Description

Indulge in the delightful fusion of peach cobbler and creamy cheesecake with this scrumptious Peach Cobbler Cheesecake recipe. A graham cracker crust provides the perfect base for a luscious cream cheese filling, topped with a flavorful peach cobbler mixture and a buttery crumble. This dessert is a true summer treat that will impress your guests!

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons melted butter

For the cheesecake filling:

3 (8 oz) packages 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 fresh or canned sliced peaches (drained if using canned)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice

For the crumble:

1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup cold butter (cubed)
1/2 teaspoon cinnamon

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Instructions

To make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside.
To make the cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla and sour cream until fully incorporated. Pour the mixture over the crust and smooth the top.
To make the peach topping: In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thickened and bubbly. Set aside to cool slightly.
To make the crumble: Combine flour, brown sugar, butter, and cinnamon in a bowl. Use a fork or pastry cutter to mix until crumbly.
Spoon the peach topping gently over the cheesecake batter, then sprinkle the crumble evenly over the top.
Bake the cheesecake for 55–65 minutes, or until the center is set with a slight jiggle. Turn off the oven and let it sit inside with the door cracked for 1 hour. Cool completely, then chill in the refrigerator for at least 4 hours or overnight.
Serve chilled with optional whipped cream.

Notes

Use fresh ripe peaches when in season for the best flavor.
This cheesecake can be made 1–2 days in advance and stored covered in the fridge.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 30g
Sodium: 300mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg