Here’s a rich-but-homey Peach Cobbler Cheesecake—classic Southern cobbler flavors wrapped in a creamy cheesecake 🍑🍰
Peach Cobbler Cheesecake
Ingredients
Crust
- 2 cups crushed graham crackers or vanilla wafers
- ½ cup melted butter
- 2 tbsp sugar
- ½ tsp cinnamon
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ tsp cinnamon
Peach Cobbler Layer
- 4 cups sliced peaches (fresh or canned, drained)
- ½ cup brown sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp lemon juice
Cobbler Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cold butter, cubed
- ½ tsp cinnamon
Instructions
- Preheat oven
- Heat oven to 325°F (165°C).
- Grease a 9-inch springform pan.
- Make the crust
- Mix crumbs, butter, sugar, and cinnamon.
- Press firmly into the bottom of the pan.
- Bake 10 minutes, then cool slightly.
- Prepare peach layer
- In a saucepan, cook peaches, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice over medium heat.
- Stir until thickened (about 5–7 minutes). Set aside.
- Make cheesecake filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in sour cream, vanilla, and cinnamon.
- Assemble
- Pour cheesecake filling over crust.
- Spoon peach mixture evenly on top.
- Sprinkle cobbler topping over peaches.
- Bake
- Bake 65–75 minutes, until center is slightly jiggly.
- Turn oven off, crack door, and let cheesecake cool inside 1 hour.
- Chill
- Refrigerate at least 4 hours (overnight is best).
Tips & Variations
- Fresh peaches: Peel and slice ripe peaches for best flavor.
- Extra cobbler vibe: Add a splash of vanilla to the peach layer.
- Shortcut: Use canned peach pie filling (reduce sugar).
- Serve with: Vanilla ice cream or whipped cream.
If you want, I can make this into a bar version, mini cheesecakes, or a no-bake peach cheesecake 🍑
