I still remember the first time I pulled this Peach Cobbler Cheesecake from my oven. My kitchen, which normally smells of coffee and dog treats, was suddenly a haven of sweet, buttery graham cracker crust and the warm, spiced scent of bubbling peaches. It was a happy accident—a desire to combine the cozy comfort of my grandma’s cobbler with the luxurious richness of a classic cheesecake. The result was pure magic, a dessert that has now become my most-requested treat for any gathering. Today, I’m so excited to share every tip and trick I’ve learned, so you can bring that same magical aroma and unforgettable taste into your own home.
Ingredients
- 2 cups crushed graham crackers or vanilla biscuits
- ¾ cup unsalted butter, melted
- 900 g cream cheese, softened
- 4 cups sliced peaches (fresh or canned, well-drained)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- A pinch of salt
Let’s talk about these ingredients for a second, because a few specifics here make all the difference. First, the cream cheese: please, trust me, let it sit on the counter until it’s genuinely soft to the touch. I’ve tried to speed this up before, and you end up with a lumpy filling no matter how long you mix. For the peaches, I love using ripe, fresh peaches when they’re in season, but a high-quality canned variety, drained incredibly well, works beautifully year-round and saves so much time. Don’t skip the sour cream; it’s the secret to that perfect tangy balance and creamy texture.
Equipment Needed
- 9-inch springform pan
- Food processor or rolling pin & zip-top bag (for crushing crumbs)
- Electric mixer (hand or stand)
- Large and medium mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Aluminum foil
Your springform pan is your best friend for this recipe, but it can also be a source of leaks if you’re not careful! I always, always wrap the bottom and sides of my pan in a double layer of heavy-duty aluminum foil. I learned this the hard way when a butter leak caused my oven to smoke. An electric mixer is non-negotiable for getting that cheesecake filling silky smooth, but if you don’t have a food processor for the crust, a rolling pin and a sturdy bag work just as well—it’s a great way to work out a little frustration!(See the next page below to continue…)