Southern Peach Cobbler Cheesecake

Cheesecake on a brown cutting board with peaches and a fork.

5 from 1 vote

Southern Peach Cobbler Cheesecake

Prepare to be transported to a world of irresistible flavors with this Southern Peach Cobbler Cheesecake. This mouthwatering cheesecake recipe combines the timeless appeal of a classic peach cobbler with the creamy decadence of a cheesecake. The result is a delightful fusion that will leave your taste buds in awe. It has a true Southern touch-- perfect as a dreamy summer dessert. It will have the entire family asking for seconds. Gluten-Free option.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Keyword: cheesecake, dessert, easy, peach, southern, sweet

Servings: servings

Calories: 409kcal

Author: Shanika

Ingredients

PECAN GRAHAM CRACKER CRUST:

1 cup Graham crackers, chopped (About 7-8 Graham cracker sheets!)
½ cup toasted pecans (Add more if desired; just reduce Graham Crackers amount)
2 Tbsps organic brown sugar
1 teaspoon ground cinnamon
3 Tbsps unsalted butter, melted

FILLING:

16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
¾ cup organic brown sugar
4 Tbsps organic all-purpose flour
2 tsps vanilla extract
2 large organic eggs, at room temp.
3 Tbsps low-fat or full-fat sour cream (You can also use Greek yogurt, if preferred)
1 tablespoon peach preserves
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon sea salt

CARAMELIZED PEACHES:

2 medium peaches, sliced in wedges (skin on)
3 Tbsps unsalted butter
4 Tbsps organic brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch of sea salt

OPTIONAL TOPPING:

Crumbled Graham Crackers

US Customary - Metric

Instructions

TO MAKE THE CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers, toasted pecans, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECALE + FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract, peach preserves, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
In the meantime, make the caramelized peaches.

TO CARAMELIZE THE PEACHES:

In a saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, allspice, and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
Add the sliced peaches and toss until well coated and cook until slightly tender, about 3-4 minutes. At this point the sauce should have thickened. Remove from heat and let cool.

ASSEMBLY:

Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
Once cheesecake has fully chilled, top with caramelized peaches, topping everything with crumbled Graham Crackers, if desired. Slice and enjoy.
Bon Appetit!

Notes

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to ensure that browning is even on both sides.
CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.

Nutrition