PEACH COBBLER CHEESECAKE 🍑

Ingredients

Crust

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tbsp sugar

Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream (optional, makes it creamier)

Peach Cobbler Topping

• 3–4 peaches (fresh or canned, sliced)
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 tbsp butter

Crumble Topping

• 1/2 cup flour
• 1/3 cup brown sugar
• 1/4 cup cold butter (cubed)
• Pinch of cinnamon

Instructions

1. Make the Crust

1. Mix graham crumbs, butter, and sugar.
2. Press into a springform pan.
3. Bake at 175°C (350°F) for 8–10 minutes. Let cool.

2. Cheesecake Layer

1. Beat cream cheese and sugar until smooth.
2. Add eggs one at a time.
3. Mix in vanilla and sour cream.
4. Pour over crust.

3. Bake Cheesecake

1. Bake at 160°C (325°F) for 45–55 minutes.
2. Center should still jiggle slightly.
3. Cool completely, then refrigerate for 4+ hours.

4. Peach Topping

1. Cook peaches with brown sugar, cinnamon, lemon juice, and butter.
2. Simmer 5–8 minutes until soft and syrupy.

5. Crumble

1. Mix flour, brown sugar, butter, and cinnamon until crumbly.
2. Bake at 175°C for 10–12 minutes until golden.

Assemble

1. Spread peaches over chilled cheesecake.
2. Add crumble topping.
3. Chill again before slicing.

Tip

For extra richness, drizzle caramel sauce on top just before serving—it makes it taste like a bakery-style dessert.