Name: Sugar-Free Peach Cobbler Cheesecake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (sugar-free); 6 tbsp butter, melted; 1/2 tsp cinnamon; 2 tbsp granulated sugar-free sweetener (allulose or monk fruit); 32 oz cream cheese, softened; 1 cup sour cream; 4 eggs; 1/2 cup granulated sugar-free sweetener (allulose or monk fruit); 1 tbsp vanilla extract; 2 tbsp lemon juice; 2 tbsp all-purpose flour (optional); 4–6 peaches, sliced; 3 tbsp melted butter; 2 tbsp brown sugar-free sweetener (allulose or monk fruit); 1 tsp cinnamon; 1 cup all-purpose flour; 1/3 cup brown sugar-free sweetener; 5 tbsp butter, cold and cubed; 1 tsp cinnamon; 1/2 tsp salt

Description

A delightful blend of creamy cheesecake and crunchy peach cobbler, this sugar-free dessert is perfect for summer gatherings.

Ingredients

Scale

2 cups graham cracker crumbs (sugar-free)
6 tbsp butter, melted
1/2 tsp cinnamon
2 tbsp granulated sugar-free sweetener (allulose or monk fruit)
32 oz cream cheese, softened
1 cup sour cream
4 eggs
1/2 cup granulated sugar-free sweetener (allulose or monk fruit)
1 tbsp vanilla extract
2 tbsp lemon juice
2 tbsp all-purpose flour (optional)
4–6 peaches, sliced
3 tbsp melted butter
2 tbsp brown sugar-free sweetener (allulose or monk fruit)
1 tsp cinnamon
1 cup all-purpose flour
1/3 cup brown sugar-free sweetener
5 tbsp butter, cold and cubed
1 tsp cinnamon
1/2 tsp salt

Instructions

Preheat oven to 350°F (175°C).
Combine graham cracker crumbs, melted butter, ½ tsp of cinnamon, and 2 tbsp of sugar-free sweetener; press into a 9-inch springform pan.
Bake crust for 8 minutes; cool.
Toss peach slices with melted butter, 2 tbsp of brown sugar-free sweetener, and 1 tsp of cinnamon; bake the mixture at 425°F (220°C) for about 12 minutes.
In a bowl, mix 1 cup of flour, 1/3 cup brown sugar-free sweetener, 1 tsp cinnamon, and ½ tsp salt; cut in 5 tbsp of cold butter.
Spread crumble mixture on a baking sheet; bake at 375°F (190°C) for 8-10 minutes, until golden.
Beat softened cream cheese until smooth; add ½ cup of sugar-free sweetener, vanilla extract, and lemon juice.
Mix in 1 cup of sour cream and 4 eggs gradually.
Pour half of the filling into the cooled crust; layer with roasted peaches and crumble.
Pour remaining cheesecake batter; bake at 300°F (150°C) in a water bath for 90-110 minutes.
Cool inside oven with the door ajar for 10-15 minutes, then refrigerate for at least 8 hours.
Serve topped with remaining peaches and crumble.

Notes

Chill overnight for the best flavor. Customize toppings as desired.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 0g
Sodium: 250mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 8g
Cholesterol: 60mg

Keywords: peach cobbler, cheesecake, sugar-free dessert, summer dessert, guilt-free treat