Peach Cobbler Cheesecake – A Dessert Lover’s Dream!

Peach Cobbler Cheesecake is a delightful fusion of two classic desserts—peach cobbler and creamy cheesecake. With a buttery, crumbly topping and a rich, velvety cheesecake layer, this dessert is sure to be a hit with any dessert lover. Here’s how to make this dreamy treat:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 tsp ground cinnamon (optional, for extra flavor)

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• 1 cup sour cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 2 tbsp all-purpose flour (optional, for a firmer texture)

For the Peach Cobbler Topping:

• 4-5 ripe peaches, peeled and sliced (or 2 cups canned peaches, drained)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, cubed
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions:

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or a deep pie dish.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
3. Add the melted butter and stir until the mixture is well combined and resembles wet sand.
4. Press the crumb mixture into the bottom of the prepared pan, forming an even crust.
5. Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat the cream cheese and sour cream until smooth and creamy.
2. Add the granulated sugar, vanilla extract, and eggs one at a time, beating well after each addition.
3. Stir in the flour (if using) to help the cheesecake set.
4. Pour the cheesecake batter over the cooled crust, smoothing the top.
5. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is slightly wobbly. The cheesecake should not jiggle too much.
6. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, transfer to the fridge and chill for at least 4 hours or overnight.

Step 3: Prepare the Peach Cobbler Topping

1. In a saucepan, combine the peaches, sugar, lemon juice, and cinnamon. Cook over medium heat for about 5 minutes, until the peaches soften and release their juices.
2. In a small bowl, mix the flour, oats, brown sugar, and a pinch of salt. Add the butter cubes and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Stir in the vanilla extract and set the topping mixture aside.

Step 4: Assemble the Peach Cobbler Cheesecake

1. Once the cheesecake has fully chilled, spread the peach mixture over the top of the cheesecake layer.
2. Sprinkle the cobbler topping evenly over the peaches.
3. Bake the assembled cheesecake at 350°F (175°C) for 25-30 minutes, or until the cobbler topping is golden brown and the filling is set.
4. Allow the cheesecake to cool completely, then refrigerate for an additional 2-3 hours before serving.

Step 5: Serve

• Once fully chilled and set, carefully remove the cheesecake from the springform pan.
• Slice and enjoy the decadent layers of creamy cheesecake, juicy peaches, and a golden, buttery cobbler topping!

This Peach Cobbler Cheesecake combines the comforting, fruity goodness of peach cobbler with the richness of cheesecake, making it the perfect dessert for any occasion. It’s a true dessert lover’s dream!