Ingredients
Method
Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from oven and let cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sour cream, sugar, eggs, and vanilla extract; mix until well combined.
- Pour the cheesecake filling over the cooled crust.
- Bake in the preheated oven for 45 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
Prepare the Peach Topping
- In a saucepan, combine sliced peaches, brown sugar, cinnamon, and lemon juice.
- Cook over medium heat for about 10 minutes, until peaches are soft.
- Remove from heat and let cool slightly.
Assemble and Serve
- Once the cheesecake has cooled, spread the peach topping evenly over the top.
- Refrigerate for at least 4 hours or overnight before serving.
- Slice and enjoy your Peach Cobbler Cheesecake!
Nutrition
Notes
For best results, use ripe peaches and allow the cheesecake to chill overnight for improved flavor and texture.