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When it comes to dessert, few things evoke the warm, comforting feelings of home quite like a classic peach cobbler. Now, imagine if you could take that beloved recipe and transform it into a rich, creamy cheesecake. Welcome to the delightful world of Sweet Southern Peach Cobbler Cheesecake, a dessert that beautifully marries the traditional flavors of peach cobbler with the velvety texture of cheesecake. This indulgent treat is perfect for summer gatherings, family celebrations, and holidays, making it an ideal choice for any occasion.

Southern Peach Cobbler Cheesecake

Looking for a delicious fruit crumble recipe? This Sweet Southern Peach Cobbler Cheesecake brings together rich cheesecake and juicy peach flavors, topped with a satisfying crumble thats perfect for summer gatherings. Discover more sweet treat ideas at therecipes! FruitCrumble PeachDesserts CheesecakeLovers HealthyBaking DessertIdeas SweetTreats HomeBaking
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

½ teaspoon cinnamon

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

½ cup heavy cream

For the Peach Topping:

4 medium-sized ripe peaches, peeled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cinnamon

1 tablespoon cornstarch

1 tablespoon butter

For the Crumble Topping:

½ cup all-purpose flour

½ cup rolled oats

¼ cup brown sugar

½ teaspoon cinnamon

¼ cup unsalted butter, softened

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a large bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix well until all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar and continue to beat until well combined. Add the vanilla extract and mix. Then add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, blend in sour cream and heavy cream until smooth.

        Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour. Then, remove from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

          Prepare the Peach Topping: In a saucepan, combine sliced peaches, sugar, lemon juice, cinnamon, and cornstarch. Cook over medium heat for about 5-7 minutes until the peaches soften slightly and the mixture thickens. Remove from heat and let it cool.

            Make the Crumble Topping: In a small bowl, mix together flour, oats, brown sugar, and cinnamon. Stir in softened butter until crumbly. Spread evenly on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes until golden brown. Let cool.

              Assemble the Cheesecake: Once the cheesecake is completely chilled, top it with the peach mixture, allowing it to cascade over the sides. Sprinkle the crumble topping generously on top of the peaches.

                Serve: Slice and serve the cheesecake chilled, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

                  Prep Time: 45 minutes | Total Time: 8 hours (including chilling) | Servings: 12