Peach Cobbler Cheesecake Bliss (Print-Friendly Version)

Enjoy a luscious blend of cheesecake and spiced peach cobbler, ideal for celebrations or summer gatherings. Featuring creamy, cinnamon, and crumble—one to keep handy.

# Ingredients You’ll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup brown sugar
04 - 1/2 teaspoon ground cinnamon

→ Peach Cobbler Layer

05 - 4 cups sliced peaches, fresh or well-drained canned
06 - 3/4 cup packed brown sugar
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1 tablespoon lemon juice
10 - 1 tablespoon cornstarch

→ Cheesecake Filling

11 - 24 ounces cream cheese, softened
12 - 1 cup granulated sugar
13 - 2 teaspoons vanilla extract
14 - 2 tablespoons all-purpose flour
15 - 3 large eggs, at room temperature
16 - 1/2 cup sour cream

→ Cobbler Topping

17 - 1 cup all-purpose flour
18 - 1/2 cup packed brown sugar
19 - 1 teaspoon baking powder
20 - 1/2 teaspoon ground cinnamon
21 - 1/2 cup unsalted butter, cold and cubed

# How to Make It:

01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper if desired.
02 - Combine graham cracker crumbs, melted butter, brown sugar, and ground cinnamon in a bowl. Mix until fully moistened. Press the mixture evenly and firmly into the base of the prepared pan. Bake for 10 minutes, then remove and allow to cool completely.
03 - Place sliced peaches, brown sugar, ground cinnamon, nutmeg, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring regularly, until juices are thick and glossy, about 5 to 7 minutes. Remove from heat and let cool slightly.
04 - In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar, blend well, then mix in vanilla extract and sour cream. Add eggs one at a time, mixing gently between additions until just combined. Blend in flour without over-mixing.
05 - Pour cheesecake batter evenly over the cooled crust. Spread the cooled peach mixture on top of the cheesecake layer, either as a solid layer or gently swirled.
06 - Combine flour, brown sugar, baking powder, and cinnamon in a bowl. Cut in cold cubed butter using a pastry cutter or fork until the mixture forms coarse crumbs. Scatter evenly over the peach layer.
07 - Place assembled pan in the oven and bake for 75 to 85 minutes, until the center is mostly set, with a slight jiggle. Turn off oven, slightly open the door, and allow cheesecake to cool in the oven for about 1 hour.
08 - Remove cheesecake from oven and allow to reach room temperature. Refrigerate for at least 4 hours, preferably overnight, for optimal texture and easier slicing.
09 - Slice chilled cheesecake and serve alone or garnish with fresh peach slices, whipped cream, or a caramel drizzle if desired.

# Extra Suggestions:

01 - Ensure all ingredients are at room temperature for a smooth and lump-free filling.
02 - For the cleanest slices, wipe the knife between each cut.

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