Peach Cobbler Cheesecake

Why You’ll Love This Recipe

This Peach Cobbler Cheesecake brings together the indulgent, creamy texture of cheesecake with the homey sweetness and warmth of peach cobbler. The buttery graham cracker crust, combined with fresh peaches and a spiced crumble topping, makes each bite a perfect blend of tangy and sweet. It’s an impressive dessert that’s surprisingly easy to prepare, and it’s the kind of dish that’ll have everyone asking for seconds. If you love cheesecake and cobbler, this recipe is the best of both worlds.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 cups cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/4 cup sour cream

For the peach topping:

• 4 cups fresh or canned peaches, sliced

• 1/4 cup sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon cornstarch (optional, for thicker filling)

For the crumble topping:

• 1 cup all-purpose flour

• 1/2 cup rolled oats

• 1/2 cup brown sugar

• 1/2 cup unsalted butter, cold and cubed

• 1/2 teaspoon cinnamon

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes, then set aside to cool.

2. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Pour the cheesecake batter over the cooled graham cracker crust.

3. Make the peach topping: In a separate bowl, combine the sliced peaches, sugar, cinnamon, and cornstarch (if using). Stir gently to combine and set aside.

4. Prepare the crumble topping: In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.

5. Assemble the cheesecake: Spoon the peach topping over the cheesecake layer, then sprinkle the crumble topping over the peaches.

6. Bake the cheesecake: Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is set and the top is golden brown. The cheesecake may have a slight jiggle in the center, but it will firm up as it cools.

7. Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

8. Serve: Once chilled, remove the cheesecake from the springform pan and transfer to a serving platter. Slice and serve!

Servings and Timing

• Servings: 10-12

• Prep Time: 20 minutes

• Cook Time: 55-60 minutes

• Chill Time: 4 hours (or overnight)

Variations

• Fruit Options: While peaches are the star here, you can swap them out for other fruits such as berries, apples, or pears. Adjust the spices to complement the fruit you choose.

• Gluten-Free: Use gluten-free graham crackers or a gluten-free cookie crust to make the dessert gluten-free.

• Vegan: Substitute dairy-free cream cheese and sour cream, and use a non-dairy butter substitute in the crumble topping for a vegan version of this cheesecake.

• Spiced Crumble: Add some nutmeg or ginger to the crumble topping for a more spiced flavor.

Storage/Reheating

• Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: This cheesecake is best served chilled, but you can warm the peach topping slightly before serving if you prefer it warm.

FAQs

1. Can I use canned peaches instead of fresh?

Yes, canned peaches work well in this recipe. Make sure to drain them well before using to avoid excess liquid in the cheesecake.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead! It needs to chill for at least 4 hours or overnight to set, so prepare it the day before you plan to serve it.

3. Can I freeze Peach Cobbler Cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil before freezing, and it will keep for up to 1-2 months. Thaw it in the fridge before serving.

4. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center has a slight jiggle. The crumble topping should be golden brown.

5. Can I make this in a regular cake pan instead of a springform pan?

You can, but a springform pan makes it easier to remove the cheesecake from the pan without damaging the sides. If you use a regular cake pan, you may need to cut it in the pan itself.

6. What if I don’t have rolled oats for the crumble topping?

You can use quick oats or even substitute with crushed graham crackers for a different texture.

7. Can I add more spices to the peach topping?

Absolutely! You can add a pinch of nutmeg or ground ginger for an extra flavor kick in the peach topping.

8. How long should I let the cheesecake cool before refrigerating?

Let the cheesecake cool at room temperature for about 1-2 hours before transferring it to the fridge to chill.

9. Can I substitute the sour cream in the cheesecake filling?

Yes, you can substitute the sour cream with Greek yogurt for a slightly tangier flavor and a creamier texture.

10. Is this cheesecake difficult to make?

Not at all! While it has multiple components, each one is easy to prepare, and the result is a showstopper dessert that’s sure to impress.

Conclusion

Peach Cobbler Cheesecake is an irresistible dessert that combines the creamy richness of cheesecake with the fruity sweetness and spiced crumble of peach cobbler. It’s the perfect treat for any occasion, offering a balance of flavors and textures that will have everyone coming back for more. With a little prep work and a few hours of chilling, you can enjoy a truly indulgent dessert that’s sure to be the star of the table.