Can’t decide between a creamy, decadent cheesecake and a warm, comforting peach cobbler? Why choose when you can have the absolute best of both worlds? Imagine a dessert that combines the velvety smoothness of classic cheesecake with the sweet, spiced fruit filling and buttery crunch of a Southern cobbler.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat and Prep
Step 2: Make the Crust
Step 3: Prepare the Peach Filling
Step 4: Create the Cheesecake Batter
Step 5: Assemble the Layers
Step 6: Add the Crumble Topping
Step 7: Bake and Cool

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use frozen peaches?
Q2: Can I use a different fruit?
Q3: Do I need a water bath?

Peach Cobbler Cheesecake: The Best Indulgent Twist on Dessert

Description
Ingredients

For the Graham Cracker Crust:
For the Cheesecake Filling:
For the Spiced Peach Filling:
For the Crumble Topping:

Instructions
Notes
Nutrition
Did you make this recipe?

This Peach Cobbler Cheesecake is the ultimate dessert mash-up. It features a buttery graham cracker crust, a rich and creamy vanilla cheesecake filling, and layers of juicy, cinnamon-spiced peaches, all topped with a crisp, golden crumble. It’s a show-stopping treat perfect for summer barbecues, holiday gatherings, or any time you want to impress. Get ready to discover your new favorite indulgence!

Ingredients

Ingredient	Amount/Quantity	Notes
For the Graham Cracker Crust
Graham Cracker Crumbs	1 ½ cups
Unsalted Butter, melted	½ cup	Plus more for greasing pan
Granulated Sugar	¼ cup
For the Cheesecake Filling
Cream Cheese, softened	16 oz (2 packages)	Full-fat blocks recommended
Granulated Sugar	¾ cup
Large Eggs	2	Room temperature
Pure Vanilla Extract	1 tsp
Sour Cream	1 cup	Room temperature
For the Spiced Peach Filling
Fresh Peaches, sliced	3 cups	Peeled (or canned, drained well)
Granulated Sugar	½ cup
Cornstarch	1 tbsp
Vanilla Extract	1 tsp
For the Crumble Topping
All-Purpose Flour	1 cup
Brown Sugar, packed	½ cup
Unsalted Butter, softened	¼ cup

Timing

This dessert is a labor of love that requires patience for baking and cooling, but the active prep time is surprisingly manageable.

Preparation Time: 45 minutes
Baking Time: 55-65 minutes
Cooling/Chilling Time: 5 hours (minimum)
Total Time: Approximately 6 hours 45 minutes

Step-by-Step Instructions

Follow these steps carefully to construct this beautiful, layered dessert.

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray. For extra insurance against sticking, line the bottom with a circle of parchment paper.

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. Mix until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. This provides the crunchy foundation for your peach cobbler cheesecake.

Step 3: Prepare the Peach Filling

In a saucepan over medium heat, combine the sliced peaches, ¼ cup brown sugar, cinnamon, lemon juice, and cornstarch (if using). Stir gently and simmer for about 5 minutes, or until the peaches soften and the juices thicken slightly. Stir in a splash of vanilla if desired, then set aside to cool completely.

Actionable Tip: If using canned peaches, drain them very thoroughly to prevent extra liquid from making your cheesecake soggy.

Step 4: Create the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the ¾ cup sugar and beat until combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated.

Actionable Tip: Do not overmix! Overbeating incorporates too much air, which can cause the cheesecake to crack as it bakes. Stop as soon as the eggs are mixed in.

Step 5: Assemble the Layers

Pour about half of the cheesecake batter over the crust. Spoon half of the cooled peach mixture over the batter. Gently top with the remaining cheesecake batter, smoothing it out. Finally, spoon the remaining peaches on top.

Step 6: Add the Crumble Topping

In a small bowl, mix the flour and ½ cup brown sugar. Cut in the ¼ cup softened butter using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumble generously over the top of the peach layer.

Step 7: Bake and Cool

Bake for 55-65 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (like Jell-O). Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before slicing.

Nutritional Information

This is a rich, indulgent dessert! Nutritional values are estimates per slice (assuming 12 servings).

Calories: Approx. 450-500 kcal
Protein: 6-8 g
Carbohydrates: 50-60 g
Fat: 25-30 g
Saturated Fat: 15 g
Sugar: 35-40 g

Healthier Alternatives

While this is a treat, you can make lighter adjustments:

Crust: Use crushed nuts (almonds or pecans) mixed with a little butter for a gluten-free, lower-carb crust.
Sweetener: Use a sugar substitute like stevia or erythritol in the filling and topping.
Dairy: Use light cream cheese and light sour cream (or Greek yogurt) to reduce fat.

Serving Suggestions

This Peach Cobbler Cheesecake is stunning on its own, but you can elevate it further:

Whipped Cream: A dollop of homemade whipped cream adds lightness.
Ice Cream: Serve a slice with a scoop of vanilla bean ice cream for the full “cobbler” experience.
Caramel Drizzle: A drizzle of salted caramel sauce pairs beautifully with the peaches.

Common Mistakes to Avoid

Cold Ingredients: Using cold cream cheese results in a lumpy batter. Solution: Ensure cream cheese, eggs, and sour cream are at room temperature.
Overbaking: Leads to a dry, cracked cheesecake. Solution: Trust the “jiggle.” The center should not be firm when you take it out.
Wet Peaches: Excess liquid will ruin the texture. Solution: Drain canned peaches well, or cook down fresh peaches until the liquid thickens.

Storing Tips

Refrigerate: Store leftovers in the refrigerator, loosely covered, for up to 5 days.
Freeze: You can freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before serving. Note that the crumble topping may lose some crunch after freezing.

Conclusion

This Peach Cobbler Cheesecake is a dessert that truly delivers on flavor and texture. It captures the essence of summer peaches and wraps them in the creamy comfort of cheesecake. Whether you’re a seasoned baker or a novice, this recipe is a surefire way to impress your guests and treat yourself to something extraordinary.

Ready to bake this masterpiece? Give it a try and let us know what you think in the comments below! Don’t forget to rate the recipe and subscribe for more delicious dessert inspiration.

FAQs

Q1: Can I use frozen peaches?

Yes! Thaw them completely and drain any excess liquid before cooking them with the sugar and spices.

Q2: Can I use a different fruit?

Absolutely. This recipe works beautifully with apples, berries, or cherries. Just adjust the spices accordingly (e.g., more cinnamon for apples).

Q3: Do I need a water bath?

This recipe is designed to be baked without a water bath, thanks to the low oven temperature and the cooling method. However, if you prefer using one to ensure extra creaminess and prevent cracks, you certainly can. Wrap the pan tightly in foil first!