This Peach Cobbler Cheesecake is the ultimate dessert mashup, combining the creamy richness of cheesecake with the warm, spiced fruitiness of peach cobbler. With a graham cracker crust, a luscious cheesecake layer, and a topping of cinnamon-sugar peaches, it’s a show-stopping treat perfect for any occasion.
Why You’ll Love This Recipe
- Two Desserts in One: Combines the best of cheesecake and peach cobbler in a single dish.
- Decadent and Creamy: Rich, velvety cheesecake contrasts beautifully with the sweet, spiced peaches.
- Seasonal Favorite: Perfect for summer when peaches are at their peak or to brighten any time of year.
- Impressive Yet Simple: Easy to prepare but looks and tastes like a gourmet dessert.
- Customizable: Adjust the spices, fruit, or crust to suit your tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
Cheesecake Layer:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
Peach Cobbler Topping:
- Fresh or canned peaches, sliced
- Brown sugar
- Cinnamon
- Nutmeg
- Cornstarch
- Lemon juice
- Butter
Optional Garnish:
- Whipped cream
- Additional cinnamon sugar
Directions
- Prepare the Crust
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Let cool.
- Make the Cheesecake Filling
- Beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract. Pour the filling over the cooled crust.
- Prepare the Peach Cobbler Topping
- In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and butter.
- Cook over medium heat until the mixture thickens slightly, about 5–7 minutes. Let cool slightly.
- Assemble the Cheesecake
- Spoon the peach topping evenly over the cheesecake layer.
- Place the springform pan on a baking sheet to catch any drips.
- Bake
- Bake for 50–60 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Chill and Serve
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Remove from the pan, slice, and serve with whipped cream if desired.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Cooling/Chilling Time: 5–6 hours
- Total Time: 6–7 hours
Variations
- Berry Cobbler Cheesecake: Swap peaches for blueberries, raspberries, or a mix of both.
- Spiced Crust: Add a pinch of cinnamon or ginger to the graham cracker crust.
- Gluten-Free Version: Use gluten-free graham crackers for the crust.
- Caramel Drizzle: Top with a drizzle of caramel sauce for added decadence.
- No-Bake Option: Use a no-bake cheesecake filling and assemble without baking (except for the crust).
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use canned peaches?
Yes, canned peaches work well. Just drain them thoroughly to avoid excess liquid.
How do I prevent cracks in the cheesecake?
Use room-temperature ingredients, avoid overmixing the batter, and cool the cheesecake gradually in the oven.
Can I make this recipe ahead of time?
Yes, this cheesecake tastes even better when made a day in advance.
Can I use a different crust?
Sure! Try a shortbread or gingersnap crust for a unique twist.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wipe it clean between slices.
Can I make this recipe without a springform pan?
A deep pie dish or cake pan can work, but lining it with parchment paper helps with removal.
How do I thicken the peach topping if it’s too runny?
Simmer it longer or add a little more cornstarch dissolved in water.
Is this recipe gluten-free?
To make it gluten-free, use a gluten-free crust and ensure other ingredients are gluten-free.
Can I use frozen peaches?
Yes, thaw them first and pat them dry before cooking.
Can I add a crumble topping?
Absolutely! Mix flour, sugar, oats, and butter for a crumble topping and sprinkle it over the peaches before baking.
Conclusion
Peach Cobbler Cheesecake is a heavenly dessert that combines two classic favorites into one irresistible treat. With its buttery crust, creamy cheesecake, and spiced peach topping, it’s perfect for any special occasion or simply to satisfy your sweet tooth. Customize it to your liking and enjoy the compliments that are sure to come your way!
Print
Peach Cobbler Cheesecake Recipe
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent dessert combines the creamy richness of cheesecake with the sweet, spiced flavors of peach cobbler. Perfect for special occasions or as an indulgent treat!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Peach Cobbler Topping:
- 3 cups fresh or canned peach slices (drained if canned)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch (mixed with 1 tbsp water)
For the Streusel:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter (cold, cubed)
- 1/2 tsp ground cinnamon
Instructions
Prepare the Crust:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
- Mix the Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until combined.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust. Bake for 45-50 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 1 hour.
Prepare the Peach Cobbler Topping:
- Cook the Peaches:
- In a saucepan over medium heat, combine the peach slices, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes until the peaches are softened. Add the cornstarch mixture and cook for 1-2 minutes until thickened. Set aside to cool.
Prepare the Streusel:
- Make the Streusel:
- In a small bowl, mix the flour, brown sugar, cinnamon, and cold butter with a fork or your fingers until crumbly.
Assemble the Cobbler Topping:
- Top the Cheesecake:
- Once the cheesecake has cooled, spread the peach cobbler topping over the surface. Sprinkle the streusel evenly on top.
- Bake:
- Bake the assembled cheesecake at 350°F (175°C) for 10-15 minutes, or until the streusel is golden brown.
Chill and Serve:
- Chill:
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight for best results.
- Serve:
- Slice and serve chilled, garnished with whipped cream or a drizzle of caramel sauce if desired.
Notes
- Fresh peaches provide the best flavor, but canned or frozen peaches work well in this recipe.
- To prevent cracking, wrap the outside of the springform pan with foil and bake the cheesecake in a water bath.
- Store leftovers in the refrigerator for up to 5 days.