Get ready for the most incredible dessert hybrid you’ve ever tasted! This peach cobbler cheesecake combines the rich, creamy decadence of a classic cheesecake with the warm, spiced, fruity goodness of a Southern peach cobbler. It’s two beloved desserts rolled into one unforgettable treat.
Featuring a buttery graham cracker crust, a velvety smooth cheesecake filling, and a generous topping of sweet, cinnamon-spiced peaches, this recipe is a true showstopper. It looks impressive, but it’s surprisingly straightforward to make. Perfect for summer gatherings, holiday tables, or any time you need a truly special dessert.
Why You’ll Love This Peach Cobbler Cheesecake Recipe
If you’re looking for a dessert that gets rave reviews every single time, this is it. Here’s why this recipe will become your new go-to:
- The Best of Both Worlds: You no longer have to choose between creamy cheesecake and fruity cobbler. This recipe delivers both in every single bite.
- Perfectly Balanced Flavors: The tangy cream cheese filling perfectly complements the sweet, juicy peaches and warm spices like cinnamon and nutmeg.
- A Total Showstopper: With its beautiful, distinct layers, this cheesecake is guaranteed to wow your family and friends. It’s as beautiful as it is delicious.
- Make-Ahead Friendly: Cheesecake needs to chill, making this the perfect dessert to prepare a day or two in advance, freeing you up on the day of your event.
The Three Perfect Layers
The magic of this peach cobbler cheesecake lies in its three distinct, delicious layers that come together in perfect harmony.
1. The Buttery Graham Cracker Crust: A simple, classic press-in crust made from graham cracker crumbs, sugar, and melted butter. It provides the perfect crunchy, sweet foundation.
2. The Velvety Cheesecake Filling: This is a rich, dense, and unbelievably creamy New York-style cheesecake filling made with full-fat cream cheese, sugar, eggs, and sour cream for a slight tang.
3. The Spiced Peach Cobbler Topping: Juicy peaches are cooked down with brown sugar, cinnamon, and a hint of nutmeg until tender and syrupy. A simple crumble is sprinkled on top for that authentic cobbler texture.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. For the best results, make sure your cold ingredients (cream cheese, eggs, sour cream) are at room temperature before you begin.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic base for any cheesecake crust.
- Granulated Sugar: Adds a touch of sweetness.
- Unsalted Butter: Melted, to bind the crumbs together.
For the Creamy Cheesecake Filling
- Full-Fat Cream Cheese: The star of the show! Use block-style, full-fat cream cheese for the best texture. Make sure it’s fully softened to room temperature.
- Granulated Sugar: Sweetens the filling.
- Large Eggs: Provides structure. Must be at room temperature.
- Sour Cream: Adds moisture and a subtle tang that balances the richness. Room temperature is key.
- Vanilla Extract: For classic, warm flavor.
- All-Purpose Flour: A small amount helps prevent cracking.
For the Peach Cobbler Topping
- Peaches: You can use fresh, canned, or frozen peaches. See notes below for how to prepare each.
- Brown Sugar: Adds a deep, molasses-like sweetness to the topping.
- Cornstarch: Helps to thicken the peach juices into a beautiful syrup.
- Lemon Juice: Brightens the flavor of the peaches.
- Spices: A classic combination of ground cinnamon and a pinch of nutmeg.
- Unsalted Butter: Adds richness to the topping.
How to Make Peach Cobbler Cheesecake Step-by-Step
Making this dessert is a three-part process, but each step is simple. We’ll make the crust, then the filling, and finally the topping while the cheesecake bakes and cools.
Step 1: Prepare the Graham Cracker Crust
First, preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. This will prevent any water from seeping in during the water bath.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared pan. Bake for 10 minutes. Once baked, set it aside to cool while you prepare the filling.
Step 2: Mix the Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy, with no lumps. This is a critical step! Scrape down the sides of the bowl often. Add the granulated sugar and beat until smooth.
Add the room temperature eggs one at a time, mixing on low speed just until the yellow yolk disappears. Be careful not to overmix here! Overmixing incorporates too much air, which can cause cracks. Finally, mix in the sour cream, vanilla extract, and flour on low speed until just combined.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over your pre-baked crust and smooth the top with a spatula. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is the secret to a moist, creamy, and crack-free cheesecake.
Bake for 55-65 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble (like Jell-O). Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process also helps prevent cracks.
Step 4: Make the Peach Cobbler Topping
While the cheesecake is cooling, prepare the topping. In a medium saucepan, combine the peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-8 minutes. Stir in the butter until melted, then remove from heat and let it cool completely.
Step 5: Assemble and Chill
Once the cheesecake has cooled in the oven for an hour, remove it and run a thin knife around the edge to loosen it from the pan. Let it cool completely on a wire rack. Once cool, spoon the peach cobbler topping evenly over the top.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This chilling time is essential for the cheesecake to set properly. When ready to serve, release the springform pan sides and enjoy!
Pro Tips for a Perfect, Crack-Free Cheesecake
- Room Temperature Ingredients are a MUST: This is the most important rule of cheesecake baking. Softened cream cheese and room temperature eggs and sour cream combine into a silky-smooth batter without lumps.
- Don’t Overmix the Eggs: Mix the eggs on low speed and only until they are just incorporated. Overbeating adds too much air, which causes the cheesecake to puff up and then crack as it cools.
- Use a Water Bath (Bain-Marie): Don’t skip this step! The steam from the hot water creates a humid environment in the oven, ensuring the cheesecake bakes gently and evenly, which is key to preventing cracks.
- Cool it Slowly: The drastic temperature change from a hot oven to a cool kitchen is a major cause of cracks. Letting the cheesecake cool down slowly in the turned-off oven makes all the difference. For another fantastic cobbler idea, check out this super simple peach cobbler.
Variations and Substitutions
While this recipe is fantastic as is, feel free to make it your own!
- Crust Variations: Try using Biscoff cookies, vanilla wafers, or gingersnaps instead of graham crackers for the crust.
- Add a Crumble: For a more authentic cobbler feel, make a simple crumble by mixing 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons of cold, cubed butter. Sprinkle it over the peaches before chilling. If you love crumble toppings, you’ll adore this peach cobbler recipe with a crumble top.
- Spice it Up: Add a pinch of cardamom or ginger to the peach topping for a different flavor profile.
Storing Your Cheesecake
To store your peach cobbler cheesecake, cover it loosely and keep it in the refrigerator for up to 5 days. The flavors actually meld and deepen after a day, so it’s even better on day two!
You can also freeze this cheesecake. Let it set completely in the fridge overnight, then place it uncovered in the freezer for an hour to firm up. Once firm, wrap it tightly in a double layer of plastic wrap and a layer of aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
If you prefer a classic, no-fuss dessert, you can never go wrong with a traditional Southern peach cobbler.
Peach Cobbler Cheesecake
Peach Cobbler Cheesecake: The Ultimate Dessert Mashup
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan.
- Bake for 10 minutes. Set aside to cool.
- In a large bowl, beat the softened cream cheese until completely smooth. Add the sugar and beat until combined.
- On low speed, add eggs one at a time, mixing just until the yolk disappears. Scrape down the bowl. Mix in the sour cream, vanilla, and flour until just combined.
- Pour filling into the crust. Place the pan in a larger roasting pan and add hot water to create a water bath.
- Bake for 55-65 minutes, until the edges are set but the center has a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. Remove and cool completely on a wire rack.
- While the cheesecake cools, combine peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a saucepan. Cook over medium heat until thickened, about 5-8 minutes.
- Remove from heat and stir in the butter. Let the topping cool completely.
- Once the cheesecake and topping are both cool, spread the peach topping over the cheesecake.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
Storage: Store covered in the refrigerator for up to 5 days.
Frequently Asked Questions
Yes, you can easily adapt this recipe for bars. Press the crust into a 9×13 inch baking pan, pour the filling over top, and bake. You will need to reduce the baking time, so start checking for doneness around 30-35 minutes.
Yes, absolutely! If using canned peaches, make sure to drain them thoroughly. If using frozen peaches, thaw them and pat them dry to remove any excess moisture before using them in the topping.
The three best ways to prevent cracks are: 1) Use room temperature ingredients. 2) Do not overmix the batter, especially after adding the eggs. 3) Use a water bath and allow the cheesecake to cool down slowly in the oven after baking.
Store any leftover cheesecake covered in the refrigerator for up to 5 days. You can cover the springform pan with plastic wrap or transfer slices to an airtight container.
This is a great make-ahead dessert! You can prepare it up to 2 days in advance. Keep it covered in the refrigerator. The flavors will actually meld and taste even better on the second day.
The Perfect Dessert Awaits
This peach cobbler cheesecake recipe is the ultimate dessert experience, combining two timeless classics into one epic treat. It’s creamy, fruity, and absolutely irresistible. Give it a try, and I promise it will be a huge hit!
If you make this recipe, I’d love to hear about it! Leave a comment below or share a photo on Pinterest. Happy baking!
