Peach Cobbler Cheesecake
A delicious combination of creamy cheesecake and sweet peaches, perfect for gatherings or a sweet treat at home.
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.
Notes
Make sure the cream cheese is softened for better mixing. Use fresh peaches for a brighter flavor. Adjust cinnamon based on taste preference. Allow the cheesecake to cool completely before refrigerating.