Description

Peach Cobbler Cheesecake Bliss is a decadent dessert combining the creamy richness of cheesecake with the sweet, spiced goodness of fresh peaches. This recipe features a buttery graham cracker crust, a smooth vanilla-infused cheesecake layer, and a luscious topping of cinnamon and brown sugar-coated peaches. Perfect for special occasions or a delightful treat any time of year.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted

Cheesecake Filling

2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Peach Topping

2 cups fresh peaches, sliced
1 teaspoon cinnamon
½ cup brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect temperature for baking the cheesecake evenly.
Prepare Crust: In a bowl, mix together the graham cracker crumbs and melted butter until fully combined, then press this mixture firmly into the bottom of a springform pan to form the crust base.
Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, free of lumps.
Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth texture.
Assemble Cheesecake Layer: Pour the cheesecake batter over the prepared graham cracker crust in the springform pan, spreading evenly.
Prepare Peach Mixture: In a separate bowl, combine the sliced fresh peaches with cinnamon, brown sugar, cornstarch, and lemon juice, mixing gently to coat the fruit evenly.
Add Peach Topping: Carefully spread the peach mixture evenly over the top of the cheesecake layer to create a fruit topping.
Bake: Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the cheesecake center is set but still slightly jiggly – it will firm up during cooling.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate it for at least 4 hours (preferably overnight) before serving to achieve the best texture and flavor.

Notes

Use fresh, ripe peaches for the most flavorful topping; canned peaches can alter the texture and taste.
Cooling the cheesecake completely before refrigerating prevents cracking and ensures even setting.
Applying the peach topping after the cheesecake batter helps keep the fruit texture intact and prevents it from sinking.
For an extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
If you prefer a firmer topping, add an additional teaspoon of cornstarch to the peach mixture.