Peach Cobbler Cheesecake Bliss

Sure! Here’s a detailed recipe for Peach Cobbler Cheesecake Bliss. This combines the creamy richness of cheesecake with the delicious, comforting flavors of peach cobbler. It’s the perfect dessert to impress friends and family!

Peach Cobbler Cheesecake Bliss Recipe

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs (about 10-12 graham crackers)

• ⅓ cup granulated sugar

• ½ teaspoon ground cinnamon (optional, but adds a nice flavor)

• 6 tablespoons unsalted butter, melted

For the cheesecake layer:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

For the peach topping:

• 4 fresh peaches, peeled, pitted, and sliced (or you can use canned peaches in syrup, drained)

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 tablespoon cornstarch (optional, to thicken the juice)

For the cobbler topping:

• ¾ cup all-purpose flour

• ½ cup granulated sugar

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• 1 stick (½ cup) unsalted butter, softened

• ½ cup milk

• 1 teaspoon vanilla extract

Directions:

Step 1: Prepare the crust

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).

3. Add the melted butter to the dry ingredients and mix until well combined. The mixture should resemble wet sand.

4. Press the graham cracker mixture into the bottom of a 9-inch springform pan (or a regular 9-inch round cake pan). Use the back of a spoon or your fingers to press it down evenly.

5. Bake the crust in the preheated oven for 8-10 minutes, until it’s golden brown. Remove from the oven and let it cool completely.

Step 2: Make the cheesecake filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).

2. Add the sugar and vanilla extract and mix until smooth.

3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

4. Add the sour cream and beat until just combined. The cheesecake batter should be smooth and creamy.

5. Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.

Step 3: Prepare the peach topping

1. If using fresh peaches, peel, pit, and slice them. If you’re using canned peaches, make sure they’re drained.

2. In a medium saucepan, combine the peaches, sugar, lemon juice, vanilla extract, and cinnamon. Stir to coat the peaches in the mixture.

3. Bring the mixture to a simmer over medium heat. Cook for about 5-7 minutes, allowing the peaches to soften and release some of their juices.

4. If you’d like a thicker sauce, mix the cornstarch with a tablespoon of water to make a slurry, then stir it into the peach mixture. Cook for another 2-3 minutes until thickened.

5. Remove from heat and let it cool slightly before spooning it onto the cheesecake.

Step 4: Make the cobbler topping

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

2. Add the softened butter and mix it in with your hands or a pastry cutter until the mixture resembles coarse crumbs.

3. Stir in the milk and vanilla extract until combined. The batter will be thick, but it should be spreadable.

Step 5: Assemble the Peach Cobbler Cheesecake Bliss

1. Carefully spoon the peach topping evenly over the cheesecake layer, spreading it out to cover the entire surface.

2. Drop spoonfuls of the cobbler topping over the peaches. It’s okay if it doesn’t completely cover the peaches, as it will spread as it bakes.

3. Place the pan in the oven and bake at 325°F (163°C) for about 45-50 minutes, or until the cobbler topping is golden and the cheesecake is set (it should slightly jiggle in the center, but not be liquid).

4. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld together and the cheesecake to set.

Step 6: Serve and enjoy!

1. Once the cheesecake is fully chilled, carefully remove the sides of the springform pan.

2. Slice the cheesecake into wedges, making sure to get a bit of the peach topping and cobbler crust with each slice.

3. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired!

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Tips:

• You can make this dessert ahead of time! It keeps well in the fridge for up to 4 days.

• For an extra layer of flavor, you could sprinkle some chopped nuts (like pecans or almonds) over the cobbler topping before baking.

• If you want a thicker peach topping, just cook it a bit longer or use more cornstarch.