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Cooling the Cheesecake in the Oven for Peach Cheesecake

Peach Cobbler Cheesecake Recipe

This Peach Cobbler Cheesecake combines a creamy, rich cheesecake layer with a buttery, cinnamon-spiced peach topping, all on a graham cracker crust. It’s the perfect blend of smooth and fruity, with a touch of cobbler crunch. Serve chilled for a decadent dessert!
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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 1 hour 48 minutes
Total Time: 2 hours 48 minutes
Calories: 877kcal
Author: Anne Carter
Servings: 6

Equipment

Ingredients

Crumble

  • 3/4 cup 95g all purpose flour, heat treated
  • 1/3 cup 70g light brown sugar, packed
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 5 tbsp unsalted butter cold and cubed
  • Peaches
  • 6 slightly underripe peaches cut into thick slices
  • 4 tbsp unsalted butter melted
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon

Graham Cracker Crust

  • 2 cups 280g ground graham crackers (about 2 sleeves)
  • 1/3 cup 70g granulated sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup 110g unsalted butter, melted

Cheesecake Batter

  • 4 8 oz blocks full fat cream cheese room temp
  • 1 1/4 cup 255g granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs + 1 egg yolk room temp
  • 2 tsp vanilla bean paste or 1 tbsp vanilla extract
  • 1 cup 250g sour cream or full fat Greek yogurt

Instructions

  • Microwave flour for 90 seconds to kill bacteria, then chill in the freezer for 15 minutes.
    Microwaving and Chilling the Flour for Peach Cheesecake Crumble
  • Combine crumble ingredients in a dish, smoosh butter into dry ingredients, and refrigerate.
    Making the Crumble for Peach Cheesecake
  • Preheat oven to 425°F and toss peaches with butter, brown sugar, and cinnamon.
    Preheating the Oven and Preparing Peaches for Peach Cheesecake
  • Bake peaches on a parchment-lined baking sheet for 15 minutes, then let cool.
    Baking the Peaches for Peach Cheesecake
  • Preheat oven to 350°F, coat a 9" springform pan with nonstick spray, and make graham cracker crust.
    Cooling the Baked Peaches for Peach Cheesecake
  • Press crust into pan, bake for 10 minutes, then cool.
  • Mix cream cheese, sugar, cornstarch, eggs, vanilla, and sour cream for cheesecake batter.
    Making the Cheesecake Batter for Peach Cheesecake
  • Pour half of batter into crust, layer with peaches and crumble, then add remaining batter.
    Assembling the Cheesecake for Peach Cheesecake
  • Bake in water bath at 325°F for 1 hour 15 minutes, cool in the oven, then refrigerate for 4 hours or overnight. Top with roasted peaches and crumble before serving.
    Baking in a Water Bath for Peach Cheesecake

Nutrition

Calories: 877kcal | Carbohydrates: 121g | Protein: 16g | Fat: 73g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 752mg | Potassium: 539mg | Fiber: 4g | Sugar: 92g | Vitamin A: 312IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 3mg