Description
This peach cobbler cheesecake combines creamy, tangy cheesecake with juicy peaches and a buttery oat topping, all baked in one pan. It’s a showstopping, crowd-pleasing dessert that’s easy to make and perfect for any occasion.
Ingredients
- 16 oz cream cheese, softened (full fat or low-fat)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 2 cups sliced peaches (fresh, canned, or thawed frozen; drain well if using canned or frozen)
- 1/3 cup brown sugar (light or dark)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 3/4 cup old-fashioned rolled oats (gluten-free if needed)
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup unsalted butter, melted
- 2 tbsp chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. If using a regular baking dish, butter it well.
- In a mixing bowl, toss sliced peaches with brown sugar, cornstarch, lemon juice, and cinnamon. If using frozen or canned peaches, drain and pat dry first. For extra juicy peaches, simmer the mixture in a small saucepan over medium heat for 3-5 minutes until thickened. Let cool.
- Beat cream cheese with granulated sugar until smooth and creamy (about 2 minutes). Scrape down the sides, then add eggs one at a time, mixing well after each. Mix in vanilla and sour cream until just combined. Do not overmix.
- Pour the cheesecake batter into the prepared pan and smooth the top. Spoon the peach mixture evenly over the cheesecake layer, spreading gently with a spatula.
- In a clean bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add melted butter and, if using, chopped nuts. Mix until crumbly. Sprinkle the oat topping evenly over the peach layer.
- Bake on the center rack for 48-55 minutes, or until the edges are set but the center still jiggles slightly. The topping should be golden brown. If the top browns too fast, tent with foil during the last 10 minutes.
- Cool on a rack for 1 hour, then refrigerate at least 4 hours (overnight is best) to set.
- Run a knife around the pan’s edge, unlock the springform, and slice. Serve chilled or let sit at room temperature for 10-15 minutes before serving.
Notes
For best results, use room temperature ingredients and chill the cheesecake overnight before slicing. If using canned or frozen peaches, always drain and pat dry to avoid excess moisture. The recipe is easily adaptable for gluten-free, dairy-free, or nut-free diets. For a crisp oat topping, simmer juicy peaches before layering. Wipe your knife between slices for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 320
- Sugar: 25
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
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