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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake combines creamy cheesecake, juicy cinnamon peaches, and a buttery cobbler topping in one irresistible dessert. Perfect for holidays, potlucks, or weekend baking, this rich cheesecake features layers of smooth filling, sweet peaches, and warm spice flavors over a graham cracker crust.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 3 8 oz blocks cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 4 cups sliced peaches
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 3/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 cup cold butter, cubed

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • saucepan
  • measuring cups and spoons
  • spatula

Method
 

  1. Preheat the oven to 325°F. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and cool slightly.
  2. Combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until slightly thickened. Let cool.
  3. Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until creamy.
  4. Pour half the cheesecake filling over the crust. Spoon half the peach mixture on top. Add the remaining cheesecake filling.
  5. Mix flour, sugars, and cinnamon in a bowl. Cut in cold butter until crumbly.
  6. Spread remaining peaches over the cheesecake and sprinkle the cobbler topping evenly across the top.
  7. Bake for 60–70 minutes until the center is slightly set. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
  8. Refrigerate for at least 6 hours or overnight before slicing and serving.

Notes

Use room-temperature cream cheese for the smoothest filling. Drain canned or frozen peaches thoroughly to prevent excess moisture. Chill overnight for cleaner slices and better texture. For extra crunch, add chopped pecans to the cobbler topping. Delicious served chilled or slightly warmed.