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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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Indulge in the delightful layers of this Peach Cobbler Cheesecake, a luscious blend of creamy cheesecake and sweet peach cobbler flavors. Perfectly suited for any gathering or simply a treat for yourself, this dessert features a buttery graham cracker crust topped with fresh peaches, all enveloped in a rich cream cheese filling. Whether served at parties or as a comforting dessert at home, this Peach Cobbler Cheesecake is sure to impress with its stunning presentation and irresistible taste.

Ingredients

Scale
  • 6 cups fresh peach slices cut into ¼–½ inch thin slices
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • ⅓ cup light brown sugar
  • ¾ cup all-purpose flour
  • ¼ teaspoon cinnamon
  • 6 tablespoons salted butter melted
  • 2 cups graham cracker crumbs
  • 32 ounces four 8-ounce blocks full-fat cream cheese softened to room temperature
  • 1½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 6 large eggs room temperature
  • ½ cup full-fat sour cream room temperature
  • Caramel dessert sauce

Instructions

  1. In a mixing bowl, combine light brown sugar, cinnamon, nutmeg, vanilla extract, lemon juice, and peach slices. Toss until peaches are well coated. Set aside.
  2. Preheat your oven to 325°F (163°C). In another bowl, mix together light brown sugar, all-purpose flour, cinnamon, and melted butter. Stir in graham cracker crumbs until combined. Press mixture firmly into the bottom of a springform pan.
  3. Beat softened cream cheese in a large mixing bowl until smooth using an electric mixer. Gradually add granulated sugar and continue beating until well combined. Add vanilla extract followed by eggs one at a time; mix well after each addition. Incorporate sour cream until fully blended.
  4. Pour half of the cheesecake filling over the crust in the springform pan. Layer half of the peach mixture on top of this filling. Pour in remaining cheesecake filling followed by remaining peach mixture on top. Place springform pan on a baking sheet to catch drips during cooking; bake for about 120 minutes.
  5. Once baked, turn off oven but leave cheesecake inside with door ajar for one hour to cool gradually. Remove from oven and refrigerate for at least four hours before serving. Drizzle with caramel dessert sauce just before serving for an extra touch of sweetness.

Nutrition

Find it online: https://tastyquick.com/peach-cobbler-cheesecake-2/