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Delicious Peach Cobbler Cheesecake with Graham Crust topped with roasted peaches and crumble.

Peach Cobbler Cheesecake with Graham Crust

A cozy and impressive dessert that combines the flavors of warm peach cobbler and creamy cheesecake, all nestled in a buttery graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Can substitute with vanilla wafers for a sweeter crust.
  • 5 tablespoons Melted butter Salted butter is fine; omit extra salt.
  • 1 tablespoon Sugar For the crust mixture.
For the Cheesecake Filling
  • 16 ounces Cream cheese, softened Full-fat cream cheese is preferred.
  • 1 cup Sugar Regular white sugar.
  • 1 cup Sour cream or Greek yogurt To keep the filling creamy.
  • 2 teaspoons Vanilla extract
  • 1 teaspoon Cinnamon For flavor.
  • 2 large Eggs Room temperature is helpful.
For the Peach Layer and Topping
  • 4 cups Peaches, sliced Fresh, frozen, or canned (drained well).
  • 1 tablespoon Sugar For tossing with peaches.
  • 1 tablespoon Flour or cornstarch To prevent excessive juiciness.
  • 1 cup All-purpose flour For topping mixture.
  • 1 cup Brown sugar For topping mixture.
  • 1 teaspoon Cinnamon For topping mixture.
  • 1/2 cup Cold butter To mix into crumble topping.

Method
 

Make the Graham Crust
  1. Mix graham crumbs with melted butter and a spoonful of sugar.
  2. Press mixture firmly into the bottom and slightly up the sides of a springform pan.
  3. Bake at 350°F for about 8 to 10 minutes, then let cool.
Mix the Cheesecake Filling
  1. Beat softened cream cheese with sugar until smooth.
  2. Add sour cream and vanilla, then add eggs one at a time, mixing just until blended.
  3. Pour filling onto the cooled crust.
Add Peaches and the Cobbler Topping
  1. Toss sliced peaches with sugar, cinnamon, and a little flour or cornstarch.
  2. For the crumble, mix flour, brown sugar, cinnamon, and cold butter until it resembles clumpy sand.
  3. Sprinkle the crumble over the peaches.
Bake, Cool, then Chill
  1. Bake at 325°F until edges are set, and the center has a gentle jiggle, about 55 to 70 minutes.
  2. Turn off the oven, crack the door open, and let it sit for 45 to 60 minutes.
  3. Cool to room temperature, then refrigerate for at least 6 hours (overnight is best).

Notes

Cheesecake improves overnight in the fridge. Can store covered for up to 4 days. For freezing, freeze individual slices on a tray and then wrap. Thaw in the fridge overnight.