Peach Cobbler Cheesecake is the most amazing combo or soft and creamy New York Style Cheesecake and classic southern Peach Cobbler, packed in one decadent dessert. Just imagine cheesecake topped with peach cobbler! It will melt-in-your-mouth. Peach Cobbler Cheesecake has everything you love about cheesecake and summery peach cobbler, and it’s all in one easy dessert recipe! Give it a try !

Ingredients

Peach Filling and Topping:

• 8 large peaches pitted, peeled and sliced 1/3-½ inch thick
• ½ cup Brown sugar
• ½ cup sugar
• 1 Tablespoon lemon juice
• 2 Tablespoons corn starch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Graham Cracker Crust:

• 3 cups graham cracker crumbs
• ¾ cup unsalted butter-melted

Cheesecake Layer:

• 3 (8 oz.) packages cream cheese-softened
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 4 large eggs-slightly beaten
• 2 Tablespoons corn starch

Cobbler Topping:

• 1 cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup unsalted butter-cold and cut into small pieces
• ¼ cup boiling water

DIRECTIONS:

Peach Filling and Topping:

1. In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Use a wooden spoon to stir with and cook over medium high heat until the peaches become soft, about 8-10 minutes. Set aside to cool.

Graham Cracker Crust:

1. Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. To make sure no water leaks in the pan during the baking in water bathhen, you can wrap the springform pan with 2 large sheets of heavy- duty aluminum foil then set aside.
2. Preheat the oven to 425 F.
3. To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. When making the filling, press the mixture in the bottom of springform pan and place in the fridge or freezer.

Cheesecake Filling: