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Peach Cobbler Cheesecake

Evelyn Marcella Rivera
A showstopping peach cobbler cheesecake that merges a rich, creamy New York-style cheesecake with caramelized spiced peaches and a buttery cobbler crumble, all on a shortbread crust. A decadent Southern-inspired dessert worth the effort.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Cooling Time 8 hours
Total Time 10 hours 5 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 536 kcal

Equipment

  • 9 or 10-inch springform pan
  • Stand mixer
  • Medium pot
  • Mixing Bowls
  • Baking Sheet

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 slurry

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, melted

For the Cheesecake Filling

  • 3 packages cream cheese 8 oz each, 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

Instructions
 

  • Cook the Peaches: Melt the butter with the peaches in a medium pot over medium heat. Stir in the sugar, nutmeg, cinnamon, lemon juice, and vanilla and bring to a boil. Lower the heat, whisk the flour into a tablespoon of the hot syrup to make a slurry, stir it back in, and cook 10 to 15 minutes until thickened. Cool completely (chill to speed it up).
  • Make the Crumble: Whisk the brown sugar, granulated sugar, cinnamon, and flour together. Slowly stir in the melted butter until crumbs form. Refrigerate until assembly.
  • Make the Crust: Preheat the oven to 350°F (175°C). Spray a 9 or 10-inch springform pan well (especially the sides) and line the bottom with parchment. Whisk the shortbread crumbs, sugar, and melted butter, press into the bottom of the pan, and bake 10 minutes, then cool.
  • Make the Filling: Beat the room-temperature cream cheese and sugar until smooth. Add the heavy cream, then the eggs one at a time. Add the sour cream, vanilla, and flour and mix until smooth.
  • Assemble: Pour 1/3 of the filling over the crust. Layer half to 2/3 of the cooled peaches over the top, then half the crumble. Pour the remaining filling over and spread evenly.
  • Bake and Cool: Bake at 350°F for 1 hour 5 minutes, then turn off the oven and let the cheesecake cool inside for 4 hours (do not open the door). Let it come to room temperature for another 30 minutes. Meanwhile, bake the remaining crumble on a lined sheet 5 to 10 minutes until browned, then break up for garnish.
  • Finish: Once fully cooled, run a warm knife around the edge and release the springform sides. Spoon the remaining peaches over the center and garnish with whipped cream and the baked crumble. Refrigerate overnight before serving.

Notes

Use room-temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter. The long, slow cool in the turned-off oven prevents cracks, so do not rush it or open the door. Cook and fully cool the peaches before assembly so they do not water down the cheesecake. Store covered in the fridge 5 to 7 days. To freeze, wrap tightly in foil, then a freezer bag or airtight container, for several months; always thaw in the refrigerator.
Keyword holiday cheesecake, Peach Cheesecake, Peach Cobbler Cheesecake, Southern Cheesecake