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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 <\/p>\n<\/div>\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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n<\/p>\nDirections:<\/h1>\n