This Peach Cobbler Cheesecake is a rich, layered dessert that brings together the creamy decadence of classic cheesecake and the warm, fruity goodness of peach cobbler. It’s the ultimate summer dessert that’s just as comforting in cooler months.

Peach Cobbler Cheesecake

Why You’ll Love This Recipe

I love how this recipe blends two iconic desserts into one stunning creation. The smooth cheesecake base contrasts beautifully with the juicy peaches and cinnamon-spiced cobbler topping. It’s an eye-catching dessert that’s surprisingly straightforward to make and perfect for impressing guests.

ingredients

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

For the peach filling and topping

8 large peaches, peeled, pitted, and sliced
½ cup brown sugar
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon nutmeg

For the graham cracker crust

3 cups graham cracker crumbs
¾ cup unsalted butter, melted

For the cheesecake layer

3 (8-ounce) packages cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
⅓ cup sour cream
4 large eggs, lightly beaten
2 tablespoons cornstarch

For the cobbler topping

1 cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
⅓ cup cold unsalted butter, cut into small cubes
¼ cup boiling water

directions

In a saucepan, combine sliced peaches, lemon juice, sugars, cornstarch, cinnamon, and nutmeg. Cook over medium heat for about 8–10 minutes until the mixture thickens slightly. Let it cool.
Mix graham cracker crumbs with melted butter and press firmly into a 9-inch springform pan. Chill in the fridge while preparing the filling.
Beat cream cheese until smooth. Add sugar, vanilla, sour cream, and cornstarch, mixing until well combined. Gently mix in eggs just until incorporated.
Pour half of the cheesecake batter over the crust. Bake in a water bath at 425°F for 13–15 minutes until the top is slightly set.
Reduce oven temperature to 350°F. Add a layer of the cooked peaches over the cheesecake, then pour in the remaining cheesecake batter. Bake for 40–45 minutes until the center is almost set.
For the cobbler topping, mix flour, sugars, baking powder, and salt. Cut in the butter until crumbly, then stir in boiling water to form a thick batter.
Arrange a few peach slices over the cheesecake and spoon dollops of cobbler batter on top. Bake for another 20–25 minutes until golden.
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Remove and cool completely, then refrigerate for at least 4–6 hours or overnight.
Run a knife around the edge of the pan before releasing. Serve with extra peach topping and sauce if desired.

Servings and timing

Servings: 12 to 14 slices
Prep Time: 1 hour
Bake Time: About 1 hour 20 minutes total
Cooling & Chilling: 5 to 7 hours
Total Time: 7 to 8 hours

Variations

I sometimes use shortbread crumbs instead of graham crackers for a richer crust.
Adding a little cinnamon or nutmeg directly into the cheesecake batter gives a spiced twist.
If I’m short on fresh peaches, I use frozen ones—just thaw and drain them first.
A splash of bourbon or vanilla bean paste adds extra depth to the peach filling.
Swapping peaches for apples or berries works well and brings a fun seasonal spin.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. Individual slices freeze well—just wrap them tightly and freeze for up to 3 months. To serve, I thaw slices in the fridge overnight and let them sit at room temperature for about 30 minutes. If I want the peach topping warm, I reheat it gently on the stove or in the microwave before spooning it over the slice.

FAQs

Can I use frozen peaches instead of fresh?

Yes, I use frozen peaches when fresh ones aren’t in season. I just make sure to thaw and drain them well before cooking.

How do I keep the cheesecake from cracking?

I always bake it in a water bath and let it cool slowly in the oven with the door slightly open. That helps keep the top smooth.

Can I make this cheesecake ahead of time?

Definitely. I often make it the night before since it tastes even better the next day after chilling.

What’s the best way to slice it cleanly?

I use a sharp knife warmed in hot water and wiped dry. I clean the blade between each slice for neat edges.

Can I freeze the whole cheesecake?

Yes, I wrap it tightly in plastic and foil, then freeze. To serve, I thaw it in the fridge overnight.

Conclusion

This Peach Cobbler Cheesecake has everything I love in a dessert—creamy filling, juicy fruit, and a crumbly topping. It’s comforting, impressive, and always a hit when I bring it to gatherings. Whether I’m making it for a summer cookout or a cozy winter treat, it never disappoints.