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Creamy Peach Cobbler Cheesecake with caramelized peaches and crumble topping

Peach Cobbler Cheesecake

A delightful fusion of creamy cheesecake and warm peach cobbler flavors, topped with a buttery crust and a sweet peach topping.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Can substitute with crushed vanilla wafers or butter cookies.
  • 5 tablespoons Melted butter Use unsalted for best flavor.
  • 2 tablespoons Granulated sugar Adjust sweetness to taste.
Cheesecake Filling
  • 16 ounces Softened cream cheese Full fat is best for texture.
  • 1 cup Granulated sugar
  • 1 cup Sour cream Plain Greek yogurt can be used as a substitute.
  • 1 teaspoon Vanilla extract
  • 3 large Eggs Add one at a time and mix just until combined.
Peach Cobbler Topping
  • 4 cups Sliced peaches Fresh is preferred but frozen or canned works in a pinch.
  • 1/2 cup Brown sugar
  • 1 teaspoon Ground cinnamon Add a pinch of nutmeg for extra flavor.
  • 1 pinch Salt
  • 1 tablespoon Lemon juice Brightens flavor.
  • 1 tablespoon Cornstarch Mixed with water to thicken.

Method
 

Crust Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake crust for 8 to 10 minutes. Let cool.
Cheesecake Filling
  1. Beat softened cream cheese and sugar until smooth.
  2. Add sour cream and vanilla, then mix well.
  3. Incorporate eggs one at a time, mixing on low speed just until combined.
  4. Pour filling over the cooled crust.
  5. Bake at 325°F (163°C) for 55 to 70 minutes, until edges are set but the middle jiggles slightly.
  6. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.
Peach Cobbler Topping
  1. In a saucepan over medium heat, combine sliced peaches, brown sugar, cinnamon, salt, and lemon juice.
  2. Dissolve cornstarch in a little water, then add to the pan to thicken the topping.
  3. Let topping cool before adding to the cheesecake.
Assembly and Chilling
  1. Once the cheesecake and peach topping are cool, spoon the peach mixture over the cheesecake.
  2. Chill in the fridge for at least 6 hours, preferably overnight.

Notes

For best results, use room temperature ingredients and chill the cheesecake well before slicing. Can be served with whipped cream or extra peaches.