Description

This Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and fruity peach cobbler, offering a sweet and tangy twist to the traditional dessert. Featuring a graham cracker crust, smooth cream cheese filling, and a luscious topping of spiced peaches with oats, this recipe is perfect for any occasion and is sure to impress your guests with its rich texture and vibrant flavors.

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 Cobbler Topping

2 cups fresh peaches, peeled and sliced
1 teaspoon cinnamon
½ cup brown sugar
1 cup all-purpose flour
½ cup rolled oats
¼ cup sugar
½ cup unsalted butter, softened

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to prepare it for baking the cheesecake cobbler.
Prepare Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a springform pan, creating an even crust layer.
Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth batter.
Assemble Filling: Pour the prepared cream cheese mixture over the crust evenly in the springform pan.
Prepare Topping: In a separate bowl, combine the sliced peaches, cinnamon, brown sugar, all-purpose flour, rolled oats, softened butter, and sugar. Mix until all ingredients are well combined to form the cobbler topping.
Add Topping: Spread the peach mixture evenly over the cheesecake layer in the pan.
Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center of the cheesecake is set and the topping is golden.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours to let the flavors meld and the cheesecake firm up before serving.

Notes

Ensure the cream cheese is softened for a smooth batter without lumps.
Peel peaches for a tender topping, but leaving skin on is optional based on preference.
Use a springform pan for easy removal of the cheesecake.
Refrigerate the cheesecake for several hours or overnight for the best texture and flavor development.
Serve chilled and consider topping with whipped cream or vanilla ice cream for extra indulgence.