This peach cobbler cheesecake recipe combines juicy peaches, a buttery graham cracker crust, creamy cheesecake filling, and a cinnamon crumble topping for the perfect dessert to celebrate peach season.

Peach season is one of my favorite times of the year - those fresh, juicy peaches just beg to be turned into something special, southern peach cobbler cheesecake. I wanted to take the layers of flavor you love in a classic southern peach cobbler and merge them with the rich creaminess of a traditional cheesecake. The result? A peachy cheesecake that's perfect for peach lovers, with a buttery crumble on top and more juicy roasted peaches for garnish.

For more cheesecake recipes, here are some you will love!

Why You'll Love This Peach Cobbler Cheesecake

Layers of flavor - From the buttery graham cracker crust to the creamy cheesecake filling and cinnamon streusel, every bite hits your taste buds in the best way.
Perfect for peach season - This recipe makes the most of fresh peaches, but you can use frozen for year-round enjoyment.
Classic meets creative - Combines a traditional cheesecake base with a baked peach cobbler topping.
Impressive but approachable - With step-by-step tips, even first-time bakers can get bakery-level results.
Customizable - Try different flavors by swapping the fruit or adding a hint of lemon zest for brightness.

Ingredients for Peach Cobbler Cheesecake

You'll find the full amounts in the recipe card at the bottom of this post, but here's what you'll need and why:

Fresh peaches - The star of this dessert. Peel and dice for the filling, and save some for roasted topping.
Brown sugar & granulated sugar - Sweeten both the filling and the crumble while adding depth of flavor.
Water & cornstarch - Thicken the peach juices into a luscious cobbler-style filling.
Lemon juice - Balances the sweetness and brightens the peach flavor.
Graham cracker crumbs - The base for your buttery graham cracker crust. You can use digestive biscuits if you prefer.
Unsalted butter - Melted for the crust and cold for the crumble topping.
All-purpose flour - Adds structure to the cinnamon streusel.
Ground cinnamon & pinch of salt - Classic warm spice and flavor enhancer.
Full-fat cream cheese - Room temperature ingredients make the creamiest cheesecake filling.
Egg yolk & eggs - Bind the cheesecake mixture for a smooth texture.
Vanilla extract - Adds warmth and balances the tang of the cream cheese.
Sour cream - Softens the texture of the cheesecake and adds tang.
Heavy cream - For the spiced whipped cream topping.
Nutmeg - Optional, but adds warmth to the whipped cream.

Step-by-Step Instructions for the Best Peach Cobbler Cheesecake

Peel, core, and dice the peaches into small ½-inch slices, ensuring the skins are removed. You can also use frozen peaches.
Add the sliced peaches to a medium saucepan over medium heat.
Add water, brown sugar, cinnamon, and salt.
Cook until the peaches are soft and tender - about 8-10 minutes for fresh peaches, 5-6 minutes for frozen.
In a small bowl, combine the cornstarch with cold water and whisk to create a slurry.
Pour the slurry into the hot peach mixture and cook for 2-3 minutes until the filling thickens and turns clear.
Remove from the heat and stir in the lemon juice. Mix well to combine. Let cool before using.

Graham Cracker Crust

Preheat your oven to 325°F (163°C).
Spray a 9-inch springform pan with cooking spray, and line the outside bottom with two layers of extra-wide heavy-duty aluminum foil to prevent water from leaking in during baking.
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Add melted butter and mix until well combined.
Press the crumb mixture into the bottom of the pan, going halfway up the sides of the pan. Use the bottom of a flat cup to pack it evenly.
Bake for 14 minutes, then cool the graham cracker crust completely.

Streusel Topping

In a medium mixing bowl, combine brown sugar, flour, cinnamon, and salt.
Using your fingers or a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs with no flour streaks.
Chill the cinnamon crumble in the fridge while you prepare the cheesecake mixture.
Note: Streusel will be lightly golden when baked - it won't get deeply browned.

Cheesecake Filling

Preheat oven to 325°F (163°C). Prepare a traditional water bath by filling a roasting pan with boiling water about halfway up the sides.
In a bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese on medium speed until smooth and creamy.
While mixing on low, gradually add the brown sugar until fully combined.
Add the egg yolk and eggs all at once and mix just until incorporated.
Scrape the bottom and sides of the mixing bowl to ensure there's not too much air in the cheesecake mixture.
Fold in the sour cream, vanilla extract, cornstarch, and cinnamon until smooth and lump-free.

Assemble & Bake

Pour half of the cheesecake batter into the cooled graham cracker crust and spread evenly.
Spoon half of the peach filling over the cheesecake mixture and spread gently.
Add the remaining cheesecake batter and spread evenly.
Top with the remaining peaches, then generously sprinkle the buttery crumble over the top of the cheesecake.
Place the cheesecake pan (still wrapped in foil) into the roasting pan and bake for 85-90 minutes, using the jiggle test to check doneness - the center of the cheesecake should have a slight wobble about 2-3 inches wide.
Turn off the oven, prop the oven door open, and let the cheesecake cool for 1 hour in the oven to avoid cracks.

Cool & Chill

Let the cheesecake cool completely at room temperature.
Wrap the top of the cheesecake in plastic wrap and refrigerate for at least 4 hours, preferably overnight, for best results.

Topping (Optional)

Preheat oven to 400°F (204°C).
Line a baking dish with parchment paper and place sliced peaches on top. Sprinkle with brown sugar and cinnamon.
Roast until caramelized, then let cool.
In a mixing bowl, whip heavy cream, sugar, vanilla, cinnamon, and nutmeg on medium speed until stiff peaks form.
Spread whipped cream over the top of the cheesecake and garnish with baked peaches.

Tips and Tricks for the Perfect Cheesecake

Use room temperature ingredients for a creamy cheesecake filling with no lumps.
Double-wrap your pan in foil to prevent water from leaking in during the water bath.
Don't overmix - too much air can cause cracks.
Use the jiggle test to check for doneness - the cheesecake should wobble slightly in the center.
Cool slowly by propping the oven door open after baking to prevent cracks.
For clean slices, dip your knife in hot water and wipe dry between cuts.

Recommended Tools

9-inch springform pan
Stand mixer or hand mixer
Roasting pan for water bath
Parchment paper
Food processor for graham cracker crumbs
Rubber spatula
Mixing bowls

FAQs About Peach Cobbler Cheesecake

Can I use canned peaches?
No, they dont have the spices, but you can used canned peach pie filling!
Can I make this ahead?
Absolutely - in fact, next day cheesecake tastes even better. Store in an airtight container in the fridge for up to 4 days.
Can I freeze cheesecake?
Yes, wrap the chilled cheesecake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
What's the best way to keep the crust from getting soggy?
Double-wrap your pan in foil and ensure no water gets in during the water bath.

Storing and Freezing Instructions

Store leftover cheesecake in an airtight container in the fridge for up to 4 days.
To freeze, wrap slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Thaw in the fridge overnight before serving.

This Peach Cobbler Cheesecake is a delicious recipe to add to your weekend baking list. It's are perfect for a brunch spread or any time you want something sweet! If you try this recipe, leave a star rating and let me know how it turned out in the comments. Happy eating!!!

Don't forget to save this recipe card and share it! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Peach Cobbler Cheesecake

Molly Murphy

Peach Cobbler Cheesecake Recipe combines juicy peaches, a buttery graham cracker crust, creamy cheesecake filling, and a cinnamon crumble topping for the perfect dessert to celebrate peach season.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings

Ingredients

FOR THE FILLING

4 medium to large peaches
½ cup brown sugar
3 tablespoons water
¼ teaspoon cinnamon
dash of table salt
3 tablespoons cornstarch
⅓ cup cold water
Squeeze of 1 small lemon

FOR THE GRAHAM CRACKER CRUST

2 ½ cups fine graham cracker crumbs
3 tablespoon granulated sugar
10 tablespoons unsalted butter melted

FOR THE STREUSEL

½ cup light brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
A pinch of salt
6 tablespoons unsalted butter cold and cubed into pea-sized pieces

FOR THE CHEESECAKE FILLING

32 ounces full-fat cream cheese 4 blocks room temperature
¾ cup brown sugar packed
1 large egg yolk room temperature
2 large whole eggs room temperature
1 teaspoon vanilla extract
¼ cup sour cream
¼ cup cornstarch
3 teaspoons ground cinnamon

For the topping (optional)

2 medium to large peaches sliced
¼ cup brown sugar
1 teaspoon ground cinnamon
2 cups heavy whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla

Instructions

FOR THE PEACH FILLING

Peel, core, and dice the peaches into small ½-inch slices, ensuring the skins are removed. You can also use frozen peaches.
4 medium to large peaches
Add the sliced peaches to a medium saucepan over medium heat. Add water, brown sugar, cinnamon, and salt,
½ cup brown sugar, 3 tablespoons water, ¼ teaspoon cinnamon, dash of table salt
Cook the mixture until the peaches until the are soft and tender. Fresh peaches will take the longer to cook.
In a small bowl, combine the cornstarch with cold water and whisk to create a slurry.
3 tablespoons cornstarch, ⅓ cup cold water
Pour the slurry into the hot peach mixture and cook for 2-3 minutes until the filling thickens and turns clear.
Remove the mixture from the heat and stir in the lemon juice. Mix well to combine.
Squeeze of 1 small lemon

Graham Cracker Crust:

Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan.
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
2 ½ cups fine graham cracker crumbs, 3 tablespoon granulated sugar
Add the melted unsalted butter to the crumb mixture and mix until well combined.
10 tablespoons unsalted butter melted
Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides.
Bake the crust in the preheated oven for 14 minutes.

For the Streusel:

In a medium-sized bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. The mixture is done when there are no more flour streaks.
½ cup light brown sugar, ½ cup all-purpose flour, 1 teaspoon ground cinnamon, A pinch of salt, 6 tablespoons unsalted butter cold and cubed into pea-sized pieces
When the streusel is ready, place it in the fridge while you make the cheesecake batter.

For the Cheesecake Filling:

Preheat your oven to 325°F (163°C). Pour water into a sheet pan or roasting pan, filling it up a little less than halfway. Set aside.
In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
32 ounces full-fat cream cheese 4 blocks
While the mixer is on low, gradually add the brown sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
¾ cup brown sugar packed
With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl.
1 large egg yolk room temperature, 2 large whole eggs room temperature
Gently fold in the sour cream, vanilla extract, cornstarch, and ground cinnamon with a rubber spatula until smooth, with no lumps remaining. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup cornstarch, 3 teaspoons ground cinnamon

Assembling the Cheesecake:

Carefully pour half of the cheesecake filling into the baked crust. Spread evenly across the top.
Sprinkle half of the peach filling on top and spread evenly with the back of a spoon.
Pour the remaining half of the cheesecake batter on top of the peach filling. Spread evenly with the back of a spoon to create an even layer.
Evenly spread the rest of the peach filling on top of the cheesecake
Generously sprinkle the streusel on top of the peaches.
Place the cheesecake in the prepped water bath and bake for 85-90 minutes until the middle is barely set and slightly jiggly. If the cake is still jiggling, bake for 5 more minutes. Once the cheesecake has a slight jiggle, turn off the oven and prop the door open for an hour.
Let the cheesecake cool to room temperature, then place it in the fridge for at least 4 hours to set.

Serving:

Once the cheesecake has set, and if you want to do the topping, preheat your oven to 400 degrees. Line a sheet pan with parchment paper and place the slice peaches on top. Sprinkle with the cinnamon and brown sugar. Roast until the sugar starts to caramelize. Let the peaches completely cool before adding to the top.
While the peaches are roasting, in a stand size mixer fitted with the whisk attachment, or in a hand mixer, mix the heavy cream, granulated sugar, and vanilla on medium high speed until stiff peak.
2 medium to large peaches, ¼ cup brown sugar, 1 teaspoon ground cinnamon
Once thew whipped cream and the peaches are done, top the with the whipped cream and the gently place the roasted peaches on top! Serve cold and enjoy!
2 cups heavy whipping cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla

Notes

Notes
Foil for the water bath: Double-wrap the bottom and sides of your springform pan in extra-wide heavy-duty foil to prevent leaks. Keep it wrapped during baking.
Room temperature ingredients: For the smoothest cheesecake, make sure cream cheese, eggs, and sour cream are fully at room temperature. If you forget, soften cream cheese in the microwave for 10-15 seconds at a time, and place eggs in warm water for 5 minutes.
Peach filling timing: Fresh peaches usually take 8-10 minutes to soften; frozen peaches take 5-6 minutes.
Streusel color: Streusel will be lightly golden when done - it won't get deeply browned in the oven.
Cheesecake doneness: The center should still wobble about 2-3 inches when you gently shake the pan. It will finish setting as it cools.
Chill time: You can serve after 4 hours in the fridge, but for the cleanest slices and best flavor, chill overnight.
Spiced whipped cream: For the same flavor I used, add ½ teaspoon cinnamon and a pinch of nutmeg when whipping the cream.
Clean slicing: For bakery-style slices, dip a sharp knife in hot water, wipe dry, and repeat between cuts.

Keyword cheesecake, peaches, crisp, end of summer

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Southern Peach Cobbler Cheesecake Recipe