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Peach Cobbler Cheesecake Delight is a culinary masterpiece that brilliantly fuses two beloved desserts into one extraordinary treat. Imagine the creamy, velvety texture of a classic cheesecake, intermingled with the warm, fruity essence of freshly baked peach cobbler. This dessert isn't just a feast for the palate; it’s a visual delight that captures the spirit of summer and the comfort of home baking. Whether you are hosting a summer barbecue, celebrating a family gathering, or simply looking to impress at a potluck, this dessert is sure to steal the show and leave guests asking for seconds.

Refreshing Summer Dessert: Peach Cobbler Cheesecake

Indulge in the sweet bliss of Peach Cobbler Cheesecake Delight, where creamy cheesecake meets warm, fruity peach cobbler in a perfect fusion. This dessert is a crowd-pleaser for any occasion, whether it’s a summer barbecue or a cozy dinner. With layers of smooth cheesecake, juicy peaches, and a crumbly topping, each bite is pure bliss. Try this heavenly recipe and impress your guests with a delightful treat! #PeachCobbler #Cheesecake #Dessert #Baking #SummerTreat #Foodie #Yummy #Recipes
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

For the peach cobbler topping:

4 medium peaches, peeled and sliced

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 cup rolled oats

1/4 cup flour

1/4 cup cold butter, diced

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C).

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

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and let it cool.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese and sugar until creamy and smooth.

              - Add the vanilla extract and mix until combined.

                - Add the eggs, one at a time, blending well after each addition.

                  - Mix in the sour cream until the mixture is smooth.

                    - Pour the cheesecake mixture over the cooled graham cracker crust and spread it evenly.

                      Prepare the peach cobbler topping:

                        - In a separate bowl, combine the sliced peaches, brown sugar, cinnamon, and lemon juice. Toss gently to coat the peaches evenly.

                          - In another bowl, mix the rolled oats and flour. Cut in the cold butter pieces until the mixture resembles coarse crumbs.

                            - Layer the peach mixture over the cheesecake filling and sprinkle the oat topping evenly over the peaches.

                              Bake the cheesecake:

                                - Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center has a slight jiggle.

                                  - Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for an additional hour to cool.

                                    Chill and serve:

                                      - Remove the cheesecake from the oven, and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours (preferably overnight) to set fully.

                                        - Before serving, slice into wedges, and garnish with whipped cream or a sprig of mint if desired.

                                          Prep Time: 30 min | Total Time: 1 hr 30 min (plus chilling time) | Servings: 10