Ingredients
Scale
1 . Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
2 . Cheesecake Layer:
- 3 (8 oz) packages full-fat cream cheese, softened
- ¾ cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch
3 . Peach Layer:
- 3 cups sliced peaches (fresh, canned, or frozen)
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
4 . Cobbler Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp baking powder
- Pinch of salt
- 4 tbsp cold unsalted butter, cubed
- 2–3 tbsp milk or cream
Instructions
- Preheat oven to 325°F and line a 9-inch springform pan with parchment.
- Mix crust ingredients and press into pan. Bake 10 minutes; cool.
- Beat cream cheese until smooth. Add sugar, then sour cream and vanilla. Mix in eggs one at a time. Stir in cornstarch.
- Pour filling into crust.
- In a saucepan, cook peaches, sugar, cinnamon, lemon juice, and cornstarch until thickened. Spoon evenly over cheesecake filling.
- In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter. Add milk to form small clumps. Sprinkle over peaches.
- Bake for 60–70 minutes. Let rest in oven for 1 hour. Cool completely, then chill at least 4 hours.
Notes
- Let ingredients come to room temp for the smoothest filling.
- Don’t skip the chill time—this dessert sets best overnight.
- For extra texture, add chopped pecans or oats to the cobbler topping.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 460
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg