If you love creamy cheesecake and can’t resist the sweet nostalgia of a classic peach cobbler, then Peach Cobbler Cheesecake is about to become your new favorite treat. This showstopper dessert combines everything we love—layers of velvety cheesecake, juicy peaches, and a buttery crisp topping—all nestled on a graham cracker crust. Every bite is a perfect harmony of smooth and crumbly textures with just the right amount of cinnamon-kissed peaches. Whether you’re celebrating summer’s bounty or craving a little taste of sunshine year-round, Peach Cobbler Cheesecake brings comfort and delight to any table.

Ingredients You’ll Need

Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Peach Cobbler Cheesecake lies in simple, pantry-friendly ingredients. Each one plays a starring role—from tangy cream cheese to fragrant spices and golden peaches—to create those signature layers and irresistible flavor.

Graham cracker crumbs: These build the sturdy, slightly sweet crust that supports all that creamy goodness.
Unsalted butter (melted): Melted butter binds the crust and infuses it with a buttery richness.
Granulated sugar: Sweetens the crust and the cheesecake filling for balanced flavor throughout.
Cream cheese (softened): The crowning glory—let it fully soften for ultra-smooth blending and silky cheesecake texture.
Eggs: They provide structure and set the cheesecake into luscious, sliceable perfection.
Vanilla extract: Just a splash lifts all the creaminess and ties everything together with warmth.
Sour cream: Adds a gentle tang and keeps the cheesecake layer utterly creamy.
All-purpose flour: Gives a little body to both the filling and the crumb topping.
Peaches (canned or fresh): The star ingredient—ripe, juicy peaches bring so much bright, summery flavor.
Brown sugar: Adds caramel notes and enhances the cobbler topping and peach layer.
Cinnamon: Warm spice is essential for that classic cobbler vibe in every layer.
Nutmeg: Just a pinch deepens the flavor of the peaches.
Cold butter (cubed): Chilled butter is the secret to a crumbly, golden topping.
Brown sugar (for topping): For sweet, caramel-infused crunch on top.
Cinnamon (for topping): Adds another gentle kiss of spice to finish the cobbler topping.

How to Make Peach Cobbler Cheesecake

Step 1: Make the Graham Cracker Crust

Start by preheating your oven to 325°F. In a bowl, mix together the graham cracker crumbs, melted unsalted butter, and 1/4 cup of granulated sugar. Stir until everything looks like wet sand—this is what keeps your crust together! Press this mixture firmly into the bottom of a 9-inch springform pan. Take a minute here for even pressing—this is the foundation for your Peach Cobbler Cheesecake.

Step 2: Prepare the Creamy Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s super smooth and fluffy—don’t rush this part! Add in 1 cup of granulated sugar, then mix in the eggs one at a time. Next, blend in the vanilla extract, sour cream, and 1 tablespoon flour, mixing just until combined. Be gentle: over-mixing can make the cheesecake tough. Pour the creamy batter over your crust and smooth it out with a spatula.

Step 3: Make the Peach Layer

Grab your peaches—fresh or canned, just be sure they’re well drained. In a small bowl, toss the slices with 1/4 cup brown sugar, cinnamon, and nutmeg. These flavors will soak into the fruit as it bakes. Gently spoon the peach mixture over the cheesecake layer, spreading them out so every slice gets a little sunshine.

Step 4: Mix the Cobbler Crumble Topping

In another small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, cinnamon, and cubed cold butter. Use your fingertips or a pastry cutter to blend everything together until it forms pea-sized, crumbly bits. This buttery topping will bake up crisp, golden, and utterly irresistible. Sprinkle it generously over the peaches.

Step 5: Bake and Chill

Set your pan in the oven and bake for 55–65 minutes, or until the edges are set and the center is just a bit wobbly when you gently jiggle the pan. Once baked, turn off the oven and crack the door open; let the Peach Cobbler Cheesecake slowly cool in the oven for an hour—this helps prevent cracks. After cooling, move it to the fridge to chill for at least 4 hours or, even better, overnight! This patience pays off in flavors and perfect slices.

How to Serve Peach Cobbler Cheesecake

Garnishes

A dessert as gorgeous as Peach Cobbler Cheesecake deserves a little flourish. Try a dollop of freshly whipped cream or a soft scoop of vanilla ice cream alongside each slice. For extra wow, sprinkle with a few toasted pecans, a drizzle of caramel sauce, or even a single, perfect peach slice right on top.

Side Dishes

Keep it simple and let your dessert shine! A fresh fruit salad or a handful of berries on the plate can balance the rich, creamy cheesecake and highlight its summery vibes. Or, serve with a glass of iced tea or hot coffee—it’s pure comfort, especially on a warm evening.

Creative Ways to Present

If you’re looking to dazzle a crowd with your Peach Cobbler Cheesecake, try serving it on a rustic wooden board surrounded by fresh peach slices and mint sprigs. For parties, consider making mini cheesecakes in muffin tins—perfect for grab-and-go desserts. Individual mason jars also bring a whimsical, picnic-ready touch to your presentation!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Peach Cobbler Cheesecake tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 5 days—the flavors deepen a little more each day, making the leftovers dangerously tempting!

Freezing

To freeze, place individual slices (or the whole cheesecake) on a baking sheet and freeze until firm. Wrap each portion tightly in plastic wrap, then in foil, and store in a zip-top freezer bag for up to 2 months. Thaw slices overnight in the fridge for best results—just as creamy and decadent as fresh.

Reheating

Cheesecake is best enjoyed cold or at cool room temperature. If you prefer a slightly warmer bite, let a slice sit at room temperature for 15–20 minutes before serving. Avoid microwaving, as it can compromise the texture and melt that wonderful cobbler topping.

FAQs

Can I use frozen peaches for Peach Cobbler Cheesecake?

Absolutely! Frozen peaches work beautifully in this recipe. Just thaw them first and drain off any excess liquid to prevent the cheesecake from becoming too watery.

Why does my cheesecake crack on top?

Cracking can be caused by over-mixing the batter or sudden temperature changes. Cooling the Peach Cobbler Cheesecake gradually in the oven with the door cracked helps prevent cracks for a perfectly smooth top.

Can I add other fruits to the peach layer?

Definitely—try mixing in berries, nectarines, or plums for a tasty twist. Just be sure to keep the fruit layer balanced so the cheesecake holds together nicely.

Is it possible to make this cheesecake gluten free?

Yes! Simply use gluten-free graham crackers and substitute a gluten-free all-purpose flour blend. The rest of the ingredients are naturally gluten free, so everyone can enjoy a slice.

What’s the best way to get clean, beautiful slices?

Run a sharp knife under hot water and wipe it dry between each cut. This makes slicing through the creamy filling and crumbly topping neat and easy, giving you bakery-worthy pieces every time.

Final Thoughts

There’s something extra special about bringing together the best of two desserts in Peach Cobbler Cheesecake. If you love peach season—or just crave a crowd-pleasing, soul-satisfying treat—this recipe is sure to bring smiles. Gather your ingredients, embrace a little baking joy, and dive into a slice of pure happiness!

Peach Cobbler Cheesecake Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 1 hour 25 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the delightful combination of a classic peach cobbler and a creamy cheesecake with this irresistible Peach Cobbler Cheesecake recipe. Perfect for summer gatherings or a special treat, this dessert is a true crowd-pleaser.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

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

For the Peach Layer:

2 cups canned or fresh sliced peaches, drained if using canned
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

For the Streusel Topping:

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

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Instructions

Preheat the oven: Preheat the oven to 325°F.
Prepare the Crust: Mix graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch springform pan.
Make the Cheesecake Filling: Beat cream cheese, sugar, eggs, vanilla, sour cream, and flour. Pour over the crust.
Add the Peach Layer: Toss peaches with brown sugar, cinnamon, and nutmeg. Spoon over the cheesecake.
Prepare the Streusel Topping: Combine flour, cold butter, brown sugar, and cinnamon until crumbly. Sprinkle over the peaches.
Bake: Bake for 55–65 minutes until almost set. Cool in the oven, then chill in the refrigerator.