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Peach Cobbler Cheesecake Recipe

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This Peach Cobbler Cheesecake combines creamy cheesecake with a sweet, spiced peach cobbler topping. Made with a buttery graham cracker crust, cinnamon-spiced peaches, and a rich cheesecake filling, this dessert is the perfect mix of comfort and indulgence.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream

For the Peach Cobbler Topping:

  • 2 cups fresh or canned peaches, sliced
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

For the Crumble Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ tsp cinnamon
  • ¼ cup butter, melted

Instructions

  • Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake at 325°F (163°C) for 10 minutes.
  • Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the crust.
  • Bake the cheesecake: Bake at 325°F for 50–55 minutes until set. Let cool completely.
  • Prepare the peach cobbler topping: In a saucepan, cook peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice until thickened.
  • Make the crumble topping: Mix flour, brown sugar, cinnamon, and melted butter until crumbly.
  • Assemble: Spread the peach topping over the cheesecake and sprinkle with the crumble. Bake at 350°F (177°C) for 10–15 minutes.
  • Chill and serve: Let cool, then refrigerate for at least 4 hours before serving.

Notes

  • Use fresh or canned peaches for convenience.
  • Ensure cheesecake cools fully before adding the topping.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

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