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Ultimate Peach Cobbler Cheesecake: A Showstopper Dessert

A close-up of a layered slice of peach cobbler cheesecake featuring a graham cracker crust, creamy filling, and peach topping with crumble.
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I am so glad you are here! This recipe combines the creamy richness of cheesecake with the warm, spiced fruit of classic peach cobbler. It creates an impressive, decadent dessert perfect for any gathering.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • For the Peach Layer: 4 cups fresh or frozen peach slices (thawed)
  • 1/2 cup brown sugar, packed
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • For the Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • For the Crumble Topping: 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup unsalted butter, softened

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let the crust cool while you prepare the peaches.
  2. Make the peach layer: In a medium saucepan, combine the peach slices, 1/2 cup brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring often, until the peaches soften slightly and the sauce thickens, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt with an electric mixer until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled peach mixture evenly over the batter. Gently pour the remaining cheesecake batter over the peaches. Spoon the remaining peach mixture over the top layer of batter.
  5. Make the crumble topping: In a small bowl, combine the flour, 1/2 cup brown sugar, oats, and cinnamon. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the top of the cheesecake.
  6. Bake the cheesecake: Wrap the outside bottom of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool and chill: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • You can make this dessert ahead of time; chilling overnight improves the texture.
  • For an extra layer of flavor, add 1 teaspoon of bourbon to the peach mixture before cooking.
  • Serve chilled or at room temperature with a dollop of fresh whipped cream.

Nutrition

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

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