Description
At its heart, a Peach Cobbler Cheesecake is a fusion dessert that takes the structural elements of a traditional baked cheesecake and layers them with the iconic flavors of a southern peach cobbler. Unlike a standard fruit-topped cheesecake where you might just spoon some cold preserves over the top, this recipe integrates a cooked peach reduction and a baked streusel crumble.
Ingredients
Scale
For the crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
For the cheesecake filling
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the peach cobbler topping
- 3 cups peaches (fresh or canned, sliced)
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the crumble topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup cold butter, cubed
- ½ tsp cinnamon
Instructions
1. Prepare crust
- Preheat oven to 325°F (165°C).
- Mix graham crumbs, sugar, and melted butter.
- Press into a springform pan and bake for 8–10 minutes. Cool.
2. Make cheesecake filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in vanilla and sour cream.
- Pour over crust.
3. Bake cheesecake
- Bake for 45–55 minutes until center is slightly set.
- Cool completely, then refrigerate for at least 4 hours.
4. Make peach topping
- Cook peaches with brown sugar, cinnamon, lemon juice, and cornstarch over medium heat for 5–7 minutes until thickened.
- Cool slightly.
5. Make crumble
- Mix flour, brown sugar, cinnamon, and butter until crumbly.
- Bake at 350°F (175°C) for 10–12 minutes until golden.
6. Assemble
- Spread peach cobbler topping over chilled cheesecake.
- Sprinkle crumble on top.
- Chill again before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal