Peach Cobbler Cheesecake


Servings: 12-14
Cook Time: 70 minutes
It is best to make this recipe the day before you plan to serve it
    • 2 cups graham cracker crumbs
    • 6 Tablespoons butter- melted
    • 1/2 teaspoon ground cinnamon
    • 1 Tablespoon granulated sugar
Cheesecake Filling:
    • 4- 8 oz packs of cream cheese-softened
    • 3/4 cup granulated sugar
    • 3 Tablespoons flour
    • 1 teaspoon vanilla extract
    • 3/4 cup heavy whipping cream
    • 3 eggs

      15-20 peach slices

Cobbler Topping:
    • 1 cup all-purpose flour
    • 1/4 cup brown sugar- packed
    • 1/4 cup granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/3 cup butter- cold and cut into small cubes
    • 1/4 cup water
Peach Topping:
  • 2 cans (15.25 oz. each) peaches or you can use fresh peaches
  • 1/4 cup brown sugar- packed

    1/4 cup granulated sugar

  • 1/2 Tablespoon fresh lemon juice
  • 2 Tablespoon cornstarch- dissolved in 2 Tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg


    1. Preheat your oven to 350F and grease a 9” springform pan with non-stick spray and set aside.
    2. Start by pulsing graham crackers in a food processor until you get about 2 cups crumbs.
    3. Add in melted butter, cinnamon and sugar and pulse until well combined.

      Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.

    4. Bake on 350 for about 10 minutes.
Cheesecake Filling:
  1. Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
  2. Cream until light and fluffy and you do not see any lumps, about 4-5 minutes.
  3. Add sugar and flour and mix for about 1 minute.
  4. While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.
  5. Add each egg one at a time. Allow each egg to combine fully before adding the next. Do not over mix.
  6. Pour the filling into the prepared crust and top with peach slices.
  7. Make the topping by adding all ingredients except water into a medium bowl and use a fork or pastry cutter to cut the butter into the dry ingredients.
  8. Add the water last and mix until combined. Crumble the topping all over the top of the cheesecake.
  9. Place the cheesecake in the center of your oven and bake at 350 for 25 minutes then reduce the heat to 200F. and bake for an additional 45-50 minutes or until the center slightly jiggles.
  10. Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes.
  11. Then remove and allow to cool completely on a wire rack.
  12. Refrigerate overnight until completely set.
  13. Once the cheesecake is set make the peach topping by adding all ingredients into a medium saucepan and bring to a low boil.
  14. Reduce heat and stir occasionally until mixture is thickened.
  15. Remove from heat and allow to cool for 10-15 minutes then pour peaches over the top of the cheesecake.
  16. Serve and enjoy!