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.