Why You’ll Love This Recipe
This dessert offers a perfect mix of creamy, sweet, and spiced flavors. The fresh peaches add a natural sweetness, while the cinnamon-streusel topping brings warmth and crunch. It’s a decadent treat that can be served chilled in the summer or slightly warmed in the colder months.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup diced peaches (fresh or canned)
For the Peach Cobbler Topping:
- 2 cups sliced peaches
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 4 tbsp unsalted butter, chilled and cubed
Directions
- Prepare the crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of a springform pan. Bake for 8-10 minutes, then set aside.
- Make the cheesecake layer: Beat cream cheese until smooth, then add sugars, eggs, sour cream, heavy cream, vanilla, cinnamon, and nutmeg. Mix well and gently fold in diced peaches. Pour the mixture over the crust and bake at 325°F for 55-65 minutes.
- Prepare the peach topping: Cook sliced peaches, sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a saucepan for 5-7 minutes until thickened. Let it cool.
- Make the streusel: Combine flour, oats, brown sugar, cinnamon, and butter to create coarse crumbs.
- Assemble and bake: Once the cheesecake has cooled, top with the peach mixture and sprinkle with streusel. Bake at 375°F for 15-20 minutes. Chill for at least 6 hours before serving.
Servings and Timing
- Servings: 12
- Prep time: 40 minutes
- Cook time: 1 hour 20 minutes
- Chill time: 6 hours
- Total time: 8 hours
Variations
- Mini Cheesecakes: Make individual servings in a muffin tin.
- Nuts: Add pecans or walnuts to the streusel topping for extra crunch.
- Tart Peaches: Add extra lemon juice for tart peaches.
Storage/Reheating
Store leftovers in the fridge for up to 3 days. To reheat, warm slightly in the oven at 300°F for 10-15 minutes.
FAQs
1. Can I use frozen peaches?
Yes, just ensure they are well-drained if using frozen.
2. Can I make this in advance?
Yes, prepare it the day before and refrigerate overnight.
3. Can I make it without the streusel?
Yes, the streusel can be omitted for a smoother topping.
4. Can I use a different fruit?
Yes, you can substitute with other fruits like apples or berries.
5. Is there a dairy-free option for the cheesecake layer?
Use dairy-free cream cheese and coconut cream for the filling.
Conclusion
This Peach Cobbler Cheesecake is the perfect dessert for any occasion. Its layers of creamy cheesecake, spiced peaches, and buttery streusel create a flavor-packed treat that everyone will love.
PrintPeach Cobbler Cheesecake
Peach Cobbler Cheesecake combines the rich, creamy texture of cheesecake with the comforting, spiced flavors of peach cobbler. Layered with a buttery graham cracker crust, spiced peach topping, and a crunchy streusel topping, this dessert is perfect for any occasion. Serve chilled in summer or slightly warmed in the colder months for a decadent treat.
- Prep Time: 40min
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup diced peaches (fresh or canned)
For the Peach Cobbler Topping:
- 2 cups sliced peaches
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 4 tbsp unsalted butter, chilled and cubed
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of a springform pan. Bake for 8-10 minutes, then set aside.
- Make the cheesecake layer: Beat cream cheese until smooth. Add granulated sugar, brown sugar, eggs, sour cream, heavy cream, vanilla, cinnamon, and nutmeg. Mix well and gently fold in diced peaches. Pour the mixture over the crust and bake at 325°F for 55-65 minutes.
- Prepare the peach topping: Cook sliced peaches, sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a saucepan for 5-7 minutes, until thickened. Let it cool.
- Make the streusel: Combine flour, oats, brown sugar, cinnamon, and butter to create coarse crumbs.
- Assemble and bake: Once the cheesecake has cooled, top with the peach mixture and sprinkle with streusel. Bake at 375°F for 15-20 minutes. Chill for at least 6 hours before serving.
Notes
- Mini Cheesecakes: For individual servings, bake in a muffin tin.
- Nuts: Add pecans or walnuts to the streusel topping for extra crunch.
- Tart Peaches: Add extra lemon juice for tart peaches
