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Ultimate Peach Cobbler Cheesecake

A decadent slice of peach cobbler cheesecake featuring a graham cracker crust, creamy filling, peach topping, and brown sugar crumble.
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This recipe combines the creamy texture of a New York style cheesecake with the sweet, spiced peaches and buttery crumble of classic Southern peach cobbler for a decadent, impressive dessert mashup.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup packed light brown sugar, 6 tablespoons unsalted butter, melted
  • For the Peach Filling: 3 cups fresh or frozen (not thawed) sliced peaches, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice
  • For the Cheesecake Layer: 3 (8-ounce) packages full-fat cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, room temperature
  • For the Cobbler Crumble Topping: 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 6 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath.
  2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup brown sugar, and melted butter until fully combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the Peach Filling: In a saucepan, combine the sliced peaches, 1/4 cup granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and let cool slightly.
  4. Prepare the Cobbler Crumble: In a small bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place this in the refrigerator until needed.
  5. Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups granulated sugar, vanilla extract, and salt until fully combined. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter.
  6. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled peach filling evenly over the batter. Sprinkle half of the chilled cobbler crumble over the peaches. Gently pour the remaining cheesecake batter over the crumble layer. Top with the remaining peach filling and finish by sprinkling the remaining cobbler crumble evenly over the top.
  7. Bake the Cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is the water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at room temperature before mixing.
  • You can substitute canned or frozen peaches, but ensure frozen peaches are not thawed before cooking them down for the filling.
  • This rich baked dessert is best served chilled, perhaps with a dollop of cinnamon whipped cream.

Nutrition

Find it online: https://kingscook.com/peach-cobbler-cheesecake-recipe/