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Peach Cobbler Cheesecake Fusion: A Delightful Dessert

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Ingredients

Scale
  • 1 ½ cupscrushed graham crackers
  • ¼ cupmelted butter
  • 2 tbspbrown sugar
  • 24 ozcream cheese, softened
  • 1 cupgranulated sugar
  • 3large eggs
  • 1 cupsour cream
  • 1 tbspvanilla extract
  • 2 tbspall-purpose flour
  • 1 tspcinnamon
  • 2 cupsfresh or canned peaches, sliced
  • ¼ cupbrown sugar
  • 1 tspcinnamon
  • ½ tspnutmeg
  • 1 tbspcornstarch
  • 1 tbsplemon juice
  • 2 tbspbutter
  • 4 ozcream cheese, softened
  • ½ cuppowdered sugar
  • 1 tbspcinnamon
  • ½ tspvanilla extract
  • 2 tbspmilk

Instructions

  1. Start by preheating your oven to 325°F (163°C). In a bowl, combine the crushed graham crackers, melted butter, and brown sugar. Mix until all ingredients are blended well. This mixture will form a delightful crust that provides a crunchy texture next to the creamy cheesecake. Press the graham cracker mixture firmly into the bottom of your 9-inch springform pan, ensuring it’s evenly spread. Bake this crust for 10 minutes and then set it aside to cool while you prepare the cheesecake filling.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth. This is crucial for a creamy texture. Next, add in the eggs one at a time, mixing well after each addition to ensure everything is well incorporated. Stir in the sour cream, vanilla extract, all-purpose flour, and cinnamon; continue mixing until the batter is smooth and lump-free. Pour this delicious cheesecake batter over the cooled graham cracker crust.
  3. To prevent the cheesecake from cracking during baking, wrap the springform pan in aluminum foil securely. Place the wrapped pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath creates steam in the oven, keeping your cheesecake moist. Bake the cake at 325°F (163°C) for 60-70 minutes, or until the center is slightly jiggly but appears set. Once baked, turn off the oven and open the door slightly, allowing the cheesecake to cool gradually for about 1 hour. Following this, refrigerate the cheesecake for a minimum of 4 hours to firm up perfectly, or, for best results, overnight.
  4. While the cheesecake cools, prepare the peach cobbler topping. In a medium saucepan, combine the sliced peaches with brown sugar, cinnamon, nutmeg, lemon juice, and butter. This mix will create a syrupy glaze that enhances the peaches’ natural sweetness. Mix cornstarch with 1 tbsp of water in a small bowl, then add it to the peaches. Cook over medium heat, stirring gently until the mixture thickens, which should take about 5 minutes. After cooking, allow it to cool down before spooning it over the cheesecake.
  5. For the final touch, in a separate bowl, beat the softened cream cheese, powdered sugar, cinnamon, vanilla, and milk until the glaze is smooth. This creamy drizzle adds an additional layer of flavor and ties all the components together beautifully. Once the cheesecake is completely chilled and set, spoon the peach topping over the cheesecake and drizzle with the cinnamon cream cheese glaze. Cut yourself a slice, and indulge in this heavenly dessert!

Notes

Ensure your cream cheese is at room temperature for smoother mixing; this helps avoid lumps in the cheesecake filling.

Nutrition

Find it online: https://www.delicetreats.com/peach-cobbler-cheesecake-fusion/