Description
A rich and creamy cheesecake layered with juicy peaches, buttery cobbler topping, and warm cinnamon, the ultimate fusion of two classic desserts!
Ingredients
Scale
- **For the crust:**
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- **For the cheesecake filling:**
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- **For the peach layer:**
- 3 cups fresh or canned sliced peaches (drained)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- **For the cobbler topping:**
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
- 1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- 2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- 3. In a saucepan, combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Set aside to cool.
- 4. In a large mixing bowl, beat cream cheese and sugars until smooth and fluffy.
- 5. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and heavy cream until combined.
- 6. Pour half of the cheesecake batter over the crust. Add a layer of peaches, then pour remaining batter on top.
- 7. In a small bowl, make the cobbler topping by combining flour, brown sugar, baking powder, salt, cinnamon, and cubed butter. Mix with a fork until crumbly.
- 8. Sprinkle cobbler topping evenly over the cheesecake.
- 9. Bake for 60–70 minutes, or until center is just set and edges are lightly golden.
- 10. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- 11. Refrigerate for at least 4 hours or overnight before serving.
- 12. Top with extra peaches or whipped cream if desired.
Notes
- For an easier version, use canned peaches in light syrup and skip the stovetop thickening.
- Let the cheesecake chill fully before slicing for the cleanest cuts.
- This dessert is perfect for summer gatherings or holiday feasts the flavors are always a crowd-pleaser!
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: cheesecake, peach cobbler, dessert, summer, creamy, fruit cheesecake