Go Back

Peach Cobbler Cheesecake

Peach cobbler cheesecake with a buttery crumb crust, creamy cheesecake layer, and cinnamon peaches topped with a crumble. Baked at 325°F (165°C) until the center is just set, then chilled for a clean slice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
chill 6 minutes
Total Time 1 hour 46 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Peach Layer
  • 4 cup fresh peaches, peeled and diced
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
Cobbler Topping
  • 1 cup all-purpose flour
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter, cubed

Equipment

  • 1 springform pan
  • 1 mixing bowl

Method
 

Prep and bake the crust
  1. Preheat the oven to 325°F (165°C) and line up a 9-inch springform pan. Set the pan ready so the crust can be baked right after mixing.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like damp sand. Press it firmly into the bottom of the 9-inch springform pan for an even layer.
  3. Bake the crust for 10 minutes, then cool it until no longer hot. Leave the oven on for the next bake.
Make cheesecake filling
  1. Beat cream cheese until smooth, stopping to scrape down the sides of the bowl. Mix until there are no visible lumps.
  2. Add granulated sugar and mix until creamy. Beat just until the sugar is incorporated and the batter looks glossy.
  3. Beat in the eggs one at a time. Mix each egg until fully combined before adding the next.
  4. Add vanilla extract and sour cream, then mix until smooth. The filling should look thick and uniform before pouring.
  5. Pour the cheesecake filling over the cooled crust. Spread it gently if needed so it reaches the edges.
Add peaches and cobbler topping
  1. Toss fresh peaches with brown sugar, cinnamon, cornstarch, and lemon juice. Stir until the peaches are evenly coated and look slightly glossy.
  2. Spoon the peaches over the cheesecake batter in an even layer. Make sure the filling is covered with peaches while keeping some batter visible at the edges.
  3. Mix all-purpose flour, brown sugar, cinnamon, and cold butter, rubbing or stirring until crumbly. Look for uneven pea-sized butter bits for a cobbler texture.
  4. Sprinkle the topping evenly over the peaches. Distribute it to the corners so every slice has a crumble layer.
Bake and chill
  1. Bake at 325°F (165°C) for 65–75 minutes until the center is slightly set. The edges should feel set while the middle still has a gentle wobble.
  2. Cool the cheesecake completely at room temperature until no longer warm to the touch. Then refrigerate at least 6 hours before serving so the layers slice cleanly.

Notes

For the smoothest cheesecake, use softened cream cheese and mix only until smooth after each addition of eggs. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the peach layer and dairy texture can change. For a lighter option, use reduced-fat cream cheese and reduced-fat sour cream in the same amounts.