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Peach Cobbler Cheesecake
Emily

Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake combines creamy cheesecake with sweet peaches and a buttery crumble topping — the best of both worlds in one decadent dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter (for crust)
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 cups sliced peaches (fresh or canned, drained)
  • 1 tbsp lemon juice
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed (for topping)
  • 1/2 tsp ground cinnamon

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Oven

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Mix graham crumbs with melted butter, press into a springform pan, and bake 10 minutes.
  3. Beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth. Pour over crust.
  4. Toss peaches with lemon juice and brown sugar. Spread over cheesecake layer.
  5. Mix flour, cinnamon, and cold butter into crumbs. Sprinkle over peaches.
  6. Bake 55–60 minutes until set. Cool gradually, then chill 4 hours before slicing.

Notes

For best results, use ripe fresh peaches in summer, but canned peaches (well-drained) work great too. Chill overnight for the cleanest slices. Delicious served with whipped cream or vanilla ice cream.