Peach Cobbler Cheesecake Cake
A delicious dessert that combines the comforting flavors of peach cobbler with rich cheesecake, topped with a crumbly, cinnamon-infused crumble.
Ingredients
Cheesecake Mixture
- 2 packages (8 oz each) Cream cheese Substitutes: Greek yogurt, vegan cream cheese
- 1 cup Granulated sugar Substitutes: Coconut sugar, honey
- 1 cup Sour cream Substitutes: Greek yogurt, vegan sour cream
- 4 cups Fresh peaches, sliced Substitutes: Canned peaches (drained), frozen peaches
Crust and Topping
- 2 cups All-purpose flour Substitutes: Gluten-free flour blend
- ½ cup Unsalted butter Substitutes: Coconut oil, vegan butter
- 1 cup Oats Substitutes: Almond meal, crushed graham crackers
- 1 teaspoon Cinnamon Substitutes: Nutmeg, pumpkin spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, gently toss the sliced peaches with ¼ cup of granulated sugar and a teaspoon of cinnamon. Set aside.
- Beat the cream cheese until smooth, then gradually add the remaining sugar, sour cream, and a teaspoon of vanilla extract while mixing until creamy.
- In a bowl, mix the flour, oats, cinnamon, and melted butter until crumbly. Press half of this mixture into the bottom of a greased 9x13-inch baking dish.
Assembly
- Pour the cheesecake mixture over the crust, followed by the peach filling.
- Drop spoonfuls of the remaining crumb mixture on top to create a crumbly layer.
Baking
- Bake for 45-55 minutes until the top is golden brown. Allow to cool for 30 minutes.
- Refrigerate for at least two hours before serving for best flavor and texture.
Notes
For frozen peaches, ensure they are thawed and drained well. You can mix other fruits like blueberries or strawberries for variation.