Say less 😄—this one’s a show-stopper. Here’s a Peach Cobbler Cheesecake that’s rich, cozy, and absolutely worth the hype.
🍑 Peach Cobbler Cheesecake
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup brown sugar
- ½ tsp cinnamon
Mix, press into a greased 9-inch springform pan, and bake at 350°F (175°C) for 10 minutes. Let cool.
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, room temp
- 1 cup sugar
- ¾ cup sour cream
- 1 tsp vanilla
- 3 large eggs
- ½ tsp cinnamon
- ¼ tsp nutmeg
Beat cream cheese + sugar until smooth. Mix in sour cream & vanilla. Add eggs one at a time (don’t overmix). Stir in spices.
Peach Cobbler Layer
- 3 cups sliced peaches (fresh or canned, drained)
- ½ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Cook everything over medium heat until thick and syrupy (about 5–7 min). Cool slightly.
Cobbler Topping
- ¾ cup flour
- ½ cup brown sugar
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ cup melted butter
Mix until crumbly.
Assemble
- Pour cheesecake batter over crust
- Spoon peach mixture on top
- Sprinkle cobbler topping evenly
Bake at 325°F (165°C) for 65–75 minutes
(Center should jiggle slightly.)
Turn oven off, crack door, cool 1 hour.
Chill at least 4 hours (overnight = elite).
🔥 Optional Flex
- Drizzle with warm caramel sauce
- Serve with vanilla ice cream
- Add a splash of bourbon to the peaches 👀
If you want:
- a no-bake version
- mini cheesecakes
- or a southern-style extra gooey cobbler topping
just say the word 🍑💛
