Peach Cobbler Cheesecake That Will Melt Your Heart

Chef Sophia

Savor the rich, creamy delight of peach cobbler cheesecake! Perfect for any occasion, this irresistible dessert will leave everyone craving more.

Prep Time 30

Cook Time 1

Total Time 1 30

Course Dessert

Cuisine American

Servings 12 servings

Calories 420 kcal

9-inch springform pan – This is a must for making the cheesecake. A springform pan allows you to easily remove the cheesecake without damaging the crust or topping, giving you a beautiful, smooth finish.
Mixing Bowls You’ll need a few bowls to mix your cheesecake filling, peach topping, and crust ingredients separately.
Electric mixer – While you can mix by hand, an electric mixer makes the job quicker and ensures your cheesecake batter is nice and smooth. A hand mixer works perfectly for this recipe.
Rubber spatula – For scraping the sides of the bowls and ensuring no ingredients are left behind.
Saucepan – You’ll need this to cook down the peaches and thicken the topping with cornstarch. It’s an easy step that makes all the difference in the texture!
Measuring spoons and cups – Accurate measurements are key to making this dessert turn out just right. A good set of measuring spoons and cups is a must-have in any kitchen.
Cooling Rack After baking, let your cheesecake cool properly on a wire rack. This helps the cheesecake set evenly and prevents cracking as it cools.

4 ripe peaches peeled and sliced – Fresh peaches give this dessert the perfect sweetness and texture. If peaches aren’t in season, you can use frozen peaches, just be sure to thaw and drain them first.
1/4 cup granulated sugar – This will help bring out the natural sweetness of the peaches.
1/2 tsp ground cinnamon – A warm comforting spice that adds depth and enhances the flavor of the peaches.
1 tbsp lemon juice – A touch of acidity balances the sweetness of the peaches and enhances the overall flavor.
1 tbsp cornstarch – Helps thicken the peach mixture ensuring it stays perfectly spoonable on top of the cheesecake.

16 oz cream cheese softened – Full-fat cream cheese creates the rich, creamy texture that makes cheesecake so irresistible.
1 cup sour cream – Adds extra creaminess and a slight tang balancing the sweetness of the peach topping.
1 cup granulated sugar – Sweetens the cheesecake filling just the right amount without overpowering the flavors.
1 tsp vanilla extract – A classic flavor enhancer that brings warmth and depth to the cheesecake.
2 large eggs – These will help set the cheesecake filling giving it a smooth, firm texture.
1 cup graham cracker crumbs – For the crust which adds a crunchy base that perfectly complements the soft cheesecake and juicy peach topping.
1/4 cup melted butter – Helps bind the graham cracker crumbs together to form a sturdy delicious crust.

Cook the peaches: In a medium saucepan, combine the sliced peaches, granulated sugar, ground cinnamon, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are tender (about 5–7 minutes).
Set aside to cool: Once the peach mixture is thick and syrupy, remove it from the heat and let it cool while you prepare the cheesecake.

Preheat the oven: Set your oven to 325°F (163°C) to get it ready for baking.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
Press into the pan: Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon to pack it down firmly.
Bake the crust: Place the pan in the preheated oven and bake for 10 minutes. Once done, remove it from the oven and set aside to cool.

Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add sugar and sour cream: Mix in the granulated sugar and sour cream, beating until fully combined. Add the vanilla extract and beat again.
Add the eggs: Add the eggs one at a time, mixing just until each is incorporated. Be careful not to overmix to avoid air bubbles.
Pour over the crust: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.

Bake the cheesecake: Place the cheesecake in the oven and bake at 325°F (163°C) for 45–50 minutes. The cheesecake should be mostly set but still slightly jiggly in the center.
Cool the cheesecake: Turn off the oven and let the cheesecake cool with the oven door slightly ajar for about 1 hour. Then, remove it from the oven and let it cool completely at room temperature.
Chill in the fridge: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Top with peaches: Once the cheesecake is fully chilled, spoon the cooled peach cobbler topping over the top, spreading it evenly.
Top with peaches: Slice and serve this Peach Cobbler Cheesecake with a dollop of whipped cream if desired, and enjoy the perfect blend of tangy cheesecake and sweet, spiced peaches!

Nutrition Information (Per Serving)

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