Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup brown sugar
½ teaspoon cinnamon
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
For the Peach Cobbler Layer:
4 cups sliced peaches (fresh or canned, drained)
¾ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
For the Cobbler Topping:
1 cup all-purpose flour
½ cup brown sugar
½ teaspoon baking powder
½ teaspoon cinnamon
½ cup cold unsalted butter, cubed
Instructions
Step 1: Prepare the Crust: Preheat oven to 325°F (165°C). Combine crumbs, butter, sugar, and cinnamon. Press into greased springform pan and bake 10 minutes.
Step 2: Make the Peach Filling: Cook peaches with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch for 5–7 minutes until thickened.
Step 3: Prepare the Cheesecake Batter: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, eggs, and flour.
Step 4: Assemble Layers: Pour cheesecake over crust, spoon peach filling on top, and gently swirl.
Step 5: Make Cobbler Topping: Mix flour, sugar, baking powder, and cinnamon. Cut in butter until crumbly. Sprinkle over peaches.
Step 6: Bake: Bake 75–85 minutes until the center is just set. Cool gradually with the oven door slightly open.
Step 7: Chill: Refrigerate 4+ hours or overnight before slicing and serving.
Notes
Use ripe peaches for natural sweetness or drain canned peaches well. Softened cream cheese ensures a silky filling. Chill overnight for the best texture.
