:
   In a separate bowl, toss the sliced peaches with granulated sugar, cinnamon, and vanilla extract. Let them sit for a few minutes to release some of their juices and soften.
4. Make the Crumble Topping:

In another small bowl, combine the flour, brown sugar, oats, and cinnamon. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture forms a crumbly texture.
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