Peach Cobbler Cheesecake

This peach cobbler cheesecake is the kind of dessert that makes people stop mid-bite and say, “Wow.” It’s rich and creamy like a classic cheesecake, but layered with warm cinnamon-sugar peaches and a golden cobbler topping that brings the Southern charm straight to your kitchen.

I first made this recipe one summer when we had more peaches than we knew what to do with. My kitchen smelled like a warm hug—ripe peaches bubbling away with brown sugar and butter—and I wanted to create something that would combine my love of creamy cheesecake with the cozy flavors of peach cobbler.

It’s the perfect dessert to make when you’re craving something nostalgic but also want a show-stopper for the table. And once you try it, there’s a good chance it’ll become your go-to for summer gatherings, holidays, or just because it’s Tuesday and you deserve something delicious.

Why I Love This Recipe

This dessert is pure comfort in every forkful. What makes it special is the combination of creamy and crumbly, cool and warm, tangy and sweet—all working together in harmony.

I love that it takes the traditional cheesecake and elevates it with layers of soft cinnamon-glazed peaches and that buttery cobbler topping. It’s like your favorite diner cheesecake met your grandmother’s homemade cobbler and decided to be extra.

There’s also something incredibly satisfying about how the cheesecake filling mellows out the sweetness of the peach topping. The texture contrast—the silky cream cheese, tender peaches, and the slight crunch from the cobbler topping—is absolutely irresistible.

And best of all? This recipe isn’t just for peach season. With canned peaches or frozen ones, you can make this year-round, and it still tastes like a bite of summer sunshine.

Ingredients for Peach Cobbler Cheesecake

To bring this beauty to life, you’ll need three main components: the crust, the cheesecake filling, and the peach cobbler topping. Don’t be overwhelmed—each layer is straightforward, and when combined, they create magic.

For the crust, I use classic graham crackers because they offer that toasty, sweet base that balances the richness of the cheesecake.

The cheesecake filling is all about creaminess. Full-fat cream cheese, sour cream for that slight tang, and just the right amount of sugar to sweeten without overpowering.

The peach cobbler topping is where the soul of this dessert lies. Juicy peaches (fresh or canned), brown sugar, a hint of cinnamon, and a cobbler-style topping that crisps up beautifully in the oven.

Here’s a breakdown of what you’ll need:

Crust Ingredients:

• Graham crackers (crushed into fine crumbs)
• Granulated sugar
• Unsalted butter (melted)

Cheesecake Filling:

• Full-fat cream cheese (room temperature)
• Granulated sugar
• Sour cream
• Eggs
• Vanilla extract
• Cornstarch (helps stabilize without altering taste)

Peach Filling:

• Fresh, canned, or frozen sliced peaches
• Brown sugar
• Ground cinnamon
• Nutmeg (optional but adds warmth)
• Lemon juice
• Cornstarch (to thicken)

Cobbler Topping:

• All-purpose flour
• Brown sugar
• Baking powder
• Pinch of salt
• Unsalted butter (cold and cubed)
• Whole milk or cream

Each layer plays its part, and when baked together, the flavors marry beautifully.

How Much Time Will You Need

You’ll want to set aside a bit of time for this dessert, especially since cheesecakes love a good chill in the fridge.

Here’s the breakdown:

• Prep Time: About 30 minutes
• Bake Time: 60–70 minutes
• Cooling Time: 1 hour at room temperature
• Chill Time: At least 4 hours in the fridge (overnight is best)

It’s not a whip-it-up-on-a-whim recipe—but the results are so worth the wait.

How to Make This Peach Cobbler Cheesecake

This recipe comes together in a few layers. Don’t worry—I’ll walk you through each step so it’s clear and simple.

Step – 1: Prepare the Crust

Start by crushing the graham crackers into fine crumbs. You can use a food processor or a zip-top bag and rolling pin.

Mix the crumbs with sugar and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a springform pan lined with parchment paper. I like to use the bottom of a flat measuring cup to really pack it in.

Bake the crust at 325°F (160°C) for 10 minutes. Remove and let it cool while you prepare the filling.

Step – 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy—about 3 minutes.

Add in the sugar and beat again until combined.

Next, mix in the sour cream and vanilla extract. Once smooth, beat in the eggs one at a time, making sure not to overmix (which can cause cracks).

Finally, add cornstarch to help stabilize the filling.

Pour the mixture over the cooled crust, smoothing out the top.

Step – 3: Add the Peach Layer

If using fresh or frozen peaches, peel (if desired) and slice them thinly.

In a saucepan, combine peaches with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook on medium heat until the mixture thickens slightly—about 5 to 7 minutes.

Let it cool for a few minutes, then gently spoon it over the cheesecake layer. Don’t press them in—just arrange evenly on top.

Step – 4: Make the Cobbler Topping

In a small bowl, whisk together flour, brown sugar, baking powder, and salt.

Cut in the cold butter using your fingers or a pastry cutter until the mixture looks like coarse crumbs.

Drizzle in just enough milk or cream until it holds together in small clumps.

Sprinkle this mixture evenly over the peaches.

Step – 5: Bake

Bake the cheesecake at 325°F (160°C) for 60–70 minutes. It should be slightly jiggly in the center but set around the edges.

Turn the oven off and let the cheesecake rest inside for 1 hour with the door cracked open. This helps prevent cracking.

Step – 6: Chill

After the cheesecake has cooled at room temperature, transfer it to the fridge to chill for at least 4 hours, or overnight for best results.

The chilling time helps everything firm up and allows the flavors to deepen.

Step – 7: Serve

Before serving, run a knife around the edges of the springform pan and gently remove the sides.

Slice with a sharp knife wiped clean between cuts for neat, beautiful slices.

Substitutions

One of the best things about this recipe is how flexible it is. If you don’t have a certain ingredient or want to make it more tailored to your taste or dietary needs, there are some easy swaps.

Peaches:
No fresh peaches? No problem. Canned peaches (in juice, not syrup) or frozen peaches work just as well. Just make sure to drain canned peaches or thaw and pat dry frozen ones.

Graham Crackers:
If graham crackers aren’t your thing, try digestive biscuits, vanilla wafers, or even shortbread cookies for the crust.

Sour Cream:
You can use Greek yogurt in place of sour cream if you prefer something with less fat or a touch of tang.

Butter:
Swap unsalted butter with coconut oil for a slightly tropical note in the crust and cobbler topping.

Cornstarch:
If you don’t have cornstarch, arrowroot powder or tapioca starch can be used to thicken the peach filling.

Best Side Dish of Peach Cobbler Cheesecake

To make the experience even more delightful, you can pair this dessert with one of these light and flavorful side additions:

• Vanilla Bean Ice Cream – Melts perfectly over a slice of chilled cheesecake and adds that creamy contrast.
• Whipped Mascarpone Cream – A fancier alternative to whipped cream that adds a luxurious texture.
• Mint-Infused Iced Tea – Light, fragrant, and refreshing—perfect for cutting through the richness of the dessert.

Serving and Presentation Tips

Serving peach cobbler cheesecake is almost as fun as making it. It’s one of those desserts that’s meant to impress, and with a few simple tricks, you can make it look like it came straight out of a bakery window.

The key is contrast—soft, creamy cheesecake topped with golden peach slices and crumbly cobbler bits. When slicing, use a thin, sharp knife dipped in hot water and wiped clean between each cut. This gives you that picture-perfect slice every time.

If you’re serving this for a gathering or special occasion, place each slice on a dessert plate, add a dollop of lightly sweetened whipped cream or mascarpone, and drizzle with a little peach syrup from the pan. A sprig of fresh mint or a dusting of powdered sugar can take the visual appeal up another notch.

And don’t forget: chilled plates make a difference. Pop them in the fridge 10–15 minutes before serving to help keep the cheesecake firm and fresh longer, especially in warm weather.

Tips and Tricks to Make This Recipe Even Better

This dessert is a showstopper on its own, but a few small touches can take it to the next level.

Use room temperature ingredients:
Your cream cheese, sour cream, and eggs should be at room temperature before mixing. This ensures a smooth, lump-free filling and helps everything blend evenly.

Bake low and slow:
Cheesecakes like a gentle bake. Stick with a lower temperature like 325°F, and don’t rush the process. A sudden blast of heat can cause the top to crack or puff too much.

Use a water bath (optional):
If you want a perfectly smooth, crack-free cheesecake, bake the pan inside a larger pan filled with hot water. Just make sure the springform is tightly wrapped in foil to avoid water leakage.

Chill overnight:
Yes, technically you can chill it for 4 hours—but overnight gives the flavors time to meld, and the texture becomes beautifully firm and creamy.

Add texture to the topping:
Want even more crunch? Stir a tablespoon of rolled oats or chopped pecans into the cobbler topping for a Southern-style twist.

Common Mistakes to Avoid

Even seasoned bakers can run into trouble with cheesecake. Here are some common pitfalls and how to avoid them:

Overmixing the batter:
Too much mixing adds air to the batter, which can cause the cheesecake to puff and crack. Mix until just combined.

Skipping the chill time:
This dessert needs time to set properly. Don’t rush the chill time—it affects both flavor and texture.

Baking at too high a temp:
High heat can cause curdling or cracks. Stick to 325°F and monitor your oven with a thermometer if needed.

Using cold cream cheese:
It may seem harmless, but cold cream cheese doesn’t blend well and will leave lumps in your filling.

Opening the oven door too often:
Tempting, I know—but opening the oven can cause sudden temperature changes, which can lead to cracking or sinking.

How to Store It

This cheesecake stores beautifully, which means it’s perfect for making ahead or savoring slowly over a few days.

Refrigerator:
Store it in an airtight container or covered with plastic wrap for up to 5 days. If you’ve already sliced it, place parchment paper between slices to prevent sticking.

Freezer:
Yes, you can freeze peach cobbler cheesecake! Wrap it tightly in plastic wrap, then foil, and freeze for up to 1 month. To serve, thaw overnight in the fridge.

Don’t store at room temp for too long:
Since it contains dairy, try not to leave it out longer than 2 hours—especially in warm weather.

FAQ

Can I use canned peaches instead of fresh?
Absolutely. Just be sure to drain them well and pat dry to avoid excess liquid in your filling.

Do I need to use a water bath?
It’s optional, but it helps prevent cracking. If you don’t mind a more rustic look, you can skip it.

Can I make this ahead of time?
Yes! This dessert is even better the next day, so feel free to make it a day ahead and chill overnight.

What size pan should I use?
A standard 9-inch springform pan works best. If using an 8-inch, increase the bake time slightly.

Can I substitute other fruits?
Sure! Try apples for a fall twist, or berries for a summer version. Just adjust the sugar and cooking time accordingly.

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