Peach Cobbler Cheesecake Recipe That Feels Award-Winning
A rich and creamy cheesecake layered with cinnamon-spiced peaches and a buttery cobbler crumble, blending two Southern favorites into one unforgettable dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 8 hours (includes chilling)
- Yield: 12 slices
Ingredients
Crust:
1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
Peach Layer:
3 cups sliced peaches (fresh or canned)
½ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tbsp cornstarch
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
Cobbler Topping:
½ cup all-purpose flour
⅓ cup brown sugar
½ tsp cinnamon
¼ cup unsalted butter, cold and cubed
Instructions
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Preheat oven to 325°F (163°C). Mix crust ingredients and press into a 9-inch springform pan. Bake 10 minutes. Cool.
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In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Simmer 5–7 minutes. Cool.
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Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one at a time.
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Pour half the cheesecake batter over the crust. Spoon half the peaches on top and swirl. Add remaining batter.
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Place springform pan in water bath. Bake 55–65 minutes. Cool gradually, then refrigerate overnight.
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For topping, mix flour, brown sugar, cinnamon, and butter into crumbs. Bake at 350°F (177°C) for 15–20 minutes. Cool.
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Top chilled cheesecake with remaining peaches and crumble topping before serving.
Notes
Best made a day ahead. Add topping just before serving.