Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 cups fresh or canned peach slices
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F. Prepare a 9-inch springform pan by lightly greasing it with butter.
- In a small bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy. Stir in the vanilla extract.
- Add eggs one at a time, beating well after each addition. Mix in the sour cream until just combined.
- Pour the cheesecake batter over the prepared crust, spreading it evenly.
- In a separate bowl, toss the peach slices with brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until well coated.
- Carefully spoon the peach mixture over the cheesecake batter, ensuring even distribution.
- Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
- Let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Peach Cobbler Cheesecake, recipe, cooking, food