Peach Cobbler Cheesecake Recipe

A slice of peach cheesecake with a peach cobbler topping.

4 from 2 votes

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

Ingredients

Cheesecake Crust

2 ½ cups graham cracker crumbs
2 Tablespoons granulated sugar
¼ cup melted unsalted butter
non-stick cooking spray

Crumble Topping

Cheesecake Ingredients

24 ounces cream cheese room temperature
¾ cup granulated sugar
1 Tablespoon cornstarch
2 large eggs room temperature
2 teaspoons pure vanilla extract
21 ounce can, peach pie filling
whipped cream optional garnish

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 2 ½ cups graham cracker crumbs , 2 Tablespoons granulated sugar, and ¼ cup melted unsalted 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-sized mixing bowl, combine ½ cup light brown sugar , ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon Kosher salt, ½ cup melted unsalted butter, and 1 ¼ cup all-purpose flour .
Using your fingers, mix ingredients together until combined and crumble. Set aside.

How to Make the Cheesecake

In a large mixiing bowl using a hand mixer with beaters attached, cream together 24 ounces cream cheese , ¾ cup granulated sugar, and 1 Tablespoon cornstarch until combined and smooth.
Beat in eggs 1 at a time until combined.
Stir in 2 teaspoons pure vanilla 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 preheated oven for 45 minutes. Then carefully remove the cheesecake from the oven and spoon the 21 ounce can, 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.
Slice and serve with whipped cream. (optional garnish)

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