Peach Cobbler Cheesecake combines two beloved desserts into one stunning creation. A creamy cheesecake sits atop a buttery graham cracker crust and is crowned with sweet, cinnamon-spiced peaches and a golden crumble topping. This indulgent, fruit-filled dessert delivers comfort and elegance in every bite.
Why You’ll Love This Recipe
This dessert offers the best of both worlds: the richness of a classic cheesecake and the nostalgic flavors of a homemade peach cobbler. With a crisp graham crust, smooth filling, juicy peach topping, and a crumbly cinnamon finish, each layer complements the next beautifully. It’s a showstopper perfect for summer entertaining, holidays, or when you’re craving something warm and decadent with a fruity twist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- graham cracker crumbs
- unsalted butter, melted
- brown sugar
- cinnamon
For the Cheesecake Filling:
- cream cheese, softened
- granulated sugar
- large eggs
- sour cream
- vanilla extract
For the Peach Cobbler Topping:
- fresh or canned peaches, sliced
- brown sugar
- cinnamon
- cornstarch
- lemon juice
For the Crumble Topping:
- all-purpose flour
- brown sugar
- cinnamon
- unsalted butter, softened
Directions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon.
- Press the mixture firmly into the bottom of a greased springform pan.
- Bake for 8 minutes, then set aside to cool.
Make the Cheesecake Filling:
5. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
6. Add eggs one at a time, mixing well after each addition.
7. Stir in the sour cream and vanilla extract.
8. Pour the filling over the cooled crust and smooth the top.
Prepare the Peach Cobbler Topping:
9. In a saucepan over medium heat, combine sliced peaches, brown sugar, cinnamon, cornstarch, and lemon juice.
10. Stir frequently until the mixture thickens slightly, about 5–7 minutes. Set aside to cool.
Make the Crumble Topping:
11. In a bowl, combine flour, brown sugar, and cinnamon. Add softened butter and mix until the texture resembles coarse crumbs.
Bake:
12. Gently spoon the cooled peach topping over the cheesecake layer.
13. Sprinkle the crumble mixture evenly over the top.
14. Bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly.
15. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Chill & Serve:
16. Transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
17. Slice and serve chilled, optionally with whipped cream or a dusting of cinnamon sugar.
Servings and Timing
Servings: 10 slices
Prep Time: 20 minutes
Cooking Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Calories: 420 kcal per serving
Variations
- Berry Cobbler Cheesecake: Substitute some or all of the peaches with fresh blueberries or raspberries.
- Nutty Crumble: Add 1/4 cup chopped pecans or walnuts to the crumble topping for added crunch.
- Gluten-Free Version: Use gluten-free graham crackers and a gluten-free flour blend for the crust and crumble.
- Caramel Drizzle: Drizzle warm caramel sauce over each slice before serving for extra indulgence.
- Mini Cheesecakes: Use a muffin tin to create individual servings with the same layers and flavors.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 4–5 days. For best texture, allow it to sit at room temperature for 10–15 minutes before serving. To freeze, wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator. This dessert is served cold—reheating is not necessary.
FAQs
Can I use canned peaches for the topping?
Yes, canned peaches work well. Be sure to drain them thoroughly and reduce the cooking time slightly since they’re already soft.
Can I make this cheesecake ahead of time?
Absolutely. It’s best made a day in advance to allow the flavors to set and develop.
Why is my cheesecake cracking?
Cracks can happen if the batter is overmixed or the oven temperature is too high. Letting the cheesecake cool gradually in the oven also helps prevent cracking.
Do I need to use a water bath?
It’s not required for this recipe, but using a water bath can help ensure even baking and reduce the risk of cracks.
Can I use store-bought crust?
Yes, a pre-made graham cracker crust can be used, but you may need to adjust the baking time and topping quantities.
How do I know when the cheesecake is done?
The edges will look firm, and the center should have a slight jiggle when gently shaken.
Can I skip the crumble topping?
Yes, but the crumble adds texture and enhances the cobbler feel of the dessert.
What’s the best way to slice the cheesecake?
Use a sharp knife dipped in hot water and wiped clean between slices for neat cuts.
Can I use low-fat cream cheese or sour cream?
Full-fat versions yield the best texture and flavor, but low-fat substitutions can be used with a slight change in creaminess.
Is this cheesecake overly sweet?
The sweetness is balanced by the tangy cream cheese and tart peaches. You can reduce the sugar in the filling or topping if preferred.
Conclusion
Peach Cobbler Cheesecake is the ultimate fusion dessert—rich, creamy, fruity, and spiced with cinnamon for a classic cobbler taste. It’s a perfect treat for summer gatherings, holiday dinners, or anytime you want to impress with a dessert that feels both nostalgic and gourmet. With its layered textures and bold flavors, this cheesecake is sure to become a new favorite.
Print
Peach Cobbler Cheesecake
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 10 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Cobbler Cheesecake blends the best of two classic desserts—a rich, velvety cheesecake base layered with warm, spiced peaches and topped with a golden crumble. With a buttery graham cracker crust and hints of cinnamon throughout, this indulgent dessert is perfect for summer gatherings or anytime you’re craving a fruity, creamy slice of heaven.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
For the Peach Cobbler Topping:
- 2 cups fresh or canned peaches, sliced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
Instructions
-
Prepare the Crust:
Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press into a greased springform pan. Bake for 8 minutes, then let cool. -
Make the Cheesecake Filling:
Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream and vanilla extract. Pour over the cooled crust. -
Prepare the Peach Cobbler Topping:
In a saucepan, combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat, stirring, until thickened. Let cool slightly. -
Make the Crumble Topping:
In a separate bowl, mix flour, brown sugar, cinnamon, and softened butter until crumbly. -
Assemble and Bake:
Spoon the cooled peach mixture over the cheesecake batter, then evenly sprinkle the crumble topping. Bake for 55–60 minutes, or until the center is just set. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour. -
Chill and Serve:
Refrigerate for at least 4 hours or overnight. Slice and serve chilled. Garnish with whipped cream or extra peaches, if desired.
Notes
- Use canned peaches in syrup for extra sweetness or fresh peaches when in season.
- A springform pan ensures easy release and clean layers.
- Store leftovers in the refrigerator for up to 5 days.
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