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To make a Southern Peach Cobbler Cheesecake, you need simple, fresh ingredients. Here’s the complete list: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 3 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 1 teaspoon almond extract - 3 large eggs - 2 cups fresh peaches, peeled and sliced (or 1 can of sliced peaches in syrup, drained) - 1 teaspoon cinnamon - 1 cup sour cream - ½ cup brown sugar These ingredients come together to create a rich and creamy cheesecake with a sweet peach topping. The graham cracker crumbs form a tasty crust that holds everything together. The cream cheese gives the cheesecake its smooth texture. The peaches add a juicy burst of flavor. You can use fresh peaches for a bright taste or canned peaches for convenience. When I make this cheesecake, I always opt for fresh peaches in summer. They have the best flavor. The cinnamon adds warmth and depth, making each bite feel special. For the full recipe, check out the steps to make this delightful dessert. First, preheat your oven to 325°F (160°C). This helps the cheesecake bake evenly. While the oven heats, grab a 9-inch springform pan. Grease it with cooking spray. This step keeps the cheesecake from sticking. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until all crumbs are coated. This will form a tasty base. Press the crumb mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then take it out and let it cool slightly. In a large mixing bowl, add 3 packages of softened cream cheese and 1 cup of granulated sugar. Beat these together with an electric mixer until smooth. Next, add 1 teaspoon of vanilla and 1 teaspoon of almond extract. Mix these in well. Now, add 3 large eggs one at a time. Keep mixing on low speed. Don’t overmix! Gently fold in 2 cups of sliced peaches and 1 teaspoon of cinnamon. Pour the cheesecake batter over the cooled crust in the springform pan. In a separate bowl, mix 1 cup of sour cream with ½ cup of brown sugar until smooth. Spread this mixture evenly over the cheesecake batter. Now it’s time to bake! Place the cheesecake in the oven and bake for about 50-60 minutes. The edges should set, and the center should jiggle a bit. After baking, turn off the oven. Leave the cheesecake inside for an extra hour to cool down slowly. Once cooled, refrigerate it for at least 4 hours, or overnight for the best results. When you’re ready, remove it from the springform pan. For the full recipe, check the details above. To get a smooth and creamy cheesecake, start with softened cream cheese. Cold cream cheese will make lumps. Use a mixer to blend the cream cheese with sugar until smooth. Add eggs one at a time, mixing gently. Overmixing can make your cheesecake dense. The key is to mix just enough for a creamy batter. For the best peach flavor, use ripe, fresh peaches. Peel the skin off first, then slice them thin. Thin slices allow the peach flavor to spread evenly in the cheesecake. If you use canned peaches, drain them well. This avoids adding extra liquid to your cheesecake. Baking your cheesecake in a water bath helps it cook evenly. Wrap the springform pan in foil to keep water out. Place the pan in a larger pan filled with hot water. This method also prevents cracks on the surface. If you notice browning on the edges, cover them with foil. This keeps your cheesecake looking perfect. For the full recipe, make sure to check the detailed instructions above! {{image_2}} You can swap peaches with other fruits. Try using fresh or frozen berries, like blueberries or strawberries. Apples also work great. For a tropical twist, use mango or pineapple. Each fruit brings its own unique flavor. Just remember to adjust the sugar based on the fruit's sweetness. Mini cheesecakes are a fun option. Use a muffin tin lined with cupcake papers. This makes serving easy and fun. Just divide the crust and batter into each cup. Bake them for about 20-25 minutes. They are perfect for parties or special events. Adding extracts can change the taste of your cheesecake. Besides vanilla, try using coconut or hazelnut extracts. A hint of lemon can brighten up the flavor. Just add a teaspoon or two to the batter. These small changes make a big difference in taste. For a full recipe of Southern Peach Cobbler Cheesecake, check out the detailed guide above! To keep your Southern Peach Cobbler Cheesecake fresh, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge for up to five days. Make sure to slice it before storing for easy access later. If you want to save some for later, freezing is a great option. Wrap the cheesecake slices in plastic wrap, then place them in a freezer-safe bag. It’s best to freeze it within two days of making it. This way, you keep the taste and texture intact. Thaw the slices in the fridge overnight before enjoying. When stored properly, your cheesecake will last about five days in the fridge. In the freezer, it can last up to three months. Remember, for the best flavor and texture, enjoy it sooner rather than later. For the full recipe, check out the details above! You can tell a cheesecake is done by looking at the edges. They should be set but the center must still jiggle a bit. This jiggle shows that it will firm up as it cools. After baking, turn off the oven and let it sit inside for an hour. This helps prevent cracks. Yes, you can make this cheesecake ahead of time. I often prepare it a day before serving. This allows the flavors to blend well. Just make sure to refrigerate it for at least four hours, or overnight is even better. For the best presentation, slice the cheesecake and place it on a plate. Top each slice with extra sliced peaches and a dollop of whipped cream. You can also dust it lightly with powdered sugar for a lovely touch. Yes, you can use canned peaches. Just make sure to drain them well before adding to the batter. Canned peaches can save time and still taste great. However, fresh peaches offer a brighter flavor and texture. Many toppings work well with this cheesecake. You can use whipped cream, sliced almonds, or even a drizzle of caramel. Fresh mint leaves add a nice color and flavor too. Choose your favorites to make it special! For the full recipe, check out the details provided above. In this post, I shared the key ingredients for making a Southern Peach Cobbler Cheesecake. I outlined simple steps for baking and tips for perfecting texture. I also explored fruit variations and storage tips. This cheesecake is a delicious treat for any gathering. With fresh peaches and creamy texture, it's hard to resist. Try it out, and enjoy every slice!

Southern Peach Cobbler Cheesecake

Indulge in the delightful flavors of Southern Peach Cobbler Cheesecake with this easy recipe! This creamy dessert combines a buttery graham cracker crust with fresh peaches and a luscious cheesecake filling, topped off with a sweet sour cream layer. Perfect for gatherings or a sweet treat at home, this recipe will impress everyone. Click through to explore the full recipe and enjoy a slice of bliss!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

3 large eggs

2 cups fresh peaches, peeled and sliced (or 1 can of sliced peaches in syrup, drained)

1 teaspoon cinnamon

1 cup sour cream

½ cup brown sugar

Instructions
 

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.

    In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

      Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake in the oven for 10 minutes, then remove and let cool slightly.

        In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy.

          Add the vanilla and almond extracts, followed by the eggs one at a time, mixing on low speed until combined. Do not overmix.

            Gently fold in the sliced peaches and cinnamon until evenly distributed throughout the batter.

              Pour the cheesecake batter over the prepared crust in the springform pan.

                In a separate bowl, mix the sour cream and brown sugar until well combined. Spread this mixture evenly over the top of the cheesecake batter.

                  Bake the cheesecake for about 50-60 minutes, or until the edges are set and the center jiggles slightly.

                    Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

                      Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results before removing it from the springform pan.

                        Prep Time: 20 mins | Total Time: 6 hours | Servings: 12

                          - Presentation Tips: Serve slices topped with additional sliced peaches and a dollop of whipped cream. Dust with powdered sugar for an elegant finish.