Go Back
Heavenly Peach Cobbler Cheesecake Recipe

Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake combines the magic of peaches and cream, creating a dessert that fills your belly and warms your heart. It's simple to make and perfect for gatherings or cozy nights in.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs create a buttery, crunchy base
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar sweeten the crust
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
For the Peach Topping
  • 2 cups fresh peaches peeled and sliced
  • 0.5 cup brown sugar enhances sweetness of the peaches
  • 1 tsp cinnamon complements the peaches
  • 1 tbsp lemon juice brightens flavors
  • 1 tbsp cornstarch helps thicken the peach mixture

Equipment

  • 9-inch Springform Pan
  • medium bowl
  • Large Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and mix until combined.
  4. Step 4: Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream until smooth and creamy.
  5. Step 5: Pour the cheesecake filling over the cooled crust and spread it evenly.
  6. Step 6: In a separate bowl, combine the sliced peaches, brown sugar, cinnamon, lemon juice, and cornstarch. Gently toss until well coated.
  7. Step 7: Spoon the peach mixture over the cheesecake filling, spreading it evenly.
  8. Step 8: Bake for 55-65 minutes, or until the center is set and the edges are lightly golden.
  9. Step 9: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
  10. Step 10: Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
  11. Step 11: Carefully remove the springform pan and slice to serve. Enjoy!

Notes

Store in the refrigerator, covered, for up to 5 days. For freezing, wrap slices in plastic wrap and aluminum foil. They can last up to 3 months.