Description
Indulge in the perfect combination of a creamy cheesecake layer, sweet peach cobbler topping, and a buttery crumble crust with this Peach Cobbler Cheesecake recipe. It’s a delightful dessert that captures the essence of summer in every bite.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter (melted)
For the Cheesecake Layer:
- 24 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Peach Cobbler Topping:
- 3 cups peeled and diced fresh or canned peaches (drained if using canned)
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter (cold and cubed)
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool slightly.
- Make the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed. Add vanilla and sour cream, and mix until just combined. Pour over the cooled crust and smooth the top.
- Make the peach topping: In a saucepan, combine peaches, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5–7 minutes, stirring, until thickened and bubbly. Spoon the peach mixture evenly over the cheesecake batter.
- Make the crumble: In a small bowl, mix flour, brown sugar, cinnamon, and cold butter using a fork or your fingers until it forms coarse crumbs. Sprinkle over the peaches.
- Bake for 55–65 minutes, or until the center is mostly set with a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and refrigerate at least 4 hours or overnight.
- Before serving, run a knife around the edges and remove from the springform pan. Serve chilled or at room temperature.
Notes
- This cheesecake can be made 1–2 days ahead and stored covered in the fridge.
- For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 32g
- Sodium: 280mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
