Peach Cobbler Cheesecake

Absolutely! Here’s a detailed, step-by-step recipe for a Peach Cobbler Cheesecake—it combines the sweet, spiced flavor of peach cobbler with creamy cheesecake. I’ll break it down into crust, cheesecake filling, and peach topping for clarity.

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Peach Cobbler Cheesecake Recipe

Ingredients

For the Crust (Graham Cracker Base)

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)

• ⅓ cup granulated sugar

• ½ tsp ground cinnamon

• 6 tbsp unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• ½ cup sour cream

• ½ cup heavy cream

For the Peach Cobbler Topping

• 3 cups peeled, sliced peaches (fresh or canned, drained)

• ¼ cup granulated sugar

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tsp lemon juice

• 2 tbsp cornstarch (if using fresh peaches)

• 2 tbsp butter, cut into small pieces

• Optional: ½ tsp vanilla extract

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Directions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.

3. Stir in melted butter until crumbs are evenly moistened.

4. Press mixture firmly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan.

5. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool while making the filling.

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Step 2: Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (about 2–3 minutes).

2. Add sugar and vanilla, continue mixing until well combined.

3. Beat in eggs one at a time, mixing on low speed after each addition to prevent overmixing.

4. Add sour cream and heavy cream, mix until smooth and fully incorporated.

5. Pour the cheesecake filling over the cooled crust and smooth the top.

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Step 3: Bake the Cheesecake

1. Place the cheesecake in the center of the oven. Optionally, place the pan in a larger pan filled with about 1 inch of hot water for a water bath (prevents cracking).

2. Bake for 50–60 minutes or until the edges are set but the center still slightly jiggles.

3. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

4. Remove from oven and chill in the refrigerator for at least 4 hours or overnight for best results.

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Step 4: Prepare the Peach Cobbler Topping

1. In a medium saucepan, combine peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch (if using fresh).

2. Cook over medium heat until the peaches release juices and the mixture thickens slightly (about 5–7 minutes).

3. Remove from heat and stir in butter and vanilla (if using). Let cool slightly.

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Step 5: Assemble the Peach Cobbler Cheesecake

1. Spoon the peach topping over the chilled cheesecake. Spread gently to cover the surface evenly.

2. Optional: Chill for another hour before serving so topping sets nicely.

3. Slice carefully with a warm knife for clean cuts.

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Tips for Success

• Room temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps.

• Prevent cracks: Avoid overmixing and consider a water bath for a smoother top.

• Peach prep: Fresh peaches work best in season; canned peaches can be used but drain excess liquid.

• Serving: Serve chilled with a dollop of whipped cream if desired.

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This cheesecake has a buttery, crumbly crust, rich and creamy cheesecake filling, and sweet-spiced peaches on top—like having cobbler and cheesecake in one slice!