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Handheld photo of Southern Peach Cobbler Cheesecake showing the dense creamy ivory layer and glazed peaches.

Southern Peach Cobbler Cheesecake with Butter Crumble

A decadent Southern Peach Cobbler Cheesecake featuring a thick graham cracker crust, creamy ivory cheesecake, and a topping of cinnamon-spiced peaches with a golden-brown butter crumble and glossy amber caramel syrup.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (180g) Graham Cracker Crumbs
  • 6 tbsp (85g) Unsalted Butter melted
  • 32 oz (900g) Cream Cheese softened
  • 1 cup (200g) Granulated Sugar
  • 1 cup (240g) Sour Cream full-fat
  • 4 large Eggs
  • 3 cups (450g) Sliced Peaches fresh or frozen
  • 1/2 cup (100g) Brown Sugar
  • 1/2 cup (65g) All-Purpose Flour

Equipment

  • 1 9-inch springform pan
  • 1 Electric Hand Mixer

Method
 

Preparation
  1. Mix graham crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan and bake at 325°F for 10 minutes.
  2. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Incorporate eggs one at a time on low speed.
  3. Pour batter over crust. Bake for 60 minutes. Meanwhile, simmer peaches with brown sugar, cinnamon, and cornstarch to create an amber syrup.
  4. Top cheesecake with peach slices, amber syrup, and pre-toasted butter crumble. Bake for an additional 10 minutes.

Notes

Ensure all dairy is at room temperature for a smooth filling.
Do not overbake; the center should have a slight jiggle.