Description
This Peach Cobbler Cheesecake layers a buttery graham cracker crust, rich cheesecake filling, juicy peaches, and golden cobbler topping for a showstopping American dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup salted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy whipping cream, room temperature
- 3 large eggs, room temperature
- 1/4 cup salted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 6 cups sliced fresh peaches
- 2 tablespoons cornstarch
- 1 package yellow cake mix
- 1/2 cup salted butter, softened
- 1/2 teaspoon cinnamon
- 2 tablespoons heavy cream
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Preheat the oven to 425°F.
- Stir graham cracker crumbs, melted butter, and 1/3 cup granulated sugar in a medium bowl until combined.
- Press the crumb mixture into the springform pan, covering the bottom and partway up the sides.
- Beat cream cheese in a medium bowl until light and smooth.
- Add 1 cup granulated sugar and beat for 1 to 2 minutes.
- Add flour, vanilla extract, sour cream, and heavy whipping cream, then mix until combined.
- Add eggs one at a time and stir gently by hand after each addition.
- Pour half of the cheesecake mixture into the crust and smooth the top.
- Wrap the springform pan in two layers of aluminum foil and place it in a larger pan.
- Add hot water to the larger pan until it reaches about 1 inch up the sides of the springform pan.
- Bake for 15 minutes, until the top just sets but the center still jiggles.
- Peel and slice fresh peaches until you have about 6 cups.
- Heat 1/4 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar in a large skillet.
- Add peaches, toss to coat, bring to a simmer, and cook for 8 to 10 minutes until soft.
- Whisk cornstarch with some peach juice from the skillet, then stir it back into the peaches.
- Simmer until the peach juices thicken into a syrup, then remove from heat and cool slightly.
- Top the partially baked cheesecake layer with one-third of the peaches in a single layer.
- Add the remaining cheesecake mixture and smooth the top.
- Return the cheesecake to the oven and bake for 45 minutes.
- Mix dry cake mix, softened butter, and cinnamon until small crumbles form.
- Drizzle in heavy cream while mixing until larger clumps form.
- Remove cheesecake from the oven and top with another layer of peaches.
- Mound the cobbler topping over the peaches.
- Bake for 15 minutes, until the topping turns golden brown.
- Turn off the oven, crack the oven door, and let the cheesecake rest for 60 minutes.
- Cool completely, then refrigerate for 3 to 4 hours before serving.
- Top with remaining peaches and sauce before slicing.
Notes
- Keep leftover cheesecake covered in the refrigerator for 2 to 3 days.
- For a simpler version, bake the full cheesecake first, then add two-thirds of the peaches and cobbler crumble on top and bake until golden.
- Yellow cake mix creates a quick cobbler topping.
- Cinnamon adds warmth, but nutmeg or allspice also works well.
- Cut the cheesecake into slices while it is still in the pan to help keep the layers intact.
- Use a serrated knife and wipe the blade between slices.
- Prep Time: 20 minutes
- Chilling Time: 6 hours
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 652
- Sugar: 68
- Sodium: 620
- Fat: 29
- Saturated Fat: 17
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 94
- Fiber: 2
- Protein: 6
- Cholesterol: 112