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Peach Cobbler Cheesecake

A delightful fusion of creamy cheesecake and warm peach cobbler, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs For the bottom layer
  • 1/3 cup sugar For sweetness
  • 1/2 cup unsalted butter, melted To bind the crust together
Filling
  • 24 oz cream cheese, softened Ensure it's at room temperature
  • 1 cup sugar For the creamy filling
  • 3 large eggs To give structure to the cheesecake
  • 1 tsp vanilla extract For added flavor
Topping
  • 4 pieces ripe peaches, peeled and sliced Fresh peaches for best flavor
  • 1/4 cup brown sugar To sweeten the peaches
  • 1 tsp cinnamon Adds a warm spice
  • 1/4 cup caramel sauce For drizzling before serving

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
  4. Pour the cream cheese filling over the crust in the springform pan.
Topping & Baking
  1. In another bowl, combine the sliced peaches, brown sugar, and cinnamon. Spread this mixture on top of the cheesecake filling.
  2. Bake in the preheated oven for about 50-60 minutes, or until the center is set and slightly jiggles.
  3. Remove from the oven and let it cool at room temperature.
  4. Once cooled, drizzle with caramel sauce before serving.
  5. Chill in the refrigerator for at least 4 hours before slicing and serving.

Notes

For a stunning presentation, serve with fresh peaches and drizzle extra caramel sauce over each slice. This cheesecake keeps well for about 5–7 days in the fridge. You can freeze slices for up to 3 months.