Imagine a dessert where velvety cheesecake meets a bubbling, cinnamon-kissed fruit cobbler—welcome to Peach Cobbler Cheesecake, the treat that always wins hearts at my table. This luscious showstopper combines creamy cheesecake with juicy peaches and a golden brown crumble, offering a symphony of textures and flavors in each bite. It’s the kind of dessert that transports you to sunny afternoons and breezy summer nights, yet feels just as right during cozy gatherings. Whether you’re celebrating a special occasion or just craving something extraordinary, Peach Cobbler Cheesecake promises to make any moment deliciously memorable.

Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of classic, reliable ingredients, you can whip up a Peach Cobbler Cheesecake that’s truly magical. Each component serves a special role—think buttery crust, rich filling, bubbling fruity topping, and a streusel that ties it all together!

Graham cracker crumbs (1 1/2 cups): The essential base for that classic cheesecake flavor and crunch.
Granulated sugar (1/4 cup, plus 3/4 cup for filling): Sweetens both crust and cheesecake, striking the perfect balance.
Melted butter (6 tablespoons): Binds your crust, providing richness and a golden hue.
Cream cheese (3 packages, 8 oz each, softened): The heart of your cheesecake—make sure it’s at room temperature for extra creaminess.
Large eggs (3): Create structure and silkiness in the creamy filling.
Vanilla extract (1 teaspoon): Adds warm, fragrant undertones that deepen the overall flavor.
Sour cream (1/2 cup): Brings a lovely tang and luscious mouthfeel to the cheesecake layer.
Fresh or canned sliced peaches (3 cups, drained if canned): The real stars—use ripe, juicy peaches for unbeatable taste.
Brown sugar (1/4 cup for topping, 1/3 cup for crumble): Lends a molasses note to both the fruity peach layer and crumb topping.
Cinnamon (1 teaspoon for topping, 1/2 teaspoon for crumble): Delivers a cozy warmth that pulls the entire dessert together.
Nutmeg (1/4 teaspoon): Just a pinch, but it makes the peach layer sing with extra flavor.
Cornstarch (1 tablespoon): Thickens the peach topping to jammy perfection.
Lemon juice (1 tablespoon): Brightens the peach layer and keeps the flavors vibrant.
All-purpose flour (1/2 cup): Provides texture and body in the buttery crumble topping.
Cold butter (1/4 cup, cubed): Essential for that irresistible, crumbly, golden topping.

How to Make Peach Cobbler Cheesecake

Step 1: Prepare the Pan and Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil—it helps prevent those pesky leaks. Mix together graham cracker crumbs, granulated sugar, and melted butter until it looks like wet sand. Press firmly into the pan’s base and a little way up the sides for a sturdy, flavorful crust. Give it a quick 10-minute bake to lock everything together, then set it aside while you get started on that dreamy filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until fluffy and smooth. Take your time—no lumps allowed! Add one egg at a time, mixing well after each addition so the batter stays silky. Stir in the vanilla extract and sour cream for that signature tang and rich consistency. Pour your cheesecake mixture over the baked crust, smoothing the top for an even layer.

Step 3: Create the Peach Cobbler Topping

Next, make your kitchen smell amazing by combining peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a saucepan. Cook on medium heat, stirring occasionally, until the fruit softens and the syrup thickens—about 5 to 7 minutes. The result? Tender peaches in a glistening, jammy sauce. Let it cool just a bit before moving on.

Step 4: Make the Crumble

In a small bowl, use a pastry cutter or fork to blend together flour, brown sugar, cold cubed butter, and cinnamon until you get a sandy, crumbly texture. These delectable little nuggets of streusel will add crunch and a hit of buttery sweetness to the top of your Peach Cobbler Cheesecake.

Step 5: Assemble and Bake

Gently spoon the peach cobbler topping over your cheesecake layer, spreading it out for full coverage. Sprinkle the crumble evenly across the top, ensuring every slice will have a bit of golden crunch. Place the pan in the oven and bake for 55 to 65 minutes, until the edges are set but the center still has a tiny jiggle—just like a classic cheesecake.

Step 6: Cool and Chill

Once baking is done, turn off the oven and leave the cheesecake inside with the door cracked open for an hour. This helps prevent cracking! Afterward, let it come to room temperature before transferring to the fridge to chill for at least 4 hours (overnight is even better). This extra patience pays off in a perfectly set, ultra-sliceable Peach Cobbler Cheesecake.

How to Serve Peach Cobbler Cheesecake

Garnishes

For a finishing touch that’s as stunning as it is tasty, add a generous dollop of freshly whipped cream, a scatter of toasted pecans, or a few extra slices of juicy peaches on top. Don’t forget a dusting of cinnamon for a pop of color and aroma—it’s one of my favorite ways to make this dessert look irresistible!

Side Dishes

Serve Peach Cobbler Cheesecake alongside a hot cup of coffee, a glass of chilled dessert wine, or a simple fruit salad for a refreshing contrast. If you’re feeling festive, pair with vanilla ice cream for a truly decadent experience—warm weather or not, that creamy-cool combo is pure bliss.

Creative Ways to Present

To amp up the wow factor, try baking the cheesecake in individual mini jars or ramekins for charming, personalized servings. For a brunch spread, slice the cheesecake into slim bars or squares. And if you want to turn up the summer vibes, serve each piece atop a swirl of peach or raspberry coulis for brilliant color and fresh flavor.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Peach Cobbler Cheesecake snugly with plastic wrap or store in an airtight container in the refrigerator. It stays fresh and delicious for up to five days—which means you can savor a slice all week long!

Freezing

To enjoy Peach Cobbler Cheesecake beyond the week, freeze individual slices wrapped in both plastic wrap and foil. Tuck them into a freezer bag and they’ll keep for up to two months. Just be sure to allow the cheesecake to thaw in the fridge overnight before serving for the best creamy texture.

Reheating

Cheesecake is typically served chilled, but if you prefer it a bit warmer or want to refresh the crumble, bring it to room temperature or give individual slices a gentle zap in the microwave for 10–15 seconds. Take care not to overheat, or you might lose that smooth, creamy consistency.

FAQs

Can I use frozen peaches in the Peach Cobbler Cheesecake?

Absolutely! Just be sure to thaw and drain them thoroughly to avoid too much liquid in your topping. Frozen peaches are a great option when fresh aren’t in season and will still give your Peach Cobbler Cheesecake that summery flavor.

How do I keep my cheesecake from cracking?

Letting the cheesecake cool gradually is key. Leave it in the oven after baking with the door slightly open for about an hour, and always use room temperature cream cheese and eggs. These small steps make a big difference in getting a smooth, crack-free top!

Can I make this dessert gluten-free?

Yes! Swap out the graham cracker crumbs for a gluten-free version and use your favorite gluten-free flour blend for the crumble. You won’t lose any flavor, and everyone gets to indulge in the magic of Peach Cobbler Cheesecake.

What’s the best way to slice the cheesecake cleanly?

Run a large, sharp knife under hot water and wipe it dry between each cut. This trick helps you get those beautiful, bakery-style slices, with every layer of peach, crumble, and cheesecake clearly defined.

Can I prepare Peach Cobbler Cheesecake in advance?

Definitely! This dessert actually benefits from chilling overnight, letting the flavors deepen and the texture firm up. That makes it a perfect make-ahead recipe for entertaining or even just meal-prepping some sweet treats for yourself.

Final Thoughts

If you’re looking for a dessert that’s creamy, fruity, and just a little bit nostalgic, Peach Cobbler Cheesecake is an absolute must. Give it a try and discover how quickly it disappears—whether you serve it to a crowd or keep it all to yourself, every bite is pure joy!

Peach Cobbler Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

Author: admin
Total Time: 1 hour 35 minutes (plus chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the delightful fusion of peach cobbler and creamy cheesecake with this scrumptious Peach Cobbler Cheesecake recipe. A graham cracker crust provides the perfect base for a luscious cream cheese filling, topped with a flavorful peach cobbler mixture and a buttery crumble. This dessert is a true summer treat that will impress your guests!

Ingredients

Scale

For the crust:

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

For the cheesecake filling:

3 (8 oz) packages 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 fresh or canned sliced peaches (drained if using canned)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice

For the crumble:

1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup cold butter (cubed)
1/2 teaspoon cinnamon

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Instructions

To make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside.
To make the cheesecake: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla and sour cream until fully incorporated. Pour the mixture over the crust and smooth the top.
To make the peach topping: In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook over medium heat for 5–7 minutes until thickened and bubbly. Set aside to cool slightly.
To make the crumble: Combine flour, brown sugar, butter, and cinnamon in a bowl. Use a fork or pastry cutter to mix until crumbly.
Spoon the peach topping gently over the cheesecake batter, then sprinkle the crumble evenly over the top.
Bake the cheesecake for 55–65 minutes, or until the center is set with a slight jiggle. Turn off the oven and let it sit inside with the door cracked for 1 hour. Cool completely, then chill in the refrigerator for at least 4 hours or overnight.
Serve chilled with optional whipped cream.