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Peach Cobbler Cheesecake

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A delightful blend of creamy cheesecake and sweet peaches, reminiscent of summer days and family gatherings.

Ingredients

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  • 2 cups peach slices (fresh or canned)
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar (divided)
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Combine peach slices with lemon juice and 1/4 cup of granulated sugar. Set aside.
  3. Mix together graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
  4. Beat the softened cream cheese until smooth.
  5. Add powdered sugar, vanilla extract, cinnamon, nutmeg, and remaining granulated sugar; mix until fully combined.
  6. Add eggs, one at a time, blending well after each addition.
  7. Pour half of the cheesecake mixture over the prepared crust.
  8. Place the peach slices over the cheesecake layer.
  9. Pour the remaining cheesecake mixture over the peaches.
  10. Bake for about 50-60 minutes, until the center is set but still jiggles slightly.
  11. Cool at room temperature for about 30 minutes.
  12. Refrigerate for at least 4 hours (or overnight) before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended.

Nutrition

Find it online: https://doughgirlbylea.com/peach-cobbler-cheesecake/

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