Peach Cobbler Cheesecake is a rich Southern-style dessert that combines creamy cheesecake with warm, cinnamon-spiced peaches and a buttery cobbler topping.
🍑 Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
Cheesecake Filling
- 450 g cream cheese (softened)
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
Peach Cobbler Topping
- 3–4 peaches (sliced, or canned drained peaches)
- 1/3 cup sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Crumble Topping
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter (cold, cubed)
🍰 Instructions
1. Crust
- Mix crumbs, butter, sugar.
- Press into pan and bake at 180°C (350°F) for 8–10 minutes.
2. Cheesecake layer
- Beat cream cheese + sugar until smooth.
- Add eggs one at a time.
- Mix in vanilla and cream.
- Pour over crust.
3. Bake cheesecake
- Bake at 160°C (320°F) for 45–55 minutes.
- Cool completely and chill 4+ hours.
4. Peach cobbler topping
- Cook peaches with sugar, cinnamon, lemon juice, and butter.
- Add cornstarch slurry and simmer until thick.
5. Crumble topping
- Mix flour, brown sugar, and butter until crumbly.
- Bake separately at 180°C (350°F) for 10–12 minutes until golden.
6. Assemble
- Top chilled cheesecake with peach mixture.
- Sprinkle crumble on top.
🔥 Pro Tips
- Use ripe peaches for best flavor.
- Chill overnight for clean slices.
- Add caramel drizzle for extra indulgence 🍯
If you want, I can turn this into a no-bake version, cheesecake bars, or mini jar desserts 😄
