Peach Cobbler Cheesecake
Serves 1
Directions
- 1Preheat oven to 325°F. Line the bottom of a springform pan with parchment and lightly grease the sides.
- 2Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then cool slightly.
- 3In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- 4Pour half the cheesecake batter over the crust. Gently spoon peach filling over the batter, then top with remaining cheesecake batter.
- 5In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut together with a fork until crumbly. Sprinkle over the top.
- 6Bake for 55–65 minutes, until center is set. Cool completely, then chill for at least 4 hours or overnight.
- 7Before serving, top with whipped cream and a drizzle of caramel.
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup sour cream
- 2.5 cups peach pie filling (or fresh sliced peaches simmered in sugar and cornstarch)
- 0.5 cup all-purpose flour
- 0.33 cup brown sugar
- 0.25 cup unsalted butter, cold and cubed
- 0.5 teaspoon cinnamon
- Whipped cream
- caramel sauce, for topping
Equipment
springform panlarge bowlfork
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