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Slice of peach cobbler cheesecake with juicy peaches, buttery crumble topping, and sauce, with the whole cheesecake in the background.
Inga

Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake combines a rich and creamy baked cheesecake with juicy peaches, a buttery graham cracker crust, and a golden crumble topping.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Chilling Time 8 hours
Servings: 14
Course: Dessert
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 10 medium peaches sliced; peel if preferred
  • 5 tbsp granulated sugar
  • ground cinnamon to taste
  • ground nutmeg to taste
Graham Cracker Crust
  • 2 1/2 cups graham cracker crumbs 270 g
  • 1/2 cup unsalted butter 113 g, melted
Crumble Topping
  • 1/2 cup unsalted butter 113 g, melted
  • 2/3 cup brown sugar packed
  • 1 cup all-purpose flour
  • 2 tbsp all-purpose flour
  • salt pinch
Cheesecake Filling
  • 32 oz full-fat cream cheese 900 g, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 3/4 cup sour cream
  • 1 tbsp vanilla extract
  • 1 1/2 tbsp cornstarch

Equipment

  • 1 10-inch springform pan 26 cm
  • 1 Baking sheet
  • 1 Large mixing bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Small oven-safe saucepan or baking dish For water in the oven

Method
 

Prepare and Bake the Peaches
  1. Preheat the oven to 350°F (175°C).
    Wash and slice the peaches. You can leave the skins on or peel them, depending on your preference.
    Toss the peach slices with granulated sugar, cinnamon, and nutmeg.
    Arrange them on a parchment-lined baking sheet and bake for 10 minutes. Set aside to cool.
Prepare the Graham Cracker Crust
  1. Mix the graham cracker crumbs with the melted butter until evenly combined.Press the mixture firmly into the bottom of a 10-inch (26 cm) springform pan.Bake for 10 minutes, then remove from the oven and let it cool slightly.
Make the Crumble Topping
  1. Combine the melted butter, brown sugar, flour, and a pinch of salt.Mix until coarse crumbs form.Spread the crumble on a parchment-lined baking sheet.Bake for about 10 minutes, or until lightly golden brown. Let cool.
Prepare the Cheesecake Filling
  1. Beat the softened cream cheese and granulated sugar until smooth and creamy.Add the eggs, sour cream, vanilla extract, and cornstarch.Mix gently just until combined. Do not overmix.
Assemble the Cheesecake
  1. Pour half of the cheesecake filling over the cooled graham cracker crust.Arrange the cooled baked peach slices evenly over the filling.Sprinkle a layer of the baked crumble over the peaches.Pour the remaining cheesecake filling over the top and gently smooth the surface.
Bake the Cheesecake
  1. Place a small oven-safe pan or baking dish filled with hot water on a lower rack in the oven.Bake the cheesecake at 350°F (175°C) for about 1 hour 20 minutes.The edges should be set while the center still has a slight jiggle.
Cool and Chill
  1. Turn off the oven and leave the cheesecake inside briefly with the oven door slightly open.Remove it from the oven and allow it to cool completely at room temperature.Cover and refrigerate overnight for the best texture and cleanest slices.

Notes

For the best texture and cleanest slices, chill the cheesecake overnight before serving.
You can leave the peach skins on, as I do, or peel the peaches if you prefer a smoother texture.
Do not overmix the cheesecake filling after adding the eggs, as too much air can cause the cheesecake to rise and crack.
Place a small oven-safe pan of hot water on a lower oven rack while baking to create steam and help the cheesecake bake more gently.
For the neatest slices, use a sharp knife and wipe it clean between each cut.
I do not recommend freezing this Peach Cobbler Cheesecake because the peaches and crumble may change texture after thawing.