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Peach Cobbler Cheesecakes

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A delightful blend of creamy cheesecake and sweet peach cobbler that evokes the warm nostalgia of summer evenings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups peaches, diced
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • ¾ cup all-purpose flour

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a cheesecake pan to form a crust.
  3. In another bowl, beat the cream cheese until smooth. Add in the granulated sugar and vanilla, mixing until combined.
  4. Add in eggs one at a time, mixing after each addition for a silky texture.
  5. In a separate bowl, mix the diced peaches with brown sugar, cinnamon, and lemon juice.
  6. Fold the peach mixture into the cream cheese mixture gently to keep the diced pieces intact.
  7. Pour the cheesecake filling over the crust in the pan and spread evenly.
  8. In a small bowl, mix flour with the remaining brown sugar and cinnamon for the topping. Sprinkle this mixture over the cheesecake.
  9. Bake for about 45-50 minutes or until the center is set and only slightly jiggles when moved.
  10. Allow to cool, then refrigerate for at least 4 hours before serving.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://thestationrecipes.com/peach-cobbler-cheesecakes-recipe/

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