Name: Peach Cobbler Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 24 oz cream cheese (softened); 1 cup granulated sugar; 1/2 cup sour cream; 3 large eggs; 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; 2 cups peeled and diced fresh or canned peaches; 1/4 cup brown sugar; 1 tablespoon cornstarch; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon lemon juice; 1 tablespoon butter; 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 cup unsalted butter (cold and cubed)

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If you’re looking for a show-stopping dessert that truly brings together the best of two beloved classics, this Peach Cobbler Cheesecake Recipe will absolutely steal the spotlight at your next gathering. Imagine velvety cheesecake resting on a crisp graham cracker crust, loaded with a sunny layer of sweet peach cobbler topping, and finished with a buttery, cinnamon-kissed crumble. It’s not just a cake; it’s summer in every bite, guaranteed to dazzle friends and family alike.

Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every spectacular Peach Cobbler Cheesecake Recipe begins with fresh, easy-to-find ingredients that work magic together. Each component brings something special, from creamy decadence to bursts of fruity flavor—so don’t skip a single one!

Graham cracker crumbs: Provide a perfect, snappy base that anchors all the lush toppings.
Granulated sugar: Adds sweetness to both the crust and filling, making each layer sing.
Unsalted butter (melted & cubed): Binds the crust and creates rich, golden crumble for irresistible texture.
Cream cheese (softened): The key to a smooth, dreamy cheesecake filling—use full fat for the lushest results.
Sour cream: Brings subtle tanginess and ensures the cheesecake stays moist and creamy.
Eggs: Add structure and richness, helping the filling set to perfection.
Vanilla extract: Infuses the filling with classic, comforting fragrance.
All-purpose flour: Slightly thickens the filling and helps the crumble hold together.
Peaches (fresh or canned, diced): The star of the show—whether you use ripe summer peaches or well-drained canned ones, their juicy sweetness is everything.
Brown sugar: Adds caramelly depth to both the peach topping and the crumble.
Cornstarch: Thickens the peach topping until it glistens and coats each bite.
Cinnamon & nutmeg: Warm spices that transform the peach layer into true cobbler territory.
Lemon juice: A squeeze brightens the peaches and balances sweetness.

How to Make Peach Cobbler Cheesecake Recipe

Step 1: Prepare Your Pan and Oven

Set yourself up for success! Start by preheating your oven to 325°F (160°C), then line the bottom of a 9-inch springform pan with parchment paper and grease the sides well. This makes unmolding your masterpiece a breeze and ensures a picture-perfect slice.

Step 2: Make the Graham Cracker Crust

Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl. Mix until the texture resembles wet sand, then press the mixture firmly into the bottom of your pan. Bake for 8–10 minutes, just until it’s golden and set. Let it cool while you prep the filling.

Step 3: Whip Up the Creamy Cheesecake Filling

In a large bowl, beat the softened cream cheese until totally smooth. Add the granulated sugar and flour, mixing until creamy and lump-free. Next, blend in the sour cream and vanilla extract for that classic cheesecake flavor. Add the eggs one by one, mixing gently—just until combined. Remember, don’t overmix; that’s the secret to a silky, crack-free filling!

Step 4: Bake the Cheesecake

Pour your lush cheesecake batter over the cooled crust and smooth out the top. Slide the pan into the oven and bake for 50–60 minutes. You’re looking for a set edge with a center that still has a gentle wobble. When it’s ready, turn off the oven, crack open the door, and let your cake slowly cool for 1 hour—this protects that creamy texture. Then pop the cheesecake into the fridge for at least 4 hours or overnight until set.

Step 5: Cook the Peach Cobbler Topping

While the cheesecake bakes or chills, make your peach topping. In a saucepan, combine peeled and diced peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat, stirring, until the mixture is thick, glossy, and the peaches are luscious—about 5–7 minutes. Set aside to cool completely.

Step 6: Bake the Crumble Topping

In a bowl, stir together flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or fork to work it in until you get clumpy, sandy crumbs. Spread this mixture on a baking sheet and bake at 350°F (175°C) for 10–12 minutes, stirring halfway, until golden and crispy. This is your irresistible finishing touch!

Step 7: Assemble and Serve

Once your cheesecake is fully chilled, layer the cooled peach topping generously over the surface, spreading it from edge to edge. Sprinkle the crumble topping over the peaches for a delightful contrast of flavors and textures. Slice, serve, and enjoy this epic Peach Cobbler Cheesecake Recipe—whether cold or at room temperature.

How to Serve Peach Cobbler Cheesecake Recipe

Garnishes

Give your Peach Cobbler Cheesecake Recipe a little extra sparkle by topping each slice with a dollop of softly whipped cream or a scoop of vanilla ice cream. A scatter of toasted chopped pecans or a sprinkle of cinnamon adds a lovely finishing touch.

Side Dishes

Though this cheesecake can truly stand alone, it pairs beautifully with a fresh fruit salad or a light glass of Moscato. For a Southern-style spread, serve alongside iced tea and some buttery shortbread cookies for a dreamy dessert plate.

Creative Ways to Present

Try serving this cheesecake in individual mason jars for a fun twist at parties, or cut it into bars for a picnic-friendly take. You can also make mini cheesecakes for an elegant touch at showers or celebrations—just adjust the baking time accordingly.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Peach Cobbler Cheesecake Recipe tightly covered in the refrigerator. It will stay delightfully fresh for up to 4 days, and the flavors may even meld and deepen a bit more!

Freezing

This recipe is freezer-friendly. Wrap individual slices or the whole cheesecake (without the peach and crumble topping) in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add your fresh toppings before serving.

Reheating

If you’d like to take the chill off, set a slice at room temperature for 20-30 minutes before enjoying. Cheesecake is best served slightly cool or at room temp—there’s no need to microwave.

FAQs

Can I use canned peaches instead of fresh?

Absolutely! Just be sure to drain them well to avoid a watery topping. Canned peaches are a fantastic shortcut outside of peach season and work just as deliciously.

What’s the best way to get a creamy, crack-free cheesecake?

The real trick is not to overmix the batter after adding the eggs and to let the cake cool gradually with the oven door cracked. This helps ensure a velvety, smooth texture with no unsightly cracks.

Can I make the Peach Cobbler Cheesecake Recipe ahead of time?

Yes, this dessert is actually perfect for making a day or even two ahead. It needs several hours to chill and set, so it will be ready to slice and serve without any last-minute fuss.

How do I cut neat slices?

For picture-perfect wedges, use a sharp knife dipped in hot water and wiped dry between slices. This keeps each piece clean and gorgeous with distinct layers visible.

Is it possible to make a gluten-free version?

Definitely! Swap the graham crackers for your favorite gluten-free alternative and use almond or oat flour in the filling and crumble. The result will be just as dreamy and safe for gluten-free guests.

Final Thoughts

If you’re searching for a dessert that combines the creamy bliss of cheesecake with the nostalgic, sun-soaked flavor of peach cobbler, look no further than this unforgettable Peach Cobbler Cheesecake Recipe. With every bite, you’ll see why it’s become such a beloved treat around my table—give it a try and watch the smiles light up around yours!

Peach Cobbler Cheesecake Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the decadent fusion of peach cobbler and creamy cheesecake with this delightful Peach Cobbler Cheesecake recipe. A buttery graham cracker crust supports a rich cream cheese filling, topped with a luscious peach cobbler mixture and a crispy crumble layer. Perfect for satisfying your sweet tooth!

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the Cheesecake Filling:

24 oz cream cheese (softened)
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

For the Peach Cobbler Topping:

2 cups peeled and diced fresh or canned peaches
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon lemon juice
1 tablespoon butter

For the Crumble Topping:

1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter (cold and cubed)

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C), prepare the pan.
Make the Crust: Combine crust ingredients, press into pan, and bake.
Prepare Cheesecake Filling: Beat cream cheese, sugar, flour, add sour cream, vanilla, eggs, and pour over crust.
Bake Cheesecake: Bake until set, then cool and refrigerate.
Make Peach Cobbler Topping: Cook peaches, sugar, spices, and cornstarch until thickened.
Prepare Crumble Topping: Mix topping ingredients, bake until golden and crisp.
Assemble: Top chilled cheesecake with peach mixture and crumble. Serve and enjoy!