When summer peaches are at their peak, there’s no better way to celebrate their juicy sweetness than with this Peach Cobbler Cheesecake. This delightful dessert marries two beloved classics – the homey comfort of a southern peach cobbler and the creamy decadence of a cheesecake – into one showstopping treat that’s surprisingly simple to make.
The contrast between the silky cheesecake layer and the warm, cinnamon-spiced peach topping creates a harmony of textures and flavors that will have everyone asking for seconds. Perfect for summer gatherings or a special weekend dessert, this peach cobbler cheesecake brings together the best of both worlds in every bite.
Why You’ll Love This
- No water bath required! This simplified cheesecake method eliminates one of the most intimidating steps of traditional recipes.
- Make-ahead friendly – prepare it the day before your gathering for maximum flavor development.
- Versatile dessert that works equally well for casual family dinners or more elegant occasions.
- Uses fresh or canned peaches, making it accessible year-round (though fresh peaches in summer are unbeatable).
- The perfect balance of tangy cheesecake, sweet fruit, and buttery crumble topping in every forkful.
Ingredients
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- 2 tbsp brown sugar
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- 2 cups fresh or canned peaches, sliced
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
- 4 oz (½ block) cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp milk (adjust for consistency)
Instructions
- Preheat oven to 325°F (163°C). Mix crushed graham crackers, melted butter, and brown sugar until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, flour, and cinnamon until fully combined.
- Pour batter over the cooled crust. Wrap the pan in foil and place in a water bath (to prevent cracking). Bake at 325°F for 60-70 minutes, or until the center is slightly jiggly but set. Turn off the oven, crack the door, and let cool for 1 hour before refrigerating. Chill for at least 4 hours or overnight.
- In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter. In a small bowl, mix cornstarch with 1 tbsp water, then add to the peaches. Cook over medium heat until thickened (about 5 minutes), then let cool.
- Beat cream cheese, powdered sugar, cinnamon, vanilla, and milk until smooth.
- Spoon the peach cobbler topping over the cheesecake. Drizzle with cinnamon cream cheese glaze. Slice & Enjoy!
Tips & Variations
- For a shortcut version, use a pre-made graham cracker crust and canned peach pie filling.
- Add 1/2 teaspoon of almond extract to the peach mixture for a subtle flavor enhancement that pairs beautifully with peaches.
- Make a gluten-free version by using gluten-free graham crackers for the crust and a one-to-one gluten-free flour blend for the crumble topping.
- Try other stone fruits like nectarines or plums, or even a combination, for a unique twist.
- For extra decadence, serve with a drizzle of caramel sauce or a dollop of vanilla bean whipped cream.
- To prevent cracks, avoid overmixing the cheesecake batter and don’t open the oven door during baking.
Serving Suggestions
This Peach Cobbler Cheesecake is delicious on its own, but for an extra special presentation, serve slices with a scoop of vanilla bean ice cream that will melt slightly into the warm peach topping. The contrast of temperatures creates an irresistible dessert experience.
For a brunch setting, pair smaller slices with freshly brewed coffee or a mimosa made with peach nectar instead of orange juice. The cheesecake also pairs wonderfully with a glass of late-harvest Riesling or Moscato for an elegant dessert course.
Notes
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- For the creamiest texture, allow the cheesecake to come to room temperature for about 20 minutes before serving.
- The cheesecake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
- Look for peaches that yield slightly to gentle pressure for the best flavor in the topping.
FAQs
Can I make this with frozen peaches?
Yes! Thaw and drain frozen peaches well before using. You may need to cook them a bit longer to evaporate excess moisture.
Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. The good news is that the peach topping will cover any imperfections!
Can I make individual mini cheesecakes instead?
Absolutely! Use a muffin tin lined with paper liners and reduce the baking time to about 15 minutes for the cheesecake base and 10 minutes after adding the toppings.
Is there a dairy-free alternative?
You can substitute plant-based cream cheese and butter alternatives, though the texture may be slightly different. Coconut cream can replace the sour cream in equal amounts.
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