Description
This delicious fusion dessert combines a rich cheesecake with a peach cobbler topping and a cinnamon cream cheese glaze.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- 2 tbsp brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 2 cups fresh or canned peaches, sliced
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat the oven to 325°F (163°C). In a bowl, combine the crushed graham crackers, melted butter, and brown sugar until the mixture is well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and allow to cool.
- In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in vanilla extract, sour cream, all-purpose flour, and cinnamon until fully combined with no lumps.
- Pour the prepared cheesecake batter carefully over the cooled crust in the springform pan. Wrap the outside of the pan with aluminum foil to prevent water from leaking in. Place the wrapped pan in a water bath by setting it inside a larger baking dish filled with hot water halfway up the sides of the springform pan. Bake at 325°F (163°C) for 60 to 70 minutes. The cheesecake is done when the center is slightly jiggly but mostly set. Turn off the oven and crack the door open to let the cheesecake cool gradually for 1 hour, then refrigerate for at least 4 hours or overnight.
- In a medium saucepan, combine sliced peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter. In a small bowl, mix cornstarch with 1 tablespoon of water to create a slurry, then add it to the peach mixture. Cook over medium heat, stirring frequently until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely.
- Beat the softened cream cheese, powdered sugar, cinnamon, vanilla extract, and milk in a bowl until a smooth, pourable glaze forms.
- Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle generously with the cinnamon cream cheese glaze. Slice the cheesecake and enjoy this delicious fusion dessert.
Notes
- For a smoother cheesecake, ensure all ingredients are at room temperature before mixing.
- Allow the cheesecake to chill overnight for the best texture and flavor.
- This dessert can be served with whipped cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg