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Description
A fusion dessert combining peach cobbler and cheesecake.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 (21 ounce) can peach pie filling
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake crust for 8 minutes.
- In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Mix in vanilla, then add eggs one at a time, mixing until just combined.
- Pour half of the cream cheese mixture over the baked crust.
- Spoon peach pie filling over the cream cheese layer.
- Pour remaining cream cheese mixture over the peaches.
- In a small bowl, combine flour, brown sugar, cold butter, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the cheesecake.
- Bake for 55-65 minutes, or until the center is almost set.
- Let cool in the oven with the door ajar for 1 hour. Refrigerate for at least 4 hours before serving.
Notes
- For a smoother cheesecake, ensure your cream cheese is fully softened.
- If the top of the cheesecake browns too quickly, tent it with foil during baking.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg