Ultimate Peach Cobbler Cheesecake Recipe: A Decadent Dessert Fusion
Indulge in the perfect blend of creamy cheesecake, sweet peach filling, and crumbly cobbler topping with this Peach Cobbler Cheesecake. This easy-to-follow recipe combines the best of both worlds, creating a dessert that’s sure to impress. Whether it’s for a special occasion or a weekend treat, this cheesecake is a crowd-pleaser!
Ingredients
Peach Filling and Topping:
- 8 large peaches, pitted, peeled, and sliced 1/3-½ inch thick
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter, melted
Cheesecake Layer:
- 3 (8 oz.) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 4 large eggs, slightly beaten
- 2 tablespoons cornstarch
Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup unsalted butter, cold and cut into small pieces
- ¼ cup boiling water
Preparation
Peach Filling and Topping:
In a large pot, combine sliced peaches and lemon juice. Add brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Stir with a wooden spoon and cook over medium-high heat for 8-10 minutes until peaches soften. Set aside to cool.
Graham Cracker Crust:
Line the bottom of a 9×3-inch springform pan with parchment paper and lightly spray with non-stick spray. Wrap the pan with aluminum foil to prevent water leakage during baking. Preheat the oven to 425°F. Mix graham cracker crumbs and melted butter until evenly combined. Press the mixture into the bottom of the pan and refrigerate while preparing the filling.
Cheesecake Layer:
Beat softened cream cheese with sugar and vanilla until smooth. Mix in sour cream and cornstarch. Add slightly beaten eggs and blend on low speed until combined. Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top. Place the pan in a roasting dish, fill with hot water halfway up the pan, and bake for 13-15 minutes at 425°F until set. Reduce oven temperature to 350°F. Remove the pan, add a thin layer of peaches, and spoon the remaining cheesecake mixture on top. Bake for 40-45 minutes until slightly jiggly in the center.
Cobbler Topping:
While the cheesecake bakes, prepare the cobbler topping. Mix flour, brown sugar, granulated sugar, baking powder, and salt. Cut in cold butter with a fork. Add boiling water and stir. Set aside.
Once the cheesecake is nearly done, remove it from the oven. Arrange a layer of peaches on top, crumble the cobbler topping over the peaches, and bake for 20-25 minutes until golden brown. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour. Cool to room temperature, then refrigerate for 4-6 hours or overnight. Serve with remaining peach sauce.
Enjoy this decadent Peach Cobbler Cheesecake that’s perfect for any occasion!
