Peach Cobbler Cheesecake
This Peach Cobbler Cheesecake combines creamy baked cheesecake with warm, cinnamon-spiced peaches over a buttery graham cracker crust. Rich, fruity, and perfectly balanced, it’s an impressive yet comforting dessert ideal for holidays, summer gatherings, or special family dinners.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- saucepan
- Spatula
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches, peeled and sliced
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
- Pour the cheesecake batter evenly over the prepared crust.
- In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, cornstarch, and butter. Cook 5–7 minutes until thickened.
- Spoon the peach mixture gently over the cheesecake batter.
- Bake for 55–65 minutes, until edges are set and the center slightly jiggles.
- Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
Chill overnight for the cleanest slices. Use full-fat, room-temperature cream cheese for best texture. Avoid overmixing to prevent cracks. A water bath is optional but helps create an extra-smooth cheesecake. Store covered in the refrigerator for 4–5 days or freeze (without topping) up to 2 months.