Peach Cobbler Cheesecake Cake 🍑🍰

Peach Cobbler Cheesecake Cake 🍑🍰

Ingredients:

• For the Peach Cobbler Filling:

• 4 cups fresh or canned peaches, sliced
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons water

• For the Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

• For the Cake Layers:

• 1 box yellow cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

• For the Cobbler Topping:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ cup unsalted butter, melted
• ½ teaspoon cinnamon

Directions:

Peach Cobbler Filling:

In a large saucepan, combine peaches, sugar, and lemon juice over medium heat.

Cook for 5-7 minutes until the peaches are soft and release their juices.

In a small bowl, mix cornstarch and water until smooth. Add to the peach mixture and cook until thickened, about 2 minutes.

Remove from heat and let it cool completely.

Cheesecake Layer:

Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.

In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until well combined.

Add the eggs one at a time, mixing on low speed. Stir in the vanilla extract until just combined.

Pour the cheesecake batter into the prepared pan and bake for 45-50 minutes or until the center is set. Let it cool completely, then refrigerate.

Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine the cake mix, water, oil, eggs, and vanilla extract. Mix until well blended.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Cobbler Topping:

In a medium bowl, mix together flour, sugar, and baking powder.

Stir in melted butter and cinnamon until the mixture resembles coarse crumbs.

Assemble the Cake:

Place one layer of the cake on a serving plate. Spread half of the peach cobbler filling over the cake.

Carefully place the cheesecake layer on top, followed by the remaining peach cobbler filling.

Top with the second layer of cake.

Sprinkle the cobbler topping evenly over the top layer.

Bake at 350°F (175°C) for 15-20 minutes until the topping is golden brown and crispy.

Let the cake cool completely before slicing and serving. Enjoy! 🍑🍰