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The Ultimate Southern Peach Cobbler Cheesecake You’ll Want to Savor

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A rich and creamy cheesecake with a buttery graham cracker crust, cinnamon-spiced peaches, and a golden lattice topping—this Southern-style dessert is pure indulgence!

Ingredients

Scale

  1. Crust:

    • 2 cups graham cracker crumbs
    • ¼ cup brown sugar
    • ½ tsp cinnamon
    • ½ cup melted butter

    Cheesecake Filling:

    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 2 tsp vanilla extract
    • ½ cup sour cream
    • ¼ tsp salt

    Peach Cobbler Topping:

    • 3 cups fresh or canned peaches, sliced
    • ½ cup brown sugar
    • 1 tbsp cornstarch
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp vanilla extract
    • 2 tbsp butter

    Lattice Crust:

    1. 1 store-bought pie crust (or homemade)
    2. 1 tbsp melted butter
    3. 1 tbsp sugar + cinnamon mix (for dusting)

Instructions

  • Prepare the Crust:
    Preheat oven to 325°F (163°C).
    Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
    Bake for 8 minutes and let cool.

  • Make the Cheesecake Filling:
    Beat cream cheese and granulated sugar together until smooth and creamy.
    Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and salt.
    Pour the cheesecake mixture over the prepared crust and smooth the top.

  • Bake the Cheesecake:
    Wrap the springform pan with foil to prevent water from seeping in. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
    Bake for 50-55 minutes, then turn off the oven and let the cheesecake sit in the oven for 1 hour.
    Chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.

  • Prepare the Peach Cobbler Topping:
    In a saucepan, heat sliced peaches, brown sugar, cinnamon, nutmeg, and butter over medium heat.
    Stir in cornstarch mixed with 2 tbsp water and cook until the mixture thickens and becomes syrupy.
    Remove from heat, stir in vanilla extract, and let it cool.

  • Assemble the Cheesecake:
    Roll out the pie crust and cut into strips for the lattice topping.
    Arrange the strips in a criss-cross pattern over the cheesecake filling.
    Brush the lattice with melted butter and sprinkle with sugar and cinnamon mix.
    Bake in the preheated oven at 350°F (175°C) for 10-12 minutes or until the crust is golden brown.
    Let cool before serving.

Notes

  • This cheesecake can be made in advance and chilled overnight for best flavor and texture.
  • You can use canned peaches for convenience, but fresh peaches add extra flavor and texture to the topping.
  • The lattice topping can be substituted with a full pie crust or left off entirely, depending on your preference

Nutrition

Find it online: https://grandmarecipesflash.com/the-ultimate-southern-peach-cobbler-cheesecake-youll-want-to-savor/