Peach Cobbler Cheesecake (Printable Version)
Creamy cheesecake layered with spiced peaches and a crunchy graham crust for a sweet finish.
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
37 g granulated sugar
03 -
85 g melted butter
→ Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
1 tsp vanilla extract
→ Peach Topping
08 -
425 g canned peach slices, drained and chopped
09 -
8 g cornstarch
10 -
240 ml heavy cream
11 -
13 g brown sugar
12 -
1 tsp ground cinnamon
# Steps:
01 -
Preheat the oven to 165°C and grease a 23 cm springform pan. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Remove and let cool.
02 -
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, incorporating fully after each addition. Stir in vanilla extract until evenly blended.
03 -
Pour the cheesecake filling over the cooled crust and smooth the surface evenly.
04 -
In a small saucepan over medium heat, combine chopped peaches, cornstarch, brown sugar, cinnamon, and heavy cream. Stir continuously until the mixture thickens, approximately 5 to 7 minutes.
05 -
Evenly spread the thickened peach mixture over the cheesecake filling.
06 -
Bake the entire assembly for 50 to 60 minutes or until the cheesecake is set and edges lightly browned. Allow to cool to room temperature then refrigerate for at least 4 hours before slicing and serving.
# Notes:
01 -
Use softened cream cheese for a smoother filling. Ensure the peach topping thickens adequately before applying to prevent sogginess.