Peach Cobbler Cheesecake 
This Peach Cobbler Cheesecake combines the best of both worlds: creamy cheesecake, fresh peaches, and a delicious cobbler topping. Perfect for summer gatherings or special occasions, this dessert is sure to impress!
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup salted butter, melted
Cheesecake Filling
3 (8 oz.) packages cream cheese, softened
1 cup granulated sugar
1 ½ tablespoons all-purpose flour
2 teaspoons vanilla extract
½ cup sour cream (room temperature)
½ cup heavy whipping cream (room temperature)
3 large eggs (room temperature)
Peach Filling
¼ cup salted butter (½ stick)
½ cup granulated sugar
½ cup packed light brown sugar
6 cups sliced fresh peaches
2 tablespoons cornstarch
Cobbler Topping
1 package yellow cake mix
½ cup salted butter, softened
½ teaspoon cinnamon
2 tablespoons heavy cream
Instructions
1. Prepare the Cheesecake Layer
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Springform Pan: Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and ⅓ cup granulated sugar. Press this mixture into the bottom of the springform pan, forming an even layer across the bottom and partially up the sides.
Make the Cheesecake Filling:
In another medium bowl, beat the cream cheese until light and fluffy.
Add 1 cup granulated sugar and mix for 1-2 minutes.
Add the flour, vanilla, sour cream, and whipping cream. Mix until combined.
Add the eggs one at a time, stirring gently by hand to avoid adding too much air.
Assemble the Cheesecake:
Pour ½ of the cheesecake mixture into the prepared crust and spread it smoothly.
Wrap the springform pan in two layers of aluminum foil to prevent water from entering.
Place the pan in a larger baking dish and fill it with water until it reaches 1 inch up the sides of the pan.
Bake for 15 minutes until the top is just set (the cheesecake will be jiggly).
2. Prepare the Peach Layer
Prepare the Peaches: Peel and slice fresh peaches to yield about 6 cups of sliced fruit.
Cook the Peaches: In a large saucepan or skillet, melt 4 tablespoons butter with ½ cup granulated sugar and ½ cup brown sugar. Add the sliced peaches and toss to coat. Simmer for 8-10 minutes until the peaches are soft.
Thicken the Sauce: Whisk 2 tablespoons cornstarch with a bit of peach juice from the pan. Stir this back into the peaches and simmer until the mixture forms a thick syrup. Remove from heat and let cool.
3. Assemble the Layers
Add Peaches: Once the cheesecake layer is out of the oven, top it with ⅓ of the peaches, arranging them in a single layer.
Add Remaining Cheesecake Mixture: Spread the remaining cheesecake mixture over the peaches.
Bake Again: Return the cheesecake to the oven and bake for an additional 45 minutes.
4. Prepare the Cobbler Topping
Make the Cobbler: In a bowl, mix the yellow cake mix, softened butter, and cinnamon until it forms small crumbles. Drizzle in 2 tablespoons of heavy cream, mixing until larger clumps form.
5. Final Bake
Add Final Layers: After the second bake, top the cheesecake with the remaining peaches and then mound the cobbler topping over it.
Bake for 15 Minutes: Bake again for 15 minutes until the topping is golden brown.
Cool the Cheesecake: Turn off the oven and crack the door open for 60 minutes to cool. Then, refrigerate for 3-4 hours before serving.
6. Serve
Top and Enjoy: Before serving, top with the remaining peaches and syrup. Slice and enjoy this delightful Peach Cobbler Cheesecake!
This Peach Cobbler Cheesecake is the perfect combination of creamy, fruity, and crumbly textures that everyone will love!