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–+ servings

Peach Cobbler Cheesecake

This dessert layers creamy cheesecake with spiced peaches and a buttery crumble. It brings together two favorite treats in one irresistible slice.
Peach Cobbler Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 465 kcal
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Equipment

  • 9-inch springform pan
  • roasting pan
  • hand mixer

Ingredients  

For the Crust

  • 2 cups Graham Cracker Crumbs
  • 5 tbsp Unsalted Butter, Melted
  • 2 tbsp Granulated Sugar

For the Cheesecake

  • 24 oz Cream Cheese, Softened
  • 3/4 cup Granulated Sugar
  • 3 Large Eggs
  • 3/4 cup Sour Cream
  • 2 tsp Pure Vanilla Extract
  • 1 tbsp Fresh Lemon Juice
  • 1/4 tsp Fine Sea Salt

For the Peaches

  • 3 cups Peeled Sliced Peaches
  • 1/3 cup Light Brown Sugar
  • 1 1/2 tbsp Cornstarch
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

For the Crumble

  • 3/4 cup All-Purpose Flour
  • 1/2 cup Old-Fashioned Oats
  • 1/3 cup Light Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Fine Sea Salt
  • 5 tbsp Unsalted Butter, Melted

Instructions 

  1. Heat the oven to 350 F. Combine the graham cracker crumbs, melted butter and granulated sugar, then press the mixture firmly into the bottom of a 9-inch springform pan and bake for 9 minutes.
  2. Reduce the oven to 325 F. Beat the cream cheese and sugar on low speed until smooth, then mix in the eggs one at a time. Blend in the sour cream, vanilla, lemon juice and salt without overbeating.
  3. Pour the filling over the crust and place the springform pan in a larger roasting pan. Add enough hot water to the roasting pan to reach halfway up the springform pan.
  4. Bake for 55 to 65 minutes, until the outer edge is set and the center still has a gentle wobble. Turn off the oven, open the door slightly and leave the cheesecake inside for 45 minutes.
  5. Remove the cheesecake from the water bath and cool completely. Cover and refrigerate for at least 6 hours.
  6. Cook the peaches, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg over medium heat for 5 to 7 minutes, stirring gently, until glossy and thickened. Transfer the peach topping to a bowl and cool completely.
  7. Combine the flour, oats, brown sugar, cinnamon, salt and melted butter. Spread the crumbs on a parchment-lined baking sheet and bake at 350 F for 14 to 17 minutes, stirring once, then cool.
  8. Spoon the chilled peach topping over the cheesecake shortly before serving. Cover the peaches generously with the crisp crumble.

Nutrition

Serving: 1servingCalories: 465kcalCarbohydrates: 42gProtein: 7gFat: 30g
Keyword cheesecake with crumble, peach cheesecake, peach cobbler cheesecake, summer dessert

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