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Peach Cobbler Cheesecake: A Heavenly Treat for Every Occasion

Peach Cobbler Cheesecake

A decadent dessert combining the creamy richness of cheesecake with the sweet, juicy flavors of peach cobbler. This fusion treat features a buttery crust, a smooth cheesecake layer, and a spiced peach topping for the ultimate indulgence.

Ingredients

Scale
  • Crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 1/4 cup granulated sugar
  • Cheesecake Filling:
    • 24 oz (680g) cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup sour cream
  • Peach Cobbler Topping:
    • 4 cups fresh peaches, peeled and sliced
    • 1/2 cup brown sugar
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1 tbsp lemon juice
    • 1 tbsp cornstarch
    • 1/2 cup all-purpose flour
    • 1/4 cup cold butter, cubed

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the pan. Bake for 10 mins, then cool.
  3. Prepare filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
  4. Bake cheesecake: Bake for 45-50 mins until set but slightly jiggly. Cool completely.
  5. Make peach topping: Cook peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until thickened. Let cool slightly.
  6. Add cobbler layer: Mix flour and cold butter into crumbles. Sprinkle over peaches. Bake at 375°F (190°C) for 15-20 mins until golden.
  7. Chill: Refrigerate cheesecake for at least 4 hours before serving.

Notes

  • Use room-temperature cream cheese for a smoother filling.
  • For a shortcut, use canned peaches (drained) in syrup.
  • Top with vanilla ice cream or whipped cream for extra decadence.
  • Store leftovers covered in the fridge for up to 3 days.

Nutrition

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