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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake: A Southern Dessert Dream

This Peach Cobbler Cheesecake is a delightful twist on two beloved classics, merging creamy cheesecake with the comforting charm of peach cobbler.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs finely crushed for stability
  • 0.25 cups Sugar adjust based on peach ripeness
  • 0.5 cups Melted Butter use coconut oil for a dairy-free option
For the Peach Filling
  • 4 cups Peaches fresh or canned (drained)
  • 0.5 cups Brown Sugar can substitute with white sugar
  • 1 teaspoon Cinnamon nutmeg can be an alternative
  • 2 tablespoons Lemon Juice lime juice can be used for a different zing
  • 1 tablespoon Cornstarch arrowroot is a cornstarch-free alternative
For the Cheesecake Filling
  • 16 oz Cream Cheese ensure at room temperature
  • 3 large Eggs substitute with chia seeds for a vegan version
  • 1 teaspoon Vanilla Extract pure vanilla is recommended
  • 0.5 cups Sour Cream Greek yogurt can be healthier
For the Cobbler Topping
  • 0.75 cups Flour almond flour works for gluten-free
  • 0.5 cups Cold Butter margarine is a suitable non-dairy choice
  • 0.25 cups Sugar adjust to taste preferences
  • 1 teaspoon Cinnamon enhances flavor profile

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Medium saucepan
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the springform pan and bake for 10 minutes until set.
  3. In a medium saucepan, combine diced peaches, brown sugar, cinnamon, lemon juice, and cornstarch. Cook over medium heat for 5-8 minutes until thickened.
  4. In a large mixing bowl, beat soft cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream.
  5. Pour cheesecake filling over crust and spread evenly. Spoon cooled peach mixture on top.
  6. In another bowl, mix flour, sugar, cinnamon, and cold butter until crumbly. Sprinkle over peach layer.
  7. Wrap the springform pan in aluminum foil, place in a baking dish with hot water, and bake for 60-70 minutes until the center is slightly jiggly.
  8. Cool to room temperature, then refrigerate for at least 6 hours. Serve with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 260mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature. Watch baking time and cool gradually to prevent cracks.

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