{"id":5757,"date":"2024-10-24T12:18:22","date_gmt":"2024-10-24T12:18:22","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5757"},"modified":"2024-10-24T12:18:22","modified_gmt":"2024-10-24T12:18:22","slug":"peach-cobbler-cheesecake-cake","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5757","title":{"rendered":"Peach Cobbler Cheesecake Cake"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

For the Crust:<\/strong><\/p>\n

1 1\/2 cups graham cracker crumbs<\/p>\n

1\/3 cup granulated sugar<\/p>\n

1\/2 cup unsalted butter, melted<\/p>\n

For the Cheesecake Layer:<\/strong><\/p>\n

16 oz cream cheese, softened<\/p>\n

1 cup granulated sugar<\/p>\n

1 teaspoon vanilla extract<\/p>\n

2 large eggs<\/p>\n

1\/2 cup sour cream<\/p>\n

For the Peach Layer:<\/strong><\/p>\n

2 cups fresh or canned peaches, sliced (if using canned, drain the syrup)<\/p>\n

1\/4 cup granulated sugar<\/p>\n

1 tablespoon lemon juice<\/p>\n

1 tablespoon cornstarch<\/p>\n

For the Topping:<\/strong><\/p>\n

1 cup peach pie filling (store-bought or homemade)<\/p>\n

Additional peach slices for decoration (optional)<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/h1>\n

Preheat the Oven:<\/strong><\/p>\n

Preheat your oven to 325\u00b0F (165\u00b0C).<\/p>\n

Prepare the Crust:<\/strong><\/p>\n

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.<\/p>\n

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.<\/p>\n

Make the Cheesecake Layer:<\/strong><\/p>\n

In a large mixing bowl, beat the cream cheese until smooth.<\/p>\n

Gradually add the sugar and vanilla, mixing until combined.<\/p>\n

Add the eggs one at a time, mixing on low speed until just combined.<\/p>\n

Stir in the sour cream until smooth.<\/p>\n

Pour the cheesecake batter over the cooled crust.<\/p>\n

Prepare the Peach Layer:<\/strong><\/p>\n

In a medium saucepan, combine the sliced peaches, sugar, lemon juice, and cornstarch. Cook over medium heat for about 5 minutes, stirring gently, until the mixture thickens slightly.<\/p>\n

Pour the peach mixture over the cheesecake layer in the pan.<\/p>\n

Bake the Cheesecake:<\/strong><\/p>\n

Bake for 55-60 minutes, or until the center is set and only slightly jiggly.<\/p>\n

Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.<\/p>\n

Chill the Cheesecake:<\/strong><\/p>\n

After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.<\/p>\n

Once cooled, refrigerate for at least 4 hours or overnight for best results.<\/p>\n

Add the Topping:<\/strong><\/p>\n

Before serving, spread the peach pie filling over the top of the cheesecake. Decorate with additional peach slices if desired.<\/p>\n

Serve:<\/strong><\/p>\n

Slice and enjoy your delicious Peach Cobbler Cheesecake Cake<\/strong>!<\/p>\n

This cake is a wonderful combination of creamy cheesecake and fruity peach cobbler flavors, perfect for any occasion! \ud83c\udf51\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Crust: 1 1\/2 cups graham cracker crumbs 1\/3 cup granulated sugar 1\/2 cup unsalted butter, melted For the Cheesecake Layer: 16 oz cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 1\/2 cup sour cream For the Peach Layer: 2 cups fresh or canned peaches, sliced (if […]<\/p>\n","protected":false},"author":1,"featured_media":5759,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3,4,8],"tags":[],"class_list":["post-5757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5757"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5757\/revisions"}],"predecessor-version":[{"id":5760,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5757\/revisions\/5760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5759"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}