Description
A delightful blend of peach cobbler and cheesecake, creating a creamy, fruity dessert that celebrates summer’s bounty.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup peaches, sliced
- 1 cup peach cobbler filling
- Whipped cream (for serving)
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs, 1/4 cup sugar, and melted butter until it resembles wet sand. Press it into a 9-inch springform pan.
- Cream the cream cheese and 1 cup sugar until smooth and fluffy. Add vanilla extract and eggs one at a time, mixing well.
- Fold in sliced peaches and peach cobbler filling gently.
- Combine and pour the cheesecake mixture over the prepared crust, smoothing it into an even layer.
- Bake for 50-60 minutes, until the center is set and slightly jiggly.
- Cool slightly and then chill in the fridge for at least 4 hours.
- Serve with whipped cream on top.
Notes
Make-ahead tips: This cheesecake keeps well in the fridge for up to a week. Experiment with spices or different fruits for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg