Peach Cobbler Cheesecake

Indulge in the delightful Peach Cobbler Cheesecake Delight, a perfect blend of creamy cheesecake and sweet peach cobbler. This dessert features a buttery graham cracker crust topped with juicy peaches and a crunchy cobbler topping, creating a beautiful contrast of textures and flavors. Ideal for summer gatherings or special occasions, this treat is sure to impress. Discover how to create this unforgettable dessert that captures the essence of comfort food in every bite.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

2 cups fresh peaches, peeled and diced (or use canned peaches, drained)

For the peach cobbler topping:

1 cup all-purpose flour

⅓ cup granulated sugar

1 tsp baking powder

¼ tsp salt

½ cup unsalted butter, melted

¾ cup milk

1 tsp vanilla extract

1 tsp ground cinnamon

1 cup fresh peach slices (or canned, drained)

1 tbsp brown sugar (for sprinkling)

Instructions

Preheat the Oven: Preheat your oven to 325°F (165°C).

Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and vanilla extract, continuing to mix until fully combined. Add in the eggs, one at a time, mixing after each addition until just incorporated. Then, gently fold in the sour cream and diced peaches. Pour this mixture over the cooled crust in the springform pan.

Bake the Cheesecake: Bake the cheesecake in the preheated oven for about 55-65 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for about an hour to prevent cracking. Afterward, refrigerate for at least 4 hours or overnight.

Prepare the Peach Cobbler Topping: In a separate bowl, combine the flour, granulated sugar, baking powder, and salt. Mix in the melted butter, milk, and vanilla extract until just combined; do not overmix. Gently fold in the fresh peach slices and cinnamon.

Finish the Cheesecake: Preheat your oven to 350°F (175°C). Once the cheesecake has set, remove it from the springform pan and place on a baking sheet. Pour the peach cobbler topping over the cheesecake evenly. Sprinkle with brown sugar.

Bake Again: Return the cheesecake to the oven and bake for an additional 25-30 minutes, or until the topping is golden and set.

Cool and Serve: Once done, remove from the oven and allow to cool for at least 30 minutes before slicing. Serve warm or chilled for a delightful dessert experience.

Prep Time, Total Time, Servings: 30 min | 5 hrs | 10 servings