Description
This Peach Cobbler Cheesecake combines a rich, creamy cheesecake filling with warm, cinnamon-spiced peaches and a buttery crumble topping. Baked on a golden graham cracker crust, it’s an indulgent yet approachable dessert perfect for holidays, potlucks, or weekend baking. Whether you use fresh or canned peaches, this easy recipe delivers irresistible flavor and texture every time.
Ingredients
-
Crust:
-
2 cups graham cracker crumbs
-
1/2 cup unsalted butter, melted
-
1/4 cup brown sugar
-
1 tsp cinnamon
-
-
Cheesecake Filling:
-
24 oz cream cheese, softened
-
1 cup granulated sugar
-
3 large eggs
-
1 cup sour cream
-
1 tsp vanilla extract
-
1/4 tsp salt
-
-
Peach Layer:
-
4 cups sliced peaches (fresh or canned, drained)
-
1/2 cup brown sugar
-
1 tsp cinnamon
-
1/4 tsp nutmeg
-
1 tbsp lemon juice
-
1 tbsp cornstarch
-
-
Crumble Topping:
-
3/4 cup all-purpose flour
-
1/3 cup brown sugar
-
1/2 tsp cinnamon
-
1/4 cup cold butter, cubed
-
Instructions
-
Prep & Crust: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
-
Mix graham crumbs, melted butter, brown sugar, and cinnamon; press into pan and bake 10 min. Cool.
-
Beat cream cheese until smooth. Add sugar; mix until creamy.
-
Add eggs one at a time; stir in sour cream, vanilla, and salt.
-
Pour filling over crust, smoothing the top.
-
In a saucepan, cook peaches with brown sugar, spices, lemon, and cornstarch until thickened. Cool slightly, then spoon over filling.
-
Mix flour, brown sugar, cinnamon, and cold butter for the crumble. Sprinkle evenly over peaches.
-
Bake 55–65 minutes until center is slightly set.
-
Cool in oven (door cracked) 1 hour, then refrigerate at least 4 hours before serving.
Notes
-
Drain canned peaches well to avoid watery topping.
-
Let the cheesecake cool gradually to reduce cracking.
-
Chilling overnight improves texture and slicing.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 240 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg