If you adore lush, creamy cheesecake and crave the summery comfort of peach cobbler, Peach Cobbler Cheesecake is truly love at first bite. This spectacular dessert marries silky vanilla cheesecake with a juicy cinnamon-kissed peach topping and a buttery crumble, all on a classic graham cracker crust. Every slice bursts with vibrant fruit flavor and irresistible textures, making it the ultimate showstopper whether it’s a backyard barbecue, holiday gathering, or just an evening treat for the people you love.

Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe’s ingredients might seem simple, but each one plays a crucial role in the overall magic of Peach Cobbler Cheesecake. From the crisp graham cracker base to the creamy cheesecake layer and fresh, cinnamon-spiced peaches on top, every component brings color and flavor to this unforgettable dessert.

Graham cracker crumbs: These create that classic, crumbly and slightly sweet foundation every cheesecake needs.
Granulated sugar: Added to both the crust and cheesecake filling for sweetness and balance.
Unsalted butter: Melted into the crust for luscious richness and cold cubes in the crumble for crunchy topping.
Cream cheese: The heart of the cheesecake layer, providing velvety smoothness and tang.
Large eggs: Bind the filling for structure without sacrificing silkiness.
Vanilla extract: Enhances the overall warmth and rounds out both cheesecake and topping flavors.
Sour cream: A secret weapon for creaminess and that signature tang in the cheesecake layer.
Peeled and diced peaches: Use fresh for peak summer flavor, or well-drained canned peaches for convenience and year-round delight.
Brown sugar: Depth and caramel notes for both topping and crumble—simply irresistible with peaches.
Cornstarch: Thickens the peach topping, so it sits beautifully atop your cheesecake.
Cinnamon and nutmeg: Classic, cozy spices that transform the peaches into cobbler heaven.
Lemon juice: Keeps the peaches bright, perky, and perfectly balanced.
All-purpose flour: Gives body to the crumble topping, offering gentle crunch.

How to Make Peach Cobbler Cheesecake

Step 1: Prepare the Pan and Preheat

Start by greasing a 9-inch springform pan and lining the bottom with parchment paper—a small step that makes slicing and serving much easier later. Preheat your oven to 325°F (160°C), setting the stage for an even, gentle bake that helps avoid cracks.

Step 2: Make the Crust

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of your prepared pan, forming a solid, even base. Bake the crust for 8 to 10 minutes until it’s set and fragrant, then set aside to cool slightly.

Step 3: Craft the Cheesecake Layer

Beat the softened cream cheese and granulated sugar until silky-smooth—take your time here, as a creamy base is essential for a luscious Peach Cobbler Cheesecake. Add the eggs one at a time, mixing gently on low speed to prevent incorporating too much air. Finally, blend in the vanilla extract and sour cream just until everything is incorporated. Pour this dreamy filling over your baked crust and smooth out the top.

Step 4: Prepare the Peach Cobbler Topping

Combine your peaches, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and starts bubbling—this usually takes about 5 to 7 minutes. This step turns simple peaches into a gooey, spiced delight that perfectly crowns your cheesecake. Let the peach mixture cool slightly before gently spooning it over the cheesecake batter.

Step 5: Mix and Add the Crumble

In a small bowl, combine flour, brown sugar, cinnamon, and cold cubed butter. Use a fork or your fingertips to work the butter through until the mixture resembles coarse crumbs. Sprinkle this evenly over the peach layer for that signature cobbler bite and a golden, crunchy finish.

Step 6: Bake with Patience

Bake your masterpiece for 55 to 65 minutes, or until the edges look set but the middle has a slight, gentle jiggle. Turn off the oven, crack the door a bit, and let the cheesecake cool inside for an hour—this slow cool helps prevent cracks and keeps the texture creamy. Afterward, chill the Peach Cobbler Cheesecake in the fridge for at least 4 hours, though overnight is even better for lovely clean slices and melded flavors.

Step 7: Unmold and Serve

Run a thin knife around the edges to loosen the cheesecake, then carefully remove the springform ring. Transfer to a platter and slice generously. Enjoy your Peach Cobbler Cheesecake chilled or let it come to room temperature for even silkier texture.

How to Serve Peach Cobbler Cheesecake

Garnishes

A flourish of toppings can really make Peach Cobbler Cheesecake sparkle. Fresh peach slices, a sprinkle of cinnamon, or a cloud of freshly whipped cream on each slice are all simple touches that make each serving extra special. For ultra-indulgence, a scoop of vanilla bean ice cream melting over the top is downright heavenly.

Side Dishes

This cheesecake is a star on its own, but pairing it with light, fresh sides creates a lovely balance. Consider a crisp green salad with vinaigrette, or a platter of summer berries for brightness and contrast. If you’re serving a crowd, round out the dessert course with a pot of hot coffee or a pitcher of sweet iced tea—they both compliment the lushness of the dessert beautifully.

Creative Ways to Present

Showcase Peach Cobbler Cheesecake by slicing it into decadent wedges and plating on rustic stoneware, or cut into smaller cubes for a playful dessert buffet. We love topping each piece with a tiny mint sprig for pop, or serving cheesecake parfait-style in jars layered with extra peaches and crumbs for an easy, make-ahead twist. However you serve it, this dessert will steal the show.

Make Ahead and Storage

Storing Leftovers

Leftover Peach Cobbler Cheesecake stores beautifully in the fridge. Simply cover the cheesecake (or slices) tightly with plastic wrap or place in an airtight container. The flavors often improve after a night in the fridge, so don’t hesitate to prepare this treat in advance when planning for a party or busy gathering. It’ll keep well for up to 4 days—if it lasts that long!

Freezing

If you want to stash some away for another day, Peach Cobbler Cheesecake freezes like a dream. After it’s completely cooled, wrap individual slices or the whole cake tightly in both plastic wrap and foil, or use a freezer-safe container. Thaw overnight in the refrigerator before serving; the creamy texture and fruit topping should remain wonderful.

Reheating

This cheesecake shines when served chilled or at cool room temperature, so no need to reheat. If you do prefer it slightly warmer (perhaps with a generous scoop of vanilla ice cream), gently microwave slices for 10-15 seconds, just until barely warm. Avoid prolonged reheating so the texture stays silky and the fruit topping remains bright.

FAQs

Can I use frozen peaches for Peach Cobbler Cheesecake?

Absolutely! If fresh peaches aren’t available, frozen peaches work well—just thaw and drain them thoroughly before using to avoid excess moisture in your topping.

What if I don’t have a springform pan?

While a springform pan is best for easy release, you can use a deep 9-inch cake pan lined with parchment; just be careful when removing slices. The springform pan really makes serving Peach Cobbler Cheesecake a breeze, though!

How do I avoid cracks in my cheesecake?

The keys are to avoid overmixing the filling, use room-temperature ingredients, and let the baked cheesecake cool gradually in the oven with the door cracked. This process helps keep the top smooth and gorgeous.

Is it possible to make this cheesecake gluten-free?

You sure can! Simply substitute gluten-free graham crackers for the crust and use certified gluten-free flour for the crumble. Double check all your other ingredients for potential gluten sources, and you’ll have a dessert everyone can enjoy.

Can I make Peach Cobbler Cheesecake ahead for a party?

Yes, and in fact it often tastes better after chilling overnight. Make it a day (or even two) ahead, cover and refrigerate, and slice just before serving for stress-free entertaining with maximum flavor.

Final Thoughts

If you’ve ever dreamed of combining the best of cheesecake and the beloved flavors of a homey peach cobbler, this Peach Cobbler Cheesecake is your dream come true. It’s special but approachable—a recipe that always gets rave reviews and joyful smiles. Try it for yourself, share it with people you love, and watch how quickly it disappears from the table!

Peach Cobbler Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

Author: admin
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the perfect combination of a creamy cheesecake layer, sweet peach cobbler topping, and a buttery crumble crust with this Peach Cobbler Cheesecake recipe. It’s a delightful dessert that captures the essence of summer in every bite.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter (melted)

For the Cheesecake Layer:

24 oz cream cheese (softened)
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Peach Cobbler Topping:

3 cups peeled and diced fresh or canned peaches (drained if using canned)
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

For the Crumble Topping:

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter (cold and cubed)
1/2 teaspoon cinnamon

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool slightly.
Make the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed. Add vanilla and sour cream, and mix until just combined. Pour over the cooled crust and smooth the top.
Make the peach topping: In a saucepan, combine peaches, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5–7 minutes, stirring, until thickened and bubbly. Spoon the peach mixture evenly over the cheesecake batter.
Make the crumble: In a small bowl, mix flour, brown sugar, cinnamon, and cold butter using a fork or your fingers until it forms coarse crumbs. Sprinkle over the peaches.
Bake for 55–65 minutes, or until the center is mostly set with a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and refrigerate at least 4 hours or overnight.
Before serving, run a knife around the edges and remove from the springform pan. Serve chilled or at room temperature.