🍑🍰 Peach Cobbler Cheesecake
This Peach Cobbler Cheesecake combines the best of both worlds: a creamy, dreamy cheesecake layered over a buttery graham cracker crust, topped with sweet peach cobbler filling. Perfect for summer gatherings, holidays, or any time you want a show-stopping dessert that’s both fruity and indulgent.
Ingredients
Graham Cracker Crust
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2 cups graham cracker crumbs (about 14 whole crackers)
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1/3 cup granulated sugar
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6 tbsp unsalted butter, melted
Cheesecake Filling
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24 oz (3 packages) cream cheese, softened to room temperature
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs, at room temperature
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½ cup sour cream
Peach Cobbler Topping
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3 cups fresh or canned peach slices, drained
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½ cup granulated sugar
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2 tbsp cornstarch
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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2 tbsp unsalted butter, cut into small pieces
Directions
1. Preheat Oven and Prepare Pan
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
2. Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from oven and let cool slightly.
3. Prepare the Cheesecake Filling
In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until creamy. Add eggs one at a time, beating gently after each addition. Fold in sour cream until smooth.
4. Assemble Cheesecake Layer
Pour the cheesecake filling over the baked graham cracker crust. Smooth the top with a spatula.
5. Bake the Cheesecake
Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes. Then remove and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
6. Prepare Peach Cobbler Topping
In a medium saucepan over medium heat, combine peach slices, sugar, cornstarch, cinnamon, and nutmeg. Cook until thickened and bubbly, about 5–7 minutes. Remove from heat and stir in butter until melted and incorporated. Let cool slightly.
7. Top and Serve
Spread the peach cobbler topping evenly over the chilled cheesecake. Slice and serve chilled. Optionally, add a dollop of whipped cream for extra indulgence.