Irresistible Peach Cobbler Cheesecake
A delightful combination of creamy cheesecake and sweet peaches with a crunchy streusel topping, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs You can use gluten-free graham crackers for a gluten-free option.
- 0.5 cups unsalted butter, melted Can substitute with plant-based butter for dairy-free options.
Cheesecake Filling
- 2 cups cream cheese, softened Be sure it's at room temperature for easier mixing.
- 1 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract Consider adding almond extract for a richer flavor.
- 4 cups fresh peaches, peeled and sliced Canned peaches can be used if fresh ones are unavailable.
Streusel Topping
- 0.5 cups brown sugar
- 1 teaspoon cinnamon
- 0.5 cups all-purpose flour Use gluten-free flour for a gluten-free version.
- 0.5 cups oats
- 0.5 cups unsalted butter, melted Can substitute with plant-based butter for dairy-free options.
Instructions
Preparation
- Gather all the ingredients. Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs with melted butter and press into the bottom of a springform pan.
Cheesecake Mixture
- In a mixing bowl, beat softened cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Layering
- Pour half of the cheesecake batter over the crust. Spread evenly.
- Toss sliced peaches with brown sugar and cinnamon, and layer them on top of the cheesecake mixture.
- Pour the remaining cheesecake batter over the peaches, smoothing the top.
Streusel Topping
- Combine flour, oats, brown sugar, and melted butter to make the streusel topping.
- Sprinkle the streusel generously over the cheesecake.
Baking
- Bake in the preheated oven for 60-70 minutes until slightly golden and jiggly in the center.
- Allow to cool before transferring to the refrigerator to chill.
Notes
Store in the refrigerator tightly covered for up to five days. This cheesecake can be made a day ahead for the best flavor.