There’s something so deeply comforting about a dessert that brings together two iconic classics—and this Peach Cobbler Cheesecake does exactly that! Thank you, truly, for being here. Whether you’re returning for another delicious bite or you’re new to my kitchen corner, I’m so grateful to share this recipe with you. If you haven’t already, I’d love for you to subscribe below and get this dreamy recipe sent straight to your inbox, along with other must-make favorites!
What Is Peach Cobbler Cheesecake?
Imagine a silky, New York-style cheesecake infused with sweet creaminess, layered with cinnamon-kissed peaches, and topped with a buttery brown sugar crumble. Now imagine cutting into that, the peach juices dripping down the side of your fork, and the scent of cinnamon and warm fruit wafting in the air… That’s Peach Cobbler Cheesecake. It’s a showstopper, a crowd-pleaser, and yes—surprisingly simple to make!
Why You’ll Love This Peach Cobbler Cheesecake
The textures: Crunchy crust, creamy center, soft caramelized peaches, and buttery crumble on top!
The flavor: A perfect marriage between cheesecake richness and cobbler warmth.
It’s versatile: Fresh, canned, or even frozen peaches work here.
A dessert-for-any-occasion vibe: Great for holidays, potlucks, birthdays—or a cozy night in.
What Does It Taste Like?
Think ultra-creamy cheesecake that melts in your mouth, with bright, juicy peaches bursting with cinnamon and brown sugar. The crumble topping adds a soft crunch and buttery sweetness that perfectly rounds out every bite. Each forkful gives you layers of flavor and texture. I’m kicking myself for not having shot it before diving in!
The Benefits of Making Peach Cobbler Cheesecake
Make-ahead friendly: It tastes even better the next day!
Freezer-friendly: You can freeze slices for future cravings.
Perfect for peach season: Or any time of year, really.
Highly customizable: Tweak the spices or use different fruit for fun twists.
Ingredients List
For the Crust
2 cups graham cracker crumbs (or vanilla wafer crumbs)
½ cup unsalted butter, melted
2 tbsp sugar
For the Cheesecake Filling
24 oz (675 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
For the Peach Filling
3 cups sliced peaches (fresh or canned, drained)
½ cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
1 tsp lemon juice
2 tbsp unsalted butter
For the Crumble Topping
1 cup all-purpose flour
½ cup brown sugar
½ cup unsalted butter, melted
1 tsp cinnamon
Tools You’ll Need
9-inch springform pan
Electric mixer
Mixing bowls
Spatula
Medium saucepan
Measuring cups & spoons
Cooling rack
Knife for slicing (a hot knife works best!)
Ingredient Swaps & Additions
Fruit: Swap peaches for nectarines, apples, or even blueberries for seasonal spins.
Crust: Use gingersnaps or cinnamon graham crackers for a bolder flavor.
Spices: Add nutmeg or cardamom for extra warmth.
Topping: A drizzle of salted caramel or a dollop of whipped cream? Yes, please!
How to Make Peach Cobbler Cheesecake (Step-by-Step)
1. Preheat and Prep the Pan
Set your oven to 325°F (163°C) and grease your springform pan. You can line the bottom with parchment paper if you want extra insurance.
2. Make the Crust
Mix your crumbs, melted butter, and sugar until they resemble wet sand. Press firmly into the bottom of the pan. Use the bottom of a glass to smooth it out evenly. Set aside.
3. Cook the Peach Filling
In a saucepan, combine peaches, brown sugar, lemon juice, cinnamon, and butter. Let it simmer until the peaches are just soft and juicy. Add your cornstarch slurry and stir until thickened. Let it cool completely before assembling.
4. Mix the Cheesecake Batter
Beat softened cream cheese and sugar until velvety smooth—no lumps! Add eggs one at a time, mixing gently. Then stir in sour cream, vanilla, and flour.
5. Layer It Up
Pour half the cheesecake batter onto the crust. Spoon on half the peach filling. Pour the rest of the cheesecake batter on top, then gently swirl with a knife. Top with the remaining peaches.
6. Make the Crumble Topping
Stir together flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle this generously over the peach topping.
7. Bake
Bake for 55–65 minutes. The center should be slightly jiggly but not soupy. Once baked, crack the oven door and let it rest inside for 1 hour.
8. Chill
Let cool to room temp, then refrigerate for at least 4 hours (overnight is even better!).
9. Serve & Enjoy
Slice and serve with whipped cream, caramel sauce, or even a scoop of vanilla ice cream!
What to Serve with Peach Cobbler Cheesecake
Fresh mint leaves for garnish
Whipped cream or Cool Whip
Vanilla bean ice cream
A light peach iced tea or sparkling wine
Tips for the Perfect Cheesecake Every Time
Don’t overbeat the eggs – this can cause cracks.
Room temperature ingredients are a must for smooth batter.
Use a water bath if you want to reduce cracking even more.
Cool slowly – sudden temperature changes can deflate your cheesecake.
Refrigerate overnight – it’s worth the wait, promise!
Storage Instructions
Fridge: Store covered in the fridge for up to 5 days.
Freezer: Wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in fridge.
Make ahead: You can make this 1–2 days before serving. The flavors get better with time!
Peach Cobbler Cheesecake FAQs
Can I use canned peaches?
Absolutely! Just make sure to drain them well so the filling isn’t too watery.
Can I make this gluten-free?
Yes! Use gluten-free graham crackers and substitute the flour with a 1:1 gluten-free blend.
What if I don’t have a springform pan?
You can use a deep pie dish or 9×9 baking dish, but removing slices might be trickier.
Why did my cheesecake crack?
Usually, it’s due to overbaking or sudden temp changes. Don’t worry—it still tastes amazing! A crumble topping also hides cracks beautifully.
Final Thoughts
This Peach Cobbler Cheesecake brings all the comforting, cozy flavors of summer into one unforgettable dessert. It’s rich, fruity, and laced with warm spices—and yet it’s simple enough for home bakers. Whether you’re celebrating a special occasion or just celebrating peaches (as you should), this recipe is a must-bake.
Looking for More Peach-Inspired Recipes?
Peach Upside Down Cake
Grilled Peaches with Honey and Mascarpone
Peach Crisp with Oat Topping
No-Bake Peach Icebox Cake
Loved This Recipe?
Please leave a review, pin a photo to Pinterest, and tag me if you make it—I absolutely love seeing your creations!
Nutritional Information (Per Slice – Approximate)
Calories: 480
Fat: 32g
Carbohydrates: 42g
Sugar: 31g
Protein: 7g
Peach Cobbler Cheesecake
Description
This Peach Cobbler Cheesecake is the ultimate dessert mashup—layers of creamy, velvety cheesecake, spiced peach filling, and a buttery crumble topping all nestled over a golden graham cracker crust. A true crowd-pleaser that’s perfect for summer gatherings or cozy holidays alike. It’s surprisingly easy to make and tastes even better the next day!
Ingredients
For the Crust
2 cups graham cracker crumbs (or vanilla wafer crumbs)
½ cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling
24 oz (675 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
For the Peach Filling
3 cups sliced peaches (fresh or canned, well drained)
½ cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon lemon juice
2 tablespoons unsalted butter
For the Crumble Topping
1 cup all-purpose flour
½ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon cinnamon
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
Make the crust by mixing graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan and set aside.
Prepare the peach filling: In a saucepan over medium heat, combine peaches, brown sugar, lemon juice, cinnamon, and butter. Cook until peaches soften and release juices. Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water), and cook until thickened. Let cool completely.
Mix the cheesecake batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, vanilla, and flour until creamy and lump-free.
Assemble the cheesecake: Pour half of the cheesecake batter into the crust. Spoon half of the peach filling on top. Add remaining cheesecake batter, swirl gently, and top with the rest of the peach filling.
Make the crumble topping by mixing flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle evenly over the peach layer.
Bake for 55–65 minutes, until the center is almost set (it should still jiggle slightly).
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Slice and serve with whipped cream, caramel drizzle, or a scoop of vanilla ice cream!
Notes
Peach Tip: If using canned peaches, drain them very well to avoid excess moisture.
No springform pan? Use a deep pie dish or 9×9 pan, but slicing may be trickier.
Make ahead: This cheesecake sets beautifully overnight and actually tastes better the next day!
To freeze: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Texture tip: Don’t overmix the eggs into the batter—this helps prevent cracking.
