Creamy cheesecake meets juicy, cinnamon-spiced peaches in this Peach Cobbler Cheesecake — a dessert that feels both cozy and a little fancy. If you love the melt-in-your-mouth richness of cheesecake combined with the warm, homey flavors of a peach cobbler, this recipe is made for you. Fun fact: peaches were once considered a luxury fruit in early American kitchens, so serving this feels like a sweet nod to history.
This recipe is special because it delivers big dessert vibes with very little fuss. It’s straightforward to prep, family-friendly, and perfect for weeknight baking or weekend entertaining. Want a lighter, single-serve option? Try a mini version like this one for parties: Mini Peach Cobbler. You’ll get creamy texture, bright fruit, and a crunchy base all in one slice. Let’s get excited — this is one dessert your family will beg you to make again.
What is Peach Cobbler Cheesecake?
What’s in a name — and how did a cheesecake get paired with cobbler? Imagine asking a traditional cheesecake to wear a cozy, fruity blanket of peaches — voila, Peach Cobbler Cheesecake. Isn’t it delightful when two classics fall in love on a plate? Could someone have coined it after sneaking a peach topping onto a cheesecake and declaring it genius?
Some might say this mashup proves that “the way to a man’s heart is through his stomach.” Whether you’re wooing a crowd or just treating yourself, the combo of smooth cream cheese and warm cinnamon peaches feels like a hug. Give it a try and see why people keep coming back for seconds.
Why You’ll Love This:
- Creamy meets comforting: The silky cheesecake layer paired with juicy, cinnamon-kissed peaches creates a texture and flavor contrast that’s incredibly satisfying.
- Budget-friendly baking: Making this at home is much cheaper than buying specialty bakery desserts — a few basic ingredients transform into an elegant dessert.
- Flavor-packed finish: Brown sugar and cinnamon on fresh peaches add a warm, caramelized note that complements the tangy cream cheese.
If you loved our peach cobbler cinnamon rolls for brunch vibes, this is a dessert cousin that’s richer and perfect for after dinner: Peach Cobbler Cinnamon Rolls. Ready to bake? You’ll want to get a sturdy springform pan and ripe peaches for the best results.
How to Make:
Quick Overview
This Peach Cobbler Cheesecake is easy, delicious, and satisfying. Preparation is simple: make the crust, blend the cream cheese filling, layer peaches, and bake. Expect a creamy interior with a slightly wobbly center and a golden peach topping once baked. Prep time: about 20 minutes. Bake time: 50 to 60 minutes. Chill time: at least 4 hours before serving.
Ingredients
- 1 1/2 cups graham cracker crumbs (finely crushed)
- 1/2 cup unsalted butter, melted
- 1 cup sugar (for cheesecake batter)
- 3 (8 oz) packages cream cheese, softened to room temperature
- 1 cup sour cream (room temperature)
- 3 large eggs (room temperature)
- 2 tsps vanilla extract
- 4 cups peaches, sliced (fresh or thawed frozen; peeled if desired)
- 1/4 cup brown sugar (light or dark, packed)
- 1 tsp cinnamon (ground)
Directions
- Preheat your oven to 325°F. Position a rack in the center of the oven.
- In a medium bowl, stir together the graham cracker crumbs and melted butter until every crumb is coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form your crust. Use the bottom of a measuring cup to press it tightly.
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until nice and creamy, scraping down the sides as needed. Make sure there are no lumps.
- Add in the sour cream, eggs one at a time, and the vanilla extract. Continue mixing on low-medium speed until everything is smooth and well incorporated. Do not overbeat to avoid adding too much air.
- Carefully pour the cheesecake batter over your prepared crust, spreading it evenly with a spatula.
- In another bowl, toss together your sliced peaches with the brown sugar and cinnamon, making sure every peach gets a little sweetness and spice. Gently spoon this peach mixture over the cheesecake batter in an even layer.
- Bake in the preheated oven for 50 to 60 minutes, or until the center looks set and just slightly wobbly when you gently shake the pan. The edges should be set and lightly golden.
- Let the cheesecake cool completely in the pan on a wire rack. Once it reaches room temperature, cover loosely and chill in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.
What to Serve With:
- Fresh whipped cream or a dollop of mascarpone for extra decadence.
- A scoop of vanilla bean ice cream for warm-cool contrast.
- A bright citrus salad with mint to cut sweetness and refresh the palate.
- Coffee, black tea, or a fruity iced tea for pairing — dessert wines like Moscato or a late-harvest Riesling also work beautifully.
- Light shortbread cookies on the side if you want extra crunch.
Top Tips for Perfecting:
- Room temperature ingredients: Let the cream cheese, eggs, and sour cream come to room temperature to avoid lumps and ensure a silky batter.
- Prevent cracks: Don’t overmix and avoid sudden temperature changes. Cool the cheesecake gradually on the counter before chilling.
- Ripeness matters: Use ripe, fragrant peaches for the best flavor. If peaches are tart, increase the brown sugar slightly.
- Water bath optional: If you want an ultra-smooth finish, bake the cheesecake in a water bath to reduce cracking.
- Timing: Bake until the edges are set but the center still has a gentle wobble — it will firm up as it cools.
Storing and Reheating Tips:
- Refrigeration: Store covered in the fridge for up to 4 days. Keep in the springform pan or transfer to an airtight container.
- Freezing: You can freeze the whole cheesecake (unwrap tightly in plastic wrap and foil) for up to 2 months. Thaw in the refrigerator overnight before serving.
- Slices: Freeze individual slices wrapped in plastic for quick treats. Thaw in the fridge or at room temperature for 20–30 minutes.
- Reheating: Cheesecake is best served chilled or at room temperature. If you prefer a warm slice, heat gently at 250°F for 5–8 minutes, but be careful not to overheat.
FAQs
Can I use canned peaches instead of fresh?
Yes. Drain canned peach slices well and pat dry to avoid adding excess liquid. Reduce the brown sugar slightly if canned peaches are packed in syrup.
Can I swap the graham cracker crust for something else?
Absolutely. You can use digestive biscuits, shortbread cookies, or a gingersnap crust for a spicier flavor. Adjust the butter to get a firm crust.
How do I tell when the cheesecake is done?
The edges should be set and lightly golden. The center should still have a slight wobble when you gently shake the pan. It will firm up as it cools.
Can I make this gluten-free?
Yes. Use gluten-free graham crackers or another gluten-free cookie crumb for the crust. Check all labels to confirm they’re gluten-free.
Why did my cheesecake crack, and how can I prevent it?
Cracks often come from overmixing, baking at too high a temperature, or rapid cooling. Avoid overbeating, bake at the recommended temperature, and cool slowly.
Conclusion
This Peach Cobbler Cheesecake is a must-try for anyone who loves rich, creamy desserts with a warm, fruity twist. It’s surprisingly simple to make, perfect for gatherings, and stores well for make-ahead ease. For another take on this beloved combo and inspiration from a classic recipe, check out Peach Cobbler Cheesecake – Grandbaby Cakes (https://grandbaby-cakes.com/peach-cobbler-cheesecake/). Give it a slice, share it with friends, and enjoy every delicious bite.
Peach Cobbler Cheesecake
Equipment
- Springform Pan
- Mixing Bowl
- Measuring Cup
Ingredients
Crust
- 1.5 cups Graham cracker crumbs Finely crushed
- 0.5 cup Unsalted butter Melted
Filling
- 1 cup Sugar For cheesecake batter
- 3 packages Cream cheese 8 oz each, softened to room temperature
- 1 cup Sour cream Room temperature
- 3 large Eggs Room temperature
- 2 tsps Vanilla extract
Peach Topping
- 4 cups Peaches Sliced, fresh or thawed frozen; peeled if desired
- 0.25 cup Brown sugar Light or dark, packed
- 1 tsp Cinnamon Ground
Instructions
- Preheat your oven to 325°F. Position a rack in the center of the oven.
- In a medium bowl, stir together the graham cracker crumbs and melted butter until every crumb is coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form your crust.
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until nice and creamy, scraping down the sides as needed.
- Add in the sour cream, eggs one at a time, and the vanilla extract. Continue mixing on low-medium speed until everything is smooth and well incorporated.
- Carefully pour the cheesecake batter over your prepared crust, spreading it evenly with a spatula.
- In another bowl, toss together your sliced peaches with the brown sugar and cinnamon. Gently spoon this peach mixture over the cheesecake batter in an even layer.
- Bake in the preheated oven for 50 to 60 minutes, or until the center looks set and just slightly wobbly when you gently shake the pan.
- Let the cheesecake cool completely in the pan on a wire rack. Once it reaches room temperature, cover loosely and chill in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.