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peach cobbler cheesecake

Peach Cobbler Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 3 tbsp granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • ¾ cup granulated sugar (for cheesecake)
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ¼ cup sour cream, at room temperature
  • 3 cups fresh peach slices, peeled and cut into ½-inch wedges
  • 3 tbsp granulated sugar (for peaches)
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • ½ tsp ground cinnamon (for peaches)
  • ¾ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ½ tsp ground cinnamon (for streusel)
  • Pinch of salt
  • 5 tbsp cold unsalted butter, cut into small cubes

Method
 

  1. Preheat oven to 350°F. Mix graham crumbs, 3 tbsp sugar, and melted butter; press into a 9-inch springform pan and up the sides.
  2. Beat cream cheese and ¾ cup sugar until smooth; mix in eggs one at a time, then vanilla and sour cream.
  3. Toss peaches with 3 tbsp sugar, cornstarch, lemon juice, and ½ tsp cinnamon; pour batter over crust and arrange peaches on top.
  4. Whisk flour, brown sugar, ½ tsp cinnamon, and salt; cut in cold butter until crumbly, then scatter over peaches.
  5. Bake 55-65 minutes until top is golden and center jiggles slightly. Turn oven off, crack door, and cool inside for 1 hour.
  6. Cool to room temperature, chill at least 4 hours, then run a knife around the edge, remove the springform, and slice.

Notes

Cheesecake needs to chill at least 4 hours, preferably overnight, before slicing. This time is not included in the prep or cook times above, so plan ahead.