Print

Peach Cobbler Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a deliciously creamy and fruity dessert with this Peach Cobbler Cheesecake. The perfect fusion of a rich, velvety cheesecake with the sweet, buttery topping of peach cobbler, making it a crowd-pleasing treat for any occasion.

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 cups fresh or canned peaches, sliced
  • 1 tbsp lemon juice
  • ¼ tsp cinnamon
  • 1 tbsp brown sugar

Instructions

  • Preheat oven to 325°F (163°C).
  • Prepare crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
  • Prepare cheesecake: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla, eggs (one at a time), sour cream, and flour, mixing well. Pour mixture over cooled crust.
  • Bake: Place the cheesecake in the oven and bake for 50-60 minutes or until the center is almost set (slightly jiggles).
  • Prepare peach topping: In a saucepan, combine peaches, lemon juice, cinnamon, and brown sugar. Simmer for about 5-7 minutes until peaches soften and release their juices.
  • Top cheesecake: Once the cheesecake has finished baking, remove it from the oven. Spoon the peach mixture over the top of the cheesecake.
  • Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving.

Notes

  • For an extra rich flavor, substitute half of the sour cream with heavy cream.
  • Use fresh peaches when they are in season for the best taste, but canned peaches work well too.
  • If you want a firmer cheesecake, add an extra tablespoon of flour.