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Peach Cobbler Cheesecake

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This rich and creamy cheesecake combines a buttery graham cracker crust, cinnamon-spiced peaches, and a golden lattice topping, creating a Southern-style dessert that’s pure indulgence.

Ingredients

Scale

Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • ½ cup melted butter

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream
  • ¼ tsp salt

Peach Cobbler Topping:

  • 3 cups fresh or canned peaches, sliced
  • ½ cup brown sugar
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp vanilla extract
  • 2 tbsp butter

Lattice Crust:

  • 1 store-bought pie crust (or homemade)
  • 1 tbsp melted butter
  • 1 tbsp sugar + cinnamon mix (for dusting)

Instructions

  • Prepare the Crust:
    Preheat oven to 325°F (163°C).
    Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press mixture into a 9-inch springform pan.
    Bake for 8 minutes and let cool.

  • Make the Cheesecake Filling:
    Beat cream cheese and granulated sugar until smooth.
    Add eggs one at a time, mixing well after each.
    Stir in vanilla extract, sour cream, and salt.
    Pour the filling over the prepared crust and smooth the top.

  • Bake the Cheesecake:
    Wrap the springform pan in foil to prevent water from leaking in.
    Place the pan in a larger dish and pour hot water around it (creating a water bath).
    Bake for 50-55 minutes, or until the center is slightly set.
    Leave the cheesecake in the oven with the door slightly cracked for 1 hour.
    Chill in the fridge for at least 4 hours or overnight.

  • Prepare the Peach Cobbler Topping:
    In a saucepan, heat peaches, brown sugar, cinnamon, nutmeg, and butter over medium heat.
    Stir in cornstarch mixed with 2 tablespoons of water and cook until the mixture thickens.
    Remove from heat and stir in vanilla extract. Let the topping cool.

  • Prepare the Lattice Crust:
    Roll out the pie crust on a floured surface. Cut into strips and form a lattice pattern over the cheesecake.
    Brush the lattice with melted butter and sprinkle with the cinnamon-sugar mixture.

  • Assemble & Serve:
    Carefully spoon the peach cobbler topping onto the cooled cheesecake.
    Serve chilled and enjoy!

Notes

  • You can use canned peaches for convenience, but fresh peaches give a better texture and flavor.
  • If you prefer a sweeter topping, you can add more sugar to the peach mixture.
  • This cheesecake can be made a day in advance, and the flavor only improves!

Nutrition

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