Description
A delightful blend of creamy cheesecake and sweet peach cobbler, this dessert is perfect for summer gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh peaches, peeled and sliced
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar; press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth; gradually add sugar and vanilla, mixing well.
- Add eggs, one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan.
- In a saucepan, combine sliced peaches, brown sugar, cinnamon, cornstarch, and water; cook until the peaches are tender and sauce thickens.
- Pour the peach mixture over the cheesecake layer.
- Bake for 60-70 minutes, or until the center is set.
- Remove from oven and let cool; refrigerate for at least 4 hours before serving.
- Drizzle with heavy cream before serving, if desired.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- Feel free to substitute canned peaches if fresh ones are not available.
- This cheesecake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg