Peach Cobbler Cheesecake
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Experience the delightful combination of creamy cheesecake and classic peach cobbler in this decadent dessert. This Peach Cobbler Cheesecake combines a buttery graham cracker crust, a luscious peach compote, and a rich cheesecake filling, all topped with a sweet cinnamon crumble. Perfect for any occasion, this dessert is sure to impress your family and friends!
Ingredients
For the Peach Compote
🍑 4 fresh peaches, peeled and sliced
🧈 2 tablespoons unsalted butter
🥄 1 teaspoon ground cinnamon
🍯 1/4 cup brown sugar
💧 1/4 cup water
For the Crust
🍪 1 1/2 cups graham cracker crumbs
🍯 1/4 cup white sugar
🍯 1/4 cup brown sugar
🧈 1/2 cup melted butter
For the Crumble
🌾 1 cup all-purpose flour
🍯 1/2 cup brown sugar
🥄 1 teaspoon ground cinnamon
🧈 1/2 cup melted butter
For the Cheesecake Filling
🧀 24 oz cream cheese, softened
🍯 1 cup white sugar
🍶 1 cup sour cream
🍦 1 tablespoon vanilla extract
🥚 3 large eggs
Instructions
1- Peach Compote:
Add 2 tablespoons of butter to a pan over medium heat. Once melted, add peach slices, 1/4 cup of brown sugar, and 1/4 cup of water.
Stir in 1 teaspoon of cinnamon and bring the mixture to a boil. Reduce heat and let it simmer until the peaches are tender, about 10 minutes. Set aside to cool.
2- Crust:
In a large bowl, combine 1 1/2 cups of graham cracker crumbs with 1/4 cup each of white and brown sugar.
Mix in 1/2 cup of melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.
3- Crumble:
In a separate bowl, combine 1 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon.
Stir in 1/2 cup of melted butter and mix until crumbly. Set aside for topping later.
4- Cheesecake Filling:
In a mixing bowl, beat 24 oz of cream cheese with 1 cup of white sugar until smooth.
Add 1 cup of sour cream and 1 tablespoon of vanilla extract, mixing thoroughly.
Incorporate the 3 eggs, one at a time, beating until combined.
5- Assembly:
Preheat your oven to 325°F (160°C).
Pour half of the cheesecake filling over the prepared crust.
Spread the peach compote evenly over this layer.
Sprinkle the crumble mixture evenly on top of the compote.
Pour the remaining cheesecake filling over the crumble layer, smoothing with a spatula.
Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
Allow cheesecake to cool at room temperature, then refrigerate for several hours or overnight.
6- Serving Suggestions:
- Garnish with sliced fresh peaches or a dollop of whipped cream.
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Calories: Approximately 480 per serving
Protein: 5g
Fats: 33g
Carbohydrates: 45g
Equipment: 9-inch springform pan, medium sauce pan, mixing bowls, spatula
Cooking Tips
- For best results, ensure all ingredients for the cheesecake filling are at room temperature.
- Use a water bath when baking to prevent cracks on the cheesecake surface.
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