Description
A delightful blend of peach cobbler and creamy cheesecake, featuring a graham cracker crust and spiced peach topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 8 oz whipped topping (or whipped cream)
- 3 cups sliced peaches (fresh, canned, or thawed frozen)
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup graham cracker crumbs (for topping)
- 2 tablespoons brown sugar (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Combine 2 cups graham cracker crumbs and 1/2 cup melted butter; press into the bottom of a springform pan and chill.
- Beat 16 oz cream cheese until smooth; mix in 1 cup powdered sugar and 1 1/2 teaspoons vanilla extract. Fold in 8 oz whipped topping.
- Spread the cheesecake mixture over the chilled crust and refrigerate for 2–3 hours to set.
- In a saucepan, combine sliced peaches, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Cook until peaches soften, then stir in 1 tablespoon cornstarch to thicken.
- Mix together 1/2 cup graham cracker crumbs, 2 tablespoons brown sugar, and 2 tablespoons melted butter for the topping.
- Spoon the cooled peach mixture over the cheesecake and sprinkle with the graham cracker topping.
- Chill for at least 1 hour before slicing and serving.
Notes
Chill both cream cheese and whipped topping to achieve a smooth texture. Use fresh peaches for the best flavor or ensure canned/frozen peaches are well-drained.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg