Peach Cobbler Cheesecake

Peach cobbler cheesecake combines two beloved desserts into one irresistible treat. The creamy richness of classic cheesecake pairs perfectly with the warm, cinnamon-spiced flavors of peach cobbler. Every bite delivers a balance of sweet, tangy, and buttery goodness that melts in your mouth.

This dessert looks and tastes like something straight from a bakery, yet it’s simple enough to make at home. Perfect for holidays, summer gatherings, or any special occasion, it’s guaranteed to impress your guests. With its smooth texture, crumbly crust, and juicy peaches, this cheesecake is pure indulgence from top to bottom.

Whether served chilled or slightly warm with whipped cream, this peach cobbler cheesecake will be your new favorite show-stopping dessert for every celebration.

Ingredients List

– 2 cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 3 tablespoons granulated sugar
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 2 cups canned or fresh peaches, diced
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon cornstarch (optional for thickening peach mixture)
– ½ teaspoon nutmeg (optional)
– 1 cup all-purpose flour
– ½ cup brown sugar
– ½ teaspoon cinnamon
– ½ cup unsalted butter, cold and cubed (for crumble topping)

Step-by-Step Instructions

Step 1: Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until fully coated and the texture resembles wet sand. Press the mixture firmly into the bottom of the springform pan to form a crust. Bake for 10 minutes, then set aside to cool slightly.

Step 3: In a large mixing bowl, beat softened cream cheese with sugar using an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until the batter is silky and lump-free.

Step 4: In a separate pan, combine diced peaches, brown sugar, cinnamon, and cornstarch. Cook over medium heat for 5–7 minutes until the peaches release their juices and the mixture thickens. Remove from heat and allow to cool slightly.

Step 5: Pour half of the cheesecake batter over the prepared crust. Spoon a layer of the peach mixture evenly on top, then pour the remaining cheesecake batter over the peaches, smoothing the surface.

Step 6: In a small bowl, make the crumble topping by mixing flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs. Sprinkle the crumble evenly over the top of the cheesecake.

Step 7: Place the springform pan on a baking sheet to catch any drips. Bake for 60–70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open to prevent cracking.

Step 8: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight for the best texture. Serve chilled with additional peach slices or whipped cream, if desired.

Cook Time

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 4 hours
Total Time: 5 hours 35 minutes

Servings

Serves 10–12

Nutritional Information (approx. per serving)

Calories: 420
Carbs: 40g
Protein: 6g
Fat: 26g

Storage Instructions

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.

Pairings/Suggestions

Serve with a drizzle of caramel or honey for added sweetness. Fresh whipped cream, vanilla ice cream, or a dusting of powdered sugar enhances the flavor beautifully. Pair it with coffee, iced tea, or even sparkling wine for a delightful dessert experience.

Seasonal Relevance

Peach cobbler cheesecake is perfect for summer and early fall when peaches are in season. It’s also a hit during holidays like Easter, Thanksgiving, and Christmas, bringing a fruity twist to traditional desserts. Its warm, spiced filling and creamy texture make it suitable year-round.

Health Benefits

While indulgent, this cheesecake provides small nutritional perks from the peaches. Peaches are rich in vitamin C, vitamin A, and dietary fiber, supporting healthy skin and digestion. Using reduced-fat cream cheese or Greek yogurt can lower calories without sacrificing flavor. Moderation is key, but a homemade dessert like this allows control over ingredients, avoiding artificial preservatives found in store-bought versions.

Pros and Cons

Pros	Cons
Decadent combination of cheesecake and cobbler	Requires long chilling time
Perfect for celebrations or holidays	Slightly more steps than simple desserts
Customizable with canned or fresh peaches	Needs refrigeration before serving
Beautiful presentation and rich flavor	Best when made a day ahead

Conclusion

This peach cobbler cheesecake is the ultimate dessert fusion — creamy, fruity, and irresistibly buttery. The velvety cheesecake base, layered with juicy peaches and finished with a golden crumble topping, makes it a crowd-pleaser every time. It’s ideal for potlucks, birthdays, or simply treating yourself to something extraordinary.

With just a few ingredients and a bit of patience, you can recreate this bakery-worthy masterpiece right in your kitchen. Whether you’re serving it chilled or slightly warm, each slice bursts with the comforting flavors of homemade peach cobbler and creamy cheesecake bliss.

FAQs

Q1: Can I use canned peaches instead of fresh ones?
Yes! Canned peaches work perfectly. Just drain them well before using to prevent excess moisture in the cheesecake.

Q2: How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and allow the cheesecake to cool slowly in the oven with the door slightly open to prevent sudden temperature changes.

Q3: Can I make this ahead of time?
Absolutely. In fact, peach cobbler cheesecake tastes even better the next day after chilling overnight, allowing the flavors to fully develop.