Peach Cobbler Cheesecake

I still remember the afternoon I surprised my kids with a Peach Cobbler Cheesecake—they came running when they smelled peaches caramelizing in the oven. That first bite of creamy cheesecake swirled with soft, cinnamon-kissed peach cobbler felt like summer wrapped in comfort. I love how Peach Cobbler Cheesecake brings together two of my favorite treats—peach cobbler and rich cheesecake—into one cozy, crowd-pleasing dessert. It’s easy enough for busy weeknights but special enough for family gatherings. Peach Cobbler Cheesecake always makes me feel like I’m sharing a hug at the table, and I know you’re going to love making it part of your kitchen story, too.

Why You’ll Love This:

Peach Cobbler Cheesecake is the best of both worlds—a fusion of juicy, spiced peach cobbler and smooth, rich cheesecake in one irresistible dessert. You’ll love the contrast of textures: the crunchy graham cracker crust, the velvety cheesecake center, and the sweet, buttery peach topping. It’s a show-stopping treat that’s surprisingly simple to make with pantry-friendly ingredients. This Peach Cobbler Cheesecake is perfect for holidays, barbecues, or any time you want something indulgent yet comforting. Even non-cheesecake lovers have a hard time resisting a slice. With minimal prep and maximum flavor, this dessert will quickly become a family favorite.

Ingredients for Peach Cobbler Cheesecake

Here’s what you’ll need to make this layered beauty:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tbsp brown sugar

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

For the peach cobbler topping:

• 2 cups sliced canned or fresh peaches (drained if using canned)
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the crumble topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup cold butter, cubed
• 1/2 tsp cinnamon

Substitutions & Variations :

No sour cream? Swap it with Greek yogurt for a tangy twist. You can use canned, fresh, or even frozen peaches depending on the season—just adjust the sugar if your peaches are extra sweet. Prefer a spiced crust? Add a dash of cinnamon or ginger to your graham crumbs. Want more crumble? Double the topping and scatter extra over the cheesecake before baking. To make this Peach Cobbler Cheesecake gluten-free, just substitute gluten-free graham crackers and flour. You can also make it in a square baking dish for cheesecake bars instead of a round springform pan.

Step-by-Step Instructions :

1. Preheat and prep: Start by preheating your oven to 325°F. Line the bottom of a springform pan with parchment paper and lightly grease the sides.
2. Make the crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the pan’s bottom. Bake for 10 minutes, then let it cool.
3. Mix the filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and sour cream until creamy and lump-free.
4. Pour & bake: Pour filling over the cooled crust. Tap the pan gently to remove air bubbles. Bake for 50–55 minutes until the center is slightly jiggly.
5. Cool & chill: Let the cheesecake cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
6. Prepare peach topping: In a saucepan, cook peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until thick and syrupy. Let it cool.
7. Make crumble: Mix flour, sugar, cold butter, and cinnamon until crumbly. Bake at 350°F for 10–12 minutes until golden.
8. Assemble: Once cheesecake is chilled, spoon peach topping over it and sprinkle with baked crumble before serving.

Pro Tips for Success with Peach Cobbler Cheesecake

Use full-fat cream cheese and room-temperature ingredients for a silky filling. Don’t overmix the batter, or the cheesecake can crack. Place a pan of hot water in the oven (or use a water bath) to create steam and prevent cracking. Chill the cheesecake fully for best texture—overnight is ideal. If your topping thickens too much when cooled, warm slightly before spooning it on. Always slice with a hot, clean knife for perfect servings. For best results, assemble the peach cobbler topping just before serving so the crumble stays crisp.

Storage & Reheating Tips for Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake keeps beautifully in the fridge. Store leftovers tightly wrapped or in an airtight container for up to 5 days. To freeze, wrap the cheesecake without the topping in plastic wrap and foil. It will last up to 2 months. Thaw in the fridge overnight. For serving, add the peach cobbler topping fresh after thawing for the best texture. Avoid microwaving individual slices—cheesecake is best enjoyed cold or at room temperature. Want warm peaches? Gently reheat just the topping and spoon it on before serving.

What to Serve with Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a showstopper on its own, but it pairs beautifully with simple sides. Serve it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for extra indulgence. A drizzle of caramel or a few fresh mint leaves can elevate the presentation. If you’re hosting a summer get-together, pair this cheesecake with iced tea, peach lemonade, or even sparkling wine for a refreshing contrast. For a cozy fall vibe, enjoy it with a cinnamon latte or chai. This dessert easily transitions between seasons and always impresses.

FAQs about Peach Cobbler Cheesecake

Nutrition Information (per serving)

This nutritional breakdown is based on 12 servings:

Nutrient	Amount
Calories	510
Total Fat	33g
Saturated Fat	19g
Cholesterol	120mg
Sodium	300mg
Carbohydrates	48g
Sugar	32g
Fiber	1g
Protein	7g

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