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Preheat your oven to 325°F (160°C).
In a large bowl, beat cream cheese until smooth.
Gradually add sugar and vanilla extract, continuing to beat until creamy.
Prepare your crust and peach topping (not listed here).
Pour the cheesecake filling over the crust and add peach cobbler topping.
Bake for about 50-60 minutes or until the center is almost set.
Cool completely and refrigerate for at least 4 hours before serving.
Serving and Storage Tips:
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