Peach Cobbler Cheesecake (Print Format)
Spiced peaches meet a velvety cheesecake for a dessert that's both comforting and indulgent. Topped with a sweet cinnamon drizzle to complete the magic!
# Ingredients:
→ Graham Cracker Base
01 -
1/4 cup butter, melted
02 -
2 tablespoons dark brown sugar
03 -
1 1/2 cups crushed graham cracker crumbs
→ Creamy Cheesecake Center
04 -
3 blocks (24 oz) softened cream cheese
05 -
1 cup white sugar
06 -
1 cup tangy sour cream
07 -
3 eggs, large
08 -
1 teaspoon cinnamon powder
09 -
2 tablespoons regular flour
10 -
1 tablespoon vanilla essence
→ Sweet Peach Topping
11 -
1 tablespoon cornstarch
12 -
1/2 teaspoon ground nutmeg
13 -
1 tablespoon fresh lemon juice
14 -
2 cups peaches, fresh or canned, cut into slices
15 -
2 tablespoons butter
16 -
1 teaspoon cinnamon
17 -
1/4 cup soft brown sugar
→ Cinnamon Cheese Glaze
18 -
1/2 cup powdered sugar
19 -
1/2 block (4 oz) cream cheese, softened
20 -
2 tablespoons milk (add more if needed)
21 -
1 tablespoon cinnamon
22 -
1/2 teaspoon vanilla extract
# Steps:
01 -
Turn your oven to 325°F (163°C). Blend graham crumbs, sugar, and melted butter until it sticks. Push into a 9-inch springform pan and bake for 10 minutes. Let it cool completely.
02 -
Using an electric mixer, beat together cream cheese and granulated sugar till creamy. Beat in one egg at a time. Then blend in vanilla, sour cream, a sprinkle of cinnamon, and the flour.
03 -
Spread the cheesecake mixture over the cool crust. Wrap the pan's bottom with foil and set it in a water-filled tray. Pop it in the oven (325°F) for 60-70 minutes until the center wiggles but holds. Turn off the oven, leave the door ajar, and let it cool down inside for one hour. Once done, chill for 4 hours or even overnight.
04 -
Mix lemon juice, peaches, brown sugar, butter, nutmeg, and cinnamon in a pot. Dissolve cornstarch in 1 tablespoon of water and stir it into the pot. Heat on medium while stirring occasionally for 5 minutes. Cool it once thick.
05 -
In a small bowl, beat cream cheese, icing sugar, milk, cinnamon, and vanilla until smooth and drizzle-ready.
06 -
Spread the peach topping over the cheesecake. Top it off with the cinnamon glaze. Cut and devour!
# Tips:
01 -
Craving crunch? Sprinkle on a crumbly streusel topping for texture!
02 -
Want a firmer finish? Chill for 6 hours before you slice it.
03 -
Take it up a notch! Add whipped cream or ice cream for serving.