Peach Cobbler Cheesecake (Print Version)

# Ingredients:

01 - Crushed graham crackers: 1 1/2 cups, perfect for a crunchy crust.
02 - Sugar (granulated): 1/4 cup, to sweeten the crust mixture.
03 - Melted unsalted butter: 1/2 cup, holds the crust together.
04 - Sliced peaches: 2 cups (fresh or canned), for a fruity, juicy middle.
05 - Granulated sugar: 1/4 cup, adds more sweetness to the peaches.
06 - Ground cinnamon: 1 tsp, brings a cozy hint of spice.
07 - Lemon juice: 1 tbsp, cuts through the sweetness with a tangy twist.
08 - Cornstarch (optional): 1 tbsp, thickens the peach layer if needed.
09 - Softened cream cheese: 16 oz, for the rich, creamy filling.
10 - Granulated sugar: 1/2 cup, to add sweetness to the cheesecake mixture.
11 - Eggs: 2 large, help set the cheesecake properly.
12 - Vanilla: 1 tsp, to give it a rich depth of flavor.
13 - Lemon juice: 1 tbsp, for a slight zing in the filling.
14 - Flour (all-purpose): 1 cup, helps give structure to the topping.
15 - Brown sugar: 1/2 cup, adds sweetness with a hint of caramel.
16 - Oats: 1/2 cup, making the topping hearty and textured.
17 - Ground cinnamon: 1/2 tsp, for that extra warm, spiced flavor.
18 - Melted unsalted butter: 1/2 cup, ties the crumble topping together.

# Instructions:

01 - Set your oven to 325°F (160°C). Grease a 9-inch springform pan so the layers won't stick.
02 - Combine graham cracker crumbs, sugar, and butter. Press it firmly into your pan's base, bake for about 8-10 minutes until it looks golden. Cool it off before moving on.
03 - Put peaches, sugar, cinnamon, lemon juice, and cornstarch (if you're using it) in a small pot. Stir on medium heat for 5-7 minutes until it thickens up a bit, then let it chill out to cool.
04 - Blend cream cheese till smooth and no lumps remain. Mix in sugar, eggs, vanilla, and lemon juice till it's all creamy and well blended.
05 - Pour half of the cheesecake mix over the cooled crust. Spread the peach mixture evenly on top, then add the rest of the cheesecake batter to create the final layer.
06 - Toss flour, brown sugar, cinnamon, oats, and melted butter in a bowl. Mix until you get a crumbly texture. Sprinkle this generously over the cheesecake layer.
07 - Pop it into the preheated oven for 45-55 minutes or until the center feels just right—firm but a bit wobbly. Turn the oven off and let it cool inside for about 10-15 minutes, then finish cooling on the counter. Refrigerate for a good 4 hours (overnight's even better).
08 - Take the cheesecake carefully out of the springform pan. Cut it into slices and dig into the creamy, fruity goodness topped with that crumbly crunch.

# Notes:

01 - This dessert blends peach cobbler and cheesecake—a hit for holidays or summer parties. Cool every layer well to keep the flavors and textures on point.
02 - Let the cheesecake chill long enough to make slicing cleaner and easier.
03 - If you need to save time, prepare this a day ahead so the flavors get even better.

Back