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Peach Cobbler Cheesecake

Indulge in the creamy decadence of Peach Cobbler Cheesecake, a dessert that elevates the classic cobbler into a stunning cheesecake. With rich layers of velvety cream cheese and perfectly roasted peaches, finished with a delightful brown butter crumble, this recipe is sure to impress at any gathering. Easy enough for beginner bakers yet elegant enough for special occasions, this cheesecake offers a harmonious blend of flavors and textures that will leave everyone wanting more.

  • Total Time: 1 hour 50 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 2 medium peaches
  • 1 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 2 sleeves (275g) graham cracker crumbs (blitzed into crumbs)
  • 2 Tbsp (24g) granulated sugar
  • 1 Tbsp (10g) brown sugar
  • 1/2 cup (110g) (1 stick) unsalted butter (melted)
  • pinch of salt
  • 1/2 cup all-purpose flour
  • 2 Tbsp brown sugar (packed)
  • 3 Tbsp unsalted butter (browned)
  • pinch of salt
  • 24 oz (675g) (3 blocks) full fat cream cheese (room temperature)
  • 3/4 cup (160g) granulated sugar
  • 2 Tbsp (20g) brown sugar
  • 3 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 3/4 cup (195g) sour cream (room temperature)
  • 2 medium peaches
  • 1 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Slice peaches in half, remove pits, and place on a baking sheet. Sprinkle with sugar, cinnamon, nutmeg, and salt. Roast for 20 minutes; let cool.
  2. In a bowl, mix graham cracker crumbs with sugars, melted butter, flour, and salt. Press into the bottom of a springform pan and bake for 10 minutes; cool.
  3. Beat cream cheese with granulated sugar and brown sugar until smooth. Add eggs one at a time followed by vanilla and sour cream.
  4. Pour half of the filling over the crust, add half the roasted peaches, then layer remaining filling and top with remaining peaches.
  5. Bake at 325°F (163°C) for 50–60 minutes until set but jiggly in the center.
  6. Cool in the oven with the door ajar for an hour before refrigerating for at least four hours or overnight.
  • Author: Emmeline
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 319
  • Sugar: 23g
  • Sodium: 256mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 83mg

Keywords: Use room temperature ingredients for a smoother batter. Avoid overmixing to keep your cheesecake light. Let it chill thoroughly for best flavor.

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