If you’re on the hunt for a dessert that perfectly marries the creamy richness of cheesecake with the warm, comforting flavors of a classic Southern treat, then this Peach Cobbler Cheesecake Recipe is absolutely your new best friend. With its buttery graham cracker crust, smooth and velvety cheesecake filling, and a luscious peach cobbler topping crowned with a crisp cinnamon crumble, this dessert brings joy in every bite. It’s an ideal way to celebrate summer fruits or brighten up a chilly evening with a touch of sunshine on your plate.
Ingredients You’ll Need
Crafting this Peach Cobbler Cheesecake Recipe is surprisingly simple, yet every ingredient plays a vital role in building its unforgettable flavor and texture. From the buttery crust to the spiced topping, these pantry staples come together beautifully to create a dessert that’s both satisfying and sophisticated.
- 1 1/2 cups graham cracker crumbs: Provides a sweet and crunchy base for the crust that balances the creamy filling perfectly.
- 1/4 cup granulated sugar: Adds sweetness to the crust and the cheesecake filling without overpowering the flavors.
- 1/2 cup unsalted butter (melted): Binds the graham cracker crumbs together and adds richness to the crust.
- 3 (8 oz) packages cream cheese (softened): The star of the filling, delivering that signature smooth, tangy cheesecake texture and flavor.
- 1 cup granulated sugar: Sweetens the creamy filling just right for a balanced taste.
- 1/2 cup sour cream: Adds moisture and a subtle tang that makes the cheesecake exceptionally lush.
- 1 tsp vanilla extract: Infuses gentle aroma and depth to the cheesecake filling.
- 3 large eggs: Essential for structure and creaminess in the cheesecake.
- 4 cups fresh or canned sliced peaches (drained): The juicy fruit that makes this recipe shine with natural sweetness and vibrant color.
- 1/4 cup brown sugar: Brings warm caramel notes to the peach topping and crumble.
- 1/4 cup granulated sugar: Enhances the sweetness of peaches without making it cloying.
- 1 tsp cinnamon: Adds a fragrant spice that complements the peaches wonderfully.
- 1/4 tsp nutmeg: Provides a subtle earthy spice that elevates the cobbler topping.
- 1 tbsp cornstarch: Thickens the peach topping to a luscious, spoonable consistency.
- 2 tbsp water: Helps dissolve the cornstarch and create a smooth peach sauce.
- 1 tbsp lemon juice: Brightens the peach flavor and balances the sweetness.
- 1/2 cup all-purpose flour: The base for the crumble, lending structure and a crumbly texture.
- 1/4 cup brown sugar: Sweetens the crumble while adding depth with its molasses notes.
- 1/4 cup granulated sugar: Adds crispness to the crumble topping.
- 1/4 cup unsalted butter (cold and cubed): Creates the crumbly, golden topping when baked.
- 1/2 tsp cinnamon: Sprinkles more cozy spice into the crumble that echoes the peach topping.
How to Make Peach Cobbler Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by combining the graham cracker crumbs with the sugar and melted butter, mixing until every crumb is nicely coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even, compact crust. Pop it in a preheated 325°F oven for 10 minutes to set the base perfectly, then let it cool completely while you move on to the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until absolutely smooth and creamy. Then, incorporate the sour cream and vanilla, blending until combined. Crack in the eggs one at a time, mixing gently on a low speed after each addition. This careful technique prevents overmixing and keeps the filling silky. Pour the luscious filling over your cooled crust and smooth the top with a spatula.
Step 3: Bake in a Water Bath
Wrap your springform pan tightly in foil, then place it inside a larger pan with hot water to create a water bath—this keeps the cheesecake moist and crack-free. Bake the cheesecake at 325°F for 55 to 65 minutes, until the center is just set but still slightly jiggly. Turn off the oven and let it sit inside for one hour to finish gently cooking. Afterwards, cool to room temperature before chilling in the fridge for at least 4 hours or overnight for clean slicing.
Step 4: Prepare the Peach Cobbler Topping
While the cheesecake chills, combine your peaches with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat for about 5 to 7 minutes until the mixture thickens to a syrupy glaze. Remove from heat and allow it to cool to room temperature—this will intensify the peach flavor and soften the spices.
Step 5: Bake the Crumble Topping
Mix the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Cut in the cold, cubed butter using a fork or pastry cutter until the mixture becomes crumbly with small pea-sized clumps. Spread these crumbs evenly onto a baking sheet and bake at 350°F for 10 to 12 minutes until golden brown and fragrant. Let cool completely.
Step 6: Assemble Your Peach Cobbler Cheesecake Recipe
Once your cheesecake is fully chilled, spread the cooled peach cobbler topping evenly over the surface. Generously sprinkle the golden crumble topping on for that irresistible crunch. Your Peach Cobbler Cheesecake Recipe is now ready to impress and delight!
How to Serve Peach Cobbler Cheesecake Recipe
Garnishes
Elevate your presentation by adding a few fresh peach slices or a sprig of mint on top. A light dusting of powdered sugar over the crumble brings a pretty, delicate look perfect for gatherings. For an extra indulgence, drizzle warm caramel sauce or a scoop of vanilla ice cream alongside each slice.
Side Dishes
This decadent dessert pairs wonderfully with a simple cup of coffee or a lightly sweetened iced tea to balance the richness. For brunch or festive occasions, offer fresh whipped cream or a tangy raspberry coulis to add another layer of flavor contrast.
Creative Ways to Present
Impress guests by serving individual portions in clear dessert glasses with layered cheesecake, peach topping, and crumble for a parfait-style treat. Alternatively, turn this recipe into mini cheesecakes using a muffin tin lined with cupcake liners for a fun, bite-sized version perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep the Peach Cobbler Cheesecake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making it perfect for enjoying over several days or for planning ahead for celebrations.
Freezing
You can freeze the cheesecake before adding the peach topping and crumble for up to 2 months. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator and add the toppings fresh just before serving for the best texture and flavor.
Reheating
Since this cheesecake is served chilled, reheating isn’t necessary and can affect its texture. If you prefer a slightly warmer dessert, let slices sit at room temperature for 15 to 20 minutes before serving. This softens the cheesecake just enough without losing its creamy integrity.
FAQs
Can I use frozen peaches for the topping?
Absolutely! Frozen peaches work well as long as you thaw and drain them properly before cooking the topping to avoid excess liquid making it runny.
What’s the best way to get clean cheesecake slices?
Use a sharp knife dipped in hot water between each cut; wiping the blade clean makes slicing through the cheesecake easier and cleaner.
Can I substitute the graham cracker crust?
Yes, you can use crushed digestive biscuits or even shortbread cookies for a slightly different flavor and texture that still pairs beautifully with the creamy filling.
Is it possible to make this recipe gluten-free?
Definitely! Just use gluten-free graham crackers or cookies for the crust and substitute the all-purpose flour in the crumble with your favorite gluten-free flour blend.
How long does it take for the cheesecake to chill properly?
While 4 hours is the minimum, chilling overnight is best to ensure it’s completely set for the creamiest texture and easiest slicing.
Final Thoughts
I can’t recommend this Peach Cobbler Cheesecake Recipe enough if you’re craving a dessert that feels classic and comforting yet refreshingly unique. It’s a guaranteed crowd-pleaser that brings together the best parts of summer’s bounty in a creamy, dreamy form. Give it a try and prepare to be amazed by how simple ingredients come together to create pure magic!
Print
Peach Cobbler Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delectable Peach Cobbler Cheesecake combining creamy cheesecake with a fruity peach topping and a buttery crumble, perfect for summer desserts or any special occasion.
Ingredients
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:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
For the peach cobbler topping:
- 4 cups fresh or canned sliced peaches, drained
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp cinnamon
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the sour cream and vanilla extract and mix until fully incorporated. Add eggs one at a time, mixing on low speed after each addition to avoid overmixing.
- Bake the cheesecake: Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Wrap the springform pan in foil to prevent water from leaking in, then place it in a water bath (a larger pan filled with hot water) for gentle baking. Bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside for 1 hour to finish setting gently. Remove from the oven and let it cool completely on a wire rack. Once cooled, chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
- Prepare the peach topping: In a saucepan over medium heat, combine peaches, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water. Cook while stirring until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool to room temperature.
- Make the crumble topping: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Spread onto a baking sheet and bake at 350°F for 10 to 12 minutes, or until golden brown. Let cool.
- Assemble and serve: Once the cheesecake is fully chilled, spoon the peach cobbler topping evenly on top. Sprinkle the crumble topping over the peaches before serving. Slice and enjoy this sumptuous peach cobbler cheesecake!
Notes
- You can use canned peaches if fresh ones aren’t in season; just make sure they are well drained.
- Ensure the cheesecake is fully chilled before slicing to get clean, neat slices.
- For extra depth of flavor, add a splash of bourbon to the peach topping while cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
