Peach Cobbler Cheesecake Cake

Description:
A decadent dessert that combines the rich, creamy texture of cheesecake with the comfort of peach cobbler, all layered into one cake! With a buttery, cinnamon-spiced crust, sweet peaches, and a luscious cheesecake filling, this cake is a crowd-pleaser perfect for summer gatherings or special occasions.

Origin:
This dessert combines two classic American favorites, peach cobbler and cheesecake, into one indulgent treat. The recipe is inspired by Southern flavors and the love for layered cakes, with a twist of creamy cheesecake added.

Ingredients Quantity:

For the cake layer:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Salt: ¼ teaspoon
- Sugar: ¾ cup
- Unsalted butter (softened): ½ cup
- Eggs: 2
- Milk: ½ cup
- Vanilla extract: 1 teaspoon
- Ground cinnamon: ½ teaspoon
- Canned peach slices (drained and chopped): 1 ½ cups
For the cheesecake layer:
- Cream cheese (softened): 16 oz (2 packages)
- Sugar: ¾ cup
- Eggs: 2
- Sour cream: ½ cup
- Vanilla extract: 1 teaspoon
For the peach topping:
- Fresh peaches (peeled and sliced): 2 cups
- Sugar: 2 tablespoons
- Ground cinnamon: ½ teaspoon
- Cornstarch: 1 tablespoon
- Lemon juice: 1 tablespoon

Ingredients Optional:

Whipped cream for serving
Extra cinnamon for dusting
Crushed graham crackers for added crunch in the topping

Instruction:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or round cake pan.
Make the cake layer: In a bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. In a separate bowl, beat the butter and eggs until fluffy. Add the milk and vanilla extract, then gradually mix in the dry ingredients. Fold in the chopped peaches. Pour the batter into the prepared pan and spread it evenly.
Make the cheesecake layer: Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, then mix in the sour cream and vanilla. Pour this mixture over the cake layer in the pan.
Prepare the peach topping: In a small saucepan, combine the fresh peaches, sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring constantly until thickened. Let it cool slightly.
Assemble the cake: Spoon the peach topping evenly over the cheesecake layer.
Bake for 50–60 minutes, or until the center is set and a toothpick inserted into the center comes out clean. The top should be golden brown.
Let the cake cool completely before serving. For best results, chill it in the fridge for 2-3 hours before slicing.
Serve with a dollop of whipped cream or a drizzle of caramel sauce if desired.

Tips of Success:

Be sure to let the cheesecake layer cool before serving to maintain its creamy texture.
If you use fresh peaches, make sure they’re ripe for optimal flavor.
You can add more cinnamon or nutmeg to the cake batter for a spicier flavor profile.
If the topping starts to brown too quickly, cover the cake loosely with aluminum foil during baking.

Recommendation:
This dessert pairs perfectly with a scoop of vanilla ice cream or a cup of freshly brewed iced tea. It’s great for potlucks, holiday gatherings, or a sweet treat after dinner.

Nutrition (per slice, approx.):