Swoon-worthy and brimming with sunshine, Peach Cobbler Cheesecake is exactly what happens when two Southern favorites join forces to create utter dessert magic. Sweet, cinnamon-spiced peaches mingle with the creamiest cheesecake and buttery cobbler crumble, giving you the best of pie, cake, and classic cobbler all in one irresistible bite. Whether you’re celebrating peach season or just need something indulgent and cozy, this showstopper is guaranteed to steal the spotlight at any gathering.

Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Simple as can be, but totally essential—the ingredients for Peach Cobbler Cheesecake deliver all the flavors you adore, from bright summer fruit right down to the melt-in-your-mouth crust. Let’s break down how each part brings its own magic.

Graham cracker crumbs: These provide a sweet and slightly nutty base that holds everything together, infusing each bite with nostalgia.
Granulated sugar: Adds the perfect amount of sweetness and helps the crust and cheesecake bake up beautifully.
Unsalted butter: Gives richness and ensures both the crust and cobbler topping are decadently tender.
Fresh or canned peaches: Juicy, sweet peaches are the star—use fresh if you can, but drained canned or thawed frozen work when it’s not peach season.
Brown sugar: Lends a bit of caramel depth, enhancing those warm cobbler flavors throughout the filling and topping.
Cinnamon: This spice ties everything together and gives both the filling and cobbler topping that signature comforting aroma.
Cornstarch: Helps thicken the peach mixture so it’s luscious and not runny.
Lemon juice: Just a splash keeps everything bright and balances the sweetness of the peaches.
Cream cheese: The heart of cheesecake—make sure it’s softened for unbeatable creaminess.
Vanilla extract: A spoonful brings warmth and rounds out the layers of flavor.
Large eggs: Essential for binding and adding that pillowy structure to the cheesecake layer.
Sour cream: This secret ingredient keeps the cheesecake luxuriously smooth and tangy.
All-purpose flour: Adds body to the cobbler topping, giving it classic, country-style texture.
Chilled and cubed unsalted butter: Cut in for that irresistible crumbly, golden-brown cobbler crown.

How to Make Peach Cobbler Cheesecake

Step 1: Prepare the Cheesecake Crust

Start by preheating your oven to 325°F (165°C) and greasing a trusty 9-inch springform pan. In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like delicious, damp sand. Press this mixture firmly into the bottom of your pan—it should hold its shape nicely. Pop the crust into the oven and bake for 10 minutes, giving it a slight head start to be crisp and flavorful. Once golden, set it aside to cool while you move on to the next dreamy layer.

Step 2: Make the Peach Filling

Time to conjure summer in a saucepan! Combine your peeled, diced peaches, brown sugar, cinnamon, cornstarch, and a zingy splash of lemon juice over medium heat. Stir gently for 5 to 7 minutes, watching as the juices bubble and thicken to glossy perfection. When the fruit is jammy and fragrant, remove it from the heat and set aside to cool. This will be the sweet, juicy center that brings the magic to your Peach Cobbler Cheesecake.

Step 3: Mix the Cheesecake Layer

In a large mixing bowl, beat your softened cream cheese and granulated sugar together until velvety smooth and lump-free. Add in the vanilla extract, blending again. Crack in the eggs one at a time, mixing just enough so each is fully incorporated. Lastly, fold in the sour cream to add that signature tang and creamy finish. The batter should be glossy and thick, just begging to go over your prepared crust.

Step 4: Assemble All the Layers

Pour the cheesecake batter carefully over the cooled crust, smoothing the top with a spatula. Gently spoon the cooled peach filling evenly over the cheesecake layer—try to distribute the peaches so each slice will have a bit in every bite. This is where your Peach Cobbler Cheesecake really starts looking like a work of art!

Step 5: Create the Cobbler Topping

Time for the finishing touch! In a separate bowl, combine flour, brown sugar, and cinnamon. Add the chilled, cubed butter and use a pastry cutter or your fingertips to work it in until everything looks crumbly, with little pea-sized pieces. Generously sprinkle this topping over the peaches, covering as much of the surface as you can for maximum cobbler goodness.

Step 6: Bake, Cool, and Chill

Place your masterpiece in the oven and bake for 60 to 70 minutes, until the edges are slightly puffed and the center is just set. When it’s done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks. Finally, transfer the Peach Cobbler Cheesecake to the fridge for at least 4 hours (or overnight for best results) to set up perfectly. Once chilled, you’re ready to slice and serve an unforgettable dessert!

How to Serve Peach Cobbler Cheesecake

Garnishes

For a picture-perfect finishing touch, top each slice with a dollop of softly whipped cream and a sprinkle of cinnamon or toasted sliced almonds. If you’re feeling extra fancy, a fresh peach slice or two makes it look even more inviting and signals what’s inside.

Side Dishes

Pair this showstopping Peach Cobbler Cheesecake with a refreshing fruit salad—think juicy berries, nectarines, or even a little mint for contrast. A scoop of vanilla or cinnamon ice cream takes this dessert into pure celebration mode, especially on a warm day!

Creative Ways to Present

This cheesecake shines at any gathering, but you can also cut it into tiny squares for a sweet afternoon tea treat or layer cubes of it into mini parfait cups with whipped cream and extra peaches for a fun, single-serve twist. However you serve it, don’t forget to call dibs on the first slice—it’ll go fast!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, wrap the cheesecake tightly (still in the pan if possible) with plastic wrap or foil, or transfer slices to an airtight container. It will stay wonderfully fresh in the fridge for up to 5 days—just let it sit at room temperature for a few minutes before serving for the creamiest texture.

Freezing

Planning ahead? Peach Cobbler Cheesecake freezes beautifully! Wrap individual slices or the whole cheesecake tightly in plastic wrap and then a layer of foil. Store flat in the freezer for up to 2 months. Thaw overnight in the fridge, then enjoy as if you just made it.

Reheating

Cheesecake is best served chilled, but if you prefer it just slightly warmer, let a slice sit out for 10 to 15 minutes. Avoid microwaving, as this can alter the texture. For a warm cobbler effect, you can gently heat only the topping under the broiler for a minute or two, watching closely.

FAQs

Can I use frozen peaches instead of fresh?

Absolutely—just make sure your frozen peaches are fully thawed and well-drained. This keeps the filling from getting too watery and lets you enjoy Peach Cobbler Cheesecake any time of year.

What if I don’t have a springform pan?

A springform pan does make serving much easier, but you can use a deep 9-inch cake pan. Just line it with parchment with overhangs for easy lifting; be gentle when removing the cheesecake after chilling.

Can I substitute the graham cracker crust?

You sure can! Try using vanilla wafers, gingersnaps, or even shortbread cookies for a fun flavor twist. Make sure to crush them finely and measure the crumbs to substitute one for one.

How will I know when the cheesecake is set?

The center should wobble slightly when you gently jiggle the pan, but shouldn’t be loose or wet. It will continue to set as it cools, so it’s better to err on the side of slightly under- rather than over-baking.

Can I make Peach Cobbler Cheesecake gluten free?

Yes! Swap the graham crackers and all-purpose flour for your favorite gluten-free alternatives. Just be sure to check every ingredient to keep the whole dessert gluten free while still delicious.

Final Thoughts

So there you have it, the most irresistible marriage of summer peaches, rich cheesecake, and crumbly cobbler—all in one slice of pure happiness. Peach Cobbler Cheesecake is a pure celebration of flavor and tradition, sure to get applause whether you serve it to loved ones or sneak a piece for yourself. Don’t wait for a special occasion; treat yourself and let every creamy, juicy, cinnamon-spiced bite brighten your day!

Peach Cobbler Cheesecake Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 5 hours 40 minutes (including cooling and chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy and fruity fusion of a Peach Cobbler Cheesecake. This decadent dessert combines the best of both worlds – a rich cheesecake layer topped with luscious peach filling and a cobbler topping for the perfect sweet treat.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the peach filling:

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

For the cheesecake layer:

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

For the cobbler topping:

3/4 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, chilled and cubed

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Instructions

Preheat oven to 325°F (165°C) and grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake crust for 10 minutes, then set aside.
To make the peach filling, combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes until thickened. Set aside to cool.
For the cheesecake layer, beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time. Mix in sour cream until fully incorporated. Pour cheesecake batter over the crust and spread evenly.
Gently spoon cooled peach mixture over the cheesecake layer.
In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle the cobbler topping over the peaches.
Bake for 60–70 minutes or until center is just set. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside. Then refrigerate for at least 4 hours or overnight before slicing.

Notes

Use canned peaches for convenience or frozen (thawed and drained) if fresh aren’t available.
For easier slicing, run a knife under hot water before cutting.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Southern-American