Print

Peach Cobbler Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Peach Cobbler Cheesecake combines the best of both worlds—creamy cheesecake and warm, spiced peach cobbler. Made with a buttery graham cracker crust, a rich cheesecake layer, and a sweet cinnamon-spiced peach topping, this dessert is perfect for any occasion.

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

For the Peach Cobbler Topping:

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

For the Crumble Topping:

  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup butter, softened
  • ½ tsp cinnamon

Instructions

  • Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. 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, followed by vanilla and sour cream. Pour over the crust.
  • Bake the Cheesecake: Bake at 325°F (163°C) for 50-55 minutes until the center is set. Cool completely.
  • Prepare the Peach Cobbler Topping: Cook peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch over medium heat until thickened. Let cool.
  • Make the Crumble Topping: Mix flour, brown sugar, butter, and cinnamon until crumbly.
  • Assemble the Cheesecake: Top cooled cheesecake with peach cobbler mixture and sprinkle with crumble topping.
  • Final Touch: Bake for an additional 10-15 minutes at 350°F (177°C) or until the topping is golden. Let cool and refrigerate before serving.

Notes

  • Use fresh or canned peaches for convenience.
  • Ensure the cheesecake cools completely before adding toppings.
  • Refrigerate for at least 4 hours before serving for the best texture.

Nutrition