Peach Cobbler Cheesecake

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This Peach Cobbler Cheesecake combines two classic desserts into one irresistible treat! It features a buttery graham cracker crust, a rich and creamy cheesecake filling, sweet cinnamon-spiced peaches, and a crunchy cobbler crumble topping. Perfect for holidays, gatherings, or whenever you're craving something extra special!
📝 Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons all-purpose flour
For the Peach Filling:
3 cups sliced peaches (fresh or canned, drained)
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
For the Cobbler Crumble Topping:
1 cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
½ cup cold butter, cubed
👩‍🍳 Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add sugar and mix until fully incorporated.
Add eggs one at a time, mixing on low speed after each addition.
Stir in vanilla extract, sour cream, and flour. Mix just until combined.
Pour the cheesecake batter over the cooled crust.
Step 3: Prepare the Peach Layer
In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Cook for about 5–7 minutes until slightly thickened.
Let cool slightly, then gently spoon the peach mixture over the cheesecake batter.
Step 4: Make the Cobbler Crumble
In a bowl, mix flour, brown sugar, and cinnamon.
Cut in the cold butter using a fork or pastry cutter until crumbly.
Sprinkle the crumble evenly over the peaches.
Step 5: Bake
Place the cheesecake in the oven and bake for 60–70 minutes, or until the center is slightly set but still a little jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove and refrigerate for at least 4 hours (preferably overnight).
🍰 Serving Tips
Drizzle with caramel sauce for extra indulgence.
Serve with whipped cream or vanilla ice cream.
Store in the refrigerator for up to 5 days.
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