Description

Peach Cobbler Cheesecake is the ultimate fusion of two classic desserts. With a rich, creamy cheesecake layer, sweet peach filling, and a buttery cobbler topping, this dessert is a crowd-pleaser perfect for any season.

Ingredients

For the peach filling and topping:

8 large peaches, peeled, pitted, and sliced

1/2 cup brown sugar

1/2 cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

1 teaspoon cinnamon

1/4 teaspoon nutmeg

For the graham cracker crust:

3 cups graham cracker crumbs

3/4 cup unsalted butter, melted

For the cheesecake layer:

3 (8-ounce) packages cream cheese, softened

3/4 cup granulated sugar

2 teaspoons vanilla extract

1/3 cup sour cream

4 large eggs, lightly beaten

2 tablespoons cornstarch

For the cobbler topping:

1 cup all-purpose flour

1/4 cup brown sugar

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup cold unsalted butter, cut into small cubes

1/4 cup boiling water

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Instructions

In a saucepan, combine sliced peaches, lemon juice, sugars, cornstarch, cinnamon, and nutmeg. Cook over medium heat for 8–10 minutes until slightly thickened. Let it cool.
Mix graham cracker crumbs with melted butter and press firmly into a 9-inch springform pan. Chill in the fridge while preparing the filling.
Beat cream cheese until smooth. Add sugar, vanilla, sour cream, and cornstarch, mixing until well combined. Gently mix in eggs just until incorporated.
Pour half of the cheesecake batter over the crust. Bake in a water bath at 425°F for 13–15 minutes until the top is slightly set.
Reduce oven temperature to 350°F. Add a layer of the cooked peaches over the cheesecake, then pour in the remaining cheesecake batter. Bake for 40–45 minutes until the center is almost set.
For the cobbler topping, mix flour, sugars, baking powder, and salt. Cut in the butter until crumbly, then stir in boiling water to form a thick batter.
Arrange a few peach slices over the cheesecake and spoon dollops of cobbler batter on top. Bake for another 20–25 minutes until golden.
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Remove and cool completely, then refrigerate for at least 4–6 hours or overnight.
Run a knife around the edge of the pan before releasing. Serve with extra peach topping and sauce if desired.

Notes

Use frozen peaches if fresh ones aren’t available—just thaw and drain them first.
For a spiced twist, add cinnamon or nutmeg directly to the cheesecake batter.
Chill the cheesecake for at least 4 hours for the best texture and flavor.
Freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in the fridge.

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 34g
Sodium: 230mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg