Ingredients (and Why They Matter)
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Graham crumbs plus melted butter form the classic press‑in cheesecake base, just like many caramel and fruit cheesecakes use. Brown sugar and cinnamon add warmth and depth that echo the cobbler flavors in the topping and peach layer.
Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup sour cream
- ¼ cup heavy cream
This is very close to standard New York–style cheesecake ratios: multiple blocks of cream cheese for richness, sugar for sweetness, and sour cream plus heavy cream for a smooth, creamy texture. Room‑temperature cream cheese and eggs help the batter mix without lumps and reduce cracking, a tip repeated in most baked cheesecake recipes.
Peach Cobbler Layer
- 3 cups sliced peaches (fresh or canned, drained)
- ½ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon butter
Cooking peaches with brown sugar, spices, lemon juice, and cornstarch mimics peach cobbler fillings where the fruit is thickened slightly before baking. Cornstarch helps the juices set so they don’t make the cheesecake watery, while lemon juice brightens the fruit flavor.
Crumble Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup cold butter, cubed
Flour, brown sugar, and cold butter rubbed together into crumbs create a cinnamon streusel like the one used on cobblers and crumb cakes. Using cold butter ensures clumps that bake into crisp, buttery pieces instead of melting into a flat layer.
Step-by-Step Instructions
Step 1: Prepare the crust
Preheat the oven to 325°F (165°C). In a bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix until everything is evenly moistened and clumps together when pressed. Press this mixture firmly into the bottom of a greased 9‑inch springform pan, using a flat-bottom cup for an even layer, just as many cheesecake recipes recommend. Bake for about 10 minutes, then set aside to cool while you make the filling components.
Step 2: Cook the peach cobbler layer
In a saucepan over medium heat, combine the sliced peaches, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and butter. Cook for 5–7 minutes, stirring frequently, until the peaches soften and the juices thicken slightly and look glossy, similar to cooked cobbler or pie fillings. Remove from the heat and let this mixture cool completely; most cheesecake‑with‑fruit recipes stress cooling the fruit so it doesn’t melt or curdle the cheesecake batter.
Step 3: Make the cheesecake filling
In a large bowl, beat the softened cream cheese until smooth and creamy, scraping the sides and bottom to remove lumps. Add the granulated sugar and mix until combined and slightly fluffy. Mix in the vanilla extract.
Add the eggs one at a time, mixing on low speed just until each egg is incorporated; cheesecake sources consistently warn against overbeating at this stage because too much air can cause cracks. Gently fold in the sour cream and heavy cream until the batter is smooth and pourable.
Step 4: Assemble the cheesecake
Pour the cheesecake filling over the cooled graham crust and smooth the top. Spoon the cooled peach mixture evenly over the cheesecake batter, spreading it out but not pressing it deeply into the filling. If you like, you can lightly swirl a knife through the top to marble the peaches into the cheesecake layer, similar to swirl cheesecakes that mix fruit into the top portion of the batter.
Step 5: Make the crumble topping
In a clean bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and cut it in using your fingers or a fork until the mixture resembles coarse crumbs with some larger clumps—this is the same method used for cobblers and crumb cakes. Sprinkle the crumble evenly over the peach layer, making sure to cover most of the surface.
Step 6: Bake in a water-bath-style setup
Wrap the outside bottom and sides of the springform pan tightly with aluminum foil to help prevent leaks. Place the pan on a baking sheet; many cheesecake recipes recommend this step to catch any drips and to make moving the pan easier. Bake for about 65–75 minutes, until the edges are set and the center still has a slight jiggle when you gently shake the pan. These visual cues match standard baked cheesecake doneness indicators used by professional and home bakers.
Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. This gradual cooling method is widely recommended to reduce the temperature change shock that can cause surface cracks in cheesecakes.
Step 7: Chill and slice
Remove the pan from the oven, discard the foil, and let the cheesecake cool completely at room temperature. Then refrigerate for at least 6 hours, preferably overnight, until thoroughly chilled and set; long chilling is standard for cheesecakes, especially layered ones, to help flavors meld and structure firm up.
When fully chilled, run a thin knife around the edge of the cheesecake, then release the springform ring. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts, a slicing trick often mentioned in rich, multi-layered cheesecakes.