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Peach Cobbler Cheesecake: The Ultimate Fusion Dessert

A close-up of a thick slice of peach cobbler cheesecake showing the graham cracker crust, creamy white filling, and glossy peach topping.
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This recipe combines the creamy richness of a baked cheesecake with the sweet, spiced peaches and buttery crumble of classic Southern peach cobbler. It is a showstopper dessert perfect for summer gatherings or holidays.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Peach Filling: 4 cups fresh or frozen peach slices, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice
  • For the Cheesecake Layer: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 cup heavy cream, 4 large eggs
  • For the Cobbler Topping: 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool slightly.
  2. Make the peach filling: In a medium saucepan, combine peach slices, 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. Prepare the cobbler topping: In a medium bowl, whisk together flour, brown sugar, 1/2 cup sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place this mixture in the refrigerator while you prepare the cheesecake batter.
  4. Make the cheesecake batter: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar until combined. Mix in vanilla extract and heavy cream. Beat in eggs one at a time, mixing just until blended after each addition. Do not overmix.
  5. Assemble the dessert: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled peach filling evenly over the batter. Gently pour the remaining cheesecake batter over the peaches. Top with the remaining peach filling.
  6. Add the topping: Sprinkle the chilled cobbler topping evenly over the peaches.
  7. Bake: Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool and chill: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a cleaner slice, run a thin knife around the edge of the cheesecake before releasing the springform side after chilling.
  • You can serve this decadent cheesecake with a dollop of cinnamon whipped cream for extra flavor.
  • If you do not have a springform pan, you can use a 9-inch pie dish, but baking time may vary slightly.

Nutrition

Find it online: https://gourmetgaze.com/peach-cobbler-cheesecake-recipe/