Peach Cobbler Cheesecake Recipe (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs
02 -
6 tablespoons butter, melted
03 -
¼ cup brown sugar
04 -
1 teaspoon ground cinnamon
→ Cheesecake Filling
05 -
24 oz cream cheese, softened (3 packages)
06 -
1 cup granulated sugar
07 -
3 large eggs
08 -
2 teaspoons vanilla extract
09 -
½ cup sour cream
10 -
¼ cup heavy cream
→ Peach Topping
11 -
3 cups sliced peaches (fresh or canned, drained)
12 -
½ cup brown sugar
13 -
1 teaspoon ground cinnamon
14 -
2 tablespoons butter
15 -
1 tablespoon cornstarch
16 -
1 tablespoon water
17 -
½ teaspoon vanilla extract
→ Cinnamon Crumble (Optional)
18 -
½ cup all-purpose flour
19 -
¼ cup brown sugar
20 -
½ teaspoon ground cinnamon
21 -
4 tablespoons butter, melted
# Instructions:
01 -
Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaking. This is especially important if you'll be using a water bath.
02 -
In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon until the mixture resembles wet sand. Press firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 8 minutes, then remove from the oven and let cool completely.
03 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
04 -
Pour the cheesecake filling over the cooled crust. For best results, place the foil-wrapped springform pan in a larger baking dish and add hot water to create a water bath (about 1 inch deep). Bake for 50-55 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
05 -
Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight until completely chilled and set.
06 -
If using, preheat the oven to 350°F (175°C). In a small bowl, combine the flour, brown sugar, and cinnamon. Add the melted butter and mix until crumbly. Spread on a parchment-lined baking sheet and bake for 8-10 minutes until golden. Let cool completely, then break into pieces.
07 -
In a medium saucepan over medium heat, melt the butter. Add the sliced peaches, brown sugar, and cinnamon. Cook for 5-7 minutes, stirring occasionally, until the peaches are tender and the mixture becomes syrupy. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the peach mixture and continue to cook for 1-2 minutes until thickened. Remove from heat and stir in the vanilla extract. Allow to cool to room temperature.
08 -
Once the cheesecake has chilled completely, carefully remove the sides of the springform pan. Spoon the cooled peach topping over the cheesecake, allowing some of the syrup to drip down the sides for a decorative effect. If using, sprinkle the cinnamon crumble around the edge of the cheesecake.
09 -
Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled. For the best flavor and texture, let the slices sit at room temperature for about 15 minutes before serving.
# Notes:
01 -
The cheesecake may still look slightly underbaked in the center when you turn off the oven - this is normal and will ensure a creamy texture.
02 -
If you prefer more texture in your peach topping, add half the peaches at the beginning of cooking and the other half during the last 2 minutes.
03 -
For an extra special presentation, reserve some of the cinnamon crumble to sprinkle on individual slices just before serving.