In my household we love ourselves some Peach cobbler. So why not make peach cobbler cheesecake? I made this for this past Christmas. It was so delicious By the end of the night, it was all gone.

Filling: 

8 large peaches pitted, peeled and sliced or 2 cups of canned peaches. 

½ cup Brown sugar

½ cup sugar

1 Tablespoon lemon juice

2 Tablespoons corn starch

1 teaspoon cinnamon

¼ teaspoon nutmeg

Graham Cracker Crust:

3 cups graham cracker crumbs

¾ cup unsalted butter-melted

Cheesecake Filling: 

3 packages  softened cream cheese

¾ cup sugar

2 teaspoons vanilla extract

1/3 cup sour cream

4 large eggs-slightly beaten

2 Tablespoons corn starch

Topping:

1 cup all-purpose flour

¼ cup brown sugar

¼ cup sugar

1 teaspoon baking powder

½ teaspoon salt

1/3 cup unsalted butter-cold and cut into small pieces

¼ cup boiling water

Filling: 

In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir and cook until the peaches become soft. Set aside to cool.

Graham Cracker Crust:

Line the bottom of 9 X 3 inches springform pan with parchment paper. Wrap the springform pan with aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.

Preheat the oven to 425 F.

To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. Then press the mixture in the bottom of springform pan and place in the fridge or freezer while making the filling.

Cheesecake Filling:

Beat  softened cream cheese with sugar and vanilla, until smooth. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.

Pour half of the mix over the crust and smooth the top. Place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake 13-15 minutes, until the top is set.

Turn down the oven to 350 F.

Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.

Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven. Bake about 40-45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.

Cobbler Topping:

While the cheesecake is in the oven. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.

When the cheesecake is almost baked (the top is set ) remove it from the oven. Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.

Turn off the oven and leave the cheesecake in the oven with the door cracked open for one hour. Then, remove it from water bath and place to a cooling rack to cool to room temperature. Chill in the refrigerator or overnight.

When chilled completely, run the knife around the cake and remove the ring from springform pan, then transfer the cake on a serving plate.

Enjoy some delicious Peach Cobbler Cheesecake! 

Store in the fridge if extra is left over! 

*This recipe was inspired by a Pinterest. I added a few more items and switched up some ingredients.

Please tag me or DM me if you decide to make this recipe. I’d love to see how it turned out. @DeShelleJones on IG

Until Next time,

Shelly