Fully Crusted Upside-Down Peach Cobbler Cheesecake
Fully Crusted Upside-Down Peach Cobbler Cheesecake
Ingredients
For the Peaches
- 4-5 peaches, peeled & sliced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 2 blocks cream cheese, 8 oz each, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Cobbler Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/4 cup unsalted butter, cold & cubed
- 2-3 tablespoons milk
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
Peel and slice 4-5 peaches. In a bowl, combine the sliced peaches with 1/4 cup brown sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon. Mix these ingredients thoroughly until the peaches are well coated.
⏱️ 10 min
- 3
Pour the peach mixture evenly into the bottom of a 9-inch springform pan.
⏱️ 2 min
- 4
In a separate bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Press this crust mixture evenly over the peach layer in the springform pan.
⏱️ 8 min
- 5
In a large bowl, using a mixer, beat 2 (8 oz) blocks of softened cream cheese until the mixture is smooth. Add 1/2 cup granulated sugar to the cream cheese and continue to mix until combined.
⏱️ 5 min
- 6
Incorporate 2 large eggs one at a time, mixing well after each addition until just combined. Stir in 1/4 cup sour cream, 1 teaspoon vanilla extract, and a pinch of salt. Mix until the cheesecake batter is smooth.
⏱️ 5 min
- 7
Carefully pour the prepared cheesecake batter over the crust layer in the springform pan.
⏱️ 2 min
- 8
In a clean bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 teaspoon baking powder, and a pinch of salt. Add 1/4 cup of cold, cubed unsalted butter to the dry ingredients. Using your fingers or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
⏱️ 5 min
- 9
Add 2-3 tablespoons of milk and mix until the ingredients are just combined and form a crumbly topping consistency. Evenly crumble this topping over the cheesecake batter in the springform pan.
⏱️ 3 min
- 10
Bake the cheesecake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center appears set when gently jiggled.
⏱️ 60 min•🌡️ 350
- 11
Once baked, allow the cheesecake to cool completely at room temperature.
⏱️ 60 min
- 12
After cooling, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set.
⏱️ 240 min
- 13
When ready to serve, run a knife around the edge of the pan before releasing and removing the springform ring. Invert the cheesecake onto a serving plate to showcase the peach layer on top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fully Crusted Upside-Down Peach Cobbler Cheesecake
For the Peaches
- 4-5 peaches, peeled & sliced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 2 blocks cream cheese, 8 oz each, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Cobbler Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/4 cup unsalted butter, cold & cubed
- 2-3 tablespoons milk
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
Peel and slice 4-5 peaches. In a bowl, combine the sliced peaches with 1/4 cup brown sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon. Mix these ingredients thoroughly until the peaches are well coated.
⏱️ 10 min - 3
Pour the peach mixture evenly into the bottom of a 9-inch springform pan.
⏱️ 2 min - 4
In a separate bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Press this crust mixture evenly over the peach layer in the springform pan.
⏱️ 8 min - 5
In a large bowl, using a mixer, beat 2 (8 oz) blocks of softened cream cheese until the mixture is smooth. Add 1/2 cup granulated sugar to the cream cheese and continue to mix until combined.
⏱️ 5 min - 6
Incorporate 2 large eggs one at a time, mixing well after each addition until just combined. Stir in 1/4 cup sour cream, 1 teaspoon vanilla extract, and a pinch of salt. Mix until the cheesecake batter is smooth.
⏱️ 5 min - 7
Carefully pour the prepared cheesecake batter over the crust layer in the springform pan.
⏱️ 2 min - 8
In a clean bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 teaspoon baking powder, and a pinch of salt. Add 1/4 cup of cold, cubed unsalted butter to the dry ingredients. Using your fingers or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
⏱️ 5 min - 9
Add 2-3 tablespoons of milk and mix until the ingredients are just combined and form a crumbly topping consistency. Evenly crumble this topping over the cheesecake batter in the springform pan.
⏱️ 3 min - 10
Bake the cheesecake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center appears set when gently jiggled.
⏱️ 60 min•🌡️ 350 - 11
Once baked, allow the cheesecake to cool completely at room temperature.
⏱️ 60 min - 12
After cooling, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully set.
⏱️ 240 min - 13
When ready to serve, run a knife around the edge of the pan before releasing and removing the springform ring. Invert the cheesecake onto a serving plate to showcase the peach layer on top.
⏱️ 5 min