Print

Peach Cobbler Cheesecake: The Ultimate 2-in-1 Dessert Recipe

Peach Cobbler Cheesecake with golden crumble topping
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Peach Cobbler Cheesecake combines a rich, creamy cheesecake with a warm spiced peach cobbler topping and buttery crumble. The result is a decadent dessert mashup that’s perfect for holidays, gatherings, or whenever you want a show-stopping treat.

Ingredients

Scale

For the Graham Cracker Crust

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 0.25 cup granulated sugar

For the Cheesecake Filling

  • 32 oz cream cheese, full-fat and softened to room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tsp vanilla extract

For the Peach Cobbler Topping

  • 4 cups peaches, sliced (fresh or drained canned)
  • 0.5 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.

2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.

3. In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until completely smooth. Gradually add the sugar and beat until combined.

4. Add the eggs one at a time, mixing on low speed just until blended. Stir in the sour cream and vanilla extract until smooth.

5. Pour the cheesecake filling over the cooled crust.

6. In a separate bowl, toss the sliced peaches with 1/2 cup brown sugar, 2 tbsp flour, cinnamon, and nutmeg. Spoon the peach mixture evenly over the cheesecake filling.

7. In another bowl, combine the remaining flour and brown sugar. Cut in the cold cubed butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble over the peaches.

8. Bake for 60–70 minutes, until the center is almost set but still slightly jiggly.

9. Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour to help prevent cracking.

10. Remove from the oven and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight before slicing and serving.

Notes

If using canned peaches, drain them very well to avoid adding excess moisture to the cheesecake.

For the smoothest filling, ensure the cream cheese, eggs, and sour cream are all at room temperature before mixing.

Avoid opening the oven door while baking, as sudden temperature changes can cause the cheesecake to crack.

Nutrition

Find it online: https://paulakitchen.com/peach-cobbler-cheesecake/