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Peach Cobbler Cheesecake Recipe

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This Peach Cobbler Cheesecake combines a creamy, velvety cheesecake with a sweet and spiced peach cobbler topping. Made with fresh peaches, a buttery crust, and warm cinnamon flavors, this dessert is the perfect fusion of two classic treats.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Peach Cobbler Topping:

  • 3 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 Cobbler Topping:

  • ½ cup flour
  • ¼ cup sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup cold butter, cubed
  • ¼ cup milk

Instructions

  • Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan. Bake for 10 minutes, then cool.
  • Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream. Pour over the cooled crust.
  • Bake the Cheesecake: Bake in a water bath at 325°F for 50-60 minutes. Turn off the oven, crack the door, and let it cool gradually.
  • Prepare the Peach Cobbler Topping: In a saucepan, cook peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice over medium heat until thickened. Set aside.
  • Make the Cobbler Topping: Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly, then add milk to form a dough.
  • Assemble & Bake: Spread the peach topping over the cooled cheesecake. Drop spoonfuls of cobbler dough on top. Bake at 375°F for 20-25 minutes until golden brown.
  • Cool & Serve: Let the cheesecake cool completely, then chill for at least 4 hours before serving.

Notes

  • For extra flavor, add a splash of bourbon to the peach filling.
  • Use canned peaches if fresh ones aren’t in season.
  • A water bath helps prevent cracks in the cheesecake.

Nutrition

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