Description

This Peach Cobbler Cheesecake combines the rich creaminess of classic cheesecake with the warm, comforting flavors of a peach cobbler topping. Featuring a buttery graham cracker crust, juicy peach slices, and a cinnamon-spiced crumble, this dessert is baked to perfection and chilled to create a luscious, indulgent treat perfect for any occasion.

Ingredients

Scale

Crumble Topping

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

Peach Filling

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 Filling

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
Make Crumble Topping: In a bowl, combine the heat-treated flour, light brown sugar, cinnamon, salt, and cold cubed butter. Mix until the mixture becomes crumbly with pea-sized bits of butter.
Prepare Peach Filling: In another bowl, toss the sliced peaches with melted butter, light brown sugar, and cinnamon until evenly coated. Set this mixture aside to marinate.
Prepare Graham Cracker Crust: Mix the ground graham crackers, granulated sugar, cinnamon, salt, and melted butter until the texture resembles wet sand. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
Make Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add granulated sugar and cornstarch, then incorporate the eggs and egg yolk one at a time. Mix in the vanilla and sour cream or Greek yogurt until the batter is well combined and silky.
Assemble the Cheesecake: Pour the cheesecake batter over the graham cracker crust in the springform pan. Then, evenly distribute the peach filling over the batter. Finally, sprinkle the prepared crumble topping over the peaches to complete the layers.
Bake: Place the assembled cheesecake in the preheated oven and bake for 30 to 35 minutes. The cheesecake should be set on the edges but still slightly jiggly in the center, indicating it’s perfectly baked.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it fully set and enhance the flavors before serving.

Notes

Use slightly underripe peaches to ensure they hold their shape during baking and avoid turning mushy.
Heat treating the flour in the crumble topping helps prevent any raw flour taste.
Ensure cream cheese and eggs are at room temperature for a smoother batter without lumps.
For extra flavor, you can add a splash of bourbon or almond extract to the peach filling.
The cheesecake can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
If you prefer a gluten-free option, substitute the graham crackers and flour with gluten-free versions.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peach Cobbler Cheesecake, Peach Dessert, Cheesecake Recipe, Summer Dessert, Cream Cheese Dessert, Fruit Cobbler Cheesecake