Peach Cobbler Cheesecake Bliss
A delightful combination of creamy cheesecake and sweet peaches with a crunchy graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
For the cheesecake filling
- 16 oz cream cheese, softened Make sure it's at room temperature for smooth mixing.
- 1 cup sugar Increase slightly for a sweeter cheesecake.
- 2 pieces eggs Add one at a time, mixing well.
- 2 cups peaches, sliced (fresh or canned) Fresh ripe peaches will enhance flavor.
- 1 tsp vanilla extract
- 1 tsp cinnamon Sprinkle on top before baking.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press the mixture into the bottom of a greased springform pan.
- In another bowl, beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cheesecake batter over the crust.
- Place sliced peaches over the cheesecake mixture and sprinkle cinnamon on top.
Baking
- Bake in the preheated oven for 50-60 minutes, or until the center is set.
Cooling and Serving
- Allow to cool, then refrigerate for at least 4 hours before serving.
- Serve chilled, topped with whipped cream or vanilla ice cream.
- Slice into wedges and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage wrapped well in plastic wrap.