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Peach Cobbler Cheesecake

A show-stopping dessert that combines creamy cheesecake with warm southern peach cobbler flavors in one treat.
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Prep Time 25 minutes
Cook Time 55 minutes
Servings: 12
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
For the Cheesecake
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
For the Peach Cobbler Topping
  • 4 cups fresh peaches, sliced (or 3 cups frozen, thawed)
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, cubed
  • 1/2 cup oats (optional, for extra crunch)

Method
 

  1. Preheat your oven to 350°F. Mix graham cracker crumbs, melted butter, and sugar until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan. The mixture should hold together when squeezed. Bake for 10 minutes until lightly golden.
  2. Beat softened cream cheese until completely smooth—no lumps should remain. Gradually add sugar, then eggs one at a time, beating just until combined. Fold in vanilla and sour cream gently.
  3. While the cheesecake bakes, toss sliced peaches with brown sugar, flour, cinnamon, and nutmeg. Let this mixture sit to draw out the peach flavors.
  4. Pour filling over the pre-baked crust and smooth the top. Bake for 45 minutes until the center is almost set but still slightly jiggly. The edges should look firm and lightly golden.
  5. Spoon the peach mixture evenly over the hot cheesecake. Dot with butter cubes and sprinkle with oats if using. Return to oven for 15 minutes until peaches are tender and topping is golden brown.
  6. Turn off the oven and crack the door open. Let the Peach Cobbler Cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that cause cracks. Then cool completely at room temperature before refrigerating overnight.

Notes

Always use room temperature ingredients to prevent lumps and cracks. Don't open oven door during first 40 minutes of baking. Let cool in oven for 1 hour, then at room temperature before refrigerating overnight. Store covered in refrigerator for up to 5 days or freeze individual slices for up to 3 months. Budget-friendly substitutions include using canned peaches, Greek yogurt instead of sour cream, or vanilla wafers for the crust.