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Peach Cobbler Cheesecake

A delicious dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of peach cobbler, creating an unforgettable treat.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup brown sugar
  • 1 tsp cinnamon
For the cheesecake filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • ¼ tsp salt
For the peach layer
  • 4 cups sliced peaches (fresh or canned, drained)
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
For the crumble topping
  • ¾ cup all-purpose flour
  • ⅓ cup brown sugar
  • ½ tsp cinnamon
  • ¼ cup cold butter, cubed

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. Prepare the crust by mixing graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Allow it to cool.
Cheesecake Filling
  1. In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy.
  2. Add eggs one at a time, mixing gently. Stir in sour cream, vanilla extract, and salt until fully combined.
  3. Pour the cheesecake filling over the cooled crust and smooth the surface.
Peach Layer
  1. In a saucepan, cook the peaches with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until the mixture thickens. Let it cool slightly, then spoon it evenly over the cheesecake layer.
Crumble Topping and Baking
  1. Prepare the crumble topping by mixing flour, brown sugar, cinnamon, and cold butter until a crumbly texture forms. Sprinkle over the peach layer.
  2. Bake for 55 to 65 minutes, or until the center is slightly set.
  3. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours before serving.

Notes

Make sure all ingredients for the cheesecake filling are at room temperature to achieve a smooth and creamy texture. Avoid overmixing the batter to prevent too much air from affecting the final consistency. Allowing the cheesecake to cool gradually helps prevent cracks.