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Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake combines a buttery graham cracker crust, rich and creamy cheesecake filling, juicy cinnamon-spiced peaches, and a crisp streusel topping for the ultimate dessert. It's an impressive make-ahead treat that's perfect for holidays, summer gatherings, birthdays, or whenever you're craving the comforting flavors of peach cobbler and cheesecake in one bite.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 1
Calories 520 kcal

Equipment

  • 4-inch mini springform pan or 6-ounce ramekin
  • small mixing bowls
  • * Measuring cups and spoons
  • Electric hand mixer or whisk
  • * Rubber spatula
  • * Spoon
  • Small baking dish (for the water bath)
  • * Parchment paper
  • * Cooling rack

Ingredients
  

Graham Cracker Crust

  • 2 tablespoons graham cracker crumbs
  • 1 teaspoon unsalted butter melted
  • Pinch of granulated sugar

Cheesecake Filling

  • 3 ounces 85g full-fat cream cheese, softened
  • 1½ tablespoons granulated sugar
  • 1 tablespoon sour cream
  • 1 small egg yolk
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Peach Topping

  • ⅓ cup diced peaches fresh or canned, drained
  • 1 teaspoon brown sugar
  • ¼ teaspoon ground cinnamon
  • Small squeeze of fresh lemon juice

Streusel Crumble

  • 1 tablespoon all-purpose flour
  • 1 teaspoon cold unsalted butter cubed
  • 1 teaspoon brown sugar
  • Pinch of ground cinnamon

Instructions
 

  • Preheat oven to 325°F (163°C) and grease a 4-inch springform pan or ramekin.
  • Mix the graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 5 minutes. Cool.
  • Toss the peaches with brown sugar, cinnamon, and lemon juice. Set aside.
  • Beat the cream cheese until smooth. Mix in the sugar, sour cream, vanilla, and cinnamon. Add the egg yolk and mix just until combined.
  • Combine the flour, brown sugar, cinnamon, and cold butter until crumbly.
  • Pour the cheesecake filling over the crust, top with the peaches, then sprinkle with the streusel.
  • Bake in a water bath for 30–35 minutes, until the edges are set and the center jiggles slightly.
  • Cool in the oven for 15 minutes, then cool completely. Refrigerate for at least 2 hours before serving.

Notes

Use room-temperature cream cheese for the smoothest filling.
Drain canned peaches thoroughly before using.
Avoid overmixing once the egg yolk is added.
A water bath helps prevent cracks and creates a silky texture.
Chill overnight for the best flavor and cleanest slices.