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Peach Cobbler Cheesecake Fusion

Peach Cobbler Cheesecake Fusion: Dreamy Dessert Delight

This Peach Cobbler Cheesecake Fusion combines rich cheesecake with the fruity essence of peach cobbler. A perfect dessert for any gathering!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Can use digestive biscuits or cookie crumbs.
  • 1/4 cup Butter Coconut oil for a dairy-free option.
  • 1/4 cup Brown Sugar White sugar can be used, but will alter the taste slightly.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat for best texture.
  • 3/4 cup Granulated Sugar Can be adjusted to taste.
  • 3 large Eggs Ensure eggs are at room temperature for better mixing.
  • 1 cup Sour Cream Greek yogurt can be used.
  • 1 teaspoon Vanilla Extract Almond extract for a different flavor profile.
  • 1/4 cup All-Purpose Flour Can be omitted for a gluten-free option.
  • 1 teaspoon Cinnamon Freshly grated spices provide the best flavor.
  • 1/4 teaspoon Nutmeg Freshly grated spices provide the best flavor.
For the Peach Topping
  • 3 medium Peaches Canned peaches can be used, drain well to remove excess moisture.
  • 1 tablespoon Lemon Juice Fresh lemon juice is preferred for best flavor.
For the Glaze
  • 1 cup Powdered Sugar Can be adjusted for desired sweetness.
  • 2 tablespoons Milk Any non-dairy milk for a dairy-free version.

Equipment

  • mixing bowl
  • Springform Pan
  • Measuring Cup
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and gather your equipment.
  2. Combine crushed graham crackers, melted butter, and brown sugar in a mixing bowl. Press into the bottom of a springform pan and bake for about 10 minutes.
  3. Beat the cream cheese with granulated sugar until smooth. Incorporate eggs one at a time, then mix in sour cream, vanilla extract, flour, cinnamon, and nutmeg.
  4. Pour the cheesecake filling over the cooled crust and bake in a water bath for 60-70 minutes until edges are set but center is jiggly.
  5. Cool the cheesecake inside the oven for an hour, then chill in the refrigerator for at least 4 hours.
  6. Cook peaches with brown sugar, cinnamon, nutmeg, lemon juice, and butter until the mixture thickens, about 5-7 minutes.
  7. Beat together cream cheese, powdered sugar, cinnamon, vanilla extract, and milk to make the glaze.
  8. Spoon the peach topping over the chilled cheesecake and drizzle with the glaze. Serve chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, chill the cheesecake overnight. Experiment with different fruit toppings for variety.

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