Name: Peach Cobbler Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ½ cup unsalted butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 cups fresh or canned sliced peaches, drained; ½ cup brown sugar; ½ cup all-purpose flour; ½ teaspoon ground cinnamon

Hey y'all! If you're looking for a show-stopping dessert that's both creamy and bursting with juicy peach flavor, this Peach Cobbler Cheesecake is your new go-to treat. Imagine the lusciousness of classic cheesecake combined with the sweet, cinnamon-kissed peach cobbler topping—it’s truly the best of both worlds. Whether it's a summer barbecue, a cozy family dinner, or a holiday feast, this indulgent dessert will have everyone coming back for seconds. Let's get cooking!

Why You'll Love This Peach Cobbler Cheesecake

Blends two classic Southern desserts into one unforgettable treat.
Features a buttery graham cracker crust for the perfect textural contrast.
Loaded with fresh, juicy peaches for a natural sweetness that shines.
Ideal make-ahead dessert—chills beautifully in the fridge.
Sure to impress guests at any occasion with its stunning layers.

Peach Cobbler Cheesecake Ingredients

For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoon unsalted butter, melted
For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream
- ¼ cup heavy cream
- 2 teaspoon vanilla extract
For the Peach Cobbler Topping:
- 3 cups peeled and sliced fresh peaches (about 4 large peaches)
- ⅓ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoon lemon juice
For the Streusel:
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed

How to Make Peach Cobbler Cheesecake

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy (about 2-3 minutes).
Add eggs one at a time, beating well after each.
Mix in sour cream, heavy cream, and vanilla extract until just combined. Do not overmix.
Pour the cheesecake mixture over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

Wrap the bottom of the pan with aluminum foil. Place the pan inside a larger roasting pan and add hot water halfway up the sides (water bath method).
Bake for 55-65 minutes, until the center is almost set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours (preferably overnight).

Step 4: Make the Peach Cobbler Topping

In a saucepan, combine peaches, sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat for 8-10 minutes, stirring occasionally, until the mixture is thickened and the peaches are tender. Let cool.

Step 5: Prepare the Streusel

In a bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
Spread on a baking sheet and bake at 350°F (177°C) for 10-12 minutes, or until golden brown. Let cool completely.

Step 6: Assemble and Serve the Peach Cobbler Cheesecake

Remove the chilled cheesecake from the springform pan and transfer to a serving plate.
Spoon the cooled peach cobbler topping over the cheesecake, then sprinkle generously with streusel.
Slice and enjoy!

Notes for the Best Peach Cobbler Cheesecake

Be sure to use room-temperature cream cheese for a silky-smooth filling (see more cheesecake tips here).
Fresh peaches are best, but well-drained canned or frozen peaches work in a pinch.
Letting the cheesecake chill overnight really develops the flavor and texture.

Peach Cobbler Cheesecake Variations

Berry Cobbler Cheesecake: Swap peaches for blueberries or raspberries in the topping.
Gluten-Free: Use gluten-free graham crackers and flour for a GF-friendly version.
Mini Cheesecakes: Make individual cheesecakes using a muffin tin for perfect party bites.

Required Equipment for Peach Cobbler Cheesecake

9-inch springform pan
Large mixing bowls
Electric mixer or stand mixer
Roasting pan (for the water bath)
Saucepan
Baking sheet
Spatula

Storage Instructions & Shelf Life

Store leftover Peach Cobbler Cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices (without the cobbler topping) for up to 2 months—just wrap in plastic wrap and foil, then thaw overnight in the fridge before serving.

Serving Suggestions & Pairings for Peach Cobbler Cheesecake

Serve each slice with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Pair with iced tea or a chilled glass of Moscato for a refreshing contrast.
For extra decadence, drizzle with caramel or white chocolate sauce.

Pro Tips for the Best Peach Cobbler Cheesecake

Use a water bath to prevent cracks and ensure even baking (learn more about water baths).
Don't overmix the cheesecake filling to avoid a dense texture.
For perfect slices, wipe your knife clean between each cut.

Peach Cobbler Cheesecake FAQ

Can I use canned peaches for Peach Cobbler Cheesecake?

Yes! Just be sure to thoroughly drain and pat them dry for best results.

How do I know when the cheesecake is done baking?

The center should be just set and slightly jiggly; it will firm up as it cools.

Can I make Peach Cobbler Cheesecake ahead of time?

Absolutely—this cheesecake is best made a day in advance so the flavors can fully develop.

For more information about nutritional values, check out this guide to healthy desserts.

Peach Cobbler Cheesecake