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Peach Cobbler Cheesecake

A decadent slice of peach cobbler cheesecake featuring layers of creamy filling, bright peaches, and a crumbly topping.
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This recipe combines creamy New York style cheesecake with the sweet, spiced peaches and buttery crumble of traditional Southern peach cobbler. It creates a decadent, impressive dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1 (21 ounce) can peach pie filling
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the vanilla extract and 1/4 cup flour. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Spoon the entire can of peach pie filling over the batter.
  5. Prepare the cobbler topping: In a small bowl, whisk together 1/2 cup flour, brown sugar, and cinnamon. Cut in the 1/4 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle half of the cobbler topping mixture evenly over the peach layer.
  7. Gently pour the remaining cheesecake batter over the peach and topping layer. Sprinkle the remaining cobbler topping over the top.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is a water bath).
  9. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  10. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • You can make this cheesecake one day ahead of time for best flavor and texture.
  • For an extra Southern touch, serve slices with a dollop of cinnamon whipped cream.
  • If you prefer fresh peaches, use about 3 cups of sliced, lightly sweetened peaches instead of pie filling.

Nutrition

Find it online: https://cookingbycarla.com/peach-cobbler-cheesecake-recipe/