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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake Bliss for Summer Gatherings

Delightful Peach Cobbler Cheesecake combines creamy richness with sweet peaches and a buttery crumb topping, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use digestive biscuits or vanilla wafers if needed.
  • 1/2 cup Melted Butter Substitution: Coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 16 oz Cream Cheese Ensure it's softened for easy mixing.
  • 1 cup Granulated Sugar Substitution: Brown sugar can be used for a deeper flavor.
  • 1 tbsp Vanilla Extract Substitution: Almond extract for a different flavor profile.
  • 3 large Eggs Avoid overmixing to prevent cracks.
  • 4 cups Fresh Peaches Substitution: Frozen peaches can be used if thawed and drained well.
  • 1 tsp Ground Cinnamon Can be adjusted based on personal preference.
For the Crumble Topping
  • 1 cup All-Purpose Flour Substitution: Gluten-free flour blend for gluten-free diets.
  • 1/2 cup Brown Sugar Substitution: Coconut sugar for a healthier option.
  • 1/2 cup Rolled Oats Substitution: Almond flour for a gluten-free version.
  • 1/2 cup Cold Butter Must be cold to achieve a crumbly texture.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine the graham cracker crumbs with melted butter until evenly mixed. Press into the bottom of the pan and bake for 10 minutes. Allow to cool slightly.
  3. Beat softened cream cheese with granulated sugar and vanilla until smooth. Add eggs one at a time, mixing gently.
  4. Pour the cheesecake batter over the cooled crust, smooth the top, and tap the pan to release air bubbles.
  5. Toss sliced peaches with ground cinnamon and layer over the cheesecake batter.
  6. Mix all-purpose flour, brown sugar, and rolled oats; cut in cold butter until crumbly. Sprinkle over peach layer.
  7. Bake for 45-50 minutes until edges are set but center jiggles slightly. Cool completely at room temperature.
  8. Refrigerate for at least 2 hours or overnight before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For the best flavor, chill overnight and consider using a water bath for even baking. Pat juicy peaches dry to prevent a soggy topping.

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