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Peach Cobbler Cheesecake Fusion

Indulgent Peach Cobbler Cheesecake Fusion You'll Crave

This Peach Cobbler Cheesecake Fusion combines creamy cheesecake and sweet peach cobbler for an irresistible dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 hours
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: easy cakes
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups crushed graham crackers Adds a buttery, crunchy base
  • 0.25 cups melted butter Helps bind the crust
  • 2 tablespoons brown sugar Introduces caramel sweetness
Cheesecake Batter
  • 24 oz cream cheese Main ingredient for richness
  • 1 cups granulated sugar Balances the tanginess
  • 3 number eggs Provides structure
  • 1 cup sour cream Adds tanginess
  • 1 tablespoon vanilla extract Enhances flavor
  • 1 cup all-purpose flour Stabilizes the cheesecake
  • 1 teaspoon cinnamon Adds cozy flavor
Peach Topping
  • 2 cups sliced peaches Fresh or canned for sweetness
  • 0.25 cups brown sugar Caramelizes the peaches
  • 1 teaspoon cinnamon Enhances peach flavor
  • 0.5 teaspoon nutmeg Adds warm spice
  • 1 tablespoon lemon juice Brightens the mixture
  • 2 tablespoons butter Creates a luscious glaze
Cream Cheese Glaze
  • 4 oz cream cheese Provides velvety texture
  • 0.5 cups powdered sugar Adds sweetness
  • 1 tablespoon cinnamon Tie the dessert together
  • 1 tablespoon vanilla extract Infuses glaze with depth
  • 2 tablespoons milk Adjusts glaze consistency

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Saucepan
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Prepare the crust by mixing crushed graham crackers, melted butter, and brown sugar. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes.
  3. Make the cheesecake batter by beating cream cheese and granulated sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla, flour, and cinnamon.
  4. Assemble by pouring cheesecake batter over the cooled crust, wrapping the pan in aluminum foil, and placing in a water bath. Bake for 60-70 minutes.
  5. Let the cheesecake cool in the oven with the door slightly open for 1 hour, then chill in the fridge for at least 4 hours.
  6. Prepare the peach topping by cooking peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter in a saucepan for 5 minutes.
  7. Make the glaze by beating cream cheese, powdered sugar, cinnamon, vanilla, and milk until smooth.
  8. Once chilled, spoon peach topping over the cheesecake and drizzle with cream cheese glaze before slicing.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

Allow ingredients to sit at room temperature before use to achieve a smooth batter.

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