Additional fresh ripe peaches and syrupy warmed preserves make the perfect garnish for this amazing dessert!

Position rack in lower third of oven.

Transfer to the prepared pan, pressing the mixture into the bottom of the pan.

Peach Cobbler Cheesecake

Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall

Bake until set and light golden, 8 to 12 minutes.

Let cool on a wire rack for 30 minutes (do not turn off the oven).

Meanwhile, prepare cheesecake filling:Combine cream cheese and 2/3 cup sugar in a large bowl.

overhead view of all ingredients on a countertop and in various bowls/dishes

Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall

Beat with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes.

Add eggs, one at a time, beating on low just until combined after each addition.

Beat in 3 tablespoons flour and 1/4 teaspoon salt on low speed just until combined.

overhead view of graham cracker crumb crust in the bottom of a round pan

Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall

Beat in preserves and vanilla on low speed just until combined.

Fold in peaches just until combined.

Pour the filling into the cooled crust.

overhead view of peaches being folded into a creamy mixture with a rubber spatula in a large mixing bowl

Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall

Gently jiggle the pan to smooth the top.

Bake until the cheesecake is just set on top, about 35 minutes.

Add flour, baking powder, cinnamon and salt, beating on low speed just until combined.

overhead view of cheesecake in a pan that is in a water bath in a large pan

Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall

Beat in 2 tablespoons water on low speed until combined.

Open oven door and carefully slide out the rack with the cheesecake.

Carefully dollop teaspoonfuls of topping over the cheesecake.

overhead view of hand mixer mixing butter and sugar in a bowl

Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall

Carefully slide the rack back in and shut the oven.

Turn the oven off and prop the oven door ajar 1 to 3 inches.

Let the cheesecake stand in the oven for 1 hour.

overhead view of baked cheesecake in a pan that is in a larger pan with water

Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall

Remove the cheesecake from the roasting pan and remove the foil from the outside of the springform pan.

Refrigerate, uncovered, for at least 6 hours and up to 12 hours.

Gently run a small offset spatula around the edges and remove the pan sides.

Garnish with peach slices and warmed peach preserves, if desired.

To make ahead

Refrigerate for up to 12 hours.

Garnish just before serving.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.