Creamy Peach Cobbler Cheesecake
A delightful dessert combining creamy cheesecake with the warm flavors of peach cobbler, perfect for weekend baking or sharing with family.
Ingredients
For the crust and cheesecake base
- 2 ⅛ cups all-purpose flour provides structure
- ¾ teaspoon salt enhances flavor
- ½ teaspoon baking soda helps with leavening
- ½ cup unsalted butter, softened adds richness
- ½ cup granulated sugar sweetens
- ½ cup firmly packed light brown sugar adds moisture and depth
- 1 large egg binds ingredients
- ½ teaspoon vanilla extract adds flavor
For the peach topping
- 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces brings fresh sweetness
- ⅓ cup peach preserves intensifies peach flavor
- 3 tablespoons sanding sugar adds texture and sweetness on top
- ¼ teaspoon ground cinnamon adds warmth and spice
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, whisk together the flour, salt, and baking soda until well combined.
- In another large bowl, cream the softened butter with the granulated sugar and light brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
- Fold in the peach pieces gently.
- Pour the batter into a greased baking dish.
- Drizzle the peach preserves over the batter and swirl them in gently.
- Sprinkle the sanding sugar and ground cinnamon over the top.
- Bake in the preheated oven until the edges are set and the center is slightly jiggly, usually about 45 minutes.
Notes
Allow the cheesecake to cool completely before slicing for neater pieces. Store in an airtight container for freshness.