Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a decadent cheesecake
made with a graham cracker crust and topped
with a delectable peach cobbler topping.

 

Watch the video for this recipe!

 

 

I know what you came here for and we have a lot to to cover. So I’ll spare you the small talk so we can get right to it.  So let’s get into this recipe so I can show you how it’s done!

 

 

Ingredients to make the cheesecake:

 

For the crust:

1 box of graham crackers (approximately 27)
1 c (two sticks) of unsalted butter (melted)
1/4 c of granulated sugar

 

For the filling:

4 (8 oz.) blocks of cream cheese
1 c of full-fat sour cream
1 1/2 c of granulated sugar
3 large eggs
2 tsps of vanilla
1 tsp of lemon juice (optional)
Water (for the water bath)

 

 

Ingredients for the Peach Cobbler topping:

1 (20 ounce) can of sliced peaches – drained
1/4 c of granulated sugar
1/4 c of dark brown sugar
1/2 c of unsalted butter
1/2 tsp of nutmeg
1 tsp of cinnamon
2 tsps of vanilla
2 tsps of cornstarch

 

 

Steps to make the Peach Cobbler Cheesecake:

 

Prepare the crust:
  • Pre-heat oven to 350 degrees. Place graham crackers in mixer and mix until fine like sand.
  • Add the graham cracker mixture to a bowl. Mix with melted butter and 1/4 cup of sugar until combined.
  • Place a circle of parchment paper into the bottom of your springform pan (optional).
  • Pour the mixture into your springform pan, spread it, and press evenly.
  • Place the crust in the oven and bake it for 8 minutes.
  • Remove the crust from the oven and sit the pan to the side.

To prepare the cheesecake filling:
  • Reduce the oven temperature to 325 degrees.
  • Mix the cream cheese and sugar 1 1/2 c of sugar until well blended.
  • Add the sour cream and vanilla. Mix the ingredients together until blended.
  • Add eggs one at a time, blending well after each addition.
  • Wrap the springform pan in foil (see video for instructions).
  • Pour the filling into the pan and smooth the top of the cheesecake.
  • Place the pan in the water bath, then place the cheesecake in the oven and bake for 1 hour.

 

  • Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.
  • Once it is completely cooled, cover it with foil and refrigerate the cheesecake overnight or a minimum of 4 hours. (You can also skip this step, prepare the peach cobbler filling, and allow it to set all at one time once the cheesecake has cooled).

 

To make the Peach Cobbler filling:
  • In a large skillet, add the butter and melt. Once the butter is melted, add the granulated sugar, brown sugar, cinnamon, and nutmeg. Stir until combined.
  • Then add the peaches and mix the ingredients together. Simmer until the peaches soften, stirring periodically (approximately eight minutes).

 

 

  • Once the peaches have softened, add the cornstarch and mix quickly to combine.
  • Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.
  • Stir in the vanilla and remove the skillet from the heat to allow the filling to cool.
  • Pour the cooled filling over the prepared cheesecake spreading as desired.
  • Cover the cheesecake and place it back into the refrigerator to allow the filling to set.

 

Is a Water Bath necessary?

It’s really up to you since this cheesecake has a topping.

A water bath is normally a must when making cheesecake. It is simply a pan of hot water. The steam from the water bath assists with the cooking process and prevents the cheesecake from cracking.

Recipes such as cheesecake love moisture and even though were are adding a peach cobbler topping, we still don’t really want cracks in our cheesecake.

Sometimes the cracks are small and sometimes they are large, but I personally don’t want to risk having any.

 

 

The hot water creates this moisture and creates the perfect environment for making a cheesecake. You don’t need a ton of water, just enough to cover the bottom of the pan.

Make sure that your water bath is not too deep to prevent the water from seeping into the foil during the cooking process.

About 1/2 inch of water is enough. I recommend using heavy-duty foil as it is thicker than regular aluminum foil.

I hope that you absolutely enjoy this recipe and that the tips included help make your baking process easier!

 

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*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

You may also like:

 

Fried Peach Pies

 

Oreo Pound Cake

 

Marble Bundt Cake

 

 

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Image of Peach Cobbler Cheesecake - Peach Cobbler Cheesecake recipe - Whip It Like Butter
Peach Cobbler Cheesecake
Peach Cobbler Cheesecake is a decadent cheesecake made with a graham cracker crust and topped with a delectable peach cobbler topping.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, peach cobbler cheesecake
Servings: 12 people
Calories: 654kcal

Equipment

  • Springform pan

Ingredients

  •  For the crust:
  • 1 box graham crackers (approximately 27)
  • 1 c (two sticks) of unsalted butter (melted)
  • 1/4 c granulated sugar
  • For the Cheesecake filling:
  • 32 oz of cream cheese
  • 1 c full-fat sour cream
  • 1 1/2 c granulated sugar
  • 3 large eggs
  • 2 tsps vanilla
  • 1 tsp lemon juice (optional)
  • Water (for the water bath)
  • For the Peach Cobbler topping:
  • 20 ounces sliced peaches - drained
  • 1/4 c granulated sugar
  • 1/4 c brown sugar
  • 1/2 c unsalted butter
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tsps vanilla
  • 2 tsps cornstarch

Instructions

  • To prepare the crust: 
  • Pre-heat oven to 350 degrees.
  • Place graham crackers in mixer and mix until fine like sand.
  • Add the graham cracker mixture to a bowl. Mix with melted butter and 1/4 cup of sugar until combined.
  • Place a circle of parchment paper into the bottom of your springform pan (optional). Pour the mixture into your springform pan, spread it, and press evenly.
  • Place the crust in the oven and bake it for 8 - 10 minutes. Remove the crust from the oven and sit the pan to the side.
  • Reduce the oven temperature to 325 degrees.
  • Mix the cream cheese and sugar 1 1/2 c of sugar until well blended.
  • Add the sour cream and vanilla. Mix the ingredients together until blended.
  • Add eggs one at a time, blending well after each addition.
  • Wrap the springform pan in foil (see video for instructions). 
  • Pour the filling into the pan and smooth the top of the cheesecake. Place the pan in the water bath, then place the cheesecake in the oven and bake for 1 hour.
  • Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.
  • Once it is completely cooled, cover it with foil and refrigerate the cheesecake overnight or a minimum of 4 hours.
    (You can also skip this step, prepare the peach cobbler filling and allow it to set all at one time once the cheesecake has cooled).
  • In a large skillet, add the butter and melt.
  • Once the butter is melted, add the granulated sugar, brown sugar, cinnamon, and nutmeg. Stir until combined.
  • Then add the peaches and mix the ingredients together. Simmer until the peaches soften, stirring periodically (approximately eight minutes).
  • Once the peaches have softened, add the cornstarch and mix quickly to combine. Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.
  • Stir in the vanilla and remove the skillet from the heat allow the filling to cool.
  • Once the filling has cooled, pour it over the prepared cheesecake spreading as desired.
  • Cover the cheesecake and place it back into the refrigerator to allow the filling to set.
  • Serve and enjoy!

Video

Nutrition

Calories: 654kcal | Carbohydrates: 76g | Protein: 17g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 790mg | Potassium: 386mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1091IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 2mg
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