Description
This Peach Cobbler Cheesecake blends the best of two classic desserts—a rich, velvety cheesecake base layered with warm, spiced peaches and topped with a golden crumble. With a buttery graham cracker crust and hints of cinnamon throughout, this indulgent dessert is perfect for summer gatherings or anytime you’re craving a fruity, creamy slice of heaven.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
For the Peach Cobbler Topping:
- 2 cups fresh or canned peaches, sliced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
Instructions
-
Prepare the Crust:
Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press into a greased springform pan. Bake for 8 minutes, then let cool. -
Make the Cheesecake Filling:
Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream and vanilla extract. Pour over the cooled crust. -
Prepare the Peach Cobbler Topping:
In a saucepan, combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat, stirring, until thickened. Let cool slightly. -
Make the Crumble Topping:
In a separate bowl, mix flour, brown sugar, cinnamon, and softened butter until crumbly. -
Assemble and Bake:
Spoon the cooled peach mixture over the cheesecake batter, then evenly sprinkle the crumble topping. Bake for 55–60 minutes, or until the center is just set. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour. -
Chill and Serve:
Refrigerate for at least 4 hours or overnight. Slice and serve chilled. Garnish with whipped cream or extra peaches, if desired.
Notes
- Use canned peaches in syrup for extra sweetness or fresh peaches when in season.
- A springform pan ensures easy release and clean layers.
- Store leftovers in the refrigerator for up to 5 days.
