Peach Cobbler Cheesecake

4.30 from 79 votes

This Peach Cobbler Cheesecake merges the classic flavors of a creamy New York style cheesecake with the decadence of a Southern peach cobbler filled with caramelized peaches and a buttery crumble!

Prep Time1

Cook Time1 5

Cooling Time8

Total Time10 5

Course: Dessert

Cuisine: American, soul food, south, Southern

Servings: servings

Calories: 536kcal

Author: Jocelyn Delk Adams

Ingredients

For the Peaches

6 cups peach slices
1/3 cup salted butter
3/4 cup granulated sugar plus more if needed
1/2 tsp ground nutmeg
1/8 tsp ground cinnamon
2 tsp lemon juice
2 tsp pure vanilla extract
2 tsp all-purpose flour

For the Crumble

1/3 cup brown sugar packed
1 tsp granulated sugar
1/2 tsp ground cinnamon
2/3 cup all-purpose flour
1/4 cup salted butter melted

For the Crust

2 cups shortbread crumbs
3 tbsp granulated sugar
4 1/2 tbsp Butter up to 5 1/2 tbsp

For the Cheesecake Filling

3 cream cheese packages 8 ounce each packages, room temperature
1 cup plus 2 tbsp granulated sugar
1/2 cup heavy cream
3 large eggs room temperature
3/4 cup sour cream room temperature
1 tbsp pure vanilla extract
3 tbsp all purpose flour

US Customary - Metric

Instructions

For the Peaches

Add peaches along with butter to a medium-sized pot over medium heat and allow everything to melt together.
Once butter completely melts, stir in sugar, nutmeg, cinnamon, lemon juice and vanilla and allow peaches to come to a boil.
Once boiling, lower heat to medium-low or low and remove a tablespoon of peach syrup from the pot and place in a small bowl. Whisk flour into small bowl of peach syrup until completely combined, creating a slurry, then stir into the pot of peaches.
Cook an additional 10-15 minutes or until syrup thickens and coats the back of a spoon and peaches are tender, then remove from heat and allow to cool completely. Place in the fridge to speed up the process.

For the Crumble

Add brown sugar, granulated sugar, cinnamon and flour to a small- to medium-sized bowl.
Whisk ingredients together.
Slowly add in melted butter and stir to combine until crumbs develop.
Put in the refrigerator until assembly.

For the Crust

Preheat oven to 350 degrees F (175 degrees C). Liberally spray a 9” or 10” tall springform pan with nonstick baking spray making sure to really get the sides well. Next, line the bottom of the springform pan with parchment paper. Make sure it is completely secure as well.
Whisk together shortbread crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake for 10 minutes, then let cool.

For the Cheesecake

In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next, add heavy cream, then add eggs one at a time, mixing until incorporated.
Next, add sour cream, vanilla and flour and mix until smooth.

To Assemble

Pour ⅓ of the cheesecake filling into baked crust.
Then layer half or up to ⅔s of the peaches and sauce over the top of the cheesecake.
Next, add half of the crumble to the top of the peaches.
Pour remaining cheesecake filling over top and use a spatula to spread evenly.
Bake cheesecake for 1 hour and 5 minutes at 350 degrees (the oven should already be preheated), then turn off the oven and allow to cool in the oven for 4 hours.
Remove cheesecake from oven and allow it to come to room temperature for an additional 30 minutes. Add the remaining crumble to a baking sheet lined with parchment paper and bake for about 5-10 minutes until browned then break up and store for garnish.
To remove the sides of your springform pan, make sure the cheesecake is completely cooled, then take a warm knife to carefully go around the sides of the cheesecake separating it before releasing completely.
Next, spoon remaining peaches on the center of the cheesecake, then garnish with whipped cream and baked remaining crumble. Store in the refrigerator overnight before serving.

Video

Notes

Most desserts can be stored on the countertop, but not this one. Be sure to place the leftover wedges in an airtight container, then keep it in the fridge up to 5-7 days.

Nutrition