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Peach Cobbler Cheesecake Recipe

Peach Cobbler Cheesecake Recipe
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4.9 from 23 reviews

Indulge in the creamy and fruity fusion of a Peach Cobbler Cheesecake. This decadent dessert combines the best of both worlds – a rich cheesecake layer topped with luscious peach filling and a cobbler topping for the perfect sweet treat.

Ingredients

Units Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the peach filling:

  • 3 cups peeled and diced fresh or canned peaches (drained)
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For the cheesecake layer:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

For the cobbler topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons unsalted butter, chilled and cubed

Instructions

  1. Preheat oven to 325°F (165°C) and grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake crust for 10 minutes, then set aside.
  2. To make the peach filling, combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes until thickened. Set aside to cool.
  3. For the cheesecake layer, beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time. Mix in sour cream until fully incorporated. Pour cheesecake batter over the crust and spread evenly.
  4. Gently spoon cooled peach mixture over the cheesecake layer.
  5. In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle the cobbler topping over the peaches.
  6. Bake for 60–70 minutes or until center is just set. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside. Then refrigerate for at least 4 hours or overnight before slicing.

Notes

  • Use canned peaches for convenience or frozen (thawed and drained) if fresh aren’t available.
  • For easier slicing, run a knife under hot water before cutting.

Nutrition

Find it online: https://easy-tapas-recipes.com/peach-cobbler-cheesecake-recipe-2/