If you’re on the lookout for a dessert that’s bursting with summer sunshine yet perfectly cozy and indulgent, look no further than this Peach Cobbler Cheesecake Recipe. Imagine luscious, creamy cheesecake fused with the warm, spicy sweetness of peach cobbler toppings—a match made in dessert heaven. It’s a showstopper that feels like a warm hug from the South, packed with vibrant peaches, a buttery graham cracker crust, and a crumbly cinnamon topping that creates a delightful textured contrast. This recipe is the ultimate treat to wow guests or enjoy as a luxurious slice of comfort at home any time of year.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients sets you up for success with this recipe. Each one plays an important role: from the rich cream cheese that gives the cheesecake its silky texture, to the fresh peaches that bring juicy sweetness, and the simple spices that add that unmistakable cobbler aroma.
- 2 cups graham cracker crumbs: Forms a crisp, buttery base that holds all the creamy goodness.
- 1/2 cup unsalted butter, melted: Adds richness and helps bind the crust and topping.
- 2 tablespoons granulated sugar: Sweetens the crust just enough without overpowering.
- 24 ounces cream cheese, softened: The star of the cheesecake, bringing that luscious creamy texture.
- 1 cup granulated sugar: Balances the cream cheese with perfect sweetness.
- 3 large eggs, room temperature: Gives structure and richness to the cheesecake filling.
- 1 cup sour cream: Adds moisture and a slight tang that enhances flavor complexity.
- 2 teaspoons vanilla extract: Deepens the overall aroma and rounds out sweetness.
- 1/2 teaspoon ground cinnamon: Infuses warm spice into the filling for that cobbler feel.
- 1/4 teaspoon ground nutmeg: A subtle hint of nutty spice that complements the peaches perfectly.
- 3 cups sliced peaches, fresh or canned and well drained: The juicy, fruity heart of this dessert.
- 1/3 cup brown sugar: Sweetens the peaches while adding caramel notes.
- 1 tablespoon cornstarch: Thickens the peach mixture so it stays luscious without running.
- 1 teaspoon lemon juice: Brightens the peach flavor and balances sweetness.
- 1 cup all-purpose flour: Key for that crumbly, tender cobbler topping.
- 1/2 cup brown sugar for topping: Adds golden sweetness and slight chewiness atop the cake.
- 1/2 teaspoon baking powder: Helps the crumb topping rise lightly and stay soft.
- 1/2 teaspoon ground cinnamon for topping: Sprinkles the top with cozy spice aromas.
- 1/3 cup unsalted butter, melted for topping: Binds the topping ingredients and lends a rich finish.
How to Make Peach Cobbler Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan to make sure nothing sticks. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until it feels like damp sand. Press this mixture firmly into the bottom of your pan to form an even crust, then bake it for 10 minutes. This step gives the crust just enough crispness to support the creamy layers to come.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and fluffy—this is key to getting that rich, velvety texture. Beat in the cup of granulated sugar until well combined. Add in the eggs one at a time, ensuring each is fully mixed before adding the next. Then blend in sour cream, vanilla extract, cinnamon, and nutmeg to create a wonderfully spiced, smooth filling that perfectly balances sweet and warm notes.
Step 3: Prepare the Peach Mixture
Toss the sliced peaches with the brown sugar, cornstarch, and lemon juice in a separate bowl. This mixture is what will give you juicy, beautifully thickened pockets of peach goodness within your cheesecake. The cornstarch helps prevent any watery mess during baking, while the lemon juice brightens the flavors and elevates the peaches.
Step 4: Assemble the Cheesecake
Pour your cheesecake filling evenly over the baked graham cracker crust. Spoon the peach mixture gently and evenly over the top, making sure every slice will get that delicious fruity surprise. Next up: the topping!
Step 5: Make the Cobbler Topping and Bake
Mix together the flour, brown sugar, baking powder, cinnamon, and melted butter until you have a crumbly, sandy dough. Sprinkle this topping evenly over the peaches for a buttery, crunchy finish that makes this cheesecake feel just like a classic cobbler. Bake everything together for 60 to 70 minutes until the cheesecake is mostly set but still slightly jiggly in the center.
Step 6: Cool and Chill
Turn off your oven and crack the door open slightly, letting the cheesecake cool inside for one hour. This slow cooling process helps prevent cracking and ensures a creamy texture. Afterward, refrigerate the cheesecake for at least 4 hours to let it fully chill and set. This is when the flavors really meld together beautifully.
How to Serve Peach Cobbler Cheesecake Recipe
Garnishes
Adding a little extra flourish when you serve this cheesecake makes it feel truly special. Consider a dollop of freshly whipped cream, a sprinkle of cinnamon or nutmeg, or even a few thin peach slices laid artfully on top. A drizzle of honey or a dusting of powdered sugar looks lovely and brings even more sweetness to each bite.
Side Dishes
The wonderful thing about this Peach Cobbler Cheesecake Recipe is it shines mostly on its own, but pairing it with a cup of strong coffee or a light, fruity white wine can elevate the entire experience. For a fun twist, add a scoop of vanilla ice cream or a few fresh berries on the side for contrast and added freshness.
Creative Ways to Present
This dessert doesn’t have to be just a classic round cheesecake. Try baking individual portions in small ramekins for a charming single-serving presentation or even layering the peach cobbler cheesecake filling in pretty glass jars with extra crumble and peach slices for a rustic parfait style. These ideas make it easy to serve at parties or get-togethers with extra style points.
Make Ahead and Storage
Storing Leftovers
Leftover Peach Cobbler Cheesecake keeps beautifully in the refrigerator, well-covered with plastic wrap or stored in an airtight container. The flavors develop even more after a day or two, and it maintains its creamy texture for up to 4 days, perfect for indulging a little longer.
Freezing
This cheesecake freezes well if you want to prepare it in advance. Wrap tightly in plastic wrap and then aluminum foil for the best protection against freezer burn. When needed, thaw overnight in the refrigerator for a perfect, fresh-out-of-the-oven taste and texture.
Reheating
For the best taste, this cheesecake is typically enjoyed chilled, but if you prefer it slightly warmed, allow it to come to room temperature before serving. Avoid microwaving as it can change the texture; instead, a few minutes on the counter will do the trick and keep it creamy and delicious.
FAQs
Can I use frozen peaches for this Peach Cobbler Cheesecake Recipe?
Yes! Just thaw the frozen peaches completely and drain any excess liquid well before mixing them with the sugar and cornstarch. This avoids extra moisture and keeps your cheesecake from getting watery.
What if I don’t have a springform pan?
A springform pan is ideal for easy removal, but a regular 9-inch round cake pan can work too—just make sure to properly grease and line it with parchment paper to help you lift the cheesecake out gently.
How important is it to use room temperature eggs?
Using room temperature eggs helps your cheesecake filling mix more evenly and smoothly, preventing lumps and ensuring a consistent texture throughout. It’s a small step that pays off in a silky result.
Can I substitute the sour cream?
If you don’t have sour cream, Greek yogurt is a reasonable substitute that keeps the tang and moisture, though it might slightly alter the texture. Avoid low-fat or non-dairy substitutes unless you’re ready for a different consistency.
Why does the cheesecake need to cool in the oven with the door cracked?
Cooling in the oven slowly prevents sudden temperature changes that can cause cracking. It helps the cheesecake set evenly and stay smooth and beautiful on top—definitely worth the wait!
Final Thoughts
This Peach Cobbler Cheesecake Recipe is one of those desserts that feels like a celebration of warm summer days and cozy evenings at the same time. It’s bursting with peachy goodness, creamy richness, and a hint of spice that makes every bite a pure delight. Trust me, once you try this recipe, it will become a favorite dessert to impress your friends and treat yourself. So, grab those peaches and get baking—your taste buds are in for a wonderful treat!
Print
Peach Cobbler Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes plus chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Cobbler Cheesecake combines the creamy richness of classic baked cheesecake with the sweet, fruity flavors of peach cobbler. Featuring a buttery graham cracker crust, a smooth cinnamon and nutmeg spiced cheesecake filling, and a generous topping of caramelized peaches with a crumbly streusel, it’s a perfect summer dessert that’s both indulgent and comforting.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Peach Topping
- 3 cups sliced peaches, fresh or canned and well drained
- 1/3 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Cobbler Crumb Topping
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing thoroughly after each to incorporate fully. Blend in the sour cream, vanilla extract, ground cinnamon, and nutmeg until the mixture is smooth and homogenous.
- Prepare Peach Topping: In a separate bowl, toss the sliced peaches with brown sugar, cornstarch, and lemon juice until the peaches are well coated. This mixture helps thicken the peaches and balance the sweetness.
- Assemble the Cheesecake: Pour the cheesecake filling evenly over the pre-baked crust in the springform pan. Spoon the peach mixture evenly on top of the cheesecake layer.
- Make the Cobbler Crumb Topping: In another bowl, combine the flour, brown sugar, baking powder, ground cinnamon, and melted butter. Stir until the mixture becomes crumbly. Sprinkle this crumb topping evenly over the peach layer.
- Bake: Place the springform pan in the preheated oven and bake for 60 to 70 minutes, or until the center is mostly set but still slightly jiggly. When done, turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and allow flavors to meld. Slice and serve chilled.
Notes
- If using canned peaches, ensure they are very well drained to prevent excess moisture which could affect the cheesecake’s texture.
- The cheesecake flavors develop and improve after chilling overnight, so for best taste serve the next day.
- Use room temperature eggs and cream cheese to avoid lumps and achieve a smooth filling.
- Be careful not to overbake; the center should still have a slight wobble when done to ensure creamy texture.
