When it comes to dessert, sometimes you want something that’s both indulgent and comforting, something that brings a little bit of joy with every bite.
That’s exactly what this Peach Cobbler Cheesecake does. With its rich, creamy cheesecake filling and sweet, spiced peaches on top, this dessert effortlessly combines two classics into one mouthwatering treat.
It’s the perfect summer indulgence, but honestly, I’ll make it year-round—it’s that good. And if you’re a fan of classic desserts, be sure to try Peanut Butter Cookies or Cherry Apple Pie for other crowd-pleasing favorites!
The contrast between the smooth, velvety cheesecake and the warm, caramelized peaches is like a flavor explosion in your mouth.
The crust adds just the right crunch, while the peaches melt into the creamy filling, infusing it with a rich, fruity sweetness.
Plus, it’s a crowd-pleaser. Whether you’re celebrating a special occasion or just need a dessert that feels a little extra, this Peach Cobbler Cheesecake delivers.
I’ve made this dessert a few times now, and each time it feels like I’m sharing a slice of pure happiness. It’s a cozy, inviting treat that I know will become a staple in your dessert lineup.
Flavor Bomb Alert!
- The perfect mix of cheesecake and cobbler: Combining two desserts I love in one.
- Versatile for any season: I make this all year, but it’s especially perfect for those summer peaches.
- A crowd favorite: Every time I serve it, people can’t get enough.
- Easily customizable: You can switch up the fruit for a different twist.
Peach Cobbler Cheesecake Recipe
Equipment
- Microwave-Safe Bowl
- Medium mixing bowl
- 9″ springform pan
- Parchment Paper
- Baking sheet
- Stand Mixer
- whisk attachment
- Measuring Spoons
Ingredients
Crumble
- 3/4 cup 95g all purpose flour, heat treated
- 1/3 cup 70g light brown sugar, packed
- 1 tsp cinnamon
- 1/2 tsp salt
- 5 tbsp unsalted butter cold and cubed
- Peaches
- 6 slightly underripe peaches cut into thick slices
- 4 tbsp unsalted butter melted
- 3 tbsp light brown sugar
- 1 tsp cinnamon
Graham Cracker Crust
- 2 cups 280g ground graham crackers (about 2 sleeves)
- 1/3 cup 70g granulated sugar
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup 110g unsalted butter, melted
Cheesecake Batter
- 4 8 oz blocks full fat cream cheese room temp
- 1 1/4 cup 255g granulated sugar
- 2 tbsp cornstarch
- 3 large eggs + 1 egg yolk room temp
- 2 tsp vanilla bean paste or 1 tbsp vanilla extract
- 1 cup 250g sour cream or full fat Greek yogurt
Instructions
- Microwave flour for 90 seconds to kill bacteria, then chill in the freezer for 15 minutes.
- Combine crumble ingredients in a dish, smoosh butter into dry ingredients, and refrigerate.
- Preheat oven to 425°F and toss peaches with butter, brown sugar, and cinnamon.
- Bake peaches on a parchment-lined baking sheet for 15 minutes, then let cool.
- Preheat oven to 350°F, coat a 9″ springform pan with nonstick spray, and make graham cracker crust.
- Press crust into pan, bake for 10 minutes, then cool.
- Mix cream cheese, sugar, cornstarch, eggs, vanilla, and sour cream for cheesecake batter.
- Pour half of batter into crust, layer with peaches and crumble, then add remaining batter.
- Bake in water bath at 325°F for 1 hour 15 minutes, cool in the oven, then refrigerate for 4 hours or overnight. Top with roasted peaches and crumble before serving.
