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Ultimate Peach Cobbler Cheesecake: A Showstopper Fusion Dessert

A thick slice of peach cobbler cheesecake featuring a graham cracker crust, creamy filling, spiced peaches, and a crunchy crumble topping.
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Welcome to My Kitchen! I am sharing my recipe for the ultimate Peach Cobbler Cheesecake. This baked dessert combines the rich, creamy texture of a classic cheesecake with the warm, spiced sweetness of Southern peach cobbler, all resting on a buttery graham cracker crust. It is a decadent, showstopping treat perfect for holidays or special summer gatherings.

Ingredients

  • For the Graham Cracker Crust: 1 1/2 cups graham cracker crumbs, 1/2 cup sugar, 1/2 cup unsalted butter, melted
  • For the Peach Filling: 4 cups fresh or frozen peach slices, 1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 cup sour cream, 3 large eggs
  • For the Buttery Crumble Topping: 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 cup rolled oats, 1/2 teaspoon ground cinnamon, 1/3 cup cold unsalted butter, cut into pieces

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Mix graham cracker crumbs, 1/2 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Remove and let it cool slightly. Reduce the oven temperature to 325°F (160°C).
  2. Prepare the Peach Filling: In a medium saucepan, combine the peach slices, 1/4 cup sugar, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring often, until the peaches soften slightly and the mixture thickens, about 5 to 7 minutes. Remove from heat and set aside to cool.
  3. Prepare the Cheesecake Filling: 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 until fully incorporated. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until each egg is blended into the batter. Do not overmix.
  4. Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled peach filling evenly over the batter. Gently pour the remaining cheesecake batter over the peaches. Top with the remaining peach filling, spreading carefully.
  5. Prepare the Crumble Topping: In a separate bowl, combine the flour, brown sugar, oats, and 1/2 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this buttery crumble topping evenly over the peach layer.
  6. Bake: Bake at 325°F (160°C) for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
  7. Cool and Chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking. Remove from the oven, run a thin knife around the edge, and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • You can make this dessert ahead of time; chilling overnight allows the flavors to fully meld.
  • If you want a smoother swirl, gently swirl a knife through the peach layer before baking, but keep most of the peaches on top under the crumble.
  • Serve this decadent dessert slightly chilled for the best texture contrast between the creamy filling and the topping.

Nutrition

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