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Peach Cobbler Cheesecake

A rich and creamy Peach Cobbler Cheesecake combining silky cheesecake filling with a sweet peach cobbler topping and buttery graham crust. This dessert blends classic peach cobbler flavor with smooth cheesecake for the ultimate indulgent treat.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • Crust
  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tbsp granulated sugar
  • ½ tsp cinnamon
  • Cheesecake Filling
  • 16 oz cream cheese softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • Peach Cobbler Topping
  • 3 cups peaches fresh, canned, or frozen & thawed
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp butter
  • Optional Toppings
  • Whipped cream
  • Caramel drizzle
  • Fresh strawberries
  • Crushed pecans

Method
 

  1. Preheat oven to 325°F (163°C). Grease a springform pan.
  2. Mix graham crumbs, melted butter, sugar, and cinnamon. Press into pan and bake 8–10 minutes. Let cool.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
  4. Pour cheesecake mixture over crust.
  5. In a saucepan, cook peaches, brown sugar, cinnamon, cornstarch, lemon juice, vanilla, and butter for 5–7 minutes until thick.
  6. Spoon peach mixture over cheesecake layer.
  7. Bake 45–55 minutes until center is slightly set.
  8. Turn off oven and let cool inside for 1 hour.
  9. Chill in refrigerator at least 4 hours before serving.
  10. Top with whipped cream or caramel if desired.

Notes

  • Use room-temperature cream cheese for a smooth filling.
  • Do not overmix to prevent cracks.
  • Chill overnight for best texture and flavor.
  • Canned peaches should be well drained before use.
  • Add strawberries for a fruity variation.
  • Store in refrigerator up to 4 days.