Go Back
A slice of peach cobbler cheesecake sitting on a plate next to a fork.
Print Recipe
5 from 1 vote

Peach Cobbler Cheesecake

This peach cobbler cheesecake blends creamy cheesecake, sweet peaches, and buttery streusel into one easy, crowd-pleasing dessert.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Chill Time6 hours
Total Time7 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 492kcal
Author: Jessica Burgess

Ingredients

Crust:

  • 1 sleeve honey graham crackers usually 9 graham crackers
  • 6 Tablespoons salted butter melted
  • 2 Tablespoons brown sugar packed

Cheesecake:

  • 24 ounces cream cheese, softened 3, 8-ounce packages, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • ¾ cup sour cream room temperature
  • 21 ounces can peach pie filling roughly chopped and divided in half

Streusel Topping:

  • ½ cup all purpose flour spooned and leveled
  • ½ cup brown sugar packed
  • ½ teaspoon ground cinnamon
  • 4 tablespoons ½ stick salted butter, chilled and cubed

Instructions

Graham Cracker Crust

  • Preheat the oven to 350 degrees F° and line the outside of a 9 inch springform pan with aluminum foil and/or a plastic roasting bag.
  • Add the graham crackers, melted butter, and sugar into a food processor or blender and pulse until it reaches a fine, crumbly mixture. Press into the bottom and up the sides of the springform pan.
    Graham crackers and butter in food processor.
  • Bake in the oven for 10 minutes or until lightly golden. Set aside to cool and turn the oven down to 325 degrees F.

Cheesecake Filling

  • In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth.
    Cream cheese, vanilla, sugar in mixing bowl.
  • Mix in the eggs one at a time on low. Do not overmix.
  • Stir in sour cream until just combined.
  • Set aside and prepare the streusel topping by adding the flour, ½ cup brown sugar, cinnamon, and butter into a medium sized bowl.
    Butter, flour, cinnamon and brown sugar in mixing bowl for cheesecake crumble.
  • Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal.
  • Pour half of the cheesecake batter into the cooled crust.
  • Spoon half peach pie filling evenly over the batter followed by ⅓ of the topping.
    Half of the cheesecake batter poured in to baked crust, topped with peach mixture and topping.
  • Slowly add remaining cheesecake batter and smooth the top.
  • Add on the remaining half of the peach pie filling and ⅔ of the streusel topping.
    Remaining cheesecake batter poured in to spring pan, topped with peaches and topping.
  • Place cheesecake into a roast pan or large oven safe pan and carefully pour hot water into the roast pan until it reaches halfway up the sides of the pan.
    Cheesecake in roasting pan with wrapped springform pan.
  • Bake for 75-85 minutes or until set with a slight wobble in the center.
  • Turn off the oven and prop the oven door open with a wooden spoon for 1 hour.
    Baked peach cobbler cheesecake in springform pan
  • Take out of the oven and place on the countertop and cool for an additional 1 hour before placing in the refrigerator for 4-6 hours or overnight until set.

Notes

  • Wrap the springform pan tightly to prevent water leaks
  • Bake until center slightly jiggles, not fully firm
  • Cool gradually in oven to avoid cracks
  • Chill at least 6 hours before slicing
  • Use canned peach filling for consistency and ease

Nutrition

Serving: 1slice | Calories: 492kcal | Carbohydrates: 44g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 306mg | Potassium: 160mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1234IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
QR Code linking back to recipe