Scale

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:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1 cup diced peaches (fresh or canned, drained)

For the cobbler topping:

1/2 cup all-purpose flour

1/3 cup brown sugar

1 tsp cinnamon

1/4 cup unsalted butter, cold and cubed

Optional:

Extra peach slices for garnish

Whipped cream

1. Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of pan and bake for 10 minutes. Cool slightly.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.

4. Fold in diced peaches. Pour mixture over crust and smooth the top.

5. In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly. Sprinkle over cheesecake.

6. Bake for 55–65 minutes, or until the center is just set. Cool completely, then chill for at least 4 hours.

7. Top with peach slices or whipped cream before serving if desired.

Use canned peaches (well-drained) if fresh aren’t in season.

Make ahead the night before for best texture and flavor.

Store leftovers in the fridge up to 5 days, or freeze slices up to 1 month.

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