Oh, you have to hear me out about this Peach Cobbler Cheesecake I just made. The first bite was a total flavor bomb moment—sweet, buttery peaches that hit you with that southern charm, layered over a creamy cheesecake that’s silky smooth and just the right tang. Then comes this golden, flaky cobbler topping that gives a satisfying crunch with a little cinnamon spice that wraps the whole dessert in cozy vibes. It’s like getting the best parts of a southern peach cobbler recipe and a luscious peach cheesecake dessert all rolled into one bite of heaven.
What You Need
Here’s the lineup of ingredients that make this Peach Cobbler Cheesecake absolutely crave-worthy! For the best Peach Cobbler Cheesecake, I always splurge on high-quality cream cheese—because nothing beats that creamy texture in your cheesecake layer. Plus, fresh peaches are the MVP here, so grab ripe, juicy peaches for this southern peach cobbler recipe. If fresh aren’t in season, frozen peaches are a solid backup, just thaw and drain well.
- 2 cups fresh or thawed frozen peaches, peeled and chopped (I go heavy on the peaches to get that true homemade peach cobbler vibe)
- 24 oz cream cheese, softened (splurge for full-fat for ultimate creaminess)
- 1 cup granulated sugar (feel free to tweak it if you like your peach cheesecake dessert sweeter)
- 3 large eggs (farm-fresh if you want a richer flavor)
- 1 tsp vanilla extract (grab good quality from the international aisle for real depth)
- 1/4 tsp cinnamon (this is the secret ingredient that takes this Peach Cobbler Cheesecake over the top)
- 1 tbsp lemon juice (brightens the peaches without overpowering)
- 1/2 cup all-purpose flour (this helps the cheesecake set just right)
- 1/2 cup unsalted butter, melted (for that buttery cobbler crust)
- 1 cup brown sugar (adds that caramelized note to the cobbler topping)
- 1 cup rolled oats (texture magic in the cobbler crust)
- Pinch of salt
Pro tip: Use room temperature ingredients to help your Peach Cobbler Cheesecake come together smoother and creamier. Also, prepping your peaches ahead by tossing them in lemon juice keeps their color vibrant and taste fresh while you prepare the cheesecake batter.
Fresh peaches can be stored wrapped tightly in the fridge a couple of days before baking, but if you want to prep your peach cheesecake dessert ahead, frozen peaches are great too. For an easy peach cobbler cheesecake experience, consider slicing peaches the night before and storing them covered in lemon juice to lock flavor.
How to Make It
Ready for the fun part? This Peach Cobbler Cheesecake comes together in just a couple hours with some patience, but trust me, it’s worth every minute.
- Prep your oven and pan: Preheat to 325°F. Grease a 9-inch springform pan to get that classic cheesecake shape.
- Make the cobbler crust: In a bowl, mix the melted butter, brown sugar, oats, flour, cinnamon, and a pinch of salt until it looks like coarse crumbs. This crust layer is where the magic happens for your Peach Cobbler Cheesecake—it’ll bake into a golden, crunchy blanket that’s pure comfort. Press half of this mixture into the bottom of your pan and set the other half aside for topping.
- Prepare the peach mix: Toss your peaches with lemon juice and a tablespoon of sugar for brightness and sweetness. This little step makes your homemade peach cobbler pop with fresh flavor.
- Whip the cheesecake batter: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each, then blend in vanilla extract and flour. This batter is what transforms your peach cobbler cheesecake into a creamy cheesecake with peaches sensation.
- Assemble the layers: Pour half the cheesecake batter over the pressed crust. Then layer the peaches evenly, followed by the rest of the batter. Sprinkle the reserved cobbler crust crumbs on top to create that signature crumbled cobbler finish.
- Bake and cool: Bake your Peach Cobbler Cheesecake for 55-65 minutes until the edges are set but the center still jiggles slightly. Your kitchen will soon smell incredible—warm, buttery, cinnamon-spiced peaches teasing your nose. Let it cool gradually, then chill in the refrigerator overnight for the best creamy texture.
A pro tip: To prevent cracking, bake your Peach Cobbler Cheesecake in a water bath or place a pan of water on the lower rack for moisture. I tried without water once, and while the flavor was perfect, the top cracked a little, so I’m team water bath now for that picture-perfect finish.
If you want a quick shortcut, swap fresh peaches for canned peach halves in juice—just drain thoroughly and pat dry to avoid watery cheesecake. For more drool-worthy Peach Cobbler Cheesecake inspiration, check out My New York Style Peach Cobbler Cheesecake!.
Serving This Up
Serving this Peach Cobbler Cheesecake is where you really get to show off. I love pairing it with a generous scoop of vanilla ice cream—that cold creaminess against warm peaches is unbeatable. Sometimes, I drizzle a little caramel sauce or honey over the top for extra sweetness that balances the tang of the cheesecake.
This cheesecake shines at brunches, family get-togethers, and any time you want a southern peach cobbler recipe with a twist. Slice it up and plate with some fresh peach slices and mint leaves to make those photos pop for the ‘gram. Leftovers? Oh, they’re perfect chilled or warmed just a bit—either way, this peach cheesecake dessert stays crave-worthy.
If you want to switch things up seasonally, swap peaches for fresh berries in summer or apples in fall to keep your Peach Cobbler Cheesecake game strong year-round. Trust me, serve this Peach Cobbler Cheesecake at your next gathering and watch it disappear before you can say “more, please!”
For some extra foodie inspo, this reminds me of another drool-worthy dish—like these Raspberry Cheesecake Truffles that bring tiny bursts of creamy fruit goodness. Pairing your Peach Cobbler Cheesecake dessert with a hot cup of spiced tea or coffee is also pure magic.
Your Questions Answered
- How do I make this Peach Cobbler Cheesecake extra flavorful?
Adding cinnamon and a splash of vanilla in the batter makes a big difference. Also, marinate your peaches in lemon juice and sugar for 20 minutes before baking for that extra sweet-tart pop. - Can I meal prep this Peach Cobbler Cheesecake?
Absolutely! It keeps well in the fridge for 3-4 days. Just cover tightly with plastic wrap or foil to keep it moist and fresh. - What’s the best way to reheat Peach Cobbler Cheesecake without losing quality?
Gently warm individual slices in a microwave for 15 seconds or in a low oven (300°F for 10 minutes). Avoid overheating to keep it creamy. - Can I freeze this homemade peach cobbler?
Yes, wrap tightly in plastic wrap and foil. It freezes beautifully up to a month. Thaw overnight in the fridge before serving. - What if I don’t have fresh peaches?
Use frozen thawed peaches or canned peaches packed in juice. Just drain well to avoid watery cheesecake. - Does the cheesecake layer turn out dense?
If you beat the batter gently and bake low and slow like in this Peach Cobbler Cheesecake recipe, it stays creamy yet light. - How can I avoid cracks on my Peach Cobbler Cheesecake?
Bake it in a water bath or add a pan of water in the oven. Also, don’t overmix or overbake—the center should jiggle slightly when done.
For more tips and flavor-packed twists, check out peach cobbler cheesecake – Blue Bowl for creative variations and fan-favorite pointers.
Final Bites
This Peach Cobbler Cheesecake definitely deserves a spot in your dessert rotation. My Foodie Tips: use full-fat cream cheese for rich texture, always season your peaches with lemon juice and cinnamon, and bake in a water bath if you want that smooth top sans cracks.
Try these tested variations: swap the cobbler topping for pecan streusel for crunch, make a mini cheesecake version for parties, or swirl in some bourbon for an adult twist. My crowd’s fave is the classic combo—creamy cheesecake meets southern peach cobbler crust every time!
I encourage you to play with the flavor and find what makes this Peach Cobbler Cheesecake your own. Whether you tweak spices, adjust sweetness, or add a little extra fruit, you’re in for something truly drool-worthy.
I’m pumped for you to make this Peach Cobbler Cheesecake and join in on the flavor-packed fun! If you love this peach cheesecake dessert adventure, you have to check out the super popular Southern Peach Cobbler Cheesecake | Orchids + Sweet Tea. Let’s keep sharing these crave-worthy dishes with fellow foodies everywhere!
Peach Cobbler Cheesecake
This Peach Cobbler Cheesecake perfectly combines creamy cheesecake with the warm flavors of peach cobbler, creating a rich and comforting dessert ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups fresh or canned peaches, peeled and sliced
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter, cut into small pieces
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Press the mixture into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream until fully combined.
- Pour cheesecake batter over the crust and spread evenly.
- In another bowl, combine sliced peaches, brown sugar, cinnamon, and flour. Toss gently to coat the peaches.
- Distribute the peach mixture evenly over the cheesecake batter, then dot with 2 tablespoons of butter.
- Bake in preheated oven for 60-70 minutes, or until the edges are set and the center slightly jiggles.
- Turn off oven and crack the oven door; let cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate at least 4 hours before serving. Release springform pan sides before slicing.
Notes
For extra flavor, serve with a dollop of whipped cream or a scoop of vanilla ice cream.