Description

This Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with a delicious peach cobbler topping, creating a delightful dessert that is perfect for any occasion. Featuring a buttery graham cracker crust, smooth cream cheese filling, and a sweet, cinnamon-spiced peach oat topping, this recipe offers a unique twist on two favorite desserts in one.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted

Cheesecake Filling

2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Peach Cobbler Topping

2 cups fresh peaches, peeled and sliced
1 teaspoon cinnamon
½ cup brown sugar
1 cup all-purpose flour
½ cup rolled oats
¼ cup sugar
½ cup unsalted butter, softened

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Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
Prepare the Crust: In a bowl, combine the graham cracker crumbs with melted butter, mixing until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure a smooth consistency.
Assemble Filling on Crust: Pour the cream cheese mixture evenly over the prepared graham cracker crust in the springform pan.
Prepare Peach Cobbler Topping: In a separate bowl, mix fresh sliced peaches with cinnamon, brown sugar, flour, rolled oats, sugar, and softened butter until all ingredients are well combined to create the cobbler topping.
Add Topping: Spread the peach cobbler mixture evenly over the cheesecake layer in the springform pan.
Bake: Bake in the preheated oven for 50 to 60 minutes, or until the cheesecake center is set and the topping is golden and bubbly.
Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours to fully set before serving.

Notes

Ensure the cream cheese is softened to room temperature for the smoothest filling.
Peel and slice fresh peaches for the best flavor; canned peaches can be used in a pinch but may alter texture.
Press the crust firmly into the pan to prevent crumbling when slicing.
Allow enough chilling time; this helps the cheesecake set and enhances flavor.
Use a springform pan for easy removal and presentation.
For a more intense peach flavor, consider adding a teaspoon of peach extract or a splash of peach brandy to the topping.