Peach Cobbler Cheesecake is the ultimate dessert mashup that combines two Southern favorites into one unforgettable treat. If you’re a fan of creamy New York-style cheesecake and crave the sweet, cinnamon-kissed goodness of peach cobbler, this dessert was made for you. With layers of rich cheesecake, juicy peaches, and a golden cobbler topping, every bite is a taste of summer indulgence. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, Peach Cobbler Cheesecake is sure to steal the show.
Why You’ll Love This Peach Cobbler Cheesecake
This Peach Cobbler Cheesecake recipe is everything you want in a dessert. It’s indulgent, rich, and full of bold peach flavor. The creamy cheesecake layer is perfectly balanced by a sweet-tart peach filling and a buttery cobbler topping. Not only is it visually stunning, but it’s also packed with texture and flavor. The layers come together beautifully and create a melt-in-your-mouth experience that’s bound to impress family and friends. Plus, it’s a great make-ahead dessert for parties, potlucks, and holidays.
Ingredients
Peach Filling and Topping:
- 8 large peaches, pitted, peeled, and sliced ⅔ to ½ inch thick
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter, melted
Cheesecake Layer:
- 3 packages (8 oz. each) cream cheese, softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- ⅓ cup sour cream
- 4 large eggs, slightly beaten
- 2 tablespoons corn starch
Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter, cold and cut into small pieces
- ¼ cup boiling water
Step-by-Step: How to Make Peach Cobbler Cheesecake
- Prepare the Peach Filling: In a large pot, combine sliced peaches and lemon juice. Stir in both sugars, corn starch, cinnamon, and nutmeg. Cook over medium-high heat for 8 to 10 minutes, until the peaches soften and the mixture thickens. Set aside to cool.
- Make the Crust: Preheat oven to 425 F. Line the bottom of a 9-inch springform pan with parchment paper. To prevent water from leaking into the pan during baking, securely wrap it with two sheets of heavy-duty aluminum foil. Mix graham cracker crumbs and melted butter, press into the bottom of the pan, and chill in the fridge.
- Mix the Cheesecake Layer: Beat cream cheese with sugar and vanilla until smooth. Add sour cream and corn starch, then mix in beaten eggs on low speed, just until combined.
- Bake the First Layer: Pour half the cheesecake batter over the crust. Place the pan in a roasting dish and fill it halfway with hot water. Bake for 13 to 15 minutes until the top is set. Lower oven temperature to 350 F.
- Add the Peach Layer: Remove from the oven and gently layer some peaches on top. Save the rest for serving. Pour the remaining cheesecake batter on top, smooth it out, and bake for another 40 to 45 minutes until just slightly jiggly in the center.
- Prepare Cobbler Topping: While the cheesecake bakes, mix flour, sugars, baking powder, and salt. Cut in cold butter, then stir in boiling water. Set aside.
- Top and Finish Baking: Once the cheesecake is nearly done, layer remaining peach slices on top, spoon dollops of cobbler topping over them, and bake for another 20 to 25 minutes until golden.
- Cool and Chill: Turn off the oven and let the cheesecake sit inside with the door cracked open for an hour. Then remove it from the water bath and cool on a rack. Refrigerate for 4 to 6 hours, or overnight.
- Serve: Run a knife around the edges, remove the springform ring, and transfer the cheesecake to a plate. Reheat and drizzle the reserved peach sauce over the top before serving.
Helpful Tips
- Use fresh, ripe peaches for the best flavor. If out of season, frozen peaches can be used but should be thawed and drained.
- Avoid overmixing the cheesecake batter to prevent cracks.
- Let ingredients come to room temperature before mixing for a smoother batter.
- For a clean slice, dip a sharp knife in hot water before cutting the cheesecake.
- A springform pan is essential for easy removal and presentation.
Substitutions and Variations
- Fruit Variations: Swap peaches for nectarines, cherries, or berries for a seasonal twist.
- Crust Alternatives: Use vanilla wafers, digestive biscuits, or crushed shortbread cookies instead of graham crackers.
- Dairy-Free Option: Substitute with dairy-free cream cheese, sour cream, and butter.
- Gluten-Free Version: Use gluten-free graham crackers and flour.
- Add a Crunch: Sprinkle chopped pecans or almonds on top of the cobbler before baking.
Storage Instructions
Store your Peach Cobbler Cheesecake in the refrigerator for up to five days. Make sure it’s well-covered with plastic wrap or kept in an airtight container to maintain freshness and prevent it from absorbing any fridge odors.
Nutritional Information
Per Serving (based on 16 servings):
- Calories: ~450
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 130mg
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 6g
- Fiber: 1g
Please note: These nutritional values are estimated and may vary depending on the exact ingredients and brands you use.
Serving Suggestions
- Serve chilled with a warm drizzle of reserved peach sauce for the perfect contrast.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
- Garnish with a sprig of fresh mint or a few extra peach slices for an eye-catching finish.
- Pair this Southern-inspired dessert with a glass of iced tea or a chilled dessert wine for an elevated experience.
- Perfect as the centerpiece for summer parties, potlucks, or Sunday dinners.
Frequently Asked Questions About Peach Cobbler Cheesecake
Can I use canned peaches? Yes, but make sure to drain them well and use peaches packed in juice, not syrup.
Do I need a water bath for baking? Yes. The water bath helps prevent the cheesecake from cracking and ensures even baking.
Can I make this ahead of time? Absolutely. In fact, it’s best made a day ahead to allow it to fully set and develop its flavor.
How do I know when the cheesecake is done? The center should still jiggle slightly, but the edges should be set. It will firm up more as it cools.
Can I freeze Peach Cobbler Cheesecake? Yes, it freezes well. Wrap tightly and store in the freezer for up to 3 months.
Final Thoughts
Thank you for joining me in creating this show-stopping Peach Cobbler Cheesecake. It’s one of my absolute favorite desserts, blending the creamy luxury of cheesecake with the warm, comforting flavor of peach cobbler. I hope you find this recipe as delightful and easy to make as I do. Whether you’re treating yourself or sharing with loved ones, it’s a dessert that brings smiles and sweet memories. Happy baking, and thank you for being part of this food-loving community. Enjoy every delicious bite!
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Peach Cobbler Cheesecake
- Total Time: 2 hour 30 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Peach Cobbler Cheesecake blends creamy New York-style cheesecake with juicy spiced peaches and a golden cobbler topping in one unforgettable dessert. It’s the perfect crowd-pleaser for summer, holidays, or anytime you want to wow your guests. Save and make it today!
Ingredients
Peach Filling and Topping:
8 large peaches, peeled, pitted, and sliced ½ inch thick
½ cup brown sugar
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons corn starch
1 teaspoon cinnamon
¼ teaspoon nutmeg
Graham Cracker Crust:
3 cups graham cracker crumbs
¾ cup unsalted butter, melted
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
⅓ cup sour cream
4 large eggs, slightly beaten
2 tablespoons corn starch
Cobbler Topping:
1 cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
⅓ cup unsalted butter, cold and diced
¼ cup boiling water
Instructions
- Prepare the Peach Filling: In a large pot, combine sliced peaches and lemon juice. Stir in both sugars, corn starch, cinnamon, and nutmeg. Cook over medium-high heat for 8 to 10 minutes, until the peaches soften and the mixture thickens. Set aside to cool.
- Make the Crust: Preheat oven to 425 F. Line the bottom of a 9-inch springform pan with parchment paper. To prevent water from leaking into the pan during baking, securely wrap it with two sheets of heavy-duty aluminum foil. Mix graham cracker crumbs and melted butter, press into the bottom of the pan, and chill in the fridge.
- Mix the Cheesecake Layer: Beat cream cheese with sugar and vanilla until smooth. Add sour cream and corn starch, then mix in beaten eggs on low speed, just until combined.
- Bake the First Layer: Pour half the cheesecake batter over the crust. Place the pan in a roasting dish and fill it halfway with hot water. Bake for 13 to 15 minutes until the top is set. Lower oven temperature to 350 F.
- Add the Peach Layer: Remove from the oven and gently layer some peaches on top. Save the rest for serving. Pour the remaining cheesecake batter on top, smooth it out, and bake for another 40 to 45 minutes until just slightly jiggly in the center.
- Prepare Cobbler Topping: While the cheesecake bakes, mix flour, sugars, baking powder, and salt. Cut in cold butter, then stir in boiling water. Set aside.
- Top and Finish Baking: Once the cheesecake is nearly done, layer remaining peach slices on top, spoon dollops of cobbler topping over them, and bake for another 20 to 25 minutes until golden.
- Cool and Chill: Turn off the oven and let the cheesecake sit inside with the door cracked open for an hour. Then remove it from the water bath and cool on a rack. Refrigerate for 4 to 6 hours, or overnight.
- Serve: Run a knife around the edges, remove the springform ring, and transfer the cheesecake to a plate. Reheat and drizzle the reserved peach sauce over the top before serving.
Notes
Use fresh, ripe peaches for the best flavor. If using frozen, thaw and drain them first.
Don’t overmix the cheesecake batter to avoid cracks.
For clean slices, wipe your knife with a hot towel between each cut.
This dessert is even better the next day, making it perfect for prep-ahead.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American