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Peach Cobbler Cheesecake Recipe

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This Peach Cobbler Cheesecake combines a luscious, creamy cheesecake with a spiced peach cobbler topping and a buttery graham cracker crust. Made with fresh or canned peaches, warm cinnamon, and a velvety cream cheese filling, this dessert is the perfect blend of fruity and decadent flavors.

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream

Peach Cobbler Topping:

  • 2 cups sliced peaches (fresh or canned)
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Crumble Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup unsalted butter, melted
  • ½ tsp cinnamon

Instructions

  • Preheat oven to 325°F (163°C). Grease a springform pan.
  • Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
  • Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the crust.
  • Prepare the peach topping: In a saucepan, cook peaches, brown sugar, cinnamon, cornstarch, and lemon juice until thickened.
  • Make the crumble: Mix flour, brown sugar, cinnamon, and melted butter until crumbly.
  • Assemble: Spoon peach mixture over cheesecake batter, then sprinkle crumble on top.
  • Bake for 50-60 minutes, or until the center is slightly jiggly.
  • Cool completely, then chill for at least 4 hours before serving.

Notes

  • Use fresh or canned peaches. If using canned, drain well.
  • Chill overnight for best texture.
  • Serve with whipped cream or vanilla ice cream.

Nutrition

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