Peach cobbler cheesecake is a delightful fusion of two classic desserts, combining the creamy richness of cheesecake with the sweet, fruity flavors of peach cobbler.
To make this dessert, you start with a graham cracker crust as the base, which provides a sweet and crunchy contrast to the creamy cheesecake filling. The filling is made with cream cheese, sugar, eggs, and vanilla extract, creating a smooth and decadent texture.
For the peach cobbler layer, you can use canned or fresh peaches, which are mixed with sugar, cinnamon, and a bit of cornstarch to create a thick, luscious filling.
The combination of creamy cheesecake, sweet peaches, and buttery crust makes this dessert a true delight for peach and cheesecake lovers alike.
INGREDIENTS
- ¼ cup all-purpose flour, divided
- ⅓ cup vegetable oil
- 4 egg whites [or 2 whole eggs]
- 2 can (15oz. each) Del Monte Lite Sliced Cling Peaches
- ½ tsp. Almond extract [or 1 tsp. vanilla extract]
- 1 pkg. yellow cake mix, 15.25 oz.
- ¼ cup powdered sugar
INSTRUCTIONS
Preheat oven to 325° F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.
Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of the pan. Set aside.
Using an electric mixer on medium speed, beat oil, egg whites, almond extract if desired, and remaining can of peaches with syrup, in a large bowl for about 30 seconds or until smooth. Add cake mix and beat according to package directions
Pour batter carefully over peach slices in prepared pan. Bake 60 to 65 minutes or until wooden pick inserted in center of the cake comes out clean. Place pan on a wire rack to cool completely. Loosen cake from sides of pan; invert onto the cake a plate. Dust cake with powdered sugar just before serving