Peach Cobbler Cheesecake Recipe


1/2 cup unsalted butter, melted2 cups graham cracker crumbs1 cup

1cup granulated sugar

  • 3 packages (8 oz each) cream cheese, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 3 cups fresh or canned peaches, sliced
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup all-purpose flour
  • Whipped cream for topping (optional)


  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to create the crust.
  3. In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in vanilla extract, sour cream, and flour until the batter is smooth.
  5. Pour the cream cheese mixture over the crust in the springform pan.
  6. In a separate bowl, combine peaches, brown sugar, cinnamon, nutmeg, and flour. Toss until the peaches are evenly coated.
  7. Gently spoon the peach mixture over the cream cheese layer.
  8. Bake in the preheated oven for 60-70 minutes or until the center is set. Let it cool in the pan for about 15 minutes, then run a knife around the edge to loosen.
  9. Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
  10. Optional: Top with whipped cream before serving.

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