Peach Cobbler Cheesecake Delight
A decadent baked dessert layered with creamy cheesecake, spiced peaches, and a golden crumble topping. This peach cobbler cheesecake is the ultimate showstopper for any special occasion.
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Total Time: 130 minutes
- Yield: 12 servings (one 9-inch cheesecake)
- Category: Desserts & Sweets
- Method: Baking, Water Bath
- Cuisine: American
- Diet: Vegetarian
Ingredients
→ Graham Cracker Crust
2 cups graham cracker crumbs (about 14 whole crackers)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon
→ Cheesecake Layer
24 oz cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 tablespoon cornstarch or all-purpose flour
1 tablespoon vanilla extract
Pinch of salt
→ Peach Cobbler Filling
4 cups sliced peaches (fresh or thawed frozen)
1/3 cup brown sugar
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons unsalted butter
→ Cobbler Crumble Topping
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cubed
→ Optional Peach Drizzle
1/2 cup reserved peach syrup (from filling)
1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with 2 layers of foil.
Make crust: Mix graham cracker crumbs, sugar, and cinnamon. Add melted butter until combined like wet sand. Press into the pan bottom and sides. Bake 8–10 minutes. Cool.
Prepare peach filling: Simmer peaches, sugars, lemon juice, cinnamon, nutmeg, and butter for 5–7 minutes. Add cornstarch slurry and cook 2–3 more minutes. Reserve syrup for optional drizzle. Cool slightly.
Make cheesecake filling: Beat cream cheese until smooth. Add sugar, then sour cream, flour/cornstarch, salt, and vanilla. Mix in eggs one at a time on low speed.
Assemble layers: Pour half of the cheesecake batter into the crust. Top with half of the peach mixture. Add remaining batter and swirl lightly. Spread remaining peach filling on top.
Make crumble topping: Combine dry ingredients and cut in butter until crumbly. Sprinkle over top layer.
Bake in water bath: Place springform in a roasting pan and pour hot water halfway up sides. Bake 60–75 minutes, until center is slightly jiggly.
Cool: Turn off oven, crack door, and cool 1 hour. Remove foil and water bath, then cool 1 hour at room temperature. Chill at least 6 hours or overnight.
Serve: Release from pan. Heat reserved peach syrup with cornstarch slurry for 1–2 minutes until glossy. Drizzle over slices. Serve chilled or softened slightly at room temp.
Notes
All ingredients should be at room temperature for smooth mixing.
Avoid overbeating the batter to prevent cracks.
Can be made 1–2 days in advance.
Optional peach drizzle adds a beautiful glossy finish and extra flavor.
Find it online: https://allcookedup.com/peach-cobbler-cheesecake-delight/
