Peach Cobbler Cheesecake Recipe

Ingredients

Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tbsp granulated sugar

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream

Peach Cobbler Topping:

• 3 large ripe peaches, sliced
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. Prepare the Crust:

1. Preheat the oven to 325°F (160°C).
2. Mix graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of a springform pan.
4. Bake for 10 minutes, then let cool.

2. Make the Cheesecake Filling:

1. Beat cream cheese and granulated sugar together until smooth and creamy.
2. Mix in vanilla extract and eggs one at a time, blending well after each addition.
3. Add sour cream and heavy cream, mixing until fully incorporated.
4. Pour the filling over the cooled crust.

3. Bake the Cheesecake:

1. Place the springform pan in a water bath and bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
2. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
3. Refrigerate for at least 4 hours or overnight for the best results.

4. Prepare the Peach Cobbler Topping:

1. Melt butter in a skillet over medium heat.
2. Add sliced peaches, brown sugar, cinnamon, nutmeg, and vanilla. Cook for 5–7 minutes until the peaches soften and release their juices.
3. Stir in the cornstarch slurry and cook until the mixture thickens.
4. Remove from heat and let cool completely.

5. Assemble the Cheesecake:

1. Spread the peach cobbler topping evenly over the chilled cheesecake.

6. Serve and Enjoy:
Slice the cheesecake, serve, and indulge in this irresistible peach cobbler cheesecake!