Peach Cobbler Cheesecake Recipe

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This Peach Cobbler Cheesecake is the ultimate dessert fusion—combining the creamy richness of classic baked cheesecake with the warm, spiced sweetness of a traditional peach cobbler. Each bite delivers layers of buttery crust, silky cream cheese filling, and juicy cinnamon-kissed peaches. Perfect for holidays, summer gatherings, or cozy family dinners, this dessert feels indulgent yet comforting, making it a guaranteed crowd-pleaser for any occasion.

Ingredients

Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

Peach Cobbler Topping

• 2 cups fresh peaches, peeled and sliced
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter

Instructions for Peach Cobbler Cheesecake

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan.
3. Beat cream cheese and granulated sugar until smooth and creamy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
5. Pour cheesecake batter evenly over the prepared crust.
6. In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, cornstarch, and butter. Cook for 5–7 minutes until thickened.
7. Spoon the peach mixture gently over the cheesecake batter.
8. Bake for 55–65 minutes, until edges are set and the center slightly jiggles.
9. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
10. Refrigerate for at least 4 hours before slicing and serving.

Pro Tips

• Use ripe, fragrant peaches for the best flavor.
• Avoid overmixing the batter to prevent cracks.
• Let the cheesecake cool slowly for a smoother texture.

Why This Recipe Works

• Combines two classic desserts into one irresistible treat
• Balanced sweetness with creamy and fruity layers
• Ideal for entertaining or make-ahead desserts

Substitutions & Variations

• Swap peaches with nectarines or apricots
• Use gluten-free graham crackers for a gluten-free crust
• Add nutmeg or cardamom for extra warmth

Make-Ahead, Storage & Reheating Guide

• Make up to 2 days in advance
• Store covered in the refrigerator for 4–5 days
• Serve chilled; reheating is not recommended

Serving Ideas for Peach Cobbler Cheesecake

• Top with whipped cream or vanilla ice cream
• Garnish with fresh peach slices or mint
• Serve with coffee or herbal tea

Nutrition (Per Serving Estimate)

• Calories: 420
• Protein: 7g
• Carbohydrates: 38g
• Fat: 26g
• Fiber: 2g

Frequently Asked Questions

Can I use frozen peaches?

Yes. Thaw and drain excess liquid before cooking.

Why did my cheesecake crack?

Overmixing or rapid cooling can cause cracks, but flavor remains perfect.

Can I freeze Peach Cobbler Cheesecake?

Yes. Freeze without toppings for up to 2 months.

Do I need a water bath?

Not required, but it helps create an extra-smooth texture.

This Peach Cobbler Cheesecake delivers bakery-quality flavor with comforting homemade charm. It’s rich, creamy, fruity, and guaranteed to impress with minimal effort.

Peach Cobbler Cheesecake

Olivia taling

This Peach Cobbler Cheesecake combines creamy baked cheesecake with warm, cinnamon-spiced peaches over a buttery graham cracker crust. Rich, fruity, and perfectly balanced, it’s an impressive yet comforting dessert ideal for holidays, summer gatherings, or special family dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 5 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 430 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• saucepan
• Spatula

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups fresh peaches, peeled and sliced
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter

Instructions

 

• Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
• Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan.
• Beat cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
• Pour the cheesecake batter evenly over the prepared crust.
• In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, cornstarch, and butter. Cook 5–7 minutes until thickened.
• Spoon the peach mixture gently over the cheesecake batter.
• Bake for 55–65 minutes, until edges are set and the center slightly jiggles.
• Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
• Refrigerate for at least 4 hours before slicing and serving.

Notes

Chill overnight for the cleanest slices. Use full-fat, room-temperature cream cheese for best texture. Avoid overmixing to prevent cracks. A water bath is optional but helps create an extra-smooth cheesecake. Store covered in the refrigerator for 4–5 days or freeze (without topping) up to 2 months.

Keyword baked peach cheesecake, peach cheesecake recipe, peach cobbler cheesecake, summer cheesecake dessert

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