Peach Cobbler Cheesecake
A rich and creamy cheesecake layered with sweet peaches and cobbler-style topping — combining the best of peach cobbler and cheesecake in one dessert.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Saucepan
- Parchment paper or foil (for water bath)
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Peach Layer
- 4 cups fresh peaches peeled and sliced
- ½ cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
Cheesecake Batter
- 4 8-oz packages cream cheese softened
- 1⅓ cups granulated sugar
- ½ cup sour cream
- 4 large eggs
- 1 tbsp vanilla extract
- ½ tsp salt
Streusel Topping
- ⅔ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tbsp brown sugar
- ½ tsp cinnamon optional nutmeg pinch
- 4 tbsp unsalted butter softened
Instructions
- Preheat oven to 325 °F (163 °C). Line or butter the springform pan and wrap the bottom in foil for water bath.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into bottom of the pan and bake ~10 minutes. Remove and let cool slightly.
- Prepare the peach layer: In a saucepan combine peaches, sugar, cinnamon, and lemon juice. Cook until slightly thickened, then let cool.
- Prepare the streusel: In a bowl mix flour, granulated sugar, brown sugar, cinnamon, and softened butter until crumbly. Set aside.
- Make the cheesecake batter: Beat cream cheese until smooth. Add sugar and beat until combined. Mix in sour cream, then eggs one at a time, vanilla, and salt. Scrape sides frequently.
- Assembly: Pour about one-third of the cheesecake batter over the crust. Spoon some of the peach layer over it. Add another portion of batter, then sprinkle streusel. Repeat layering until finished with batter on top and streusel sprinkled.
- Place springform pan into a larger roasting pan; fill the outer pan with hot water about halfway up the sides of the cheesecake pan (water bath). Bake for ~75 minutes or until edges are set and centre slightly jiggles.
- Turn off oven, crack oven door open and let cheesecake cool inside for 1 hour. Then chill in the fridge at least 6 hours or overnight.
- Remove from springform pan, top with extra peach layer and streusel if desired. Slice and serve chilled.
Notes
Using ripe fresh peaches gives best flavor — frozen or canned can work in a pinch but adjust sugar accordingly. The water bath helps avoid cracks in the cheesecake. Store covered in the refrigerator for up to 4-5 days or freeze slices up to 2 months.