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Peach Cobbler Cheesecake Fusion

Peach Cobbler Cheesecake Fusion: A Dreamy Dessert Delight

Indulge in the Peach Cobbler Cheesecake Fusion, a delightful mix of creamy cheesecake and sweet peaches, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 hours
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers or digestive biscuits
  • 1/2 cup Butter (Melted) unsalted preferred
  • 1/4 cup Brown Sugar can substitute with coconut sugar
For the Cheesecake Filling
  • 16 oz Cream Cheese full-fat for best results
  • 1 cup Granulated Sugar adjust to taste
  • 3 large Eggs can substitute with flaxseed meal
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 2 teaspoons Vanilla Extract high-quality recommended
  • 1/4 cup All-Purpose Flour can use gluten-free flour
  • 1 teaspoon Ground Cinnamon can substitute with nutmeg
For the Peach Topping
  • 4 medium Fresh Peaches (Sliced) canned peaches can be used if drained
  • 1/4 teaspoon Nutmeg optional but recommended
  • 1 tablespoon Lemon Juice lime juice can be a substitute
  • 2 tablespoons Butter for peach topping
For the Drizzle Glaze
  • 1 cup Powdered Sugar for a smooth glaze
  • 2 tablespoons Milk or any milk alternative

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • whisk or electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and gather ingredients and equipment.
  2. In a mixing bowl, combine crushed graham crackers, melted butter, and brown sugar until well blended. Press into the bottom of the springform pan, then bake for 10 minutes.
  3. Beat together cream cheese and granulated sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each. Then mix in sour cream, vanilla, flour, and cinnamon until smooth.
  5. Pour cheesecake batter over cooled crust, wrapping the pan in foil and placing it in a water bath. Bake for 60-70 minutes.
  6. Cool cheesecake in the oven with the door cracked for 1 hour, then chill in the refrigerator for at least 4 hours.
  7. Slice peaches and cook with brown sugar, cinnamon, nutmeg, lemon juice, and butter for about 5 minutes.
  8. Mix cream cheese, powdered sugar, cinnamon, vanilla, and milk for the glaze.
  9. Remove cheesecake from the pan, top with peach topping, drizzle with glaze, slice, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 0.5mg

Notes

Make sure to use room temperature ingredients for a smooth texture and use a water bath to avoid cracks while baking.

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