Description
A delightful fusion of peach cobbler and cheesecake that captures the essence of summer in every bite.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups fresh peaches, peeled and sliced
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 1/2 cup oats
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan, ensuring easy release after baking.
- Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until the crumbs resemble wet sand, then press firmly into the bottom of the prepared springform pan.
- Beat the softened cream cheese with an electric mixer until silky smooth. Gradually add the sugar and vanilla extract; mix until fully combined and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Toss the sliced peaches with brown sugar and cinnamon, then spread over the cheesecake batter in the pan.
- Combine the flour, oats, granulated sugar, and salt in another bowl. Drizzle in the melted butter and mix until crumbly. Sprinkle this topping over the peach layer.
- Bake for 1 hour, or until the center is set and a slight jiggle remains.
- Allow the cheesecake to cool completely in the springform pan before removing the sides.
- Chill in the refrigerator for at least 4 hours before slicing and serving.
Notes
You can prepare the cheesecake a day in advance to enhance the flavor.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: peach dessert, cheesecake, cobbler, summer recipe, easy dessert