Description
A delightful fusion of cheesecake and peach cobbler, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and sliced
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s packed tightly and evenly.
- In a large bowl, beat the cream cheese and sugar until smooth. Incorporate eggs one at a time, mixing well after each addition to avoid lumps. Finally, stir in the vanilla extract for added flavor.
- Pour the cheesecake batter over the crust in the springform pan, spreading it evenly.
- In another bowl, combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Gently fold this peach mixture on top of the cheesecake layer, allowing some of the peaches to sink slightly into the batter.
- Bake for about 60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour to prevent cracking.
- Chill in the refrigerator for at least 4 hours, or overnight, before serving.
Notes
For the best texture, ensure the cream cheese is at room temperature before mixing. Fresh peaches add the most flavor, but you can use canned peaches as an alternative; just drain and pat them dry.
- Prep Time: 25
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg