Description
This Peach Cobbler Cheesecake is a luscious blend of creamy cheesecake layered with a warm, spiced peach cobbler topping and a crunchy crumble finish. Perfect for summer gatherings or any dessert craving, it combines the rich texture of classic cheesecake with the sweet, fruity flavors of cinnamon-spiced peaches. Homemade crust and crumble add a delightful contrast that will have everyone coming back for seconds.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the Peach Cobbler Topping
- 3 cups peeled and diced fresh or canned peaches (drained)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
For the Cobbler Crumble
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly mixed, then press this crumb mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and continue beating until fluffy. Blend in the sour cream and vanilla extract until incorporated. Add the eggs one at a time, mixing just until each is combined—avoid overmixing to keep the batter smooth. Pour the filling over the cooled crust and smooth the surface with a spatula.
- Bake the Cheesecake: Place the filled springform pan in the oven and bake for 50 to 55 minutes. The cheesecake should be mostly set with a slight jiggle in the center when done. After baking, turn off the oven and crack the oven door open slightly. Leave the cheesecake inside for 1 hour to cool gradually and prevent cracking. Remove the cake from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully chill and set.
- Prepare the Peach Cobbler Topping: While the cheesecake chills, make the peach topping. In a medium saucepan over medium heat, combine the diced peaches, brown sugar, granulated sugar, lemon juice, cinnamon, and nutmeg. Cook for 5 to 6 minutes until the mixture starts to bubble gently. Stir in the cornstarch and continue cooking for another 2 to 3 minutes until the topping thickens. Remove from heat and allow it to cool completely before adding to the cheesecake.
- Make the Cobbler Crumble: In a bowl, mix the all-purpose flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture forms a crumbly texture. Spread the crumble evenly on a baking sheet and bake at 350°F (175°C) for 10 to 12 minutes or until golden brown. Remove from oven and let cool completely.
- Assemble the Peach Cobbler Cheesecake: After the cheesecake is fully chilled, spoon the cooled peach topping evenly over the top. Sprinkle the prepared crumble generously on top of the peaches. Return the assembled cheesecake to the refrigerator and chill for an additional 30 minutes before slicing, which helps achieve cleaner cuts and lets the flavors meld.
Notes
- For a convenient shortcut, use store-bought peach pie filling and a pre-made graham cracker crust, though the homemade elements add the best flavor and texture.
- This cheesecake keeps well in the refrigerator for up to 5 days and can be frozen without the topping. Add the peach topping and crumble after thawing for best results.
- Ensure peaches are well drained if using canned to prevent a watery topping.
- To avoid cracks in the cheesecake, do not overmix the batter and cool it gradually in the oven as instructed.
