I love how this Peach Cobbler Cheesecake brings together two of my favorite desserts in one comforting, crowd-pleasing slice. The creamy cheesecake layer sits on a buttery graham cracker crust and gets topped with warm, cinnamon-spiced peaches that remind me of classic homemade cobbler. It feels indulgent, cozy, and perfect for sharing at family gatherings or special occasions.
Why You’ll Love This Recipe
I enjoy this recipe because it combines rich, smooth cheesecake with sweet, juicy peaches in every bite. I like that it looks impressive but is actually straightforward to make. I also appreciate how well it works year-round, whether I use fresh summer peaches or canned peaches when they are out of season. For me, it is the kind of dessert that always gets compliments.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup brown sugar
For the cheesecake filling
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 teaspoon vanilla extract
For the peach cobbler topping
4 cups sliced peaches, fresh or canned and drained
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ cup water
Directions
I start by preheating the oven to 325°F (160°C) and greasing a 9-inch springform pan. I mix the graham cracker crumbs, melted butter, and brown sugar until combined, then press the mixture firmly into the bottom of the pan. I bake the crust for about 10 minutes and let it cool.
For the filling, I beat the cream cheese until smooth, then add the sugar and mix until creamy. I blend in the sour cream and vanilla, followed by the eggs one at a time, mixing just until combined. I pour the filling over the cooled crust and smooth the top.
I bake the cheesecake for 50–60 minutes, until the center is just slightly set. I turn off the oven, crack the door, and let it cool gradually before transferring it to the refrigerator for at least 4 hours.
While the cheesecake chills, I prepare the peach topping by combining peaches, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water in a saucepan. I cook it over medium heat until thickened and glossy, then let it cool completely. Before serving, I spoon the peach cobbler topping over the chilled cheesecake.
Servings And Timing
I usually cut this cheesecake into 10–12 slices.
Prep time is about 25 minutes, baking time is around 60 minutes, and chilling takes at least 4 hours. Altogether, I plan for roughly 6 hours from start to finish, most of that being hands-off time.
Variations
I sometimes swap graham crackers for vanilla wafers or gingersnaps in the crust for extra flavor. When I want a richer topping, I add a small amount of butter to the peach mixture. I also enjoy adding a pinch of cardamom or ginger to the peaches for a warm spice twist.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. I prefer serving it cold, but if I want the topping warm, I gently heat just the peaches on the stove and spoon them over each slice right before serving. I avoid reheating the whole cheesecake to keep the texture creamy.
FAQs
Can I use canned peaches instead of fresh?
I often use canned peaches when fresh ones are not available, and they work perfectly as long as I drain them well.
How do I prevent cracks in the cheesecake?
I mix the batter gently and avoid overbaking. Letting the cheesecake cool slowly in the oven also helps me prevent cracks.
Can I make this recipe ahead of time?
I like making it a day in advance because the flavor and texture improve after chilling overnight.
Can I freeze peach cobbler cheesecake?
I freeze the cheesecake without the topping for up to one month, then thaw it in the refrigerator and add the peaches before serving.
What pan size works best?
I always use a 9-inch springform pan, which gives me the perfect thickness and even baking.
Conclusion
I keep coming back to this Peach Cobbler Cheesecake because it delivers comfort, flavor, and a beautiful presentation every time. It is one of those desserts I feel proud to serve, and it never fails to bring smiles to the table.
This Peach Cobbler Cheesecake blends the creamy richness of cheesecake with the sweet, spiced flavor of classic peach cobbler. Set on a buttery graham cracker crust and topped with warm cinnamon peaches, it’s a cozy, indulgent dessert perfect for gatherings or celebrations.
Total Time:6 hours
Yield:10–12 slices
Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup brown sugar
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 teaspoon vanilla extract
4 cups sliced peaches (fresh or canned and drained)
½ cup brown sugar (for topping)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ cup water
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of the pan and bake for 10 minutes. Let cool.
In a mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
Mix in sour cream and vanilla. Add eggs one at a time, mixing just until incorporated.
Pour filling over cooled crust and smooth the top.
Bake for 50–60 minutes, until center is slightly jiggly and edges are set.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours.
To make the topping, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water in a saucepan.
Cook over medium heat, stirring, until thickened and glossy. Cool completely.
Spoon peach topping over chilled cheesecake before serving.
Notes
Substitute graham crackers with vanilla wafers or gingersnaps for extra flavor in the crust.
Add a bit of butter to the peach topping for richness.
Sprinkle in a pinch of cardamom or ginger for a warm spice twist.
Let the cheesecake cool gradually to help prevent cracks.
