Description
Indulgent Peach Cobbler Stuffed Cheesecake brings Southern comfort and creamy decadence together in one irresistible dessert. Layers of sweet peaches, buttery crumble, and silky cheesecake promise a delightful escape that will transport you to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 2 cups peaches, sliced (fresh or canned)
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup oats
Crust and Topping Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
Flavoring and Spice Ingredients:
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch (optional)
- 1 tablespoon lemon juice
Instructions
- Prepare the oven at 325F (160C) and coat a 9-inch springform pan with grease to ensure easy removal.
- Create a golden crust by blending graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the pan’s bottom and bake for 8-10 minutes until lightly toasted, then allow to cool completely.
- Develop the peach filling by simmering sliced peaches with sugar, cinnamon, lemon juice, and cornstarch in a saucepan. Cook over medium heat for 5-7 minutes until the mixture slightly thickens and becomes glossy, then set aside to cool.
- Craft the cheesecake base by whipping cream cheese until silky smooth. Incorporate sugar, eggs, vanilla extract, and lemon juice, mixing until the texture becomes creamy and uniform.
- Layer the cheesecake by pouring half the cream cheese mixture over the cooled crust, spreading the peach filling evenly across the surface, then covering with the remaining cheesecake mixture.
- Construct a rustic crumble topping by combining flour, brown sugar, oats, cinnamon, and melted butter until it forms a textured, loose mixture. Generously sprinkle the crumble over the cheesecake’s surface.
- Bake the dessert for 45-55 minutes, watching for a just-set center. Allow the cheesecake to rest in the oven for 10-15 minutes, then transfer to cool at room temperature before refrigerating for a minimum of 4 hours.
- Carefully release the cheesecake from the springform pan, slice into elegant portions, and serve this decadent fusion of peach cobbler and creamy cheesecake.
Notes
- Cool the cheesecake slowly in the oven with the door slightly open to minimize temperature shock and reduce surface cracking.
- Use ripe but firm peaches for the best texture and flavor, ensuring they’re not too soft or mushy when cooking the filling.
- Swap graham cracker crumbs with gluten-free cookie crumbs or almond flour to make the recipe celiac-friendly without compromising taste.
- This dessert tastes even better when prepared a day in advance, allowing flavors to meld and develop a more intense, harmonious profile.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 455 kcal
- Sugar: 37 g
- Sodium: 150 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg