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Peach Cobbler Cheesecake

Decadent Peach Cobbler Cheesecake to Satisfy Your Sweet Cravings

Peach Cobbler Cheesecake is a delightful dessert that combines luscious peaches with creamy cheesecake goodness.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Can be swapped with crushed cookies or gluten-free alternatives.
  • 0.25 cups granulated sugar Feel free to use brown sugar for a more robust flavor.
  • 0.5 cups unsalted butter Can use coconut oil or margarine for a dairy-free option.
For the Filling
  • 24 oz cream cheese Opt for full-fat for the best texture.
  • 3 large eggs Using room-temperature eggs helps blend smoothly.
  • 1 cup sour cream Greek yogurt is a great substitute for tanginess.
For the Peach Layer
  • 2 cups fresh or canned peaches Fresh peaches offer a vibrant flavor.
  • 0.25 cups brown sugar Enhances the peach flavor.
  • cinnamon and nutmeg Adjust to taste.
Optional Toppings
  • chopped pecans Adds crunch; walnuts can be used instead, or skip for nut-free.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter until it resembles wet sand. Press into the bottom of the prepared pan and bake for 8 minutes.
  3. Beat softened cream cheese until smooth, then gradually add 1 cup of granulated sugar and blend well.
  4. Add eggs one at a time, mixing after each addition. Fold in sour cream and flour until just combined.
  5. Pour half of the cheesecake batter over the cooled crust, then layer half of the peach mixture on top.
  6. Pour the remaining cheesecake batter on top, followed by the rest of the peach mixture. Sprinkle with pecans if desired.
  7. Bake for 50-60 minutes until the edges are set and the center jiggles slightly.
  8. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
  9. Refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 370kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Mix gently to avoid introducing air that leads to cracks. Chill well before serving for the best flavor and texture.

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