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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

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This Peach Cobbler Cheesecake is a creamy, dreamy fusion of classic cheesecake and warm peach cobbler, featuring a buttery graham cracker crust, velvety cheesecake, juicy peaches, and a crumbly cobbler topping.

  • Total Time: 90 mins
  • Yield: 12 servings 1x

Ingredients

Scale

1 ½ cups Graham Cracker Crumbs
¼ cup Granulated Sugar
6 tablespoons Unsalted Butter, melted
3 (8-ounce) blocks Cream Cheese, full-fat, softened
1 cup Granulated Sugar
½ cup Sour Cream, full-fat
1 teaspoon Vanilla Extract
2 tablespoons All-Purpose Flour
3 Large Eggs, room temperature
4–5 medium Fresh Peaches, peeled, pitted, sliced (about 4 cups)
¼ cup Granulated Sugar
1 tablespoon Cornstarch
1 tablespoon Lemon Juice
½ teaspoon Ground Cinnamo
¾ cup All-Purpose Flour
¼ cup Light Brown Sugar, packed
2 tablespoons Granulated Sugar
¼ teaspoon Ground Cinnamo
¼ cup Cold Unsalted Butter, cubed

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely while preparing the filling. Reduce oven temperature to 325°F (160°C)
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar on medium speed until smooth. Beat in the sour cream, vanilla extract, and all-purpose flour until just combined. Add the eggs one at a time, beating on low speed until each is incorporated. Do not overmix
  3. Prepare for Baking: Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan to release air bubbles
  4. Bake the Cheesecake: Place the springform pan into a larger roasting pan and fill with hot water. Bake for 60-70 minutes until the edges are set but the center has a slight wobble
  5. Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then, cool completely at room temperature before refrigerating for at least 6 hours, or overnight
  6. Prepare the Peach Topping: Cook the sliced peaches, ¼ cup sugar, cornstarch, lemon juice, and cinnamon in a medium saucepan over medium heat until thickened, about 5-7 minutes. Let cool
  7. Make the Cobbler Topping: Combine flour, brown sugar, granulated sugar, and cinnamon in a bowl. Cut in cold butter until crumbly. Refrigerate until use
  8. Assemble and Bake: Remove the cheesecake from the pan. Spread the peach topping over it and sprinkle with the cobbler topping. Bake at 375°F (190°C) for 20-25 minutes until golde
  9. Final Chill: Let cool at room temperature and refrigerate for at least 1 hour before serving

Notes

For best texture, ensure all ingredients are at room temperature.

Chill the cheesecake overnight for optimal firmness.

  • Author: THOMAS
  • Prep Time: 20 mins
  • Cook Time: 70 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 480 kcal
  • Sugar: 35g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 145mg

Find it online: https://dishibly.com/peach-cobbler-cheesecake/