New York Style Peach Cobbler Cheesecake

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Description
This dessert is a decadent mashup of two Southern and New York classics. A rich, creamy New York-style cheesecake sits atop a buttery graham cracker crust and is layered with juicy cinnamon-spiced peaches. The cobbler topping adds a sweet crunch, creating a beautiful harmony of textures and flavors.

Origin
New York-style cheesecake originated in the U.S. in the early 1900s, while peach cobbler has deep Southern roots dating back to the 1800s. This recipe is a modern fusion that brings together two iconic American desserts in one stunning dish.

Ingredients with Quantities

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 4 (8 oz) packages cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream

For the Peach Filling:

  • 2 cups fresh or canned peaches (peeled and sliced)
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

For the Cobbler Crumble Topping:

  • ½ cup all-purpose flour
  • ¼ cup rolled oats
  • ¼ cup brown sugar
  • ¼ cup cold butter, cubed
  • ½ tsp cinnamon

Optional Ingredients

  • ¼ tsp ground ginger (in peach filling for warmth)
  • ¼ cup chopped pecans or walnuts (in crumble topping)
  • Dash of bourbon (in peach filling for richness)
  • Whipped cream or vanilla ice cream (for serving)

Instructions

  1. Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan in foil for a water bath and grease it well.
  2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the peach filling: In a pan over medium heat, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla. Stir until peaches release their juices. Add cornstarch and cook until thickened. Let cool.
  4. Make the cheesecake filling: Beat cream cheese until smooth. Add sugar and beat again. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream. Mix just until smooth.
  5. Assemble the cheesecake: Pour half of the cheesecake batter into the crust. Add a layer of cooled peach filling. Pour the remaining cheesecake batter on top.
  6. Make the cobbler crumble: Mix flour, oats, brown sugar, cinnamon, and cold butter with a fork or hands until crumbly. Sprinkle evenly over the top of the cheesecake batter.
  7. Bake: Place the springform pan in a large roasting pan filled with hot water. Bake for 65–75 minutes until the edges are set and the center is slightly jiggly.
  8. Cool: Turn off oven and let cheesecake sit inside with door cracked for 1 hour. Remove and chill in the fridge for at least 6 hours or overnight.
  9. Serve: Top with additional peach slices or whipped cream. Slice and enjoy!

Tips for Success
Use room temperature ingredients for a smooth filling. Don’t overmix after adding eggs to prevent cracking. Let the peach mixture cool before adding it to the cheesecake. Always chill the cheesecake overnight for the best texture and flavor.

Recommendations
Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. Pair with iced tea, coffee, or a sweet white wine like Riesling. For extra crunch, mix pecans into the crumble. You can even make this in mini jars for a party-friendly version!

Nutrition per slice (12 servings, approximate)
Calories: 530
Fat: 36g
Saturated Fat: 21g
Carbohydrates: 45g
Sugar: 31g
Protein: 7g
Fiber: 1g
Sodium: 310mg

Want a version with a cookie crust, or made in jars for single servings? Just let me know!

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