Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is a show-stopping dessert that combines the creamy richness of cheesecake with the warm, spiced sweetness of peach cobbler. Perfect for summer gatherings or holiday feasts, this recipe layers juicy peaches and cinnamon-spiced goodness atop a velvety cheesecake base, all nestled in a buttery graham cracker crust. It’s a decadent twist on two classic desserts that’s sure to impress!

Ingredients

• 1½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup sugar , divided
• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 4 cups peaches, sliced (fresh or canned, drained if canned)
• ¼ cup brown sugar
• 1 teaspoon cinnamon

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (163°C) .
2. Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.

Step 2: Prepare the Crust

1. In a medium bowl, stir together the graham cracker crumbs and melted butter until every crumb is evenly coated.
2. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to press it down tightly.

Step 3: Make the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together using a hand mixer or stand mixer until smooth and creamy.
2. Add the sour cream , eggs (one at a time), and vanilla extract . Continue mixing on low speed until the batter is smooth and well incorporated. Be careful not to overmix, as this can cause cracks in the cheesecake.

Step 4: Assemble the Cheesecake

1. Carefully pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
2. In a separate bowl, toss the sliced peaches with brown sugar and cinnamon , ensuring each peach slice is coated with the sweet and spicy mixture.
3. Gently spoon the peach mixture over the cheesecake batter, spreading it evenly but avoiding pressing too hard into the batter.

Step 5: Bake

1. Place the springform pan in the preheated oven and bake for 50–60 minutes , or until the center of the cheesecake looks set but still slightly wobbly.
2. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes to cool gradually. This helps prevent cracks.

Step 6: Cool and Chill

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Once cooled, refrigerate the cheesecake in the pan for at least 4 hours (or overnight) to chill and set completely.

Step 7: Serve

1. Once chilled, carefully remove the cheesecake from the springform pan.
2. Slice into wedges and serve chilled. For an extra touch, garnish with additional fresh peach slices or a dollop of whipped cream.

Tips for Success

• Peach Variations: Use fresh peaches when in season for the best flavor, or substitute canned peaches (drained) for convenience.
• Crust Options: Swap graham cracker crumbs for crushed vanilla wafers or shortbread cookies for a different flavor profile.
• Make Ahead: This cheesecake can be made up to 2 days in advance and stored in the refrigerator. Add fresh peach garnishes just before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days .

Why You’ll Love This Recipe

This Peach Cobbler Cheesecake is a perfect marriage of two beloved desserts: the creamy, tangy delight of cheesecake and the warm, comforting flavors of peach cobbler. The buttery graham cracker crust provides a sturdy base, while the spiced peach topping adds a burst of sweetness and texture. Whether you’re serving it for a special occasion or simply indulging in a slice at home, this cheesecake is sure to be a hit. Dive into this luscious dessert and savor every bite of its rich, fruity goodness!