Go Back
Delicious Peach Cobbler Cheesecake topped with fresh peaches and a crumble

Peach Cobbler Cheesecake

A delightful dessert that merges the classic flavors of peach cobbler with the creaminess of cheesecake, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Can be store-bought or homemade.
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted Ensure the butter is not too hot.
For the cheesecake filling
  • 3 packages (8 oz) cream cheese, softened Let it sit at room temperature for easy mixing.
  • 1 cup sugar Adjust based on sweetness preference.
  • 3 large eggs Add one at a time for better mixing.
  • 1 tsp vanilla extract
For the peach topping
  • 4 ripe peaches, peeled and sliced The riper, the better for sweetness.
  • 1/4 cup brown sugar
  • 1 tsp cinnamon Can be adjusted according to taste.
  • 1/4 cup caramel sauce For drizzling before serving.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Cheesecake Filling
  1. In a mixing bowl, beat the cream cheese and sugar until smooth.
  2. Add the eggs one at a time and mix until fully incorporated.
  3. Stir in the vanilla extract.
  4. Pour the cream cheese filling over the crust in the springform pan.
Peach Topping
  1. In another bowl, combine the sliced peaches, brown sugar, and cinnamon.
  2. Spread this mixture on top of the cheesecake filling.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until the center is set and slightly jiggles.
  2. Remove from the oven and let it cool at room temperature.
  3. Once cooled, drizzle with caramel sauce before serving.
  4. Chill in the refrigerator for at least 4 hours before slicing and serving.

Notes

Let your cream cheese soften for easy blending. Store leftovers tightly covered in the fridge for 5-7 days or freeze for up to 2 months.