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Ultimate Peach Cobbler Cheesecake

A square slice of peach cobbler cheesecake showing layers of graham cracker crust, cheesecake, peaches, and a brown sugar crumble topping.
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This recipe combines the creamy richness of New York style cheesecake with the sweet, spiced decadence of Southern peach cobbler, featuring a buttery crust, a dense filling, and a layer of caramelized peaches baked inside.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Peach Filling: 4 cups fresh or frozen sliced peaches
  • 1/2 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • For the Cheesecake Layer: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • For the Cobbler Topping: 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the peach filling: In a saucepan, combine the sliced peaches, 1/2 cup brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool for 15 minutes.
  4. Prepare the cobbler topping: In a separate bowl, whisk together the flour, brown sugar, 1/4 cup sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place this mixture in the refrigerator while you prepare the cheesecake batter.
  5. Make the cheesecake batter: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Gradually beat in the 1 1/2 cups sugar until combined. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  6. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled peach filling evenly over the batter. Gently pour the remaining cheesecake batter over the peaches. Spoon the remaining peach filling on top of the batter.
  7. Add the topping: Sprinkle the chilled cobbler topping evenly over the top layer of peaches.
  8. Bake the cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is the water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight wobble.
  9. Cool and chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • To prevent cracking, make sure your cream cheese and eggs are at room temperature before mixing.
  • For a showstopper presentation, serve slices with extra warmed peach topping or a dollop of cinnamon whipped cream.
  • You can prepare the peach filling and cobbler topping one day ahead and store them covered in the refrigerator.

Nutrition

Find it online: https://delishsymphony.com/peach-cobbler-cheesecake-recipe/