Introduction

This Peach Cobbler Cheesecake Fusion is a delightful blend of creamy cheesecake and warm, spiced peach topping. Combining a crunchy graham cracker crust with luscious layers, it’s perfect for impressing guests or treating yourself.

A slice of peach cheesecake on a white plate sits on a white marbled surface. The bottom layer is a crumbly brown crust. Above the crust is a thick, smooth white cream cheese layer. The top layer has shiny, soft peach slices in syrup that are bright orange and slightly translucent. There is a small amount of crumbly crust on top, adding texture. The peach pieces look juicy and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed graham crackers
¼ cup melted butter
2 tbsp brown sugar
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tbsp vanilla extract
2 tbsp all-purpose flour
1 tsp cinnamon
2 cups fresh or canned peaches, sliced
¼ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
1 tbsp cornstarch
1 tbsp lemon juice
2 tbsp butter
4 oz cream cheese, softened
½ cup powdered sugar
1 tbsp cinnamon
½ tsp vanilla extract
2 tbsp milk

Instructions

Step 1: Preheat your oven to 325°F (163°C). Mix the crushed graham crackers, melted butter, and 2 tablespoons of brown sugar together until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: Using a mixer, beat the 24 ounces of cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, flour, and 1 teaspoon cinnamon until fully incorporated.
Step 3: Pour the batter over the cooled crust. Wrap the springform pan with foil to prevent leaks, then place it in a water bath on the middle rack of the oven. Bake for 60 to 70 minutes, until the center is slightly jiggly but mostly set. Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour before refrigerating. Chill for at least 4 hours or overnight.
Step 4: To prepare the peach topping, combine the peaches, ¼ cup brown sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and butter in a saucepan. In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth; add this to the peach mixture. Cook over medium heat, stirring frequently, until thickened about 5 minutes. Remove from heat and let cool.
Step 5: For the cinnamon cream cheese glaze, beat the 4 ounces of softened cream cheese, powdered sugar, 1 tablespoon cinnamon, vanilla extract, and milk in a bowl until smooth and creamy.
Step 6: Once the cheesecake is chilled, spoon the peach cobbler topping evenly over the surface. Drizzle the cinnamon cream cheese glaze on top. Slice and serve.

Tips & Variations

Use fresh peaches if in season for the best flavor, or opt for high-quality canned peaches if fresh are not available.
To avoid cracks in the cheesecake, make sure to wrap the pan securely with foil and use a water bath.
For a boozy twist, add a tablespoon of bourbon to the peach topping while cooking.
Substitute sour cream with Greek yogurt for a lighter texture.
Chill the cheesecake overnight for the flavors to fully develop and set perfectly.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it airtight to prevent it from absorbing other odors. When ready to serve, let it sit at room temperature for about 15 minutes for best texture. Leftover slices can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A close-up image of a slice of peach cheesecake on a white plate, showing three layers: a crumbly brown crust at the bottom, a thick white creamy cheese layer in the middle, and a shiny orange peach topping with several peach slices and a glossy glaze. There is some cinnamon sprinkled lightly on top, and a small piece of crumb crust is loose on the plate near the slice. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While a water bath helps prevent cracks and ensures even baking, you can bake without it. Just reduce the oven temperature slightly and keep an eye on the cheesecake to avoid overbaking.

Can I use frozen peaches for the topping?

Yes, frozen peaches work well. Thaw them completely before cooking and drain excess juices to avoid a watery topping.