This Peach Cobbler Cheesecake recipe is a delicious and unique dessert that combines the flavors of two beloved desserts - peach cobbler and cheesecake. With a buttery graham cracker crust, layers of juicy peaches, and a buttery crumble, this peach cheesecake is always a great dessert.
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Peach cheesecake
- It combines the creamy, rich goodness of cheesecake with the sweet and comforting flavor of peach cobbler.
- It's also incredibly easy to make, so you can whip it up whenever the craving strikes without a lot of fuss.
- This peach cheesecake recipe can be made any time of year, but it's even better during peach season when the peaches are ripe.
Whether you're a cheesecake lover, a peach cobbler enthusiast, or both, this peach cobbler cheesecake tastes just like a dream come true. This cake also makes a tasty birthday cake for the peach lover in your life.
Ingredients you'll need
For the exact measurements, please refer to the printable recipe card below.
Ingredient notes
- Peaches - You want firm peaches for this recipe, so I recommend selecting slightly underripe peaches.
- Brown sugar - Light brown sugar adds a molasses flavor to the crust, but you can use dark brown sugar instead.
- Ground cinnamon - Adding a touch of cinnamon enhances the flavor of the peaches and adds warmth to the dish.
- All-purpose flour is used for the crumble topping. You are going to love it in this sweet treat.
- Salt - Helps to balance out the sweetness and richness in this simple dessert.
- Unsalted butter - This is used to bind the crumble topping together and give it a buttery, crisp texture.
- Graham cracker crumbs - You can crush graham crackers in a food processor or save a little time and purchase all crushed graham crackers in the baking aisle of your local grocery store.
- Cream cheese—Make sure your cream cheese is softened before using it in this recipe. This will help you achieve a smooth and creamy texture for your cheesecake layer. I always recommend that you use full fat cream cheese for this peach cobbler cheesecake.
- Sour cream - Sour cream adds a nice tangy and creamy flavor to the cheesecake layer.
- Heavy cream - This ingredient helps the cheesecake layer set and also adds richness to the overall texture.
- Eggs - Eggs are an essential ingredient in any cheesecake recipe as they provide structure and help with creating a smooth and creamy texture.
- Cornstarch - Cornstarch is used in cheesecake recipes as a thickening agent. It helps prevent cracks from forming and ensures a silky smooth texture.
- Lemon juice - The acidity of lemon juice helps balance out the sweetness of the peaches. I like to use fresh lemon juice, but bottled can also be used.
- Vanilla extract - This adds a delicious vanilla flavor to the crumble topping.
Peach Cobbler Cheesecake
Equipment
- baking sheet
- 9-inch springform pan
- Aluminum foil
Ingredients
Peach Filling:
- 6 peaches slightly under ripe and cut into thick slices
- 6 Tablespoons light brown sugar
- 1 teaspoon ground cinnamon
Streusel:
- 1 ¼ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
Crust:
- 1 ¾ cup graham cracker crumbs
- ½ cup brown sugar
- ½ cup butter melted
- ½ teaspoon ground cinnamon
Cheesecake:
- 4 (8 ounce) packages cream cheese , room temp
- ⅔ cup sour cream
- ⅓ cup heavy cream
- 1 cup brown sugar
- 4 large eggs
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
Instructions
Peach Filling:
- Heat the oven to 350°.
- Place the peaches on a pan and sprinkle with brown sugar and cinnamon.
- Bake for 10 minutes.
Streusel:
- Combine the flour, brown sugar, cinnamon and salt together, then add the melted butter and combine well.
- Crumble the streusel in a pan and bake for 10 to 15 minutes until it is lightly browned.
- Cool completely, and crumble.
Crust:
- Line a 9-inch springform pan with parchment paper. Spray well with cooking spray.
- In a small bowl, combine the graham cracker crumbs, brown sugar, butter and cinnamon and mix until it is combined and crumbly.
- Press the crust into the bottom of the pan and as far up the sides as you want.
- Bake for 15 minutes. Remove and cool.
Cheesecake:
- Heat the oven to 400°.
- Beat the cream cheese until very smooth.
- Add the brown sugar and beat until smooth and there are no lumps.
- Add the sour cream and heavy cream, then continue to beat until creamy.
- Add the eggs, corn starch, lemon juice, vanilla and salt and beat just until combined.
- Wrap the pan in tinfoil, making sure no water can get into the cheesecake. Then pour half of the filling into the pan.
- Lay half of the peaches over the cheesecake and sprinkle with half of the streusel.
- Spoon the remaining cheesecake over the peaches.
- Place the pan in a larger pan and fill with water halfway up the sides of the tinfoil wrapped pan. Place in the oven to bake.
- Bake for 15 minutes at 400°, then reduce the temperature to 250° and bake for 1 hour. You may need to check the water and add more from time to time if it evaporates too quickly.
- Turn off the oven. Do not remove the cheesecake and keep the door shut for 30 minutes. Crack the oven door up slightly and continue to cool for another 30 minutes.
- Remove the cheesecake from the oven and remove it from the water bath. Cool completely.
- Refrigerate for 8 hours.
- Remove and unmold. Place on your serving tray.
- Top with the remaining peaches and sauce and top with streusel.
Nutrition
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Adaptable recipe – make it your own!
- Swap out the peaches! If peaches aren’t your favorite or aren’t in season, try using other fruits like apples, berries, or even pears.
- Get creative with the spices. A dash of nutmeg or even cardamom can add an extra layer of warmth and depth to the crumble topping.
- If you’re a fan of extra crunch, mix in some chopped pecans, walnuts, or almonds into the crumble for a delightful twist.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place the peaches on a large roasting pan and sprinkle with brown sugar and cinnamon. Bake for 10 minutes.
- Combine the flour, brown sugar, cinnamon, and salt, then add the melted butter and combine well. Spread on a baking sheet and bake.
- In a small bowl, combine the graham cracker crumbs, brown sugar, butter, and cinnamon and mix until it is combined and crumbly.
- Press the crust into the bottom of the pan and as far up the sides of the springform crust as you want. Bake for 15 minutes and then cool.
- Beat the cream cheese with an electric mixer until smooth. Add in the remaining ingredients and mix until just combined.
- Pour half the batter into the springform pan over the cooled crust and top with half of the peaches and crumble topping.
- Spoon the remaining cheesecake batter over the top. Bake as directed in the oven.
- Once cool, top with the remaining peaches and crumble topping before serving.
Your questions answered: FAQs
Yes, absolutely! Frozen peaches can be a great substitute if fresh ones aren't available. Just make sure to thaw them thoroughly and pat them dry with paper towels to remove excess moisture before adding them to your cheesecake. This will help prevent the cheesecake from becoming too watery.
Using a water bath ensures your cheesecake bakes evenly and stays moist. The gentle, even heat from the water bath prevents the edges from overcooking while the center finishes setting, giving you that velvety, creamy texture.
To check if your cheesecake is done, gently jiggle the pan. The edges should look set, while the center should have a slight wobble. Don't worry it will continue to set as it cools.
My notes
- When making a cheesecake, the most important thing to remember is to use room-temperature ingredients. This will give you a smooth batter.
- Also, once you add the eggs and other ingredients, you don't want to overmix your batter. Mix that batter until just combined.
- If you have a silicone sling that fits your springform pan, you can use that to protect your pan from water getting into the cheesecake from the water bath.
- Don't rush the chill time. This gives your cheesecake plenty of time to set up.
Storage
Refrigerate - Wrap the cooled cheesecake tightly with plastic wrap and store it in the refrigerator for up to 5 days.
Freeze - To freeze, follow the same steps as refrigerating, but place your wrapped cheesecake in a freezer-safe bag. Store in the freezer for up to 3 months.
Make Ahead
Because cheesecake needs 8 hours or so to set fully, I've found that it's always best to make it the night before. You can even make it 24 hours in advance. Just be sure to add the pieces and topping until you are ready to serve the cheesecake.
Perfect pairings: what to serve with
Cheesecake is one of those desserts that go well with just about any meal that your family enjoys. One of my favorites is Pasta With Eggplant and a piece of Air-Fried Garlic Bread. I know your family will love this meal as much as mine does.
You'll also like
Cheesecake is always on my list of top dessert recipes. If you agree, then you will want to give this Baklava Cheesecake, Mini Raspberry Cheesecake, or Cranberry Orange Cheesecake a try!
To say this Peach Cobbler Cheesecake is bursting with peaches is an understatement! This is the ultimate dessert mashup—creamy, fruity, and packed with flavor. It’s magnificent!
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