Description
This Peach Cobbler Cheesecake combines the best of both worlds—smooth, creamy cheesecake layered with a cinnamon-spiced peach cobbler topping and a buttery crust. Perfect for any occasion, this dessert is a crowd-pleaser!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Peach Cobbler Topping:
- 3 cups fresh or canned peaches, sliced
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp cornstarch
- ¼ cup water
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup unsalted butter, melted
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake at 350°F (175°C) for 10 minutes. Let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over crust.
- Prepare the Peach Cobbler Topping: In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, and water. Cook until thickened. Let cool.
- Make the Crumble Topping: Mix flour, brown sugar, and melted butter until crumbly.
- Assemble and Bake: Pour peach topping over the cheesecake layer and sprinkle crumble on top. Bake at 325°F (163°C) for 50-60 minutes.
- Chill and Serve: Let cheesecake cool, then refrigerate for at least 4 hours before serving.
Notes
- Use canned peaches if fresh ones aren’t available.
- Let cheesecake cool gradually to prevent cracking.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg