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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

A Slice of Heaven: Peach Cobbler Cheesecake

Calling all dessert lovers! Get ready to indulge in the ultimate mashup – a heavenly combination of creamy cheesecake and a delicious peach cobbler, all baked into one stunning dessert. This Peach Cobbler Cheesecake boasts a buttery graham cracker crust, a rich and smooth cheesecake filling, and a sweet and juicy peach topping with a delightful cobbler crumble.


For the Peach Filling and Topping:

  • 8 large peaches, pitted, peeled, and sliced 1/3-½ inch thick
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For the Graham Cracker Crust:

  • 3 cups graham cracker crumbs
  • ¾ cup unsalted butter, melted

For the Cheesecake Layer:

  • 3 (8-ounce) packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup sour cream
  • 4 large eggs, slightly beaten
  • 2 tablespoons cornstarch

For the Cobbler Topping:

  • 1 cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, cold and cut into small cubes
  • ¼ cup boiling water


  1. Sweet and Juicy Peaches: In a large pot, combine your sliced peaches with lemon juice. In a separate bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Add this dry mixture to the peaches and stir well. Cook over medium-high heat for about 8-10 minutes, or until the peaches soften. Set this delicious mixture aside to cool.

  2. Crust Perfection:Leak-Proof Tip: To prevent water from seeping into your pan during baking, line the bottom of a 9 x 3-inch springform pan with parchment paper and lightly coat it with non-stick spray. Wrap the outside of the pan securely with two large sheets of heavy-duty aluminum foil for added protection.

    Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

    In a large bowl, whisk together the graham cracker crumbs and melted butter until everything is evenly moistened. Press this crumb mixture firmly into the bottom of your prepared springform pan. To ensure a perfectly baked crust, consider chilling or freezing it for a short while before filling.

  3. Creamy Dream Filling: Using an electric mixer, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the sour cream and cornstarch, and mix until well incorporated. Gently fold in the slightly beaten eggs, taking care not to overmix the batter.

  4. A Water Bath for Perfect Baking: Pour about half of the cheesecake batter (around 2 ½ cups) into the prepared crust and smooth the top. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath technique helps the cheesecake bake evenly and prevents cracks. Bake for 13-15 minutes, or until the top is set.

  5. Layered Perfection: Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Take the pan out of the oven and carefully arrange a thin layer of the cooked peaches over the cheesecake layer. Remember to save some of the peaches and sauce for serving later.

  6. Cheesecake Bliss Continues: Carefully spoon the remaining cheesecake batter over the peach layer and smooth the top. Place the pan back in the oven and bake for 40-45 minutes at 350 degrees Fahrenheit, or until the cheesecake is just slightly jiggly in the center.

  7. Cobbler Topping Magic: While the cheesecake bakes, prepare the cobbler topping by combining flour, brown sugar, sugar, and baking powder in a bowl. Using a fork, cut in the cold butter until the mixture resembles coarse crumbs. Then, stir in the boiling water until a soft dough forms. Set this cobbler topping aside.

  8. The Grand Finale: When the cheesecake is almost done baking, take it out of the oven. Arrange another layer of peaches on top, followed by dollops of the cobbler topping. Place the pan back in the oven for an additional 20-25 minutes, or until the cobbler topping is golden brown and delicious.

  9. Cooling and Serving: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Then, remove it from the water bath and let it cool