Do you ever find yourself torn between the lusciousness of a cheesecake and the comforting warmth of a peach cobbler? If you’re like us, making such a difficult decision can be a real conundrum. But what if we told you that you don’t have to choose?

In this delightful culinary adventure, we’ll walk you through a recipe that marries the creamy elegance of cheesecake with the down-home goodness of peach cobbler. Get ready to tantalize your taste buds with our Peach Cobbler Cheesecake!

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Ingredients You’ll Need

• Peach Filling and Topping:
• 8 large peaches, pitted, peeled, and sliced 1/3-½ inch thick
• ½ cup brown sugar
• ½ cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons corn starch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Graham Cracker Crust:
• 3 cups graham cracker crumbs
• ¾ cup unsalted butter, melted
• Cheesecake Layer:
• 3 (8 oz.) packages cream cheese, softened
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 4 large eggs, slightly beaten
• 2 tablespoons corn starch
• Cobbler Topping:
• 1 cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup unsalted butter, cold and cut into small pieces
• ¼ cup boiling water

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Instructions

Creating the Peach Filling and Topping:

1 ) In a large pot, place the sliced peaches and lemon juice.

2 ) Add the mixture of sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Stir with a wooden spoon and cook over medium-high heat for 8-10 minutes or until the peaches become soft. Set aside to cool.

Preparing the Graham Cracker Crust:

1 ) Line the bottom of a 9×3-inch springform pan with parchment paper and lightly spray it with non-stick spray.

2 ) Wrap the springform pan with two large sheets of heavy-duty aluminum foil to prevent any water from leaking in during baking. Set it aside.

3 ) Preheat the oven to 425°F.

4 ) To make the crust, use a fork to whisk together graham cracker crumbs and melted butter until evenly moistened.

5 ) Press the mixture into the bottom of the springform pan and place it in the fridge or freezer while making the filling.

Creating the Cheesecake Layer:

1 ) Beat together softened cream cheese with sugar and vanilla until smooth and creamy.
Mix in sour cream and cornstarch.

2 ) Add slightly beaten eggs and mix on low just to combine; do not overmix the batter.

3 ) Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top.

4 ) Place the springform pan in a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the springform pan.

5 ) Bake for 13-15 minutes, until the top is set.

6 ) Reduce the oven temperature to 350°F.

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Adding the Peach Filling and Topping:

1 ) Remove the pan from the oven and arrange a thin layer of peaches over the cheesecake layer.

2 ) Save the remaining peaches and sauce for serving.

3 ) Spoon the remaining cheesecake layer over the peaches, smooth the top, and place it back in the oven.

4 ) Bake for about 40-45 minutes at 350°F, until the cheesecake is just slightly jiggly in the center.

Preparing the Cobbler Topping:

1 ) While the cheesecake is baking, prepare the cobbler topping.

2 ) Stir together flour, brown sugar, sugar, salt, and baking powder.

3 ) Cut in the cold butter with a fork.

4 ) Add boiling water and stir, then set it aside.

Finishing Touches:

1 ) When the cheesecake is almost baked (the top is set), remove it from the oven.

2 ) Arrange a layer of peaches on top, then dollop the cobbler in lumps on top of the peaches.

3 ) Place it back in the oven for 20-25 minutes until the cobbler topping turns a nice golden-brown color.

4 ) Turn off the oven and leave the cheesecake in the oven with the door cracked open for one hour.

5 ) Remove it from the water bath and place it on a cooling rack to cool to room temperature.

6 ) Chill in the refrigerator for 4-6 hours or overnight.

Final Presentation:

1 ) Once the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from the springform pan.

2 ) Transfer the cake to a serving plate.

3 ) When ready to serve, top the cake with the remaining peaches and sauce. You can reheat the sauce before drizzling it over the cake.

4 ) Store any leftovers in the fridge.

There you have it, a mouthwatering Peach Cobbler Cheesecake that combines the best of both worlds – the creaminess of cheesecake and the comforting flavors of peach cobbler.

This dessert is perfect for any occasion, from family gatherings to special celebrations. So go ahead, indulge in this sweet symphony of flavors and make your taste buds dance with delight!

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