Description

This dessert is a labor of love that combines the best of two worlds: a rich, creamy cheesecake and the spiced, fruity comfort of a peach cobbler. It features a crunchy graham cracker crust, a luscious cheesecake filling layered with spiced peaches, and a buttery crumble topping.

Ingredients

Units Scale

For the Graham Cracker Crust:

1 1/2 cups Graham Cracker Crumbs
1/2 cup Unsalted Butter, melted
1/4 cup Granulated Sugar

For the Cheesecake Filling:

16 oz (2 packages) Cream Cheese, softened (full-fat recommended)
3/4 cup Granulated Sugar
2 Large Eggs, room temperature
1 tsp Pure Vanilla Extract
1 cup Sour Cream, room temperature

For the Spiced Peach Filling:

3 cups Fresh Peaches, peeled and sliced (or canned, drained well)
1/2 cup Granulated Sugar (or brown sugar)
1 tbsp Cornstarch
1 tsp Vanilla Extract
Optional: 1/2 tsp Cinnamon and 1 tsp Lemon Juice (for spiced flavor)

For the Crumble Topping:

1 cup All-Purpose Flour
1/2 cup Brown Sugar, packed
1/4 cup Unsalted Butter, softened

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Instructions

Preheat and Prep: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or spray. Line the bottom with parchment paper.
Make the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter until it looks like wet sand. Press firmly into the bottom of the pan.
Prepare Peach Filling: In a saucepan over medium heat, combine peaches, sugar, cornstarch, and optional cinnamon/lemon juice. Simmer for 5 minutes until thickened. Stir in vanilla. Set aside to cool completely.
Create Cheesecake Batter: Beat softened cream cheese until smooth. Gradually add sugar, sour cream, and vanilla. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Assemble Layers: Pour half the batter over the crust. Spoon half the cooled peach mixture over the batter. Top with remaining batter, smoothing it out. Spoon remaining peaches on top.
Add Crumble: Mix flour and brown sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Sprinkle generously over the top.
Bake and Cool: Bake for 55-65 minutes until edges are set but the center jiggles slightly. Turn off the oven and crack the door; let cool inside for 1 hour. Transfer to fridge and chill for at least 4 hours before serving.

Notes

Canned Peaches: If using canned peaches, drain them very thoroughly to prevent extra liquid from making your cheesecake soggy.
Room Temp Ingredients: Using room temperature cream cheese and eggs is essential for a smooth, lump-free batter.
Avoid Cracks: Do not overmix the batter once the eggs are added, and allow the cheesecake to cool gradually in the oven to prevent cracking.

Prep Time: 45 minutes
Cook Time: 60 minutes
Category: Dessert, Cheesecake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 475 kcal
Sugar: 38 g
Sodium: 280 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 85 mg