Peach Cobbler Cheesecake
Recipe courtesy of Sarah Holden for Food Network Kitchen

Peach Cobbler Cheesecake

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  • Level: Intermediate
  • Total: 7 hr 30 min
  • Active: 30 min
  • Yield: 10 to 12 servings
A combination of two classic desserts, this peach cobbler cheesecake is a peaches-and-cream dream. The cheesecake is baked almost all the way through before getting topped with a peach cobbler filling and a graham cracker crumble (which is the crust playing double duty).


Crust and Crumble:

Cheesecake Filling:

Peach Topping:


  1. For the crust and crumble: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Spray the bottom and sides of a 9-inch springform pan with cooking spray. Set the pan on a large piece of aluminum foil and fold up the foil around the sides of the pan.
  2. Stir the graham cracker crumbs, sugar, cinnamon and butter together in a medium bowl until combined and crumbs are moist. Remove 1/2 cup of the graham cracker mixture and transfer to a medium bowl. Stir the flour into the smaller bowl of crumbs and set aside to use as the crumb topping.
  3. Firmly press the remaining crumb mixture over the bottom and slightly up the sides of the prepared pan, using your fingers or the bottom of the greased drinking glass to make level. Refrigerate while making the filling.
  4. For the cheesecake filling: Beat the cream cheese in a large bowl with an electric mixer on low until smooth and creamy, about 1 minute. (Fit a stand mixer with a paddle attachment.) Add the sugar and mix on medium speed, scraping the sides as needed, until light and fluffy, about 2 minutes. Reduce the speed to low and add the eggs, one at the time, mixing well between additions. Mix in the sour cream, lemon zest and vanilla until combined, but do not overmix. Pour the filling into the prepared pan and smooth the top with an offset spatula.
  5. Place the cake pan in a large roasting pan and set in the middle rack of the oven. Pour boiling water into the roasting pan until the water is halfway up the sides of the cake pan. Bake until the sides of the cheesecake are firm, but the center still jiggles, about 50-55 minutes.
  6. For the peach topping: While the cheesecake is baking, combine the peaches, brown sugar, cinnamon, nutmeg, lemon juice and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook, stirring, until peaches are softened, about 5 minutes. Whisk the cornstarch and 1/4 cup water together in a small bowl, then whisk into the boiling peach mixture. Cook, stirring, until thick and glossy, 1 to 2 minutes. Remove from the heat and stir in the butter. Let cool while the cheesecake continues to bake.
  7. Gently open the oven and pull the rack halfway out, so that you can easily reach the cheesecake. Spoon the filling over the top of the cheesecake, then top with the reserved crumble mixture, squeezing it to create clumps. Carefully push the rack back into the oven and continue baking until the crumble is lightly browned, 25 to 30 minutes more.
  8. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim, then let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 6 hours and up to overnight before serving.