Imagine the perfect dessert. Is it a rich, creamy cheesecake? Or is it a warm, bubbly peach cobbler with a buttery crumble topping? With this Peach Cobbler Cheesecake recipe, you don’t have to choose. We’ve combined two of the most beloved desserts into one unforgettable, show-stopping treat. This recipe delivers a velvety smooth cheesecake layered over a classic graham cracker crust, all topped with sweet, cinnamon-spiced peaches and a delicious crumble. It’s the perfect dessert for summer gatherings, family dinners, or anytime you crave something truly special.
Get ready to discover your new favorite dessert. This guide has everything you need to create a flawless Peach Cobbler Cheesecake right in your own kitchen.
Why This Is The Best Peach Cobbler Cheesecake Recipe
This isn’t just another dessert recipe; it’s an experience. What sets this Peach Cobbler Cheesecake apart is the perfect balance of textures and flavors. You get the tangy sweetness of the cream cheese filling, the juicy, warm peaches, and the buttery crunch of the cobbler topping in every single bite. We’ve also perfected the method to ensure a crack-free cheesecake that’s creamy, not dense. For more fruity dessert inspiration, check out this amazing Peach Raspberry Cobbler.
Key Ingredients You’ll Need
Before you begin, let’s gather the ingredients. We’ll break them down by component: the crust, the cheesecake filling, and the peach cobbler topping.
For the Graham Cracker Crust:
- Graham Cracker Crumbs: The classic, sturdy base for any great cheesecake.
- Unsalted Butter: Binds the crumbs together and adds rich flavor.
- Granulated Sugar: For a touch of sweetness in the crust.
For the Cream Cheese Filling:
- Cream Cheese: Full-fat, brick-style cream cheese is essential. Make sure it’s at room temperature for a smooth, lump-free filling.
- Granulated Sugar: Provides the perfect amount of sweetness to balance the tangy cream cheese.
- Large Eggs: Use room temperature eggs to help them incorporate smoothly.
- Sour Cream: Another room temperature ingredient that adds moisture and a slight tang.
- Vanilla Extract: Pure vanilla extract enhances all the other flavors.
- All-Purpose Flour: A small amount helps prevent the cheesecake from cracking.
For the Peach Cobbler Topping:
- Fresh Peaches: Ripe, juicy peaches are the star. You can peel them or leave the skin on for a more rustic feel.
- Brown Sugar: Adds a deep, molasses-like sweetness that pairs perfectly with peaches.
- Cinnamon & Nutmeg: These warm spices are classic in any cobbler.
- All-Purpose Flour, Unsalted Butter, and Oats: These combine to create the irresistible crumble topping.
Step-by-Step Guide to the Perfect Peach Cobbler Cheesecake
Follow these steps carefully, and you’ll be rewarded with a stunning and delicious dessert. We’ll walk through making each component before assembling and baking.
Step 1: Prepare the Graham Cracker Crust
First, preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. This is crucial for the water bath later. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared pan. Bake for 10 minutes, then set it on a wire rack to cool completely.
Step 2: Make the Creamy Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until completely smooth. Scrape down the sides of the bowl, then gradually add the granulated sugar, beating until well combined. Add the eggs one at a time, mixing on low speed just until the yolk disappears. Be careful not to overmix! Finally, gently stir in the sour cream, vanilla, and flour. Pour the filling over your cooled crust and spread it into an even layer.
Step 3: Create the Peach Cobbler Topping
In a large bowl, gently toss the sliced peaches with brown sugar, cinnamon, and a pinch of nutmeg. In a separate bowl, prepare the crumble. Combine the flour, oats, and more brown sugar. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Now, spoon the spiced peaches evenly over the cheesecake filling. Sprinkle the crumble mixture over the peaches.
Step 4: Bake in a Water Bath
Place your foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath (or bain-marie) is the secret to a moist, crack-free cheesecake. Bake for 60-70 minutes. The edges should be set, but the center should still have a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for one hour. This gradual cooling process also helps prevent cracking. For a different but equally decadent experience, try these Blackberry Cheesecake Brownies.
Expert Tips for a Flawless Cheesecake
- Room Temperature is Key: For the smoothest cheesecake filling, your cream cheese, eggs, and sour cream must be at room temperature.
- Don’t Overmix: Overmixing the filling, especially after adding the eggs, incorporates too much air, which can cause cracks. Mix on low speed just until combined.
- The Water Bath is Non-Negotiable: It creates a humid environment in the oven, ensuring the cheesecake bakes gently and evenly. Don’t skip it!
- Chill Thoroughly: For the best flavor and texture, the cheesecake needs to chill in the refrigerator for at least 6 hours, but overnight is even better. This allows the filling to set completely.
Storing Your Peach Cobbler Cheesecake
To store your cheesecake, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh and delicious for up to 5 days. We do not recommend freezing this cheesecake, as the texture of the peaches and crumble topping can become compromised upon thawing.
Absolutely! Cheesecake is an excellent make-ahead dessert. You can prepare it 1-2 days in advance. Keep it covered in the refrigerator until you’re ready to serve for the best flavor and texture.
Yes, you can! If using frozen peaches, thaw them completely and pat them dry to remove excess moisture. If using canned peaches, drain them thoroughly before use. Fresh, ripe peaches will provide the best flavor and texture.
The cheesecake is done when the edges are set and appear slightly puffed, but the center 2-3 inches still have a slight jiggle or wobble when you gently shake the pan. It will continue to set as it cools.
The two most important steps are using a water bath (bain-marie) during baking and allowing the cheesecake to cool down slowly in the turned-off oven. Also, ensure you don’t overmix the batter after adding the eggs.
For clean slices, make sure the cheesecake is thoroughly chilled. Use a long, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This will give you beautiful, picture-perfect slices every time.
Absolutely! Cheesecake is an excellent make-ahead dessert. You can prepare it 1-2 days in advance. Keep it covered in the refrigerator until you’re ready to serve for the best flavor and texture.
Yes, you can! If using frozen peaches, thaw them completely and pat them dry to remove excess moisture. If using canned peaches, drain them thoroughly before use. Fresh, ripe peaches will provide the best flavor and texture.
The cheesecake is done when the edges are set and appear slightly puffed, but the center 2-3 inches still have a slight jiggle or wobble when you gently shake the pan. It will continue to set as it cools.
The two most important steps are using a water bath (bain-marie) during baking and allowing the cheesecake to cool down slowly in the turned-off oven. Also, ensure you don’t overmix the batter after adding the eggs.
For clean slices, make sure the cheesecake is thoroughly chilled. Use a long, sharp knife. Dip the knife in hot water and wipe it clean between each cut. This will give you beautiful, picture-perfect slices every time.
A Dessert Worth Sharing
This Peach Cobbler Cheesecake is more than just a recipe; it’s a celebration in a pan. The combination of creamy cheesecake and classic peach cobbler is guaranteed to wow anyone who tries it. We know you’ll love it as much as we do. When you make it, be sure to share a photo and tag us on Pinterest! If you’re a cheesecake lover, don’t miss our Dark Chocolate Raspberry Cheesecake.
The Perfect Peach Cobbler Cheesecake Recipe
Peach Cobbler Cheesecake: The Ultimate Creamy, Dreamy Dessert
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with a double layer of heavy-duty foil. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom and slightly up the sides of the pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
- In a large bowl, beat room temperature cream cheese until completely smooth. Gradually add sugar and beat until combined. Add eggs one at a time, mixing on low speed just until combined.
- Gently stir in sour cream, vanilla, and flour. Pour filling over the cooled crust.
- In one bowl, toss sliced peaches with 1/2 cup brown sugar, cinnamon, and nutmeg. In another bowl, combine 1/2 cup flour, oats, and more brown sugar. Cut in the cold butter until it forms coarse crumbs.
- Spoon the peaches over the cheesecake filling, then sprinkle the crumble mixture on top.
- Place the springform pan in a large roasting pan and create a water bath by pouring boiling water halfway up the sides of the pan. Bake for 60-70 minutes, until the edges are set but the center has a slight wobble.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature.
- Chill in the refrigerator for at least 6 hours or overnight before serving.
Notes
Do not overmix the filling once the eggs are added to prevent cracks.
Chilling the cheesecake overnight yields the best texture and flavor.
