Peaches and Cream Dessert (Printable Version)
Luscious cream cheese filling topped with cinnamon-spiced peaches on a graham cracker crust – a perfect seasonal treat.
# Ingredients:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
450g cream cheese, room temperature
05 -
1 cup granulated sugar
06 -
2 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
½ cup sour cream, room temperature
→ Peach Cobbler Topping
09 -
1½ cups fresh peaches, peeled & sliced
10 -
½ cup all-purpose flour
11 -
½ cup granulated sugar
12 -
1 teaspoon ground cinnamon
13 -
¼ teaspoon ground nutmeg
14 -
6 tablespoons cold unsalted butter, cut into small pieces
# Steps:
01 -
Preheat oven to 175°C. Grease and flour a 23x33 cm baking pan.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
03 -
In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and sour cream. Pour this filling evenly over the crust.
04 -
In a separate bowl, combine sliced peaches, flour, sugar, cinnamon, and nutmeg. Toss gently to coat peaches evenly. Distribute the peach mixture over the cheesecake filling. Dot the top with cold butter pieces.
05 -
Bake for 45-50 minutes, or until the cheesecake is set and the topping is golden brown. Allow to cool completely before cutting into bars.
# Notes:
01 -
For best results, allow the dessert to chill for at least 2 hours before serving.
02 -
Can be stored refrigerated for up to 3 days.