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Peach Cobbler Cheesecake: Your New Favorite Dessert Gem

Indulge in this Peach Cobbler Cheesecake, a delightful blend of creamy cheesecake and sweet peach cobbler, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Use digestive biscuits or cookie crumbs if preferred.
  • 1/2 cup Unsalted Butter Margarine can be used in place of butter.
  • 1/4 cup Granulated Sugar Coconut sugar can be used for a deeper flavor.
For the Cheesecake Filling
  • 16 oz Cream Cheese (Full-Fat) Neufchatel cheese can be used for a lighter option.
  • 3 large Large Eggs For vegan options, use flax eggs or a commercial egg replacer.
  • 1 cup Sour Cream Greek yogurt can be used instead for a similar taste.
  • 2 teaspoons Vanilla Extract Almond extract may be used for a different flavor profile.
For the Peach Topping
  • 2 cups Peaches (Fresh or Canned) Other fruits like blueberries or apples could work too; ensure they are well-drained if canned.
  • 2 tablespoons All-Purpose Flour Gluten-free flour can be used for gluten-free variation.
  • 1/4 cup Brown Sugar Consider using maple sugar for a unique flavor.
  • 1 teaspoon Cinnamon Pumpkin spice can be used instead for a seasonal twist.
  • 1/4 teaspoon Nutmeg Pumpkin spice can be used instead for a seasonal twist.
For the Crumble Topping
  • 1/2 cup Cold Cubed Butter Coconut oil may work for a dairy-free option.
  • 1/2 cup Additional All-Purpose Flour
  • 1/4 cup Brown Sugar

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • spatula
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by wrapping the outside with heavy-duty aluminum foil to prevent leaks.
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Press the mixture evenly into the bottom of the prepared pan and bake for 10 minutes.
  3. Beat the full-fat cream cheese until smooth, then gradually add granulated sugar. Mix in eggs one at a time, then stir in sour cream and vanilla.
  4. Pour the cheesecake filling over the cooled crust. Toss sliced peaches with brown sugar, flour, cinnamon, and nutmeg. Spoon this mixture over the cheesecake filling.
  5. Combine the remaining flour and brown sugar with cold butter until coarse crumbs form. Sprinkle this crumble topping over the peach layer.
  6. Bake the cheesecake for 60-70 minutes or until the center is nearly set but still slightly jiggly.
  7. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then let it sit on a wire rack until it reaches room temperature.
  8. Cover loosely and refrigerate for at least 6 hours or overnight before serving.

Notes

Using room temperature ingredients and cooling the cheesecake gradually will help achieve the best texture and flavor. Store in the refrigerator for up to 5 days.