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The Ultimate Showstopper Peach Cobbler Cheesecake with Brown Sugar Streusel Topping

A rich slice of peach cobbler cheesecake showing layers of crust, cream cheese, peach filling, and a thick crumble topping.
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This recipe merges the creamy richness of New York style cheesecake with the sweet decadence of Southern peach cobbler, featuring caramelized peaches and a buttery crumble topping. It is a showstopper dessert perfect for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 pounds cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 cups sliced fresh or frozen (thawed) peaches
  • 1/4 cup packed light brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes. Preheat your oven to 350°F (175°C).
  2. Make the peach filling: In a medium bowl, combine the sliced peaches, 1/4 cup brown sugar, cornstarch, and 1/2 teaspoon cinnamon. Toss gently to coat. Set aside.
  3. Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and 1/4 cup flour until combined. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the chilled crust. Spoon the peach filling evenly over the batter. Sprinkle the remaining peaches lightly over the filling. Pour the remaining cheesecake batter over the peaches.
  5. Make the cobbler topping: In a small bowl, whisk together 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon cinnamon. Cut in the 4 tablespoons cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this streusel topping evenly over the cheesecake batter.
  6. Bake: Wrap the outside of the springform pan tightly with heavy-duty foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight wobble.
  7. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • You can make the cheesecake base and peach filling the day before you plan to bake it. Keep the components covered and refrigerated until assembly.
  • For a richer flavor, substitute 1 tablespoon of the peach liquid with a splash of bourbon when mixing the peaches.
  • If you want a true New York Style Cheesecake texture, avoid overbeating the batter once the eggs are added to prevent cracks.

Nutrition

Find it online: https://kitchenslang.com/peach-cobbler-cheesecake-recipe/