Peach Cobbler Cheesecake Recipe
Peach Cobbler Cheesecake is a decadent fusion of creamy cheesecake and warm, spiced peach cobbler, featuring a buttery graham cracker crust, a velvety cheesecake layer, and a luscious peach topping infused with cinnamon and brown sugar, topped with a crisp cobbler-style crumble.
Ingredients
- 1 ½ cups crushed graham crackers or vanilla wafers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream or heavy cream
- 1 teaspoon vanilla extract
- 3-4 fresh peaches, peeled and sliced
- ½ cup brown sugar
- 1 teaspoon cinnamo
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- Optional: streusel topping ingredients (all-purpose flour, brown sugar, cold butter, cinnamon)
Instructions
- Preheat the oven to 325°F (163°C).
- Crush the graham crackers or vanilla wafers and mix with melted butter and sugar.
- Press the mixture into the bottom of a springform pan and pre-bake for 8-10 minutes.
- In a mixing bowl, beat the cream cheese until smooth, then add sugar and vanilla.
- Add eggs one at a time, mixing on low speed, then fold in sour cream.
- Pour the cheesecake filling over the cooled crust.
- Prepare the peach topping by cooking peaches with brown sugar, cinnamon, nutmeg, and lemon juice until thickened.
- Spoon the peach topping over the cheesecake layer.
- Optional: Add streusel topping if desired.
- Bake in a water bath for 60-70 minutes until edges are set.
- Cool gradually in the oven, then refrigerate for at least 4 hours before serving.
Notes
Allow the cheesecake to cool gradually to prevent cracks. Store leftovers in an airtight container in the fridge for 4-5 days.