Peach Cobbler Cheesecake
Creamy cheesecake meets juicy, cinnamon-spiced peaches in this Peach Cobbler Cheesecake — a dessert that feels both cozy and a little fancy.
Servings: 8 servings
Equipment
- Springform Pan
- Mixing Bowl
- Measuring Cup
Ingredients
Crust
- 1.5 cups Graham cracker crumbs Finely crushed
- 0.5 cup Unsalted butter Melted
Filling
- 1 cup Sugar For cheesecake batter
- 3 packages Cream cheese 8 oz each, softened to room temperature
- 1 cup Sour cream Room temperature
- 3 large Eggs Room temperature
- 2 tsps Vanilla extract
Peach Topping
- 4 cups Peaches Sliced, fresh or thawed frozen; peeled if desired
- 0.25 cup Brown sugar Light or dark, packed
- 1 tsp Cinnamon Ground
Instructions
- Preheat your oven to 325°F. Position a rack in the center of the oven.
- In a medium bowl, stir together the graham cracker crumbs and melted butter until every crumb is coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form your crust.
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until nice and creamy, scraping down the sides as needed.
- Add in the sour cream, eggs one at a time, and the vanilla extract. Continue mixing on low-medium speed until everything is smooth and well incorporated.
- Carefully pour the cheesecake batter over your prepared crust, spreading it evenly with a spatula.
- In another bowl, toss together your sliced peaches with the brown sugar and cinnamon. Gently spoon this peach mixture over the cheesecake batter in an even layer.
- Bake in the preheated oven for 50 to 60 minutes, or until the center looks set and just slightly wobbly when you gently shake the pan.
- Let the cheesecake cool completely in the pan on a wire rack. Once it reaches room temperature, cover loosely and chill in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.
Notes
Serve with fresh whipped cream or a scoop of vanilla bean ice cream for a delightful contrast.