There’s something truly special about this Peach Cobbler Cheesecake in my baking life. I first stumbled upon the idea during a summer gathering when fresh peaches were at their sweetest. I wanted a dessert that felt homey yet had that creamy, dreamy cheesecake vibe. After a few tries, this Peach Cobbler Cheesecake became a family favorite, blending the best of a classic peach cobbler dessert with a luscious, creamy cheesecake filling. It’s one of those recipes I keep coming back to because it’s both comforting and impressive, perfect for sharing with friends or enjoying a quiet moment with a cup of tea.
What makes this Peach Cobbler Cheesecake so joyful is its balance—the crumbly cobbler crust is buttery and crisp while the creamy cheesecake filling melts on your tongue. Topped with fresh peach toppings, it captures that summery warmth all year round. It’s the kind of bake that fills your kitchen with a welcoming aroma, and you can taste the love in every bite. I always feel a little burst of pride when I pull it out of the oven, knowing how much joy it will bring.
If you’ve been scratching your head over what to bake next or wondering if you can handle a cheesecake from scratch, trust me, this Peach Cobbler Cheesecake is where you want to start. The steps are simple, the ingredients approachable, and the result? Absolutely worth it. So, let’s get baking together—I promise you’ll love it as much as I do.
What You’ll Need for This Peach Cobbler Cheesecake:
Here’s the lineup of ingredients for this Peach Cobbler Cheesecake, all easy to find at most stores and budget-friendly because it uses simple pantry staples plus fresh peaches.
- 1 ½ cups graham cracker crumbs (you can swap crushed digestive biscuits if you prefer)
- ½ cup unsalted butter, melted (I like to add a touch extra for that perfect crumbly cobbler crust)
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened (room temp makes mixing smoother)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (can swap with Greek yogurt if you want a slight tang)
- 3 fresh peaches, peeled and sliced (fresh peach toppings are the star here; canned peaches just don’t compare)
- 2 tablespoons cornstarch (helps thicken the peach cobbler dessert layer)
- 2 tablespoons brown sugar for topping
- 1 teaspoon ground cinnamon for that warm cobbler flavor
For quick prep, peeling peaches is easier if you blanch them in boiling water for 30 seconds before dunking in ice water. This Peach Cobbler Cheesecake comes together smoothly when your ingredients are well prepped and ready. I always keep my cream cheese out to soften an hour ahead—it saves time and frustration. If you’re looking to store leftovers, place the cheesecake in an airtight container in the fridge; it keeps beautifully up to 4 days.
How to Make This Peach Cobbler Cheesecake:
From start to finish, this Peach Cobbler Cheesecake takes about an hour and a half, plus chilling time. Let’s bake together and make sure it turns out perfectly every time.
- Preheat your oven to 325°F (165°C). Prepare your pan—a 9-inch springform works best. Line the bottom with parchment for easy release.
- Make your cobbler crust: In a bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press this mixture evenly into the bottom of your pan. Use a glass or your fingers for a firm, even layer. Pop it in the fridge to set while you prepare the filling.
- Prepare the peaches: Toss your sliced fresh peach toppings with cornstarch, brown sugar, and cinnamon in a bowl. This mix is your peach cobbler dessert layer that will give that bright, fresh zing.
- Mix the cheesecake filling: Beat the softened cream cheese and 1 cup sugar together until smooth and creamy—no lumps. Add the eggs one at a time, beating gently after each. Stir in the vanilla and sour cream for that creamy cheesecake filling that makes this recipe shine.
- Assemble: Pour half of the cheesecake filling over your chilled crust. Add the peach mixture evenly on top, then dollop the remaining filling over the peaches. A gentle swirl with a knife will give a beautiful marbled effect.
- Bake: Place the springform tin on a baking sheet to catch drips. Bake for about 55-65 minutes, until the edges are set but the center still jiggles slightly—that’s perfect. Your kitchen will smell heavenly with that warm peach cobbler aroma blending with creamy cheesecake richness.
- Cool and chill: Turn off the oven, prop the door ajar, and let the cheesecake cool slowly for an hour. Then refrigerate for at least 4 hours or overnight for best results. This resting means your Peach Cobbler Cheesecake sets beautifully without cracks.
If you notice your Peach Cobbler Cheesecake cracking, don’t worry—it happens, but it still tastes amazing! For a more crumbly cobbler crust, that little extra butter I mentioned works wonders. While this bakes, I like to tidy up my kitchen or enjoy a quick break—trust me, the wait is worth it.
Serving Your Peach Cobbler Cheesecake:
I love slicing this Peach Cobbler Cheesecake for family get-togethers or a quiet weekend treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to complement the creamy cheesecake filling and the fresh peach toppings’ fruity brightness.
This dessert feels right at home for summer celebrations, cozy autumn dinners, or anytime you want to impress with something that tastes homemade and special. Try sprinkling a little extra cinnamon on top for a warm boost or fresh mint leaves for a pop of color.
Leftovers? I’ve enjoyed this Peach Cobbler Cheesecake cold straight from the fridge and even gently warmed with a forkful of vanilla bean ice cream on the side. If you want to mix things up, adding a strawberry or blueberry swirl underneath adds an extra layer of fruitiness.
When my family asks for requests, this Peach Cobbler Cheesecake is one of the top hitters. It’s a crowd-pleaser that makes everyone feel a little closer with each bite. If you enjoy this, you might love my roasted parsnip soup with thyme or vegetable soup delicious hearty—it’s nice to balance your sweet treats with hearty meals.
Common Questions About This Peach Cobbler Cheesecake:
I’ve baked this Peach Cobbler Cheesecake countless times and heard lots of your questions. Here are answers from my own experiences in the kitchen.
- Can I make this Peach Cobbler Cheesecake ahead of time?
Yes! In fact, it tastes better the next day once all the flavors have melded. Just cover it tightly and keep it refrigerated. - What’s a good substitute for cream cheese?
Cream cheese is key for that creamy cheesecake filling, but if you must, blend equal parts ricotta and mascarpone as a swap. The texture will be a little different, but still tasty. - Can I use frozen peaches?
Fresh peach toppings really make this shine, but if frozen is all you have, thaw and drain them well to avoid excess moisture in the cobbler crust. - How do I adjust this Peach Cobbler Cheesecake for a smaller pan?
For a 7 or 8-inch pan, reduce baking time slightly and check for doneness earlier, around 50 minutes. The filling depth changes, so watch that gentle jiggle. - Can I freeze slices?
Yes, wrap individual slices well and freeze. Thaw overnight in the fridge before serving. It keeps well for up to a month. - How do I get a crumbly cobbler crust without it falling apart?
Using enough melted butter is the trick. I always add a bit extra when making this Peach Cobbler Cheesecake for that perfect hold. Press firmly but don’t overwork the crumbs. - Why does my cheesecake crack sometimes?
Slow cooling makes a world of difference. Also, avoid over-mixing once eggs are added. When you bake this Peach Cobbler Cheesecake, using a water bath can help too but isn’t necessary if you follow the cooling steps.
For the best crumble topping ideas, you might want to peek at this helpful Better crumble topping recipe for peach cobbler cheesecake?. For a twist, check out the Roasted Peach Cobbler Cheesecake | Butternut Bakery—it’s a little different but equally lovely. Another fun crumble topping discussion can be found in the peach cobbler cheesecake w/ crumble topping post.
Final Thoughts on This Peach Cobbler Cheesecake:
This Peach Cobbler Cheesecake holds a special spot in my recipe collection because it’s both approachable and delicious—a real crowd-pleaser no matter the occasion. The crumbly cobbler crust paired with the creamy cheesecake filling and fresh peach toppings creates a harmony that’s hard to resist.
My top tips for this Peach Cobbler Cheesecake are:
- Always use ripe fresh peaches for the best flavor.
- Don’t rush the chilling; patience here means perfect texture.
- Add a bit more butter to the crust for extra sturdiness and flavor.
If you want to try something new, I love adding a blueberry swirl, mixing in a little cinnamon into the filling, or topping with toasted pecans for crunch. The version with fresh peach toppings and a cinnamon-spiked crust is the one everyone requests most often in my family.
I hope you find joy in baking this Peach Cobbler Cheesecake just like I do. It’s not about perfection but about sharing good food and happy moments. For more tasty baking ideas, check out my peanut butter cup chocolate roll—another family favorite you’ll adore. You might also want to try my roasted parsnip soup with thyme or the vegetable soup delicious hearty recipe to pair with your sweet treats.
If you decide to try baking this Peach Cobbler Cheesecake, remember it’s all about enjoying the process and savoring the end result. Happy baking, friends!
Peach Cobbler Cheesecake
This Peach Cobbler Cheesecake combines creamy cheesecake with warm, spiced peaches and a buttery cobbler crust for a decadent dessert that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 cups fresh peaches, peeled and sliced
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp all-purpose flour
- 1 tsp lemon juice
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter. Press mixture into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream.
- Pour cheesecake batter over the prepared crust.
- In a separate bowl, toss sliced peaches with brown sugar, cinnamon, nutmeg, flour, and lemon juice.
- Spread the peach mixture evenly over the cheesecake batter.
- Bake for 60-70 minutes or until the cheesecake is set and the peaches are bubbly.
- Allow to cool completely, then refrigerate for at least 4 hours before serving.
Notes
For an extra crunch, sprinkle toasted pecans on top before serving or serve with a dollop of whipped cream.