RECIPE : Peach Cobbler Cheesecake

When you combine your two favorite desserts together. PEACH COBBLER & CHEESECAKE!


Bottom Crust:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1 tablespoon sugar

Top Crust:

1 Pillsbury Pie Crust

1/4 cup unsalted butter, melted

1/4 of juices from peaches

Cheesecake Filling:

16 ounces cream cheese, at room temperature

1 cup sugar

1 cup sour cream

5 large eggs, room temperature

1 tablespoon vanilla extract

1/2 cup heavy cream

Peach Cobbler Filling:

29oz can of peaches

1/2 cup white sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

2 teaspoons of cornstarch


1. Blend all of the items together for the bottom crust in a large mixing bowl. Place around spring pan to cover the bottom and come up the sides. Bake for 10 minutes at 350. Then let cool.

2. Place all cream cheese in mixing bowl with all other cheesecake filling ingredients except eggs. Blend ingredients with electric mixer and then add eggs one at a time. Mix until lump free.

3. Pour cheesecake filling into bottom crust. Bake for 60 minutes.

4. Boil peach cobbler filling with all ingredients.

5. Pour peach cobbler filling on to the top of the cheesecake.

6. Cut strips of pie crust to place on top. Add melted butter.

7. Bake another 30 minutes.

8. Let cool for 4 hours and enjoy.


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