If ever there was a show-stopping dessert that merges all the best things about a classic cheesecake and a beloved summer cobbler, it’s this Peach Cobbler Cheesecake. Imagine layers of creamy, dreamy cheesecake perched atop a buttery graham cracker crust, all crowned with sweet peaches and a cinnamon-kissed crumble. This decadent treat brings together the fresh, fruity brightness of peaches with the luscious, comforting texture of cheesecake, making it an unforgettable finale for any gathering or a glorious solo indulgence.
Ingredients You’ll Need
This Peach Cobbler Cheesecake comes together with simple, familiar ingredients that truly make each layer shine. From the tangy cream cheese to juicy peaches and a buttery crumb, every element adds its own magic to the final masterpiece.
- Graham cracker crumbs: These form the sturdy, sweet base that keeps the whole dessert together and add a lovely toasty flavor.
- Granulated sugar: Blended into both the crust and filling, it enhances sweetness and balances the tanginess of the cream cheese.
- Unsalted butter (melted): Combines the crust and crumble, lending rich flavor and melt-in-your-mouth texture.
- Cream cheese (softened): The star of the filling—be sure it’s softened for ultra-smooth blending.
- Sour cream: Adds just the right amount of tang and keeps the filling moist and luscious.
- Vanilla extract: Infuses the cheesecake with warm, inviting notes that complement the peach topping perfectly.
- Large eggs: Give the filling structure and that beautifully velvety texture everyone loves in cheesecake.
- Peeled and diced peaches (fresh or canned): The heart of the cobbler topping; ripe, juicy peaches deliver unbeatable flavor (just drain if using canned).
- Brown sugar: Caramelizes with the peaches for a deeper, richer sweetness and blends into the cobbler crumble.
- Lemon juice: A splash wakes up the peach flavor and adds a fresh, zippy finish.
- Cinnamon and nutmeg: These warm spices create that cobbler flavor that pairs so beautifully with peaches.
- Cornstarch: Thickens the peach topping so it’s perfectly spoonable but not runny.
- All-purpose flour: Essential for the sweet, crunchy cobbler crumble sprinkled on top.
How to Make Peach Cobbler Cheesecake
Step 1: Prep Your Pan and Make the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release. Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly and evenly into the bottom of the pan—using the flat bottom of a glass really helps here! Bake for 10 minutes until set, then let it cool. This buttery, crisp crust is the foundation for everything wonderful that’s to come.
Step 2: Make That Silky Cheesecake Filling
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until completely smooth—this step is key for a lump-free filling. Add in the granulated sugar and blend until fluffy. Next, mix in the sour cream and vanilla extract until just combined. Then, add the eggs one at a time, mixing on low speed and scraping down the bowl between additions. The goal is a satiny, airy batter. Pour the filling over your cooled crust and gently smooth the top with a spatula.
Step 3: Bake the Cheesecake
Slide your pan into the oven and bake for about 50 to 55 minutes. You’re aiming for a set edge with a slightly wobbly center—it’ll firm up as it cools. Once baked, turn off the oven and prop the door open. Let the cheesecake rest inside for an hour; this helps prevent cracks. Afterward, remove it from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or, even better, overnight. The chilling time transforms the cheesecake filling into a sliceable, creamy dream.
Step 4: Cook the Peach Cobbler Topping
While the cheesecake chills, it’s time to prepare the juicy peach cobbler topping. In a saucepan over medium heat, combine your diced peaches, brown sugar, granulated sugar, lemon juice, cinnamon, and nutmeg. Let this mixture bubble away for 5 to 6 minutes, stirring gently, until the peaches soften and the juices become syrupy. Stir in the cornstarch and cook a couple of minutes more, until thickened. Allow the topping to cool completely before using—it’s worth the wait!
Step 5: Bake the Cobbler Crumble
In a separate bowl, mix together the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms clumps and resembles chunky, damp sand. Spread this crumble in an even layer on a baking sheet and bake at 350°F (175°C) for about 10 to 12 minutes, or until golden brown and wonderfully fragrant. Cool completely, then break it up into morsels—these crunchy bits are pure cobbler magic!
Step 6: Assemble Your Peach Cobbler Cheesecake
When your cheesecake is fully chilled, it’s ready for its crowning glory. Spoon the cooled peach topping generously over the cheesecake, letting some juices drip down the sides for that irresistible look. Sprinkle the cobbler crumble over the fruit—don’t hold back on this part! Pop the finished cheesecake back in the fridge for at least 30 minutes before slicing, which ensures crisp edges and a picture-perfect dessert.
How to Serve Peach Cobbler Cheesecake
Garnishes
Dress up your Peach Cobbler Cheesecake with a few well-chosen toppings. A light dusting of powdered sugar adds a charming finish, while a dollop of whipped cream takes each bite over the top. For a bright touch, fresh peach slices or mint leaves look gorgeous and add a fresh note. If you’re feeling extra, a drizzle of caramel or an extra sprinkle of cinnamon can’t hurt!
Side Dishes
A generous wedge of Peach Cobbler Cheesecake truly shines alongside lighter, palate-cleansing sides. Try a big bowl of mixed berries or a tangy fruit salad to contrast the richness. For a Southern-inspired twist, pair slices with a splash of sweet tea, or serve alongside vanilla ice cream for an ultra-indulgent dessert plate.
Creative Ways to Present
You can wow guests by turning this dessert into adorable mini Peach Cobbler Cheesecakes, baked in muffin tins for a fun, portable treat. Or, layer cubes of cheesecake and peach topping in clear mason jars for an eye-catching trifle effect at picnics or potlucks. For a dramatic finish, torch the top crumble very lightly for a brûlée-style crunch!
Make Ahead and Storage
Storing Leftovers
Your Peach Cobbler Cheesecake stores beautifully in the fridge for up to 5 days. Just cover the cheesecake or transfer slices to an airtight container. If possible, save a bit of extra crumble to sprinkle on just before serving so the topping stays crisp.
Freezing
Want to savor cheesecake magic later? Freeze slices (without the peach topping) tightly wrapped in plastic wrap and foil, then store them in a freezer-safe bag for up to two months. Thaw overnight in the fridge, then add the fresh topping and crumble before serving for the very best texture.
Reheating
This cheesecake is best enjoyed cold, straight from the fridge, so no reheating is needed. If you love a warm cobbler vibe, very gently microwave your peach topping before spooning it over a chilled slice—just a few seconds does the trick.
FAQs
Can I use canned peaches instead of fresh?
Absolutely! Canned peaches (drained well) work beautifully and make the Peach Cobbler Cheesecake a year-round treat. Just be sure to skip any extra sugar in the topping if your canned peaches are already sweetened.
How do I prevent my cheesecake from cracking?
For a flawless Peach Cobbler Cheesecake, let it cool slowly by turning off the oven and cracking the door as it finishes baking. Also, avoid over-mixing after adding eggs, and always bake in a well-greased springform pan lined with parchment paper.
Can I make this gluten-free?
Definitely! Swap the graham crackers for your favorite gluten-free version and use a gluten-free flour blend in the crumble. All other ingredients in Peach Cobbler Cheesecake are naturally gluten-free.
Is there a shortcut for the peach topping?
If you’re short on time, store-bought peach pie filling can be used instead of homemade. While homemade delivers the best flavor, the shortcut version will still produce a fantastic Peach Cobbler Cheesecake.
Can I make individual cheesecakes with this recipe?
Yes, you can! Divide the crust and filling among cupcake liners in a muffin pan, reduce the baking time slightly, and top each mini cheesecake with peach topping and crumble for adorable, personal-sized treats.
Final Thoughts
If you’re craving a dessert that feels like summer sunshine on a plate, you absolutely must give this Peach Cobbler Cheesecake a try. With every dreamy bite—creamy, fruity, and spiced just right—you’ll see just how magical this mash-up can be. There’s truly no better way to treat yourself or celebrate with loved ones!
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Peach Cobbler Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the perfect marriage of two classic desserts with this Peach Cobbler Cheesecake. A creamy cheesecake sits atop a graham cracker crust, topped with a luscious peach cobbler filling and a crunchy crumble. This dessert is a showstopper for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the peach cobbler topping:
- 3 cups peeled and diced fresh or canned peaches (drained)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
For the cobbler crumble:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Prepare the filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs. Pour over crust and bake.
- Cool the cheesecake: Leave the cheesecake in the turned-off oven for 1 hour, then cool and refrigerate for at least 4 hours.
- Make the peach topping: Cook peaches, sugars, lemon juice, spices, and cornstarch until thickened. Cool.
- Create the crumble: Mix flour, sugar, cinnamon, and butter. Bake until golden brown, then cool.
- Assemble the cheesecake: Top the chilled cheesecake with peach filling and crumble. Chill before slicing.
Notes
- Consider using store-bought ingredients for a quicker version.
- Cheesecake can be stored in the fridge for up to 5 days or frozen without the topping.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
