Imperial Sugar
Dixie Crystals

Peach Cobbler Topped Cheesecake


Graham Cracker Crust


Peach Cobbler Topping

  • 1 bag (16 oz) frozen peaches
  • 1/2 cup Dixie Crystals Light Brown Sugar
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • Pinch salt
  • Pinch nutmeg (optional)

Whipped Cream (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F.
  2. To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar and combine well. Press onto bottom of a 9-inch diameter springform pan.
  3. Place in oven for 8 minutes then remove. Once pan is cool, spread a thin film of vegetable oil on inside walls of pan. Then sprinkle a few tablespoons of granulated sugar onto oil film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. Oil and sugar application will ensure an easy removal from pan. Don’t worry if some sugar crystals fall on the crust. These will melt away.
  4. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate thru foil. Place in a roasting pan and set aside.
  5. Blend cream cheese and sugar on lowest speed, or alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
  6. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps before adding next. Scrape bowl and beater between additions.
  7. Add sour cream and vanilla. Pour mixture on top of crust in wrapped springform pan. 
  8. Pour warm water about 1 inch high into roasting pan and place in oven.
  9. Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes. It could take up to 2 hours depending on temperature of cheesecake batter.
  10. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  11. Run a sharp knife around edge of cheesecake to remove from pan. Place a sheet of plastic food wrap on surface of cake followed by a cutting board or platter.
  12. Flip cake upside down. Remove bottom of cake pan. If it is slightly sticking run a knife underneath to release it.
  13. Place a serving platter on cheesecake and flip cake once more upside down. Original baked surface will once again be facing upward.
  14. For topping, defrost peaches in a microwave oven. Pour all obtained peach juice in a measuring cup. Add water to peach juice to obtain 1 cup of total liquid.
  15. Pour liquid in a small saucepan. Add sugar and bring to a boil.
  16. Mix cornstarch with 2 tablespoons of cold water and pour into boiling mixture. Whisk until thickened. This will only take seconds. Remove from heat. Refrain from unnecessarily whisking as any mixture thickened with cornstarch breaks down from too much mixing.
  17. Add drained peaches, vanilla, and cinnamon, salt, and nutmeg. Let cool.
  18. If desired, pipe a ring of whipped cream around edge of cheesecake by whipping cream, sugar and vanilla until stiff in a cold bowl.
  19. Using a large star tip pipe a ring on edge of cheesecake and fill center with cooled peach filling.