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Peach Cobbler Cheesecake

Print recipePeach Cobbler Cheesecake slice with peach topping and crumble

A creamy cheesecake layered with spiced peaches and buttery cobbler crumble the perfect fusion of two classic desserts, baked to golden perfection and served chilled or warm for any occasion.

Prep time
25 minutes
Cook time
60 minutes
Total time
1 hour 25 minutes
Yield
10 servings

Ingredients

Crust: 1½ cups graham cracker crumbs ½ cup melted butter ¼ cup sugar   Cheesecake Filling: 16 oz cream cheese, softened ¾ cup sugar 2 large eggs 1 tsp vanilla extract 1 cup sour cream   Peach Topping: 2 cups sliced peaches (fresh or canned) ¼ cup brown sugar 1 tsp cinnamon 1 tbsp lemon juice   Crumble: 1 cup all-purpose flour ½ cup brown sugar ¼ cup unsalted butter, softened   Optional: Whipped cream or vanilla ice cream for serving

Instructions

  1. Prep Oven: Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Make Crust: Mix graham crumbs, sugar, and melted butter until combined. Press into pan and pre-bake 10 minutes.
  3. Prepare Cheesecake Filling: Beat cream cheese until smooth. Add sugar, vanilla, and eggs one by one. Mix in sour cream.
  4. Cook Peach Topping: In a saucepan, simmer peaches, brown sugar, cinnamon, and lemon juice for 5 minutes until slightly thickened.
  5. Assemble Layers: Spread half the cheesecake filling, add half the peach mixture, repeat layers, and finish with crumble topping.
  6. Bake Cheesecake: Bake 55–65 minutes until the center is mostly set but still jiggly. Turn off oven, crack door open, and cool gradually.
  7. Chill Cheesecake: Refrigerate for at least 4 hours or overnight for the best texture.
  8. Serve: Slice and enjoy chilled or slightly warm with whipped cream or ice cream.

Notes

• Use room-temperature cream cheese for a smooth filling. • For best crust texture, pre-bake the base before adding filling. • Fresh peaches provide the best flavor, but canned peaches work if drained well. • Store covered in the fridge up to 7 days or freeze individual slices up to 2 months.

Nutrition

Calories
350
Fat
16g
Saturated fat
9g
Sugar
25g
Sodium
180mg
Protein
6g
Carbohydrates
45g
Fiber
1g