Peach Cobbler Cheesecake Recipe

A slice of peach cheesecake with a peach cobbler topping.

3 from 1 vote

Peach Cobbler Cheesecake Recipe

Peach Cobbler Cheesecake is an easy tasty dessert. A creamy peach cheesecake topped with a peach cobbler topping that will keep them coming back for more.

Course Dessert

Cuisine American

Keyword easy peach cheesecake, peach cobbler cheesecake, peach cobbler cheesecake recipe

Prep Time 15

Cook Time 55

refrigerate 12

Total Time 13 10

Servings servings

Calories 482kcal

Author Eileen Kelly

Equipment

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9 inch springform pan
Parchment Paper
mixing bowls
Measuring Spoons and Cups
Hand Mixer
Cooling Racks

Ingredients

Cheesecake Crust

2 ½ cups graham cracker crumbs
2 Tablespoons granulated white sugar
¼ cup unsalted butter, melted

Crumble Topping

½ cup light brown sugar
¼ cup granulated white sugar
1 teaspoon ground cinnamon
¼ teaspoon Kosher salt
½ cup unsalted butter, melted
1 ¼ cup all-purpose flour

Cheesecake Ingredients

24 ounces cream cheese, softened
¾ cup granulated white sugar
1 Tablespoon corn starch
2 large eggs, room temperature
2 teaspoons pure vanilla extract
21 ounce can, peach pie filling

Instructions

How to make the crust

Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the sides with non-stick cooking spray.
In a large mixing bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.

How to Make the Crumble Topping

In a medium-size mixing bowl, combine light brown sugar, white sugar, cinnamon, salt, melted butter, and all-purpose flour.
Using your fingers, mix ingredients together until combined and crumble. Set aside.

How to Make the Cheesecake

In a large bowl using a hand mixer with beaters attached, beat together the cream cheese and sugar mixture until combined and smooth.
Beat in the eggs 1 at a time until combined.
Beat in the vanilla bean extract.
Pour the cheesecake mixture into the prepared crust.
Fill a large baking dish with hot water and place it into the bottom rack of your oven. Place your cheesecake onto the second rack directly over the baking dish.
Bake in the oven for 45 minutes. Then carefully remove the cheesecake from oven and spoon on the peach pie filling
Sprinkle the crumble topping on top and place cheesecake back into the oven for an additional 10 minutes.
Turn the oven off and allow the cheesecake to sit in the oven for 20 minutes.
Crack the oven door and allow the cheescake to sit in the oven for another 20 minutes before removing the cake and allow the cake to cool completely on a cooling rack before transferring to the refrigerator. Best if left overnight in the refrigerator.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Storage:

This cheesecake will last in the fridge for up to 5 days or in the freezer for 2 months.

Be sure to wrap it tightly with plastic wrap or place it in an airtight container when storing.

Thaw overnight in the refrigerator before serving if frozen.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition