Peach Cobbler Cheesecake Bliss

Peach Cobbler Cheesecake Bliss Recipe

This dessert is a heavenly combination of a creamy cheesecake and a buttery peach cobbler, layered and baked to perfection. Here’s a detailed recipe to create this delicious treat!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Peach Layer:

4 large peaches (fresh or 2 cups canned, drained and sliced)
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch (optional, for thickening)
1 teaspoon vanilla extract

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup sour cream
1 cup sugar
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon juice

For the Topping:

1 cup self-rising flour (you can use regular flour with a pinch of baking powder if you don’t have self-rising)
1 cup sugar
1/2 cup unsalted butter, softened
1/2 cup milk (whole milk or 2% works best)
1 teaspoon vanilla extract

Directions:

1. Prepare the Peach Filling:

Step 1: If you’re using fresh peaches, peel and slice them into small chunks. If using canned peaches, make sure to drain them thoroughly.
Step 2: In a medium saucepan, combine the peaches, sugar, lemon juice, cinnamon, cornstarch (if using), and vanilla extract.
Step 3: Cook over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy (about 5-8 minutes). Set aside to cool while you prepare the crust and cheesecake filling.

2. Prepare the Crust:

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a mixing bowl, combine the graham cracker crumbs and sugar.
Step 3: Add the melted butter and stir until the crumbs are evenly coated and moist.
Step 4: Press the graham cracker mixture into the bottom of a 9-inch springform pan (or a regular round cake pan if you don’t have one) to form an even crust layer.
Step 5: Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the cheesecake filling.

3. Make the Cheesecake Filling:

Step 1: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 2: Add the sour cream, sugar, eggs, vanilla extract, and lemon juice, mixing well after each addition.
Step 3: Once the mixture is smooth and fully incorporated, pour the cheesecake filling over the prepared graham cracker crust.

4. Layer the Peaches:

Step 1: Spoon the cooled peach mixture evenly over the cheesecake filling, making sure the peaches are spread out evenly.

5. Prepare the Cobbler Topping:

Step 1: In a separate mixing bowl, whisk together the self-rising flour and sugar.
Step 2: Add the softened butter, milk, and vanilla extract. Stir until smooth and a batter forms. This will be a slightly thicker batter.
Step 3: Drop spoonfuls of the cobbler batter over the peach layer. Don’t worry about covering the entire surface—it will spread and form a cobbler-like topping while baking.

6. Bake the Peach Cobbler Cheesecake Bliss:

Step 1: Place the pan in the preheated oven and bake for 45-50 minutes, or until the topping is golden and set, and the cheesecake filling is firm in the center. You can gently shake the pan to check for any jiggle.
Step 2: Allow the dessert to cool in the pan for about 10 minutes, then transfer it to the refrigerator to cool completely for at least 4 hours (overnight is ideal).

7. Serve and Enjoy:

Step 1: Once fully chilled, release the cheesecake from the springform pan and transfer it to a serving plate.
Step 2: Slice and serve! Optionally, top with whipped cream or vanilla ice cream for an extra indulgent treat.

Tips for Success:

If you can’t find fresh peaches, you can use frozen peaches—just make sure to thaw and drain them before using.
For a smoother cheesecake filling, make sure your cream cheese is very soft before mixing. You can leave it out for about 30 minutes before using.
If you prefer a crunchier topping, you can sprinkle a bit of brown sugar or cinnamon on the cobbler topping before baking.