Description
Peach Cobbler Cheesecake blends creamy New York-style cheesecake with juicy spiced peaches and a golden cobbler topping in one unforgettable dessert. It’s the perfect crowd-pleaser for summer, holidays, or anytime you want to wow your guests. Save and make it today!
Ingredients
Peach Filling and Topping:
8 large peaches, peeled, pitted, and sliced ½ inch thick
½ cup brown sugar
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons corn starch
1 teaspoon cinnamon
¼ teaspoon nutmeg
Graham Cracker Crust:
3 cups graham cracker crumbs
¾ cup unsalted butter, melted
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
⅓ cup sour cream
4 large eggs, slightly beaten
2 tablespoons corn starch
Cobbler Topping:
1 cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
⅓ cup unsalted butter, cold and diced
¼ cup boiling water
Instructions
- Prepare the Peach Filling: In a large pot, combine sliced peaches and lemon juice. Stir in both sugars, corn starch, cinnamon, and nutmeg. Cook over medium-high heat for 8 to 10 minutes, until the peaches soften and the mixture thickens. Set aside to cool.
- Make the Crust: Preheat oven to 425 F. Line the bottom of a 9-inch springform pan with parchment paper. To prevent water from leaking into the pan during baking, securely wrap it with two sheets of heavy-duty aluminum foil. Mix graham cracker crumbs and melted butter, press into the bottom of the pan, and chill in the fridge.
- Mix the Cheesecake Layer: Beat cream cheese with sugar and vanilla until smooth. Add sour cream and corn starch, then mix in beaten eggs on low speed, just until combined.
- Bake the First Layer: Pour half the cheesecake batter over the crust. Place the pan in a roasting dish and fill it halfway with hot water. Bake for 13 to 15 minutes until the top is set. Lower oven temperature to 350 F.
- Add the Peach Layer: Remove from the oven and gently layer some peaches on top. Save the rest for serving. Pour the remaining cheesecake batter on top, smooth it out, and bake for another 40 to 45 minutes until just slightly jiggly in the center.
- Prepare Cobbler Topping: While the cheesecake bakes, mix flour, sugars, baking powder, and salt. Cut in cold butter, then stir in boiling water. Set aside.
- Top and Finish Baking: Once the cheesecake is nearly done, layer remaining peach slices on top, spoon dollops of cobbler topping over them, and bake for another 20 to 25 minutes until golden.
- Cool and Chill: Turn off the oven and let the cheesecake sit inside with the door cracked open for an hour. Then remove it from the water bath and cool on a rack. Refrigerate for 4 to 6 hours, or overnight.
- Serve: Run a knife around the edges, remove the springform ring, and transfer the cheesecake to a plate. Reheat and drizzle the reserved peach sauce over the top before serving.
Notes
Use fresh, ripe peaches for the best flavor. If using frozen, thaw and drain them first.
Don’t overmix the cheesecake batter to avoid cracks.
For clean slices, wipe your knife with a hot towel between each cut.
This dessert is even better the next day, making it perfect for prep-ahead.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American