Peach Cobbler Cheesecake
Peach Cobbler Cheesecake layers a thick graham cracker crust, tall and creamy cheesecake, cinnamon-spiced peach glaze, and a buttery crumble topping for a stunning summer dessert. This make-ahead recipe is perfect for gatherings and special occasions.
Equipment
- 9-inch springform pan
- Heavy-duty aluminum foil
- Large roasting pan
- Electric mixer
- Saucepan
- Baking sheet
- Pastry blender or fork
Ingredients
- 2.5 cups Graham Cracker Crumbs 210g
- 1/2 cup Unsalted Butter 113g, melted
- 1/4 cup Granulated Sugar 50g
- 2 lbs Cream Cheese 907g, room temperature
- 1 cup Granulated Sugar 200g
- 4 large Eggs Room temperature
- 1/2 cup Sour Cream 120ml
- 1/2 cup Heavy Cream 120ml
- 3 cups Sliced Peaches Approx 450g, fresh or frozen/thawed
- 1/2 cup Brown Sugar 100g
- 1 tsp Ground Cinnamon 2g
- 1 tbsp Cornstarch 8g
- 1 cup All-purpose Flour 125g
- 1/2 cup Brown Sugar 100g
- 6 tbsp Cold Unsalted Butter 85g, cubed
Instructions
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Stir together graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and 1 cup granulated sugar on medium speed until smooth and fluffy, about 3 minutes. Add eggs one at a time, mixing on low after each just until combined. Blend in sour cream and heavy cream until silky. Pour over the cooled crust.
- Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides. Bake for 60–70 minutes, until edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from water bath, discard foil, and cool on a wire rack for 1 hour. Refrigerate uncovered for at least 8 hours or overnight.
- In a saucepan over medium heat, combine sliced peaches, 1/2 cup brown sugar, cinnamon, and cornstarch. Cook, stirring gently, until peaches soften and glaze thickens, about 8–10 minutes. Cool completely.
- Preheat oven to 350°F (177°C). In a bowl, mix flour and 1/2 cup brown sugar. Cut in cold cubed butter until mixture forms pea-sized crumbs. Spread on a baking sheet and bake for 12–15 minutes, stirring once, until golden. Cool completely.
- Spoon cooled peach glaze over the chilled cheesecake. Sprinkle baked crumble on top just before serving.
Notes
Storage: Store cheesecake covered in the fridge for up to 5 days. Keep crumble separate to maintain crunch.
Reheating: If crumble softens, spread on a baking sheet and warm at 300°F for 5–7 minutes to re-crisp.
Best Tips: Use room-temperature ingredients, don't overmix, and cool the cheesecake gradually to prevent cracks. Add crumble right before serving.
Variations: Swap peaches for nectarines or berries. Add chopped pecans to the crumble. Use gluten-free graham crackers and flour blend for a gluten-free version.