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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

DeShawn Mitchell
This sweet treat marries the classic flavors of Southern peach cobbler with the creamy goodness of cheesecake. Perfect for summer gatherings or a sweet indulgence at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Southern
Servings 12
Calories 450 kcal

Ingredients
  

Crust

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup butter cold

Cheesecake Filling

  • 24 oz cream cheese full-fat, room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract real vanilla

Peach Cobbler Topping

  • 4 cups fresh peaches peeled and sliced, or canned/drained
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup butter cold

Instructions
 

Prepare the Crust

  • Preheat oven to 325°F (163°C). Mix flour, sugar, and cold butter until crumbly. Press into the bottom of a springform pan. Bake for 10 minutes, then let cool.

Make the Cheesecake Filling

  • Beat room-temperature cream cheese until fluffy. Add sugar, then eggs one at a time, followed by sour cream and vanilla extract. Pour over cooled crust.

Prepare the Peach Cobbler Topping

  • Mix peaches with flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Cut in cold butter until crumbly. Spread over cheesecake layer.

Bake and Cool

  • Bake in a water bath at 325°F (163°C) for 50-60 minutes. Cool in oven with door ajar, then refrigerate for at least 4 hours.

Notes

  • 1-Use cold ingredients for flakier biscuits.
  • 2-Taste the apple filling and adjust spices as needed.
  • 3-Serve warm with ice cream or whipped cream for an extra treat.
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