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A slice of peach cobbler cheesecake on a white plate with a drizzle of caramel sauce and a fresh peach slice garnish

Irresistible Peach Cobbler Cheesecake

A slice of peach cobbler cheesecake on a white plate with a drizzle of caramel sauce and a fresh peach slice garnish

  • Total Time: 2 hours
  • Yield: One 9-inch cheesecake 1x

Ingredients

Scale

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar (this is my secret touch!)
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8oz) packages cream cheese, completely softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 4 large eggs, room temperature
  • 2 tablespoons all-purpose flour

For the Peach Topping:

 

  • 5–6 fresh peaches, peeled and sliced (or 2 cans of sliced peaches, drained well)
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Instructions

For the Crust:

 

  1. Preheat your oven to 325°F.
  2. Mix graham cracker crumbs, sugars, and cinnamon in a bowl.
  3. Pour in melted butter and stir until the mixture resembles wet sand.
  4. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. (I use the bottom of a measuring cup to get it nice and compact!)
  5. Bake for 10 minutes, then set aside to cool while you make the filling.

For the Cheesecake Filling:

 

  1. In a large bowl, beat the softened cream cheese and sugar until completely smooth and fluffy, about 4-5 minutes. (DO NOT SKIMP on this step – it’s crucial for a silky texture!)
  2. Add sour cream, vanilla, and cinnamon, beating until just combined.
  3. Mix in flour until incorporated.
  4. Add eggs ONE AT A TIME, mixing on low speed just until each is incorporated. Don’t overmix! This is where patience pays off, friends.
  5. Pour the filling over the cooled crust.
  6. Wrap the outside of the springform pan with TWO LAYERS of heavy-duty foil, making sure it comes up the sides.
  7. Place the wrapped pan in a larger roasting pan and add hot water to reach halfway up the sides of the springform pan.
  8. Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour (this prevents cracks!).
  10. Remove from the oven, run a knife around the edges, and cool completely at room temperature.
  11. Refrigerate for at least 6 hours or overnight before adding the topping.

For the Peach Topping:

 

  1. In a medium saucepan, combine peaches, sugars, cinnamon, and nutmeg.
  2. Cook over medium heat until the peaches begin to soften and release juices, about 5 minutes.
  3. Mix cornstarch with water to create a slurry, then stir into the peach mixture.
  4. Continue cooking until the mixture thickens, about 2-3 minutes.
  5. Remove from heat and stir in butter and vanilla.
  6. Allow to cool to room temperature before spooning over the chilled cheesecake.
  7. Return the topped cheesecake to the refrigerator for at least 1 hour before serving.

Notes

Don’t rush the chilling process! A properly chilled cheesecake (at least 6 hours, but preferably overnight) slices cleanly and has the perfect texture.

For the most beautiful presentation, wait to add the peach topping until 1-2 hours before serving. This keeps the crust from becoming soggy and allows the topping to be visibly glossy and fresh.

If you’re using fresh peaches and they’re not quite ripe, add an extra tablespoon of sugar to your topping. If they’re extra juicy and sweet, reduce the sugar by a tablespoon.

  • Author: Inez Rose
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 32g
  • Sodium: 280mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 145mg

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