Creamy Peach Cobbler Cheesecake recipe blends juicy peaches, spiced crumble, and rich cheesecake for the ultimate decadent summer dessert.

Why You’ll Love This Recipe

Two favorites in one: Combines the silky richness of cheesecake with the rustic warmth of peach cobbler.
Perfect for peach season: Makes the most of fresh, juicy summer peaches.

Decadent and satisfying: Every slice is layered with texture and flavor.
Make-ahead friendly: Best when chilled, so it’s ideal for preparing in advance.
Crowd-pleaser: A guaranteed hit at potlucks, birthdays, and celebrations.

Ingredients

Peach Filling & Topping

3 lb fresh peaches (about 5–6 large), pitted and sliced
Juice of 1 lemon

¼ cup brown sugar
1 tsp cornstarch
1 tsp ground cinnamon

Crumble Topping

1¼ cup all-purpose flour
⅓ cup granulated sugar

⅓ cup brown sugar
½ tsp ground cinnamon
8 Tbsp (½ cup) salted butter, melted

1 tsp vanilla extract

Graham Cracker Crust

2¼ cups graham cracker crumbs

¼ cup granulated sugar
½ cup salted butter, melted

Cheesecake Filling

32 oz cream cheese, softened
1¼ cups granulated sugar
½ cup sour cream

¼ cup heavy cream
3 Tbsp all-purpose flour
2 tsp vanilla extract

4 large eggs

Directions

Roast the peaches: Preheat oven to 400°F. Toss peach slices with lemon juice, brown sugar, cornstarch, and cinnamon. Spread on a baking sheet and roast for 10–12 minutes. Set aside. Lower oven to 350°F.
Make crumble topping: Mix flour, both sugars, and cinnamon. Stir in melted butter and vanilla until clumps form. Bake on parchment for 20 minutes. Reserve ⅔ cup for topping.

Prepare crust: Combine graham crumbs, sugar, and butter. Press into a 9-inch springform pan (bottom and 1½ inches up the sides). Bake at 350°F for 10 minutes. Let cool.
Make cheesecake filling: Beat cream cheese and sugar until smooth. Mix in sour cream, heavy cream, and flour. Add vanilla, then eggs one at a time, mixing on low and scraping the bowl.
Assemble: Pour half the cheesecake batter into crust. Layer with half the roasted peaches and most of the crumble. Pour remaining batter on top and gently tap pan to remove air bubbles.

Bake: Lower oven to 325°F. Wrap springform in foil and place in a larger pan. Fill outer pan with boiling water to form a water bath. Bake for 70–80 minutes, until edges are set and center jiggles.
Cool: Turn off oven and crack the door. Cool cheesecake inside for 30 minutes. Remove and let cool at room temperature for 2 hours, then refrigerate for 4–6 hours or overnight.
Top and serve: Before serving, top cheesecake with remaining roasted peaches and reserved crumble. Let sit 20–30 minutes at room temperature.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Cooling/Chilling Time: 8 hours
Total Time: 9 hours 50 minutes
Calories: ≈ 787 kcal per slice

Variations

Canned peaches: Use canned peach slices (drained) when fresh peaches aren’t in season.
Berry mix: Add raspberries or blueberries to the roasted fruit layer.
Nut crumble: Mix chopped pecans or almonds into the topping for crunch.

Spiced crust: Add a pinch of cinnamon or nutmeg to the crust.
Mini cheesecakes: Use muffin tins for individual servings.

Storage/Reheating

Refrigerator: Store covered for up to 5 days.

Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge overnight before serving.
Serve chilled: Best served cold or at cool room temperature. Do not reheat.

FAQs

Can I use canned or frozen peaches?

Yes, canned (drained) or frozen (thawed and drained) peaches can be used when fresh are unavailable. Roasting is still recommended for best flavor.

Do I need a water bath to bake this cheesecake?

Yes, a water bath ensures even baking and prevents cracks in the cheesecake.

How do I know when the cheesecake is done?

It’s ready when the edges are set and the center jiggles slightly when gently shaken.

Can I make this cheesecake ahead of time?

Absolutely! This dessert is perfect to make 1–2 days in advance and store in the refrigerator.

What type of cream cheese should I use?

Use full-fat brick-style cream cheese for the best texture and flavor.

Can I skip the crumble topping?

Yes, but the crumble adds a wonderful texture contrast and flavor reminiscent of cobbler.

Can I use a different crust?

Yes, you can use crushed vanilla wafers, shortbread cookies, or even gingersnaps for variation.

How do I avoid cracks in the cheesecake?

Use a water bath, avoid over-mixing the eggs, and let the cheesecake cool gradually in the oven with the door cracked.

What if my cheesecake cracks anyway?

Don’t worry! The peach topping and crumble will cover any imperfections beautifully.

Can I add spices to the cheesecake filling?

Yes, a dash of cinnamon or nutmeg in the filling can enhance the overall flavor.

Conclusion

Peach Cobbler Cheesecake is a dreamy dessert that fuses the richness of cheesecake with the homey charm of peach cobbler. With layers of roasted fruit, creamy filling, and buttery crumble, this showstopper is as beautiful as it is delicious. Whether it’s the height of summer or you’re craving something special, this cheesecake delivers warmth, comfort, and just the right amount of indulgence.

More Southern-Inspired Sweets You’ll Love

If you couldn’t get enough of this Peach Cobbler Cheesecake, then you’re in for a treat with our Caramel Apple Poke Cake, which delivers gooey layers and rich fall flavor. Craving a cozy loaf? Try the cinnamon-packed Apple Fritter Bread — perfect for breakfast or dessert. For a bite-sized delight, don’t miss our Cinnamon Sugar Donut Muffins. Looking for a seasonal classic? The Pumpkin Cream Cheese Swirl Loaf brings creamy warmth to every slice. And for a crowd-pleasing brunch bake, the Cinnamon Roll Banana Bread delivers sticky-sweet goodness in every bite.

Peach Cobbler Cheesecake

Author: Chef Clara
Total Time: 9 hours 50 minutes (includes cooling & chilling)
Yield: 12 servings

Diet: Vegetarian

Print Recipe

Description

A sumptuous summer dessert featuring layers of roasted peaches, creamy cheesecake, and a buttery cobbler topping—all nestled in a classic graham cracker crust.

Ingredients

Peach Filling & Topping:

3 lb fresh peaches (about 5–6 large), pitted and sliced
Juice of 1 lemon
¼ cup brown sugar

1 tsp cornstarch
1 tsp ground cinnamon
Crumble Topping:

1¼ cup all-purpose flour
⅓ cup granulated sugar
⅓ cup brown sugar

½ tsp ground cinnamon
8 Tbsp (½ cup) salted butter, melted
1 tsp vanilla extract

Graham Cracker Crust:
2¼ cups graham cracker crumbs
¼ cup granulated sugar

½ cup salted butter, melted
Cheesecake Filling:
32 oz cream cheese, softened

1¼ cups granulated sugar
½ cup sour cream
¼ cup heavy cream

3 Tbsp all-purpose flour
2 tsp vanilla extract
4 large eggs

Cook Mode Prevent your screen from going dark

Instructions

Roast peaches: Preheat oven to 400°F. Toss peach slices with lemon juice, brown sugar, cornstarch, and cinnamon. Spread on a baking sheet; roast for 10–12 minutes until softened. Set aside and reduce oven to 350°F.
Make crumble topping: Mix flour, sugars, and cinnamon. Stir in melted butter and vanilla until moist and clumpy. Spread on parchment-lined tray and bake at 350°F for 20 minutes until golden. Reserve ⅔ cup for topping.

Prepare crust: Combine graham crumbs, sugar, and melted butter; press into a 9-inch springform pan (bottom and 1½″ up sides). Bake at 350°F for 10 minutes; let cool.
Cheesecake batter: Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and flour; mix well. Beat in vanilla and eggs one at a time on low, scraping bowl as needed.
Assemble: Spread half the batter over the cooled crust. Spoon half of the roasted peaches on top and sprinkle most of the crumble topping. Add remaining batter, tapping to release air bubbles.

Bake in water bath: Lower oven to 325°F. Nest springform in larger pans; pour boiling water around to create a water bath. Bake 70–80 minutes until edges are set and center jiggles slightly.
Cool: Turn off oven, crack door, and cool 30 minutes. Run a knife around edges; cool for 2 hours at room temperature, then chill 4–6 hours or overnight.
Finish topping: Top chilled cheesecake with reserved roasted peaches and crumble. Let sit at room temperature for 20–30 minutes before serving.

Notes

Use ripe but firm peaches for best texture.
Allow cheesecake to chill fully for clean slices.
Water bath helps prevent cracking and ensures even baking.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert

Method: Baking
Cuisine: American