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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

iamwinfred
This Peach Cobbler Cheesecake combines two beloved desserts into one show-stopping creation, featuring a buttery graham cracker crust, rich and tangy cheesecake layer, sweet spiced peach filling, and a golden crumbly cobbler topping. It's surprisingly simple to put together, works with fresh, canned, or frozen peaches, and actually tastes even better when made ahead and chilled overnight.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 425 kcal

Equipment

  • 9-inch springform pan Essential for clean removal and slicing
  • Electric mixer Hand or stand mixer
  • Mixing bowls Various sizes needed
  • Measuring cups and spoons
  • Spatula
  • Pastry cutter or fork For cutting butter into cobbler topping
  • Parchment paper For lining the pan bottom
  • Aluminum foil For wrapping outside of pan and tenting if needed
  • Baking sheet To place under pan and catch drips

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 200g
  • 1/3 cup granulated sugar 65g
  • 1/2 cup unsalted butter 113g, melted

For the Cheesecake Layer

  • 16 oz cream cheese 450g, softened to room temperature
  • 1/2 cup granulated sugar 100g
  • 2 large eggs room temperature
  • 1 tsp vanilla extract use pure vanilla extract for best flavor
  • 1/4 cup sour cream 60g

For the Peach Filling

  • 4 cups fresh peaches about 680g; peeled and sliced — or substitute 2 cans (15 oz each) sliced peaches, well drained
  • 1/3 cup granulated sugar 65g
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For the Cobbler Topping

  • 1 cup all-purpose flour 125g
  • 1/2 cup granulated sugar 100g
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter 113g, cold and cubed
  • 2 tbsp turbinado sugar for sprinkling on top; adds crunch and sparkle

Instructions
 

  • Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper, grease the sides, and wrap the outside with aluminum foil to catch drips.
  • Combine graham cracker crumbs, sugar, and melted butter, then press firmly into the bottom of the prepared pan. Bake for 10 minutes and let cool.
  • Beat softened cream cheese until smooth, then mix in sugar, eggs (one at a time), vanilla extract, and sour cream until just combined — do not overmix once eggs are added.
  • Toss sliced peaches with sugar, cornstarch, cinnamon, and nutmeg; let sit 5 minutes to release juices. Drain canned peaches well before mixing.
  • Whisk together flour, sugar, baking powder, and salt, then cut in cold cubed butter with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
  • Pour cheesecake filling over the crust and spread evenly, then top with the peach filling (including juices), the cobbler crumble, and a sprinkle of turbinado sugar.
  • Place on a baking sheet and bake at 325°F for 55–65 minutes, until edges are set and the center has a slight jiggle; tent with foil if the topping browns too quickly.
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then cool completely at room temperature before refrigerating for at least 4 hours or overnight before serving.

Notes

  • Use room temperature cream cheese for a smooth, lump-free filling — cold cream cheese will leave lumps no matter how long you mix.
  • Do not overmix after adding the eggs; overmixing incorporates too much air and leads to cracks on top.
  • Keep the butter for the cobbler topping cold throughout the process — cold butter is what creates the flaky, crumbly texture.
  • If using frozen peaches, thaw completely and pat dry with paper towels to remove excess moisture before using.
  • If using canned peaches, drain them very well to avoid a soggy cobbler topping.
  • The cheesecake is done when the edges are set and the center still has a gentle jiggle like jello — it will continue to set as it cools.
  • Cooling slowly in the oven with the door cracked prevents cracks from forming on the surface.
  • This dessert tastes even better the next day as the flavors meld — make it up to 2 days ahead and refrigerate covered.
  • Run a knife under hot water before slicing for clean cuts through all the layers.
  • Store covered in the refrigerator for up to 5 days, or freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Nutrition

Serving: 1SliceCalories: 425kcalCarbohydrates: 48gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 285mgPotassium: 180mgFiber: 2gSugar: 34gVitamin A: 18IUVitamin C: 8mgCalcium: 8mgIron: 6mg
Keyword cobbler topping, make ahead cheesecake, peach cheesecake, peach cobbler cheesecake, summer dessert
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