If you’re looking for a showstopper dessert that blends creamy decadence with juicy fruit and a touch of nostalgia, Peach Cobbler Cheesecake deserves a spot at the very top of your to-bake list. With a buttery graham cracker crust, silky cheesecake filling, luscious cinnamon-spiced peach topping, and a golden crumbly finish, every bite feels like celebrating summer—no matter the season. Let’s dive into this irresistible treat that’s packed with flavor, color, and pure happiness.
Ingredients You’ll Need
This recipe calls for simple, honest ingredients that each play a starring role—whether adding richness to the filling or bringing warm spice and sweetness to our cobbler-inspired toppings. Gather these pantry staples to create a beautifully layered Peach Cobbler Cheesecake that everyone will want seconds of!
- Graham cracker crumbs (1 ½ cups): The classic base that gives a toasty, satisfying crunch to each slice.
- Granulated sugar (¼ cup for crust & 1 cup for filling): Adds just the right amount of sweetness to both the crust and creamy filling.
- Butter (6 tbsp melted for crust & 2 tbsp for topping & ¼ cup cold for crumb): Brings richness to the crust, enhances the peach layer, and ensures those crave-worthy, buttery crumbs.
- Cream cheese (24 oz, softened): The cornerstone of our cheesecake, making it ultra-smooth and plush.
- Eggs (3 large): Bind the filling, giving it structure without heaviness.
- Vanilla extract (1 tsp): Rounds out the flavors with fragrant warmth.
- Sour cream (½ cup): Adds tang and extra creaminess for the silkiest texture.
- All-purpose flour (2 tbsp for filling & ½ cup for crumbs): Helps the filling set just right and keeps the crumb topping delightfully crisp.
- Peaches (3 cups, peeled & sliced): The juicy, vibrant hero of our cobbler layer—you can use fresh or frozen (thawed).
- Brown sugar (⅓ cup for peaches & ⅓ cup for crumb): Brings a deep caramel note that makes both toppings irresistible.
- Cinnamon (1 tsp for peaches & ½ tsp for crumb): Warms up the peach topping and the crumb for classic cobbler vibes.
- Nutmeg (¼ tsp): Adds subtle spice to the peaches, making them sing.
- Cornstarch (1 tbsp): Thickens the peach mixture perfectly, so it’s glossy and just juicy enough.
- Lemon juice (1 tbsp): Keeps those peaches bright and balances the sweetness.
How to Make Peach Cobbler Cheesecake
Step 1: Prepare Your Pan and Crust
Start by preheating your oven to 325°F. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper. In a bowl, mix your graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of your lined pan, forming an even layer for that signature crunch. Bake the crust for 10 minutes—just until set—then set it aside to cool while you tackle the cheesecake filling.
Step 2: Whip Up the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until luxuriously smooth and creamy. Add the eggs one at a time, mixing gently, then stir in the vanilla extract, sour cream, and flour. Be careful not to overmix; you want an airy, creamy batter. Pour the filling onto your cooled crust, smoothing the top with a spatula. Bake for 50–60 minutes until the edges are set but the center slightly jiggles. Once done, let the cheesecake cool at room temperature for an hour, then refrigerate for at least four hours (overnight is best for that perfect slice).
Step 3: Make the Peach Cobbler Topping
While the cheesecake chills, it’s time to make the crowning peach cobbler topping. In a saucepan, combine your sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and butter. Cook this mixture over medium heat, stirring frequently, until the peaches are soft and the juices thicken into a glossy sauce—about 10 to 15 minutes. Let it cool completely so it won’t melt your creamy cheesecake.
Step 4: Bake the Crumb Topping
Next, preheat your oven to 350°F. Mix flour, brown sugar, and cinnamon in a bowl, then cut in the cold butter using your fingers or a fork until coarse, buttery crumbs form. Scatter the mixture onto a baking sheet and bake for 10 to 12 minutes until beautifully golden. Let the crumb topping cool for the ultimate sweet crunch.
Step 5: Assemble Your Peach Cobbler Cheesecake
Gently remove the chilled cheesecake from the pan and place it on a serving platter. Spoon the cooled peach topping generously over the top, letting those juicy slices cascade down the sides a bit. Finish with a generous sprinkle of your homemade crumb topping. Each forkful is now layered with tangy, creamy, fruity, and crunchy flavors!
How to Serve Peach Cobbler Cheesecake
Garnishes
Enhance each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of extra cinnamon or a dusting of powdered sugar on top makes Peach Cobbler Cheesecake look extra special and irresistible for guests or a cozy night in.
Side Dishes
This rich cheesecake shines alongside something light and refreshing. Offer simple mixed berries, a fresh fruit salad, or even a bright citrus sorbet to balance the indulgence. For coffee lovers, a strong cup of espresso is the perfect finishing touch!
Creative Ways to Present
If you’re feeling festive, slice your Peach Cobbler Cheesecake into small squares and serve as part of a dessert platter, alternating with chocolate treats or cookies. For celebrations, pipe whipped cream rosettes around the edge and nestle a few fresh peach slices on top—guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Peach Cobbler Cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It’ll stay dreamy and delicious for up to four days, making it a tempting treat to revisit.
Freezing
Peach Cobbler Cheesecake freezes surprisingly well. After chilling and topping, you can freeze whole or sliced. Wrap securely in plastic wrap and foil, and store for up to two months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
Cheesecake is best enjoyed chilled, but if you love a warm crumb topping, pop a slice in the microwave for about 10 seconds to take off the chill and reawaken those bakery-fresh aromas. Avoid overheating to keep the texture luscious and smooth.
FAQs
Can I use canned peaches for this recipe?
Absolutely! If fresh peaches aren’t in season, drained canned peaches in syrup work wonderfully for Peach Cobbler Cheesecake. Just adjust the brown sugar as needed since canned peaches are already sweetened.
How do I prevent my cheesecake from cracking?
Be sure not to overbake; the center should still jiggle a little when you pull it from the oven. Cooling it slowly at room temperature, then chilling, also keeps it silky and crack-free. A water bath helps but isn’t mandatory for this recipe.
Can this cheesecake be made gluten-free?
Yes, you can substitute gluten-free graham crackers for the crust and use a 1:1 gluten-free flour blend for both the filling and crumb topping. Just be sure your other ingredients are gluten-free as well for a safe and delicious result.
What’s the best way to slice the cheesecake neatly?
For clean, picture-perfect slices, dip a sharp knife in hot water and wipe it dry between each cut. This little trick makes a world of difference, especially with the layered peach topping.
Do I need a springform pan?
Using a springform pan makes removing and serving Peach Cobbler Cheesecake so much easier, giving you those flawless sides. If you don’t have one, you can use a deep cake pan lined with parchment, but unmolding will be trickier.
Final Thoughts
I can’t wait for you to dig into this Peach Cobbler Cheesecake—it’s truly the best of both worlds and a guaranteed crowd-pleaser. Every creamy, fruity, crunchy forkful tastes like a celebration. Give this recipe a try and let it become your favorite dessert for family gatherings, summer evenings, or any time you want something extra special.
Print
Peach Cobbler Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of peach cobbler and cheesecake with this sumptuous dessert. A buttery graham cracker crust supports a creamy cheesecake layer, topped with a luscious peach cobbler filling and a crunchy crumb topping. Perfect for summer gatherings or special occasions.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the cheesecake filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the peach cobbler topping:
- 3 cups peeled and sliced fresh peaches (or thawed frozen)
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
For the crumb topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ cup cold butter (cubed)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and flour until just combined. Pour filling over the cooled crust and smooth the top. Bake for 50–60 minutes or until the center is just set. Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the peach cobbler topping: Combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and butter in a saucepan. Cook over medium heat for about 10–15 minutes until thickened. Let cool.
- Prepare the crumb topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or fingers until coarse crumbs form. Spread on a baking sheet and bake at 350°F for 10–12 minutes until golden, then cool.
- Assemble the cheesecake: Spoon the cooled peach topping over the chilled cheesecake. Sprinkle with the crumb topping before serving.
Notes
- For best results, make this cheesecake a day ahead so it sets completely.
- You can use canned peaches in syrup—just drain them well and adjust sugar to taste.
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