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Peach cobbler cheesecake is a dessert that tantalizes the taste buds and delights the senses, bringing together the comforting warmth of traditional peach cobbler with the creamy indulgence of cheesecake. This innovative dessert is a true celebration of summer flavors, inviting you to savor the sweet, juicy essence of fresh peaches enveloped in a rich, velvety cheesecake layer. Whether you are hosting a summer barbecue, celebrating a special occasion, or simply indulging in a sweet treat, peach cobbler cheesecake is sure to impress your guests and become a new family favorite.

Refreshing Summer Dessert: Peach Cobbler Cheesecake

Indulge in the deliciousness of Peach Cobbler Cheesecake, where the comforting flavors of peach cobbler meet creamy cheesecake! This dessert features a crunchy graham cracker crust topped with a rich cheesecake layer and sweet, juicy peaches - perfect for summer gatherings or special occasions. Follow our simple recipe to create a show-stopping dessert that will impress everyone. #PeachCobbler #Cheesecake #DessertRecipe #Baking #PeachDesserts #SummerTreats #Foodie #SweetTooth
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Peach Filling:

3 cups fresh peaches, peeled and sliced

½ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cinnamon

1 tablespoon cornstarch

For the Cheesecake Layer:

16 oz cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

For the Topping:

1 cup whipped cream

¼ teaspoon cinnamon

Sliced peaches for garnish (optional)

Mint leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

      Prepare the Peach Filling: In a medium bowl, combine the sliced peaches, ½ cup sugar, lemon juice, cinnamon, and cornstarch. Toss together until the peaches are evenly coated. Set aside to marinate for about 15 minutes.

        Make the Cheesecake Layer: In a stand mixer, beat the softened cream cheese with ¾ cup granulated sugar and vanilla extract until smooth. Add the eggs, one at a time, mixing well after each addition. Finally, add the sour cream and mix until fully incorporated.

          Layer the Cheesecake: Pour half of the cheesecake mixture over the cooled crust. Add half of the peach filling on top, spreading it evenly. Pour the remaining cheesecake mixture over the peach filling, and then top with the remaining peach filling.

            Bake the Cheesecake: Bake in the preheated oven for about 45 to 50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. This helps prevent cracking.

              Chill the Cheesecake: After one hour, remove the cheesecake from the oven and allow it to cool at room temperature for an additional hour. Then, refrigerate for at least 4 hours or overnight to set completely.

                Serve: Once chilled, whip the cream and add a pinch of cinnamon. Spread over the cheesecake or dollop on individual slices. Garnish with fresh peach slices and mint leaves if desired.

                  Prep Time: 30 minutes | Total Time: 7 hours (including chilling) | Servings: 10-12