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Peach Cobbler Cheesecake
Caroline

Peach Cobbler Cheesecake

A creamy cheesecake layered with juicy peaches and topped with a buttery cinnamon crumb, combining the best of cobbler and cheesecake in one irresistible dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter (for crust)
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 cups sliced peaches (fresh or canned, drained)
  • 1 tbsp lemon juice
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed (for topping)
  • 1/2 tsp ground cinnamon

Equipment

  • springform pan
  • mixing bowls
  • electric mixer
  • spatula
  • oven

Method
 

  1. Preheat oven to 325°F (163°C). Grease and line a springform pan.
  2. Combine graham cracker crumbs with melted butter. Press mixture firmly into the pan and bake for 10 minutes.
  3. In a mixing bowl, beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth. Pour over the crust.
  4. Toss sliced peaches with lemon juice and brown sugar. Spread evenly over the cheesecake layer.
  5. Mix flour, cinnamon, and cubed cold butter until crumbs form. Sprinkle over peaches.
  6. Bake for 55–60 minutes, or until the center is nearly set.
  7. Let the cheesecake cool gradually, then refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

For the best flavor, use ripe fresh peaches when in season. If using canned peaches, drain thoroughly to prevent extra liquid from softening the cheesecake.