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Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake has a velvety smooth cheesecake filling layered with a homemade peach filling and buttery cinnamon sugar crumble. The cheesecake is then topped with more juicy peach filling and buttery, brown sugar cinnamon crumb topping, adding the perfect crunchy contrast in texture to the smooth cheesecake.

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Peach Cobbler Cheesecake


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  • Author: Jolene
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x

Description

This Peach Cobbler Cheesecake has a velvety smooth cheesecake filling layered with a homemade peach filling and buttery cinnamon sugar crumble. The cheesecake is then topped with more juicy peach filling and buttery, brown sugar cinnamon crumb topping, adding the perfect crunchy contrast in texture to the smooth cheesecake.


Ingredients

Units Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (161 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 8 tablespoons unsalted butter (4 ounces)

Filling

  • 1 cup granulated sugar (200 grams)
  • 24 ounces (3 8-ounce packages) cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract (8 grams)
  • 1/2 teaspoon salt
  • 3 large eggs

Peach Filling

  • 8 medium fresh peaches, cut into slices (or 40 ounces frozen peaches, defrosted)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 teaspoon cinnamon (optional) (1 gram)

Crumble Topping

  • 1 cup all-purpose flour (125 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 6 tablespoons brown sugar (75 grams)
  • 2 teaspoons ground cinnamon (5 grams)
  • 6 tablespoons unsalted butter, melted (3 ounces)

Instructions

1. Preheat oven to 350F.

2. In a food processor, add graham cracker crumbs, butter, cinnamon and sugar. Pulse to combine all ingredients.

3. Add graham cracker crumb mixture to 8-inch springform pan. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.

4. Make the Peach Filling. In a large skillet, add all ingredients for filling. Cook over medium heat, stirring frequently until peaches have released their juices and softened slightly. Remove from heat and set aside. Allow to fully cool.

5. Make the Crumble Topping. In a medium size bowl, combine all ingredients for crumble topping. Use a fork to claw/mix the ingredients together. Place in refrigerator to cool and firm up until ready to use.

5. Make the cheesecake filling.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, add softened cream cheese, sour cream and sugar. Beat on medium speed until smooth and creamy, roughly 2-3 minutes, scraping down the bowl halfway through. Add in the vanilla and salt and beat just until combined. Scrape down bowl of mixer.

Add eggs, one at a time, and mix JUST until combined. Scrape down the bowl in between adding the eggs to ensure the batter is completely mixed. You don’t want to overmix the batter at this point, as overmixing can create too much air in the batter and cause the cheesecake to crack when baked. You can alternatively mix the eggs in by hand, since it is a bit gentler.

6. Add half the cheesecake batter to the cooled graham cracker crust. Dollop spoonfuls of cooled peach filling on top. Sprinkle half of crumble topping over the peach filling. Pour remaining cheesecake batter over top. Dollop spoonfuls of the remaining peach filling on top of cheesecake. Crumble the temaining crumble topping over top of cheesecake.

7. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large pan (I used a 12-inch circular cake pan) and add hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.

6. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 50-60 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.

7. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered, before serving. Enjoy!

  • Prep Time: 20
  • Cook Time: 50
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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