Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is the ultimate dessert mash-up I never knew I needed—until I tried it. It’s where the creamy richness of cheesecake meets the sweet, spiced goodness of peach cobbler. With its buttery crust, silky filling, warm peaches, and cobbler-style crumble on top, every slice feels like a cozy Southern hug with a New York twist. This dessert is layered, luscious, and absolutely unforgettable.

Why You’ll Love This Recipe

I love how this recipe brings together the best of two iconic desserts. The creamy cheesecake contrasts beautifully with the soft spiced peaches, and the buttery crumble topping adds a comforting crunch. It’s one of those recipes that feels both decadent and nostalgic. I also appreciate how it gets better after chilling overnight, which makes it a perfect make-ahead dessert for gatherings or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust and cobbler topping

• All-purpose flour
• Granulated sugar
• Cold unsalted butter, cubed
• Baking powder
• Salt

For the peach cobbler filling

• Fresh peaches, peeled and sliced (or frozen, thawed and drained)
• Granulated sugar
• Lemon juice
• Ground cinnamon
• Ground nutmeg (optional)
• Cornstarch

For the cheesecake layer

• Cream cheese, softened
• Granulated sugar
• Large eggs
• Sour cream
• Vanilla extract
• All-purpose flour

Directions

1. Preheat and prep: I preheat the oven to 350°F and grease a 9-inch springform pan. I also line the bottom with parchment and wrap the outside in foil—just in case of leaks or for a water bath.
2. Make the crust and topping: I mix flour, sugar, baking powder, and salt. Then I cut in the cold butter until I have coarse crumbs. I set aside 1 cup for topping and press the rest into the pan. I bake it for 10 minutes and let it cool.
3. Prepare the peach layer: In a large bowl, I toss the peaches with sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Sometimes I sauté them for a few minutes if they’re not quite ripe. Then I let them cool before layering.
4. Make the cheesecake filling: I beat the cream cheese and sugar until smooth, then mix in eggs one at a time. After that, I add sour cream, vanilla, and flour until just combined—careful not to overmix.
5. Assemble: I spread the peach mixture over the crust, pour the cheesecake batter on top, and sprinkle the reserved topping evenly. A gentle tap on the counter helps release air bubbles.
6. Bake: I bake the cheesecake for 60–70 minutes, or until the edges are set but the center is slightly jiggly. I turn off the oven and let it cool inside with the door cracked for an hour.
7. Chill: I move the cheesecake to a cooling rack, then refrigerate it (covered) for at least 4 hours or overnight.
8. Serve: I remove the springform ring, slice it with a hot, clean knife, and serve. A little whipped cream or fresh peach slices on top takes it to another level.

Servings and timing

This recipe makes 12 slices.
Prep time: 30 minutes
Bake time: 60–70 minutes
Cooling + chilling time: 5 hours minimum
Total time: About 6.5 hours (including chill time)
Calories per slice: Approximately 510 kcal

Variations

• Blueberry Cobbler Cheesecake: I swap peaches for blueberries and add lemon zest.
• Apple Cobbler Cheesecake: I use thin-sliced apples with a little more cinnamon and nutmeg.
• Vegan/Dairy-Free: I use dairy-free cream cheese and sour cream, egg substitutes, and coconut cream. I also use vegan butter in the topping.
• Different Crust: Sometimes I use a graham cracker or gingersnap crust for a spiced twist.

Storage/Reheating

In the fridge, this cheesecake keeps fresh for up to 5 days. I store slices in an airtight container. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil. They last up to 2 months. When I’m ready to enjoy one, I just thaw it in the fridge overnight.

FAQs

Can I use canned peaches?

Yes, I’ve used canned peaches in a pinch. I just make sure to drain them very well and skip any added syrup.

How do I prevent the cheesecake from cracking?

I always use room temperature ingredients and avoid overmixing the batter. Letting the cheesecake cool gradually in the oven also helps.

Do I have to use a water bath?

Not necessarily. I’ve made it both ways. A water bath gives me extra insurance against cracks, but the foil-wrapped pan on a baking sheet works well too.

Can I make this ahead of time?

Absolutely. I like to make it the day before and let it chill overnight. The flavors meld beautifully and the texture sets perfectly.

What’s the best way to slice it cleanly?

I use a sharp knife run under hot water and wiped clean between slices. It gives me neat, professional-looking pieces every time.

Conclusion

Peach Cobbler Cheesecake is one of those desserts that makes people stop mid-bite and ask, “Did you make this?” It’s rich, fruity, creamy, and crunchy—all in one. I love how it brings together the charm of Southern cobbler with the elegance of cheesecake. Whether I’m serving it at a holiday dinner, potluck, or just because I felt like baking something special, this recipe never disappoints. Once I made it, I knew it would be part of my dessert rotation forever.

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