Why Make This Recipe
Peach Cobbler Cheesecake combines two beloved desserts into one tasty treat. This recipe is great for gatherings, special events, or simply as a sweet treat to enjoy at home. The creamy texture of cheesecake pairs perfectly with the sweet and juicy peaches, making it a delicious option for any time of year.
How to Make Peach Cobbler Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups canned peaches, sliced
- 1 teaspoon cinnamon
- 1/4 cup peach preserves
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press this mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla and eggs, one at a time, mixing well after each addition.
- Stir in the sliced peaches and cinnamon. Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set.
- Remove from the oven and let it cool before spreading the peach preserves on top.
- Chill in the refrigerator for at least 4 hours before serving.
How to Serve Peach Cobbler Cheesecake
To serve Peach Cobbler Cheesecake, slice it into wedges and place them on dessert plates. You can add whipped cream or extra sliced peaches as a garnish. This cheesecake is best enjoyed cold and can be a wonderful end to a meal or a sweet snack at any time.
How to Store Peach Cobbler Cheesecake
Store any leftover Peach Cobbler Cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to keep it fresh. It should last for about 3 to 5 days in the fridge.
Tips to Make Peach Cobbler Cheesecake
- Make sure the cream cheese is softened to mix well.
- Use fresh peaches if they are in season for a brighter flavor.
- Adjust the amount of cinnamon based on your preference.
- Let the cheesecake cool completely before putting it in the fridge for the best texture.
Variation
You can easily switch up this recipe by using different fruits, such as blueberries or cherries, instead of peaches. You can also try adding some nuts or a drizzle of caramel for extra flavor.
FAQs
1. Can I use fresh peaches instead of canned?
Yes, using fresh peaches is a great option! Just make sure they are ripe and sliced properly.
2. How long does it take for the cheesecake to chill?
The cheesecake needs to chill for at least 4 hours, but overnight is even better.
3. Can I freeze Peach Cobbler Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly and store it in the freezer for up to 2 months. Thaw it in the refrigerator before serving.
Peach Cobbler Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs Crushed graham crackers
- 1/2 cup unsalted butter, melted For binding the crust
- 1/4 cup brown sugar Adds sweetness and flavor
For the cheesecake filling
- 4 packages (8 oz) cream cheese, softened Make sure it's at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time to the mix
- 2 cups canned peaches, sliced Alternatively, use fresh peaches
- 1 teaspoon cinnamon Adjust based on preference
- 1/4 cup peach preserves To spread on top after baking
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of a springform pan.
Cheesecake filling
- In another bowl, beat the cream cheese and granulated sugar until smooth.
- Add the vanilla and eggs one at a time, mixing well after each addition.
- Stir in the sliced peaches and cinnamon. Pour the cream cheese mixture over the crust in the springform pan.
Baking
- Bake for 50-60 minutes or until the center is set.
- Remove from the oven and let it cool before spreading the peach preserves on top.
- Chill in the refrigerator for at least 4 hours before serving.
