Peach Cheesecake
Heavenly Peach Cheesecake Delight
Recipe
Ingredients:
For the Graham Cracker Crust:
1 ⅔ cups graham cracker crumbs (about 12 full sheets)
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup butter, melted
For the Cheesecake:
16 oz cream cheese, softened (two 8 oz packages)
1 cup granulated sugar
4 eggs, beaten
1 teaspoon vanilla extract
2 ⅓ cups homemade peach pie filling (or 21 oz can of store-bought)
For the Cool Whip Topping:
8 oz tub Cool Whip (or 3 cups whipped cream)
¼ cup caramel syrup
For the Cobbler Topping (optional):
½ cup all-purpose flour
⅓ cup brown sugar
½ teaspoon ground cinnamon
¼ cup cold butter
Directions:
Prepare the Graham Cracker Crust:
In a bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and nutmeg. Stir in melted butter until the mixture is well combined and moistened. Press the mixture evenly into the bottom of a 9×13-inch pan.
Make the Cheesecake:
Preheat the oven to 375°F (190°C). In a large bowl, beat the cream cheese until light and fluffy. Gradually add the sugar, beaten eggs, and vanilla extract, mixing until smooth. Spread the cheesecake mixture over the prepared crust.
Baking Options:
Option 1: Cool Whip Topping
Bake the cheesecake for 25-30 minutes, or until the top is dry to the touch. Cool completely, then top with peach pie filling and Cool Whip. Drizzle with caramel syrup before serving.
Option 2: Cobbler Cheesecake
Bake the cheesecake for 20 minutes. While baking, mix flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. After baking, spoon peach pie filling over the cheesecake and sprinkle with the crumble topping. Bake for an additional 15-17 minutes or until set.
Serving:
Let the cheesecake cool completely before slicing. Serve chilled for the best flavor and texture. Enjoy!
Prep Time: 20 minutes | Total Time: 1 hour
Kcal: 370 kcal per serving | Servings: 12 servings
