Go Back
+ servings
Cobbler
Print

Peach Cobbler Cheesecake Recipe

This homemade peach cobbler cheesecake combines two favorite desserts. Its decadent and sweet with layers of creamy cheesecake, a buttery crumble, and fresh caramelized peaches.
Course Dessert
Cuisine Southern
Keyword Peach Cobbler Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Author I Heart Recipes

Equipment

  • 9-inch round spring form pan
  • Roasting pan
  • Baking sheet
  • Food processor
  • Electric mixer
  • Parchment paper
  • Aluminum foil

Ingredients

Cheesecake Filling:

Crust:

  • 4 1/2 cups Golden Grahams
  • 2 tbsp Butter melted
  • 1 tbsp Ice water

Peach Topping:

Crumble Topping:

  • 1 cup White cake mix
  • 1 tbsp Ice water
  • 2 tbsp Butter melted

Instructions

Make the Cheesecake Filling:

  • In a large bowl, mix the cream cheese until it's nice and fluffy.
    16 oz cream cheese
  • Add the eggs, sugar, and vanilla, then mix.
    1½ cup sugar, 1 tbsp vanilla extract, 3 large eggs
  • Next, pour in the heavy cream and sprinkle in the cornstarch.
    ½ cup heavy whipping cream, ¼ cup cornstarch
  • Mix until everything is well combined, then set to the side.

Make the Golden Grahams Crust:

  • Add the Golden Grahams, melted butter, and ice water in the food processor and pulse until they're small crumbs.
    4 1/2 cups Golden Grahams, 2 tbsp Butter, 1 tbsp Ice water
  • Place parchment paper at the bottom of your springform pan, then add in 3/4 of the Golden Grahams mixture. Press down with your fingertips to make a smooth layer.
  • Bake for 5-10 minutes on 350 F.
  • Remove from the oven, and let cool.

Baking the Cheesecake:

  • Pour the cheesecake filling into the springform pan over the cooled crust, then smooth it out.
  • Surround the springform pan with foil, then place into a roaster or large pot.
  • Pour about 1 inch of hot water into the roaster surrounding the cheesecake.
  • Bake in the oven at 350 F for 30-35 minutes.

Make the Cobbler Crumble Topping:

  • Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter. Mix well.
    1 cup White cake mix, 1 tbsp Ice water, 2 tbsp Butter
  • Sprinkle the mixture on a parchment paper lined cookie sheet.
  • Bake for 5-10 minutes, then crumble and set to the side.

Make the Peach Topping:

  • Next, add the diced peaches, sugar, butter, vanilla, cinnamon, nutmeg, and water into a saucepan.
    2 -3 large peaches, 1 cup sugar, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1 1/2 cup Water, 1 tbsp Butter, 1 tsp Vanilla extract
  • Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump-free.
    2 1/2 tbsp Cornstarch
  • Bring the peaches to a boil over medium heat, stirring frequently to avoid burning.
  • Pour in the cornstarch mixture, stir until the mixture thickens, and turn off the heat. Let cool.
  • Add a small amount of vegetable oil to your fingertips and oil the top-inner part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
  • Pour the peach topping on top of the cheesecake, then smooth it out.
  • Sprinkle the crumb topping on top.
  • Cover and refrigerate for at least 2 hours.
  • Serve and enjoy!

Video