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Delicious Peach Cobbler Cheesecake topped with fresh peaches and a crispy crust

Peach Cobbler Cheesecake

This delightful Peach Cobbler Cheesecake combines creamy cheesecake with sweet peaches and a crispy crust, perfect for summer gatherings or a sweet ending to your day.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cheesecake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 4 packages (8 oz each) cream cheese, softened Make sure it is at room temperature for a smooth filling.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs Add one at a time, mixing well after each addition.
For the peach topping
  • 2 cups peaches, peeled and sliced Fresh peaches preferred.
  • 1/2 cup brown sugar Adjust the sweetness by tasting before adding.
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. In a separate bowl, beat the cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix well.
  4. Add eggs one at a time, making sure to mix well after each addition.
  5. Pour the cream cheese mixture over the crust in the springform pan.
  6. In another bowl, combine peaches, brown sugar, and cinnamon, then spread this mixture evenly over the cream cheese layer.
Baking
  1. Bake for about 55-60 minutes, or until the center is set and the edges are lightly browned.
Cooling
  1. Allow the cheesecake to cool before refrigerating for at least 4 hours before serving.

Notes

You can slice it into wedges and serve it plain or with a dollop of whipped cream. Fresh peach slices or mint leaves make nice garnishes. Store any leftovers tightly covered in the refrigerator for 3-5 days or freeze for up to 2 months.