This peach cobbler cheesecake takes on all the characteristics of peach cobbler, with butter with a super creamy roll-your-eyes deliciousness!

This rich cheesecake is baked with graham crust, and filling, and topped with sweet peaches, with a sweet crumbly crunch!

It’s one of peach season's decadent desserts to end the summer with one of the best memories.

Baked Peach Cheesecake Cobbler via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Shopping List of Ingredients:

Cheesecake Filling:

• 3 (8 oz) packages of room-temperature cream cheese
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla or almond extract

Garnish with Peach Topping:

• 4 cups sliced peaches (fresh or canned)
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 tablespoons cornstarch
• 1/4 cup water
• Cook peaches, sugar, cinnamon, cornstarch, and water in a saucepan until thickened

Bottom Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup melted butter

Cobbler Topping:

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup chopped cold butter

Direction:

Graham Cracker Crust:

• Mix the cracker crumbs with sugar and butter and press into a greased 9-inch springform pan.

Cheesecake Filling:

• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, then vanilla.
• Pour the filling over the graham cracker crust.

Peach Filling:

• In a saucepan simmer the peaches with sugar, cinnamon, cornstarch, and water until this mixture thickens.
• Cool slightly, then gently place on top of the cheesecake batter.

Crumb Cobbler Topping:

• Mix the butter with flour and sugar until crumbly and sprinkle over the cooled peach filling mixture.
• Bake at 325 for 1 hour and 10 minutes until set.
• Refrigerate for at least 4 hours or overnight before serving.

Other Recipes to Try:

Strawberry Cream Pie

Best Cannoli Pie

No-Bake Cheese Pie

Holiday Cannoli Mousse