Peach Cobbler Cheesecake
This rich and creamy Peach Cobbler Cheesecake combines the classic flavors of sweet peaches and buttery cobbler crust with smooth cheesecake, creating a perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and sliced fresh peaches
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the pan to form the crust.
- In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until well combined.
- Pour half of the cheesecake batter over the crust in the springform pan.
- In another bowl, toss sliced peaches with brown sugar, cinnamon, lemon juice, and flour.
- Spread half of the peach mixture evenly over the batter layer in the pan.
- Pour the remaining cheesecake batter over the peaches, then top with remaining peaches.
- Bake for 60-70 minutes until the center is set but still slightly jiggly.
- Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Notes
For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.