Peach Cobbler Cheesecake -

Peach Cobbler Cheesecake

A rich and creamy cheesecake layered with juicy cinnamon peaches, a buttery graham cracker crust, and a sweet cobbler crumble. It’s the perfect combination of classic peach cobbler and homemade cheesecake.

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Chill Time: 6 hours

Total Time: 7 hours 40 minutes

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients

For the Graham Cracker Crust

2 cups graham cracker crumbs

1/4 cup brown sugar

1/2 cup unsalted butter, melted

For the Peach Filling

4 cups peeled and sliced peaches

1/2 cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

For the Cheesecake Filling

24 ounces cream cheese, softened

1 cup granulated sugar

1 cup sour cream, room temperature

3 large eggs, room temperature

2 teaspoons vanilla extract

For the Cobbler Crumble

3/4 cup all-purpose flour

1/3 cup brown sugar

1/2 teaspoon cinnamon

5 tablespoons unsalted butter, melted

Optional Toppings

Caramel sauce

Whipped cream

Fresh peach slices

Extra cinnamon

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

Mix the graham cracker crumbs, brown sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of the pan.

Bake for 8–10 minutes, then remove from the oven and let cool.

Make the Peach Filling

Add the peaches, brown sugar, cinnamon, lemon juice, cornstarch, and vanilla to a saucepan.

Cook over medium heat for 5–8 minutes, stirring occasionally, until the peaches soften slightly and the sauce thickens.

Remove from the heat and allow the mixture to cool.

Make the Cheesecake Filling

Reduce the oven temperature to 325°F (165°C).

Beat the softened cream cheese and sugar until smooth and creamy.

Mix in the sour cream and vanilla.

Add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing.

Assemble the Cheesecake

Pour half of the cheesecake batter over the cooled crust.

Spoon about half of the peach mixture over the batter.

Carefully spread the remaining cheesecake batter on top.

Reserve the remaining peaches for topping.

Make the Cobbler Crumble

Combine the flour, brown sugar, and cinnamon.

Stir in the melted butter until coarse crumbs form.

Sprinkle the crumble over the cheesecake.

Bake

Bake at 325°F for 60–70 minutes, or until the edges are set and the center still has a slight jiggle.

Turn off the oven, crack the oven door, and allow the cheesecake to cool gradually for about 1 hour.

Remove it from the oven and let it finish cooling to room temperature.

Refrigerate for at least 6 hours or overnight.

Decorate and Serve

Spoon the reserved peach filling over the chilled cheesecake. Add caramel sauce, whipped cream, or fresh peach slices if desired.

For clean slices, use a sharp knife warmed with hot water and wipe the blade clean between each cut.

Storage

Keep leftover Peach Cobbler Cheesecake covered in the refrigerator for up to 3–4 days. You can also freeze individual slices without the fresh toppings and thaw them overnight in the refrigerator.

Recipe Tips

Use full-fat block cream cheese for the creamiest texture.

Bring your cream cheese, sour cream, and eggs to room temperature before mixing.

Drain frozen or canned peaches well to prevent excess moisture.

Don't overmix the batter after adding the eggs.

Let the peach mixture cool before adding it to the cheesecake.

Chill the cheesecake overnight for the best texture and easiest slicing.