Peach Cobbler Cheesecake
Discover how to make Peach Cobbler Cheesecake. A delicious recipe with detailed instructions.
30
Prep Time
1
Cook Time
31
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Peach Cobbler Cheesecake. A delicious recipe with detailed instructions.
Ingredients
Instructions
**Prepare the crust**:
- Preheat oven to 325°F (160°C). - Mix graham cracker crumbs, melted butter, and sugar in a bowl until moistened. - Press firmly into a 9-inch (23cm) springform pan. Bake for 10 minutes until lightly golden. Cool slightly.
**Make the filling**:
- Beat cream cheese and sugar with a mixer on medium-low until smooth (2–3 minutes). - Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla. - Pour filling over the crust. Tap the pan gently to release air bubbles.
**Bake the cheesecake**:
- Place the springform pan in a roasting tray filled with 1 inch (2.5cm) of hot water. - Bake at 325°F (160°C) for 60–70 minutes until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour.
**Prepare the topping**:
- Toss peaches with ¼ cup (50g) brown sugar and set aside. - Mix flour, remaining brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly. - Arrange peaches over the cooled cheesecake, then sprinkle with the crumble.
**Finish and chill**:
- Bake at 375°F (190°C) for 15–20 minutes until the topping is golden and peaches are bubbling. - Cool completely, then refrigerate for at least 4 hours (preferably overnight). ---
You Must Know
- ✓Follow the recipe carefully for best results.
Serving Suggestions
Serve chilled with whipped cream or vanilla ice cream. Pair with a drizzle of caramel sauce for extra indulgence. ---
Nutritional Info (Per Serving)
580
Calories
8g
Protein
55g
Carbs
38g
Fat
Tags
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More Dessert Recipes
Peach Cobbler Cheesecake
Discover how to make Peach Cobbler Cheesecake. A delicious recipe with detailed instructions.
Ingredients (17)
Instructions
- - Preheat oven to 325°F (160°C). - Mix graham cracker crumbs, melted butter, and sugar in a bowl until moistened. - Press firmly into a 9-inch (23cm) springform pan. Bake for 10 minutes until lightly golden. Cool slightly.
- - Beat cream cheese and sugar with a mixer on medium-low until smooth (2–3 minutes). - Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla. - Pour filling over the crust. Tap the pan gently to release air bubbles.
- - Place the springform pan in a roasting tray filled with 1 inch (2.5cm) of hot water. - Bake at 325°F (160°C) for 60–70 minutes until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour.
- - Toss peaches with ¼ cup (50g) brown sugar and set aside. - Mix flour, remaining brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly. - Arrange peaches over the cooled cheesecake, then sprinkle with the crumble.
- - Bake at 375°F (190°C) for 15–20 minutes until the topping is golden and peaches are bubbling. - Cool completely, then refrigerate for at least 4 hours (preferably overnight). ---
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