Description

This Southern Peach Cobbler Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, juicy flavors of peach cobbler. Featuring a graham cracker crust, a luscious cream cheese filling, and a homemade peach topping crowned with a crumbly cobbler crust, this dessert offers the perfect balance of fruity freshness and decadent indulgence, ideal for any special occasion or family gathering.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted

Peach Filling

4 cups fresh or frozen peaches, peeled and sliced
¼ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
1 tsp ground cinnamon

Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon juice
¼ cup sour cream
2 tbsp all-purpose flour

Cobbler Topping

¾ cup all-purpose flour
¼ cup granulated sugar
½ tsp baking powder
¼ tsp ground cinnamon
Pinch of salt
3 tbsp unsalted butter, cold and cut into small pieces
2-3 tbsp milk (as needed)

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Instructions

Prepare the Peach Filling: In a medium saucepan, combine the peaches, sugar, lemon juice, cornstarch, and cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and the peaches soften, about 5 to 7 minutes. Remove from heat and set aside to cool.
Make the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, sour cream, and flour until fully combined. Pour the cheesecake filling into the cooled crust, spreading evenly.
Add the Peach Filling: Spread the prepared peach filling evenly over the cheesecake layer in the springform pan. Set aside while preparing the cobbler topping.
Make the Cobbler Topping: In a small bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Cut in cold butter until the mixture becomes crumbly. Add milk one tablespoon at a time until dough starts to come together and forms a thick batter. Dollop the cobbler topping over the peach layer in spoonfuls, creating a rustic look.
Bake the Cheesecake: Place the assembled cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the cheesecake is set and the cobbler topping is golden brown. The center should slightly jiggle when done.
Cool and Serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully. Before serving, optionally garnish with extra cinnamon or whipped cream.

Notes

For best results, use fresh ripe peaches; frozen peaches also work well but may require extra draining.
Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
If the cobbler topping dough is too dry, add milk gradually until the desired consistency is reached.
Letting the cheesecake rest overnight in the fridge improves flavor and texture.
Use a water bath during baking if you want to prevent cracking in the cheesecake, though it is optional.
Garnish with whipped cream or a sprinkle of cinnamon for an enhanced presentation.