Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake has a layer of luscious peaches and cinnamon streusel baked in the heart of an extra creamy vanilla cheesecake. For an eye-catching summer treat, top the cheesecake with additional peaches and streusel.

Ingredients

Cheesecake Filling

16 oz cream cheese

cup sugar

1 tbsp vanilla extract

¼ cup cornstarch

3 large eggs

½ cup heavy whipping cream

Crust

4 1/2 cups Golden Grahams

2 tbsp Butter

1 tbsp Ice water

1 cup White cake mix

Peach Topping

2 -3 large peaches

1 cup sugar

1 tsp Ground cinnamon

1/4 tsp Ground nutmeg

1 1/2 cup Water

1 tbsp Butter

1 tsp Vanilla extract

2 1/2 tbsp Cornstarch

Directions

In a large bowl, mix the cream cheese until it’s nice and fluffy.

Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.

Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.

Mix until everything is well combined then set to the side.

Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.

Place parchment paper at the bottom of your spring form pan, then add in 3/4 of the Golden Grahams mixture.

Press down with your fingertips.

Bake for 5-10 minutes on 350 F.

Remove from the oven, and let cool.

Surround the spring form pan with foil, then place into a roaster or large pot.

Pour the cheesecake filling into the spring form pan, and smooth out.

Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.

Bake in the oven on 350 F, for 30-35 minutes.

Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.

Mix well.

Sprinkle the mixture on a parchment paper lined cookie sheet.

Bake for 5-10 minutes, then crumble, and set to the side.

Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.

Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.

Bring the peaches and etc to a boil over medium heat.

Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.

Add a small amount of vegetable oil

Recipe Card

Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake has a layer of luscious peaches and cinnamon streusel baked in the heart of an extra creamy vanilla cheesecake. For an eye-catching summer treat, top the cheesecake with additional peaches and streusel.

  • Cheesecake Filling
  • 16 oz cream cheese
  • 1½ cup sugar
  • 1 tbsp vanilla extract
  • ¼ cup cornstarch
  • 3 large eggs
  • ½ cup heavy whipping cream
  • Crust
  • 4 1/2 cups Golden Grahams
  • 2 tbsp Butter
  • 1 tbsp Ice water
  • 1 cup White cake mix
  • Peach Topping
  • 2 -3 large peaches
  • 1 cup sugar
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 1/2 cup Water
  • 1 tbsp Butter
  • 1 tsp Vanilla extract
  • 2 1/2 tbsp Cornstarch
  1. In a large bowl, mix the cream cheese until it’s nice and fluffy.
  2. Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
  3. Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
  4. Mix until everything is well combined then set to the side.
  5. Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.
  6. Place parchment paper at the bottom of your spring form pan, then add in 3/4 of the Golden Grahams mixture.
  7. Press down with your fingertips.
  8. Bake for 5-10 minutes on 350 F.
  9. Remove from the oven, and let cool.
  10. Surround the spring form pan with foil, then place into a roaster or large pot.
  11. Pour the cheesecake filling into the spring form pan, and smooth out.
  12. Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
  13. Bake in the oven on 350 F, for 30-35 minutes.
  14. Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
  15. Mix well.
  16. Sprinkle the mixture on a parchment paper lined cookie sheet.
  17. Bake for 5-10 minutes, then crumble, and set to the side.
  18. Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
  19. Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
  20. Bring the peaches and etc to a boil over medium heat.
  21. Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
  22. Add a small amount of vegetable oil
cake
American
Cheesecake Cooling

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