Peach Cobbler Cheesecake
Ingredients
Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
½ teaspoon cinnamon
Peach Filling
4 cups sliced peaches (fresh or frozen; if frozen, thaw and drain)
½ cup brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon cornstarch
Cheesecake Filling
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 tablespoon vanilla extract
Cobbler Topping
1 cup all-purpose flour
½ cup brown sugar
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
Instructions
Preheat oven
Preheat to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
Make the Crust
Mix graham crumbs, melted butter, sugar, and cinnamon.
Press firmly into the bottom of the pan.
Bake 10 minutes, then cool slightly.
Make the Peach Filling
In a saucepan over medium heat, combine peaches, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch.
Cook 5–7 minutes, stirring, until thick and syrupy. Remove from heat and cool.
Make the Cheesecake Filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing just until combined.
Mix in sour cream and vanilla.
Assemble
Pour cheesecake filling over crust.
Spoon peach filling evenly over cheesecake.
Make the Cobbler Topping
Mix flour, brown sugar, baking powder, cinnamon, and salt.
Cut in cold butter until crumbly.
Sprinkle evenly over peaches.
Bake
Place pan in a larger roasting pan. Add hot water halfway up sides (water bath).
Bake 75–85 minutes, until center is mostly set with a slight jiggle.
Cool & Chill
Turn oven off, crack door open, and let cheesecake cool 1 hour.
Refrigerate at least 4 hours or overnight.
Serving Tips
Serve chilled or slightly warm
Top with vanilla ice cream or whipped cream
Drizzle with caramel sauce for extra indulgence
Storage
Refrigerate up to 5 days
Freeze slices up to 2 months
