Delicious Peach Cobbler Cheesecake Recipe with Crumble Topping
A creamy cheesecake topped with sweet, spiced peaches and a buttery oat crumble.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (includes cooling and chilling)
- Yield: 12 servings
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 4 cups sliced peaches
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 325 degrees F. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan. Bake 10 minutes; cool.
- Beat cream cheese and 1 cup sugar until smooth. Add sour cream, vanilla, and flour; mix. Add eggs one at a time on low speed.
- Pour filling over crust.
- In a saucepan, combine peaches, 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat until thickened, 5-7 minutes. Cool slightly; spoon over filling.
- Combine flour, oats, brown sugar, and 1/2 teaspoon cinnamon. Cut in cold butter until crumbly. Sprinkle over peaches.
- Bake 55-65 minutes until center is set. Turn off oven, crack door, and cool 1 hour. Refrigerate at least 4 hours.
Notes
For best results, use room temperature cream cheese. Do not overmix the batter. The cheesecake can be made up to 2 days in advance.