If you’re searching for a showstopping dessert that combines the creamy decadence of cheesecake with the sweet comfort of a fruit cobbler, this Southern Peach Cobbler Cheesecake is pure magic. Imagine: a buttery graham cracker crust, velvety cheesecake filling, juicy spiced peaches, and a crumbly golden topping—all layered together for an irresistible treat that captures the essence of Southern summer in every bite. Whether you’re celebrating a special occasion or want to surprise your loved ones with something truly unforgettable, this recipe is about to become your new favorite way to enjoy peaches!

Southern Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe brings something special to the table, from the rich creaminess of the filling to the sunny brightness of fresh peaches. Gather these essentials and you’ll be well on your way to creating a Southern Peach Cobbler Cheesecake that dazzles in both flavor and texture.

Graham cracker crumbs: The classic base, delivering a sweet, toasty crunch that supports all those luscious layers above.
Granulated sugar: You’ll use this for sweetness in both the crust and the creamy filling—don’t skimp!
Unsalted butter: Melted for the crust and cubed for the crumble, butter makes everything rich and indulgent.
Cream cheese: The star of any cheesecake, it must be softened for the smoothest batter.
Sour cream: Adds a subtle tang that perfectly balances the sweetness and creates a plush texture.
Eggs: These bind the batter and give the cheesecake its signature silkiness—add them one at a time for best results.
Vanilla extract: Just a splash turns the filling from good to extraordinary with warm aroma and flavor.
All-purpose flour: Helps stabilize both the cheesecake and the crumble topping for sliceable, tender results.
Peaches: Fresh or canned both work; the star ingredient brings bright, juicy sweetness to every bite.
Brown sugar: Adds deep, caramel notes to the peach topping and the crumble.
Cinnamon & nutmeg: These spices bring warmth and that classic cobbler nostalgia to the peach layer.
Cornstarch: Thickens the peach mixture so it sits beautifully atop the cheesecake.
Lemon juice: A splash wakes up the peaches and keeps their flavor fresh and vibrant.

How to Make Southern Peach Cobbler Cheesecake

Step 1: Prepare the Crust

Start by mixing together the graham cracker crumbs, granulated sugar, and melted butter until you have a sandy, evenly-moistened mixture. Press it firmly into the bottom of a 9-inch springform pan, making sure to get an even layer. Bake at 325°F for about 10 minutes, just enough to set it, then set aside to cool—this is the foundation of your Southern Peach Cobbler Cheesecake!

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and fluffy—take your time here, as this step ensures a silky base. Blend in the sour cream, flour, and vanilla extract, then add the eggs one at a time. Mixing gently at this stage keeps your cheesecake from cracking. Pour the luscious batter over the cooled crust and smooth the top with a spatula.

Step 3: Bake in a Water Bath

Wrap the outside of your springform pan with foil to prevent leaks, then set it in a larger pan filled with about an inch of hot water. This gentle baking method gives your Southern Peach Cobbler Cheesecake its trademark creamy texture. Bake for 55–65 minutes, until the center is set but still slightly jiggly. Let it cool in the oven with the door cracked open for an hour, then chill for at least 4 hours or, even better, overnight.

Step 4: Cook the Peach Cobbler Topping

While the cheesecake chills, combine peaches, brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and a bit of butter in a saucepan. Cook over medium heat until the peaches are tender and the sauce is thickened, about 8–10 minutes. Let this glorious mixture cool before topping your cheesecake—it’s what transforms this dessert into a true Southern Peach Cobbler Cheesecake.

Step 5: Make the Crumble Topping

Mix flour, brown sugar, and cinnamon together, then cut in the cold butter until it looks like coarse crumbs. Spread on a baking sheet and bake at 350°F for 10–12 minutes until golden brown. This adds a wonderful buttery crunch that will have everyone reaching for seconds.

Step 6: Assemble and Serve

Once your cheesecake is fully chilled, spoon the peach mixture generously over the top and finish with a liberal sprinkle of the golden crumble. Serve cold for a creamy treat or slightly warmed for extra comfort. Now, you’ve got a Southern Peach Cobbler Cheesecake that’s truly a feast for the senses!

How to Serve Southern Peach Cobbler Cheesecake

Garnishes

For those extra-special touches, top each slice with a swirl of freshly whipped cream, a few extra peach slices, or even a dusting of cinnamon. A sprig of mint adds a pop of color that makes your Southern Peach Cobbler Cheesecake look as magical as it tastes.

Side Dishes

This cheesecake truly shines on its own, but if you want to build a full dessert spread, pair it with a scoop of vanilla bean ice cream or a handful of candied pecans. The cool, creamy ice cream is a classic Southern pairing, and the nuts add delightful crunch and toasty notes.

Creative Ways to Present

Try cutting the cheesecake into mini squares for a party platter, or serve individual slices in mason jars layered with extra peaches and crumble for a picnic vibe. You can even drizzle a little caramel sauce over the top for a decadent twist on the traditional Southern Peach Cobbler Cheesecake.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cheesecake tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh and delicious for up to 5 days—if it lasts that long!

Freezing

To freeze, wrap individual slices or the whole cheesecake (without the peach and crumble toppings) in plastic wrap and then foil. Freeze for up to 2 months, then thaw overnight in the fridge before adding the fresh toppings when you’re ready to serve.

Reheating

If you love your cheesecake warm, heat individual slices in the microwave for 10–15 seconds. Just be sure not to overheat, as this can affect the creamy texture and cause the topping to weep.

FAQs

Can I use frozen peaches instead of fresh or canned?

Absolutely! Thaw the frozen peaches and drain any excess liquid before using. They’ll work beautifully in the topping and taste just as delicious.

What if I don’t have a springform pan?

You can use a deep-dish pie pan or a regular cake pan lined with parchment for easy removal, though a springform pan makes serving and presentation much easier.

How do I know when the cheesecake is done baking?

The edges should be set and slightly puffed, while the center will still have a gentle jiggle. It will continue to firm up as it cools, so don’t worry if it seems a little soft when you take it out of the oven.

Can I make Southern Peach Cobbler Cheesecake ahead of time?

Yes! In fact, it tastes even better after a night in the fridge. You can also prepare the peach and crumble toppings a day ahead, making assembly a breeze when you’re ready to serve.

Is there a gluten-free option for this recipe?

Definitely! Use gluten-free graham cracker crumbs for the crust and your favorite gluten-free flour blend for the filling and crumble. The rest of the ingredients are naturally gluten-free.

Final Thoughts

I can’t wait for you to experience the dreamy fusion of flavors and textures in this Southern Peach Cobbler Cheesecake. Whether you’re baking for a special celebration or simply to treat yourself, this dessert brings a little bit of Southern sunshine to any table. Give it a try—you’re going to fall in love with every single bite!

Southern Peach Cobbler Cheesecake Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Southern Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the sweet, spiced flavors of peach cobbler and a buttery crumble topping, making it a perfect indulgent dessert for summer gatherings or special occasions.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 tablespoon vanilla extract
2 tablespoons all-purpose flour

Peach Cobbler Topping

3 cups fresh or canned sliced peaches (drained if canned)
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter

Crumble Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter, cubed

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Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set, then remove and cool.
Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream, all-purpose flour, and vanilla extract, mixing until incorporated. Add eggs one at a time, beating just until combined after each addition to avoid overmixing.
Bake the cheesecake: Pour the batter over the cooled crust. Wrap the springform pan in foil to prevent water from leaking in. Place the pan in a water bath by setting it in a larger baking pan filled with hot water about halfway up the side of the springform pan. Bake for 55-65 minutes, until the center is slightly jiggly but mostly set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill the cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
Prepare the peach cobbler topping: In a saucepan over medium heat, combine sliced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and butter. Cook, stirring occasionally, until the mixture thickens, about 8–10 minutes. Remove from heat and cool.
Make the crumble topping: Preheat oven to 350°F (177°C). Mix flour, brown sugar, and cinnamon in a bowl. Cut in cold cubed butter with a fork until the mixture resembles coarse crumbs. Spread on a baking sheet and bake for 10-12 minutes until golden brown. Let cool.
Assemble the dessert: Once cheesecake is chilled, spoon the peach cobbler topping evenly over the top. Sprinkle the crumble topping over the peaches. Serve chilled or slightly warmed as desired.

Notes

If using fresh peaches, peel and slice them before cooking.
You can prepare the peach topping and crumble a day ahead for convenience.
For a shortcut, substitute canned peach pie filling and use a pre-made graham cracker crust.
Be careful not to overbeat the eggs in the cheesecake batter to avoid cracks.
Wrapping the pan in foil is essential to prevent water from seeping into the cheesecake during the water bath bake.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American