Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste
- 2 cups fresh peaches, peeled and sliced
- ¼ cup brown sugar
Instructions
- Step 1: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter; mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract.
- Step 4: Pour half of the cheesecake batter over the crust in the springform pan. Layer the sliced peaches evenly on top, then pour the remaining cheesecake batter over the peaches.
- Step 5: In a small bowl, combine brown sugar with a sprinkle of cinnamon (optional) and sprinkle it over the top of the cheesecake. Bake in preheated oven for about 50-60 minutes or until set. Allow to cool before refrigerating for at least 4 hours or overnight before serving.
Notes
- For optimal freshness, store your Peach Cobbler Cheesecake covered in the refrigerator for up to 5 days.
- To enjoy a warm slice, gently reheat individual portions in the microwave for about 15-20 seconds, taking care not to overheat and lose the creamy texture.
- Serve your cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that complements the peaches beautifully.
- For an added depth of flavor, consider mixing some cinnamon into the cream cheese batter alongside the vanilla bean paste for a delightful twist on this classic dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cheesecake)
- Calories: 350
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 20g