A delicious blend of creamy cheesecake and sweet peach cobbler, perfect for dessert lovers.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:4 hours 20 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 teaspoon ground cinnamon
2 cups fresh peaches, peeled and sliced
1/4 cup brown sugar
1 tablespoon lemon juice
Instructions
Preheat the oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and ground cinnamon until fully incorporated.
Pour half of the cheesecake batter over the cooled crust.
In a separate bowl, toss the sliced peaches with brown sugar and lemon juice. Layer the peach mixture over the cheesecake batter, then pour the remaining batter on top.
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
Slice and serve chilled.
Notes
For a richer flavor, consider adding a teaspoon of almond extract to the cheesecake batter.
You can substitute fresh peaches with canned peaches (drained) or other fruits like blueberries or cherries for a different twist.