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Peach Cobbler Cheesecake

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
5 hours
Total Time 6 hours 40 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Crust
  • 180 g graham cracker crumbs
  • 50 g granulated sugar
  • 85 g unsalted butter melted
Filling
  • 680 g cream cheese softened
  • 200 g granulated sugar
  • 3 piece large eggs
  • 1 tsp vanilla extract
  • 240 ml sour cream
Peach layer
  • 450 g sliced peaches
  • 65 g brown sugar
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Topping
  • 60 g all-purpose flour
  • 100 g brown sugar
  • 1/2 tsp cinnamon
  • 55 g cold unsalted butter cubed

Method
 

  1. Heat the oven to 160°C with top and bottom heat. Grease a 23 cm springform pan.
  2. Mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of the pan and bake for 10 minutes, then let it cool slightly.
  4. Beat the cream cheese and granulated sugar until smooth and creamy.
  5. Mix in the eggs one at a time, then add the vanilla extract and sour cream just until combined.
  6. Toss the sliced peaches with brown sugar, cinnamon, cornstarch, and lemon juice.
  7. Spoon half of the peach mixture over the crust, pour in the cheesecake batter, and top with the remaining peaches.
  8. Mix the flour, brown sugar, and cinnamon for the topping, then cut in the cold butter until the mixture is crumbly.
  9. Scatter the topping over the peaches and bake for 60 to 70 minutes, until the center is almost set.
  10. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
  11. Chill for at least 4 hours before serving, then top with peach slices and spoon over any glossy peach sauce.

Notes

For the smoothest filling, make sure the cream cheese is softened before mixing. If your peaches are very juicy, let them sit briefly after tossing and avoid adding excess liquid to the pan. Serve chilled, and slice with a warm knife for cleaner pieces.