Peach Cobbler Cheesecake

Serves 1
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Directions

  1. 1Preheat oven to 325°F. Line the bottom of a springform pan with parchment and lightly grease the sides.
  2. 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.
  3. 3In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
  4. 4Pour half the cheesecake batter over the crust. Gently spoon peach filling over the batter, then top with remaining cheesecake batter.
  5. 5In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Cut together with a fork until crumbly. Sprinkle over the top.
  6. 6Bake for 55–65 minutes, until center is set. Cool completely, then chill for at least 4 hours or overnight.
  7. 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