Peach Cobbler Cheesecake

👩‍🍳 Instructions

1. Make the crust

1. Preheat oven to 325°F (163°C).
2. Mix graham crumbs, melted butter, and brown sugar.
3. Press firmly into the bottom of a springform pan.
4. Bake for 8–10 minutes, then let cool.

2. Prepare the peach filling

1. In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and lemon juice.
2. Cook over medium heat until peaches soften (5–7 minutes).
3. Stir in cornstarch slurry (cornstarch + a little water) and cook until thickened.
4. Let cool.

3. Make cheesecake batter

1. Beat cream cheese until smooth.
2. Add sugar and mix well.
3. Beat in eggs one at a time.
4. Mix in vanilla, sour cream, and flour until smooth (don’t overmix).

4. Assemble

1. Pour half the cheesecake batter over crust.
2. Add a layer of peach filling.
3. Pour remaining cheesecake batter on top.
4. Spoon a little extra peach mixture over the top (optional swirl).

5. Make crumble topping

1. Mix flour, brown sugar, and cinnamon.
2. Cut in cold butter until crumbly.
3. Sprinkle over cheesecake.

6. Bake

1. Place pan in a water bath (optional but recommended).
2. Bake 55–70 minutes, until center is slightly jiggly.
3. Turn oven off, crack door, and let cool inside for 1 hour.

7. Chill

• Refrigerate at least 4 hours (overnight is best).

8. Serve

• Drizzle with caramel sauce
• Add whipped cream

🔥 Tips

• Use fresh peaches when in season for best flavor
• Don’t overmix the batter (prevents cracks)
• Water bath helps keep it creamy and smooth