Craving a dessert that perfectly balances creamy richness with warm, spiced fruitiness? Peach Cobbler Cheesecake is the ultimate indulgence, combining the best of both worlds in one unforgettable treat. Picture this: a velvety cheesecake with a buttery graham cracker crust, topped with juicy, cinnamon-kissed peaches and a golden, crumbly cobbler topping. Every bite is a harmony of flavors and textures, making it an absolute showstopper for any occasion.

Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with a spiced peach topping and buttery cobbler crumble. It’s the perfect fusion of two beloved desserts in one showstopping treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 480 kcal

Ingredients

  

• 1 ½ cups graham cracker crumbs or digestive biscuits
• ¼ cup brown sugar for crust
• ½ teaspoon ground cinnamon for crust
• 6 tablespoons unsalted butter, melted for crust
• 24 oz cream cheese, softened full-fat recommended
• 1 cup granulated sugar
• 3 large eggs
• ¾ cup sour cream or Greek yogurt adds tang and creaminess
• 1 tablespoon vanilla extract divided between filling and topping
• 3 cups sliced fresh or canned peaches drained if using canned
• ⅓ cup brown sugar for peach topping
• 1 teaspoon ground cinnamon for peach topping
• ⅛ teaspoon ground nutmeg optional, for peach topping
• ½ cup all-purpose flour for cobbler topping
• ¼ cup brown sugar for cobbler topping
• ½ teaspoon ground cinnamon for cobbler topping
• ¼ cup unsalted butter, cold and cubed for cobbler topping

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath.
• In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand.
• Press the crust mixture into the bottom of the springform pan. Bake for 8-10 minutes, then remove and reduce oven temperature to 325°F (163°C).
• In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
• Add eggs one at a time, mixing well after each. Stir in sour cream and 2 teaspoons of vanilla extract. Mix until well combined.
• Pour cheesecake filling over the pre-baked crust. Place pan in a larger baking dish and fill the outer dish with hot water halfway up the sides (water bath).
• Bake for 45-50 minutes, or until the cheesecake is mostly set but slightly jiggly in the center.
• While cheesecake bakes, prepare the peach topping: In a saucepan, cook peaches with brown sugar, cinnamon, nutmeg, and 1 teaspoon vanilla over medium heat until slightly thickened. Set aside.
• In a separate bowl, make the cobbler topping by mixing flour, brown sugar, cinnamon, and cubed butter. Cut in the butter until mixture is crumbly.
• After 45-50 minutes, carefully remove cheesecake from oven. Spoon peach topping over the cheesecake, then sprinkle with cobbler crumble.
• Return to oven and bake an additional 20-25 minutes, or until topping is golden and cheesecake is fully set.
• Cool cheesecake at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.

Notes

Add a caramel drizzle or whipped cream for extra indulgence. For a twist, use bourbon in the peach topping or sprinkle with toasted pecans. Store in the fridge up to 5 days or freeze for up to 2 months, tightly wrapped.

Keyword baked cheesecake, creamy cheesecake, fruit cobbler, peach cobbler cheesecake, summer dessert

Ingredients & Substitutions

Cheesecake Base:

• Cream Cheese: The foundation of any good cheesecake. Use full-fat for the richest texture.
• Sugar: Just the right amount to sweeten the creamy filling.
• Eggs: Essential for structure and creaminess.
• Sour Cream or Greek Yogurt: Adds a touch of tanginess and smooth consistency.
• Vanilla Extract: Enhances the depth of flavor.

Graham Cracker Crust:

• Graham Crackers: The classic choice, but you can swap in digestive biscuits or vanilla wafers.
• Butter: Helps hold the crust together and adds a rich taste.
• Brown Sugar: A hint of molasses flavor makes it extra delicious.
• Cinnamon: Complements the peaches beautifully.

Peach Cobbler Topping:

• 
  

  Fresh or Canned Peaches: Fresh peaches bring the best flavor, but canned peaches work when out of season. Learn more about the health benefits of peaches.

  
  
• Brown Sugar & Cinnamon: Creates that cozy, caramelized goodness.
• Flour & Butter: Forms a golden, crispy cobbler topping.
• Nutmeg & Vanilla: A little extra spice goes a long way!

How to Make Peach Cobbler Cheesecake

Step 1: Make the Graham Cracker Crust

Start by crushing graham crackers into fine crumbs (a food processor makes this easy). Mix the crumbs with melted butter, brown sugar, and a sprinkle of cinnamon. Press the mixture into a springform pan and bake for about 8-10 minutes at 350°F (175°C). This gives the crust a toasty flavor and keeps it from getting soggy.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth. Add in eggs one at a time, followed by sour cream and vanilla. Mix until silky and well combined, then pour over the pre-baked crust. Bake at 325°F (163°C) in a water bath to ensure a creamy texture and prevent cracks.

Step 3: Prepare the Peach Cobbler Topping

While the cheesecake bakes, cook your peaches with brown sugar, cinnamon, and a touch of vanilla over medium heat. If using canned peaches, drain them well before cooking. Let the mixture thicken slightly, then remove from heat.

In a separate bowl, mix flour, brown sugar, cinnamon, and butter to create a crumbly topping. This will add the perfect cobbler-like crunch.

Step 4: Assemble & Finish Baking

Once the cheesecake is mostly set (about 45-50 minutes into baking), carefully spoon the peach mixture on top. Sprinkle the crumbly cobbler topping over the peaches, then return to the oven for another 20-25 minutes until the topping is golden brown.

Step 5: Cool & Serve

Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours (overnight is best). This allows all the flavors to meld together beautifully.

Toppings & Variations

• Caramel Drizzle: A touch of caramel sauce makes this even more decadent.
• Whipped Cream: A dollop of fresh whipped cream adds a light, airy contrast.
• Pecan Crunch: For an extra crunch, sprinkle some toasted pecans on top before serving.
• Bourbon Peaches: Add a splash of bourbon to the peaches for a sophisticated twist.

Storage & Make-Ahead Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze Peach Cobbler Cheesecake for up to 2 months. Wrap it tightly and thaw overnight in the fridge before serving.

More Cheesecake Inspiration

If you love cheesecakes, check out these delicious recipes and guides:

• No-Bake Easter Mini Cheesecakes – A festive and easy cheesecake treat.
• Difference Between Basque Cheesecake and Regular Cheesecake – Learn the unique characteristics of different cheesecake styles.
• Protein Cheesecake Recipes – A healthier spin on classic cheesecake.
• What Are the Three Types of Cheesecake? – Discover the main varieties of cheesecake worldwide.
• Snickers Strawberry Cheesecake Recipe – A decadent blend of chocolate, caramel, and berries.

Frequently Asked Questions (FAQs)

Why You’ll Love This Recipe

Peach Cobbler Cheesecake is the perfect blend of creamy, fruity, and crumbly textures. Whether you’re serving it at a summer gathering or cozying up with a slice in the fall, this dessert is a guaranteed crowd-pleaser. It’s everything you love about cheesecake and cobbler—combined into one irresistible treat!

Pair this delightful dessert with a refreshing Pink Drink for the ultimate indulgence!

Give it a try, and let me know how it turns out!