Can I use fresh peaches instead of canned?

Absolutely! Just be sure they’re ripe and sliced thin. If they’re extra juicy, reduce the sugar slightly and add an extra pinch of cornstarch to thicken the topping.

What’s the best pan to use?

A 9-inch springform pan is best for a classic round cheesecake. If you don’t have one, a deep pie dish or a square baking dish works too—just adjust baking time.

Can I make this ahead of time?

Yes! It’s actually better made ahead. The cheesecake needs to chill for several hours, so prep the night before and top it just before serving.

How do I prevent my cheesecake from cracking?

Avoid overmixing, bake low and slow, and cool gradually. Adding a water pan in the oven helps with even cooking and moisture.

Peach Cobbler Cheesecake Recipe – Best Southern Dessert (2025)

Description

This Peach Cobbler Cheesecake blends creamy cheesecake with spiced peaches and a golden crumble topping. It’s the ultimate dessert for any season—easy to make, beautiful to serve, and always a crowd-pleaser.

Ingredients

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2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tbsp brown sugar

3 (8 oz) blocks cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

2 cups sliced peaches (fresh or canned)

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 tbsp cornstarch

1 tbsp lemon juice

1/2 cup flour

1/4 cup brown sugar

1/4 cup cold butter, cubed

1/2 tsp cinnamon

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Instructions

1. Preheat oven to 325°F. Line and grease a 9-inch springform pan.

2. Mix graham cracker crumbs, melted butter, and brown sugar. Press into pan and bake 10 minutes.

3. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and sour cream.

4. Pour filling over crust. Bake for 50–55 minutes. Cool completely.

5. Chill cheesecake in fridge for 4+ hours or overnight.

6. In saucepan, combine peaches, brown sugar, spices, cornstarch, and lemon juice. Cook until thickened.

7. Mix flour, sugar, butter, and cinnamon for crumble. Bake separately at 350°F for 10–12 minutes.

8. Top chilled cheesecake with peach topping and sprinkle crumble before serving.

Notes

Store in the fridge up to 5 days.

Make the topping fresh before serving for the best texture.

Use Greek yogurt instead of sour cream if needed.

Prep Time: 20 mins
Cook Time: 1 hr
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 32g
Sodium: 300mg
Fat: 33g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 7g
Cholesterol: 120mg