Peach Cobbler Cheesecake
Indulge in the creamy delight of Peach Cobbler Cheesecake! 🍑 A perfect blend of sweet peaches and rich cheesecake awaits you.
Equipment
- 1 9-inch springform pan For baking the cheesecake.
- 1 Mixing bowl For combining ingredients.
- 1 spatula For spreading the cheesecake filling.
Ingredients
Crust
- 1.5 cups crushed graham crackers For the crust base.
- 0.5 cups melted butter To bind the crust.
- 0.25 cups sugar For sweetness in the crust.
Cheesecake Filling
- 16 ounces cream cheese The base for the cheesecake layer.
- 1 cups sugar To sweeten the cheesecake.
- 1 teaspoon vanilla extract For flavor enhancement.
- 2 cups diced fresh peaches The main fruit ingredient.
- 1 tablespoon cornstarch To thicken the peach filling.
- 1 tablespoon lemon juice To balance sweetness.
- 1 teaspoon cinnamon For added warmth and flavor.
Instructions
Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until well combined and press into the bottom of a 9-inch springform pan.
Bake the Crust
- Bake the crust for about 10 minutes. Remove from oven and let it cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until creamy.
Add the Peaches
- Fold in diced fresh peaches gently into the cream cheese mixture.
Pour the Filling
- Pour the cheesecake filling over the cooled graham cracker crust and spread evenly.
Bake the Cheesecake
- Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door open to cool gradually.
Cool and Chill
- Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 20g | 5g | 40g |