Description

Peach Cobbler Cheesecake is the ultimate dessert combination for those who can’t decide between the creamy richness of cheesecake and the comforting sweetness of peach cobbler. With a buttery, cinnamon-spiced crust, a velvety cheesecake filling, and a warm, peach topping, this dessert will surely become a crowd favorite.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

1 tsp cinnamon

¼ cup unsalted butter, melted

4 oz cream cheese, softened

1 cup sour cream

1 ½ cups heavy cream

1 ½ cups granulated sugar

4 large eggs

2 tsp vanilla extract

4 cups fresh or canned peaches, peeled and sliced

¼ cup brown sugar

1 tbsp cornstarch

1 tsp cinnamon

2 tbsp butter

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Instructions

Preheat the oven to 325°F (163°C).
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to form a solid crust. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, heavy cream, eggs, and vanilla extract. Beat until fully incorporated and smooth.
Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
Prepare the peach topping: In a medium saucepan, combine the sliced peaches, brown sugar, cornstarch, cinnamon, and butter. Cook over medium heat, stirring occasionally, until the peaches are soft and the sauce has thickened (about 10 minutes).
Top the cheesecake: Pour the peach mixture evenly over the cheesecake layer, spreading it out gently.
Bake the cheesecake: Place the cheesecake in the oven and bake for 55–60 minutes, or until the center is set and the top is lightly golden. The cheesecake should still have a slight jiggle in the center.
Cool and chill: Allow the cheesecake to cool in the pan for at least 30 minutes, then refrigerate for 4 hours or overnight for best results.
Serve: Once chilled, remove the cheesecake from the springform pan, slice, and serve!

Notes

For a gluten-free option, use gluten-free graham crackers or another gluten-free cookie for the crust.
You can make the cheesecake up to 2 days ahead and store it in the fridge.
If you prefer a different fruit topping, try blueberries, strawberries, or mixed berries.
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
To prevent cracking, allow the cheesecake to cool gradually by leaving it in the oven with the door ajar for 1 hour before removing it.
Use a hot knife to slice the cheesecake for a clean cut without making a mess.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg