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Peach Cobbler Cheesecake: The Ultimate Dessert Mashup

peach cobbler cheesecake - Tasty
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You create a decadent dessert that combines the creamy richness of baked cheesecake with the warm, spiced peaches and buttery crumble topping of a classic Southern peach cobbler. This recipe is perfect for summer gatherings or as an impressive dessert for guests.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 (21 ounce) can peach pie filling
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces
  • Optional: Cinnamon whipped cream for serving

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Spoon the entire can of peach pie filling evenly over the batter. Pour the remaining cheesecake batter over the peaches.
  5. Prepare the cobbler topping: In a separate bowl, whisk together the flour, brown sugar, 1/4 cup sugar, and cinnamon. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle the cobbler topping evenly over the cheesecake batter.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight wobble.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing. Serve plain or with cinnamon whipped cream.

Notes

  • For the best texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • If you do not want to use a water bath, bake the cheesecake at 325 degrees F for about 70 minutes and cool slowly in the turned-off oven.
  • You can substitute fresh or frozen peaches mixed with 1/4 cup sugar and 1 teaspoon cornstarch for the canned pie filling.

Nutrition

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