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A perfect slice of homemade peach cobbler cheesecake on a white plate, revealing the creamy cheesecake filling and thick graham cracker crust.

Peach Cobbler Cheesecake: The Ultimate Dessert Mashup

The ultimate Peach Cobbler Cheesecake recipe, featuring a creamy cheesecake filling, spiced peach layer, and a crunchy crumble topping. This foolproof guide guarantees a perfect, crack-free dessert that combines two classic favorites into one unforgettable treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Cheesecake Filling
  • 32 ounces cream cheese full-fat, softened to room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons all-purpose flour
For the Peach Cobbler Topping
  • 4 cups peaches peeled and sliced
  • 1/2 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour for the crumble
  • 1/4 cup light brown sugar packed, for the crumble
  • 1/4 cup rolled oats for the crumble
  • 4 tablespoons cold unsalted butter cubed, for the crumble

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer (hand or stand)
  • 1 Roasting pan For the water bath

Method
 

Crust Preparation
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a bowl. Mix in melted butter until evenly moistened.
  2. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool completely on a wire rack.
Filling Preparation
  1. In a large bowl, beat room temperature cream cheese and sugar with an electric mixer until smooth. Scrape down the sides as needed.
  2. Add room temperature eggs one at a time, mixing on low speed until just combined. Do not overmix.
  3. Gently stir in the sour cream, vanilla extract, and flour until just incorporated. Pour the filling over the cooled crust.
Topping & Assembly
  1. In a separate bowl, toss the sliced peaches with 1/2 cup brown sugar, cinnamon, and nutmeg. Spoon evenly over the cheesecake filling.
  2. To make the crumble, combine 1/2 cup flour, 1/4 cup brown sugar, and rolled oats. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle over the peaches.
Baking and Cooling
  1. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Place in a large roasting pan and add 1 inch of hot water for a water bath.
  2. Bake for 65-75 minutes, until the edges are set but the center has a slight wobble.
  3. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour.
  4. Remove from the oven and water bath. Cool completely at room temperature. Then, chill in the refrigerator for at least 6 hours or overnight before serving.

Notes

Room Temperature is Key: Using cold ingredients will result in a lumpy cheesecake filling. Make sure cream cheese, eggs, and sour cream are all at room temperature.
Water Bath is Crucial: Don't skip the water bath! It's the best way to ensure your cheesecake bakes evenly and doesn't crack.
Chill Thoroughly: For the classic cheesecake texture and clean slices, the cheesecake must be chilled overnight.