This New York-Style Peach Cobbler Cheesecake is the ultimate comfort dessert - ultra-creamy cheesecake, juicy cinnamon-spiced peaches,

and a buttery cobbler topping with just the right crunch. It brings Southern warmth and New York richness together in one show-stopping

bake.

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

Cinnamon-Spiced Peach Layer

• 4 cups fresh or frozen peaches, peeled and sliced

• ½ cup brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon nutmeg

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

New York-Style Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• ¾ cup granulated sugar

• 3 large eggs, room temperature

• 1 cup sour cream

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Cobbler Crumble Topping

• ¾ cup all-purpose flour

• ½ cup brown sugar

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• ½ cup cold unsalted butter, cubed

Instructions

1. Prepare the Crust

• Preheat oven to 325°F (165°C).

• Mix graham cracker crumbs, sugar, and melted butter until combined.

• Press firmly into the bottom of a springform pan.

• Bake for 10 minutes, then let cool.

2. Cook the Peach Layer

• In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.

• Cook over medium heat until peaches soften and the mixture thickens.

• Remove from heat and let cool slightly.

3. Make the Cheesecake Filling

• Beat cream cheese until smooth and creamy.

• Add sugar and mix well.

• Beat in eggs one at a time on low speed.

• Mix in sour cream, vanilla extract, and salt until just combined.

4. Assemble the Cheesecake

• Spread half of the peach mixture over the cooled crust.

• Pour the cheesecake batter on top and smooth evenly.

• Spoon the remaining peaches over the cheesecake layer.

5. Make the Cobbler Topping

• In a bowl, mix flour, brown sugar, cinnamon, and salt.

• Cut in cold butter using fingers or a pastry cutter until crumbly.

• Sprinkle evenly over the peaches.

6. Bake

• Bake for 60–70 minutes, until edges are set and the center slightly jiggles.

• Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.

• Refrigerate for at least 6 hours or overnight before serving.

Serving Tips

• Serve chilled or slightly warmed

• Add vanilla ice cream or whipped cream for extra indulgence

• Garnish with fresh peach slices or a drizzle of caramel sauce

Texture & Flavor Notes

• Dense, creamy New York-style cheesecake

• Warm, spiced peaches with a juicy bite

• Buttery, crisp cobbler topping for contrast

Rich, nostalgic, and undeniably indulgent, this New York-Style Peach Cobbler Cheesecake is the kind of dessert that steals the spotlight at

any table.