Ah yes—Peach Cobbler Cheesecake 🍑🧀—the ultimate dessert mashup: creamy cheesecake meets warm, buttery cobbler. Here’s a full, foolproof recipe:
🍑 Peach Cobbler Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- ½ tsp cinnamon
Cheesecake Filling:
- 3 (8 oz) cream cheese blocks, room temp
- 1 cup sugar
- ¾ cup sour cream
- 1 tsp vanilla
- 3 large eggs
- ½ tsp cinnamon
- ¼ tsp nutmeg
Peach Cobbler Topping:
- 3 cups sliced peaches (fresh or drained canned)
- ½ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Crumble Topping:
- ¾ cup flour
- ½ cup brown sugar
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ cup butter, melted
Instructions
- Make the crust
- Mix graham crackers, brown sugar, and cinnamon.
- Stir in melted butter, press into a greased 9-inch springform pan.
- Bake 350°F (175°C) for 10 minutes. Cool.
- Prepare the cheesecake filling
- Beat cream cheese + sugar until smooth.
- Add sour cream and vanilla.
- Mix in eggs one at a time.
- Add cinnamon and nutmeg.
- Prepare peach layer
- In a saucepan, combine peaches, brown sugar, cinnamon, lemon juice, cornstarch.
- Cook over medium heat until thick and syrupy (~5–7 min). Cool slightly.
- Make crumble topping
- Mix flour, brown sugar, baking powder, cinnamon, melted butter until crumbly.
- Assemble
- Pour cheesecake batter over crust.
- Spoon peach mixture on top.
- Sprinkle crumble evenly.
- Bake
- Bake 325°F (165°C) for 65–75 min until center slightly jiggles.
- Turn off oven, crack door, cool 1 hour.
- Chill 4+ hours or overnight.
Serving Tips
- Serve with whipped cream or vanilla ice cream 🍨
- Drizzle with caramel sauce for extra indulgence
- Garnish with fresh mint for presentation
If you want, I can give a shortcut “mini cheesecake version” that’s faster, single-serving, and perfect for parties—still all the peachy goodness. Want me to do that?
