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A delightful fusion dessert combining creamy cheesecake with warm spiced peach cobbler topping and a buttery, crumbly crust.

  • Total Time: 2 hours 45 minutes (plus chilling time)
  • Yield: 12-16 servings 1x

Ingredients

Scale
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes (for cobbler topping)
  • 2 cups all-purpose flour (for cobbler topping)
  • 1/2 cup granulated sugar (for cobbler topping)
  • 1/4 cup light brown sugar, packed (for cobbler topping)
  • 1 tsp baking powder (for cobbler topping)
  • 1/2 tsp ground cinnamon (for cobbler topping)
  • 1/4 tsp ground nutmeg (for cobbler topping)
  • 1/4 tsp salt (for cobbler topping)
  • 1/4 cup whole milk (for cobbler topping)
  • 1 tsp vanilla extract (for cobbler topping)
  • 1 1/2 cups graham cracker crumbs (about 10–12 sheets) (for cheesecake crust)
  • 1/4 cup granulated sugar (for cheesecake crust)
  • 1/2 tsp ground cinnamon (for cheesecake crust)
  • 6 tbsp unsalted butter, melted (for cheesecake crust)
  • 4 (8 oz) packages full-fat cream cheese, softened to room temperature (for cheesecake filling)
  • 1 1/2 cups granulated sugar (for cheesecake filling)
  • 1/4 cup all-purpose flour (for cheesecake filling)
  • 1 tbsp pure vanilla extract (for cheesecake filling)
  • 1 tsp lemon zest (optional but brightens flavor) (for cheesecake filling)
  • 1/2 tsp salt (for cheesecake filling)
  • 4 large eggs, room temperature (for cheesecake filling)
  • 1/2 cup sour cream, room temperature (for cheesecake filling)
  • 2 lbs fresh peaches, peeled, pitted, sliced into 1/2-inch wedges (about 4–5 medium peaches), or two 15-ounce cans sliced peaches, drained (for peach topping)
  • 1/2 cup granulated sugar (adjust for sweetness) (for peach topping)
  • 1/4 cup light brown sugar, packed (for peach topping)
  • 1/4 cup water or peach juice (for peach topping)
  • 2 tbsp unsalted butter (for peach topping)
  • 1 tbsp cornstarch (for peach topping)
  • 1/2 tsp ground cinnamon (for peach topping)
  • 1/4 tsp ground nutmeg (for peach topping)
  • 1/4 tsp allspice (optional) (for peach topping)
  • 1 tsp vanilla extract (for peach topping)
  • 1 tbsp fresh lemon juice (for peach topping)
  • Whipped cream or a scoop of vanilla bean ice cream (optional, for serving)
  • Fresh mint sprigs (optional, for garnish)

Instructions

  1. Whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt for the cobbler topping.
  2. Cut cold, cubed butter into the dry cobbler mixture until it resembles coarse crumbs with pea- to lentil-sized pieces.
  3. Whisk milk and vanilla extract, pour over the cobbler mixture, gently stir until just combined, cover and chill at least 30 minutes.
  4. Preheat oven to 350°F (175°C) and wrap a 9-inch springform pan tightly in two layers of heavy-duty foil to prepare for a water bath.
  5. Combine graham cracker crumbs, sugar, and cinnamon; stir in melted butter and press firmly into the bottom (and slightly up the sides if desired) of the prepared pan.
  6. Bake crust for 8–10 minutes; cool completely on a wire rack while keeping oven at 350°F.
  7. Bring cream cheese, eggs, and sour cream to room temperature.
  8. Beat cream cheese on medium-low speed until smooth and lump-free; gradually add sugar, then flour, scraping the bowl often.
  9. Mix in vanilla extract, optional lemon zest, and salt.
  10. Add eggs one at a time on low speed, mixing only until just blended; fold in sour cream gently without overmixing.
  11. Boil water for a water bath.
  12. Pour cheesecake filling over cooled crust; tap pan to release air bubbles.
  13. Place foil-wrapped springform pan inside a larger roasting pan and pour boiling water halfway up pan sides.
  14. Bake cheesecake at 350°F for 15 minutes; then lower temperature to 325°F and bake 60–75 minutes until edges are set and center jiggles slightly.
  15. Turn off oven, prop door open, and cool cheesecake in oven for 1 hour.
  16. Remove cheesecake from water bath, unwrap foil, and cool on wire rack at room temperature for about 2–3 hours.
  17. Loosely cover and refrigerate cheesecake for at least 6–8 hours or overnight to set fully.
  18. Prepare peach topping by peeling, pitting, and slicing peaches or draining canned peaches.
  19. Melt butter in skillet over medium heat; add peaches and both sugars; cook gently 5–7 minutes until peaches soften and juices release.
  20. Whisk water or peach juice with cornstarch until smooth; stir into peach mixture with cinnamon, nutmeg, and optional allspice; cook 2–4 minutes until thick and glossy.
  21. Remove peach topping from heat; stir in vanilla extract and lemon juice; cool completely to room temperature.
  22. Run a knife around chilled cheesecake to loosen; remove springform sides and place cheesecake on serving plate.
  23. Crumble chilled cobbler topping evenly over the cheesecake without pressing down.
  24. Preheat oven to 375°F (190°C); bake topped cheesecake 15–20 minutes until cobbler topping is golden and fragrant.
  25. Let cheesecake cool to room temperature; spoon cooled peach topping generously over baked cobbler crumble.
  26. Refrigerate assembled cheesecake for 2–3 hours to allow flavors to blend and topping to set.
  27. Serve with optional whipped cream, vanilla bean ice cream, or fresh mint. For neat slices, wipe knife clean and warm between cuts.

Notes

Bring cream cheese, eggs, and sour cream to room temperature prior to mixing for a smooth batter., Mix on low speed and add eggs slowly to avoid incorporation of air bubbles which cause cracks., Use a water bath when baking to maintain moisture and prevent cracks., Pre-bake crust to prevent sogginess., Chill cobbler topping dough before crumbling for better texture and flavor melding., Allow cheesecake to cool gradually in oven with door ajar to avoid cracks., Adjust sugar amounts to suit natural sweetness of peaches., Ensure peach topping is fully cooled before spreading on cobbler topping to keep it crisp., Use a hot towel-wiped knife between slices to get clean servings., Flavor variations include using gingersnap or shortbread crumbs for crust, swapping peaches with other fruits (blueberries, raspberries, apples) with suitable spices, adding alcoholic touches like bourbon, or using almond extract or extra lemon zest for cheesecake.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Cuisine: Southern American-inspired fusion

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 420 calories per serving (estimate)
  • Fat: 24g per serving (estimate)
  • Carbohydrates: 45g per serving (estimate)
  • Protein: 8g per serving (estimate)