This peach cobbler cheesecake recipe combines two of your favorite desserts. It’s filled with juicy peaches and a creamy cheesecake filling, stacked on a buttery graham cracker crust and has a crisp cobbler peach topping. It’s the perfect cheesecake when you want to use fresh fruit of the season and wow your guests.
In case you were wondering, yes, this delicious dessert tastes exactly like a classic southern peach cobbler and a thick slice of classic New York cheesecake. While there are a few more steps than with a classic cheesecake, the end results are totally worth it. This peach cobbler cheesecake starts with a crust layer, then a cheesecake layer, then a classic cobbler topping – and a couple layers of peaches in there as well.
Love peaches? It’s almost mandatory that during peach season, we whip up a fresh peach pie and peach pretzel salad. Talk about the perfect dessert to celebrate the summer and both are so simple to make. To beat the heat, you can’t go wrong with a pitcher of peach sangria or our peach white wine slushies.
Jump to:
🍑 Ingredients:
Graham Cracker Crust Ingredients
- graham cracker crumbs, sugar, and salted butter
Cheesecake Ingredients
- cream cheese – allow it to soften beforehand.
- sugar and all-purpose flour
- vanilla extract
- sour cream, heavy whipping cream, eggs -bring to room temperature
Peach Filling Ingredients:
- butter – we used salted.
- granulated sugar and light brown sugar – pack the brown sugar when measuring.
- fresh peaches – cut into thick slices.
- cornstarch – helps to thicken the sauce.
Cobbler Ingredients:
- yellow cake mix – adds sweetness without using more single ingredients.
- salted butter – for the signature cobbler texture.
- cinnamon – adds a warming touch.
- heavy cream – helps to making the topping the right consistency.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
While peach cobbler cheesecake tastes fantastic on its own, you can also garnish each slice with a dollop of whipped cream. Normally we would recommend ice cream with traditional peach cobbler, but in this case, it is rich enough.
Substitutions and Variations
- Canned peaches – even though sweet summer peaches will give you the best results, canned peaches can be used in a pinch. Just drain well before.
- Without layers – Simplify the recipe to take less time by baking the full cheesecake first. Then top with ⅔ of the peaches and cobbler topping, then finish baking.
- Frozen peaches – allow them to thaw completely and remove as much liquid as possible.
- Other spices – nutmeg and allspice would make nice additions or could replace the cinnamon.
🔪 Instructions:
PREP: Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers in a food processor until they are fine crumbs. Preheat the oven to 425 degrees.
Step 1: In a medium bowl, combine the graham cracker crumbs, melted butter, and ⅓ cup of sugar. Press the graham cracker mixture in the bottom of the pan so it is in an even layer, and partially comes up the sides.
Step 2: Beat the cream cheese in a large bowl until light and fluffy using an electric mixer.
Step 3: Add a cup of sugar and continue mixing at medium speed for 1-2 minutes. Mix in the flour, vanilla, sour cream, and heavy whipping cream until combined.
Step 4: Stir in one egg at a time by hand.
Pro Tip: Stirring the eggs in one at a time by hand reduces the amount of air going into a batter, which reduces cracking and puffing.
Step 5: Pour half of the cheesecake batter on top of the crust and smooth the top. Wrap the prepared pan in two layers of foil and place it in a larger vessel (like a large roasting pan) that can hold at least 1 inch of water up the sides.
Step 6: Fill with warm water to create a water bath and bake in the preheated oven for 15 minutes, until the top of the cake is just set and very jiggly. We’re just baking this first layer enough to help it set so that the peach layer can float on top of it.
Step 7: While the cheesecake bakes, peel and slice the fresh peaches so you have 6 cups. In a large skillet or saucepan, heat 4 tablespoons of butter, ½ cup of sugar, and ½ cup of brown sugar. Add the peaches and stir to coat. Bring the mixture to a simmer over medium heat and cook for 8-10 minutes or until the peaches are soft.
Step 8: Add the cornstarch to a small bowl and pour a little of the peach juice in from the pan. Add the slurry to the peaches, stirring constantly until the juice thickens into a syrup. Remove from the heat and cool.
Step 9: Once the cheesecake layer has baked for 15 minutes, add ⅓ of the peaches in a single layer on top. Pour the remaining cheesecake batter on top of the peaches, and bake for another 45 minutes. (Top off the water bath, if needed.)
Step 10: Combine the cake mix, softened butter, and cinnamon in a bowl until a buttery crumble forms. Drizzle in the heavy cream while mixing so large clumps form.
Step 11: Remove the baked cheesecake from the oven and top with another peach layer (save some peaches for serving) and mound the cobbler topping on top. Bake for 15 minutes more until the top turns golden brown. Turn the oven off. Crack the oven door open and leave it for 60 minutes.
Step 12: Allow the cheesecake to cool completely then chill in the refrigerator for 3-4 hours before serving.
SERVE: Add some of the leftover peach mixture to the top of the cheesecake if desired and serve, or spoon onto individual slices.
Recipe Tips for Peach Cobbler Cheesecake
- If you are using a stand mixer, use the paddle attachment for mixing, but be sure to stir in the eggs by hand.
- Use a serrated sharp knife to slice the cake while it is still in the pan. This helps to keep the layers in place. Be sure you have chilled the peach cheesecake in the refrigerator for 3-4 full hours before slicing.
- You can also use a baking sheet for the water bath as long as it has rimmed sides tall enough to fit an inch of water.
- Cut the peaches into thick slices when prepping.
- Be careful when removing the cheesecake from the oven so the hot water doesn’t slosh out and burn you. It should be fairly cool though after an hour of cool down with the oven door propped open.
- Mixing in the eggs by hand reduces the air in the batter and helps to keep the cheesecake from cracking when baking.
- A water bath helps eliminate the cracking and puffing by adding moisture to the oven environment during baking. You can also add a large pan of water on the shelf below the cheesecake, but the actual water bath method seems to work best.
Fun Fact
The largest peach cobbler ever created was in Georgia. It was 11’x5′ and 8 inches deep!
Recipe FAQs
Keep leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
We recommend it even though it adds an extra step. This is one of our secrets to get the perfect cheesecake, so it doesn’t crack and puff while baking.
More Decadent Cheesecake Recipes
If you tried this Peach Cobbler Cheesecake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Peach Cobbler Cheesecake
Ingredients
Graham Cracker Crust Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup salted butter melted
Cheesecake Ingredients
- 3 – 8 oz. packages cream cheese softened
- 1 cup granulated sugar
- 1 ½ tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature
- ½ cup heavy whipping cream room temperature
- 3 large eggs room temperature
Peach Filling Ingredients:
- ¼ cup salted butter ½ stick
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 6 cups sliced fresh peaches
- 2 tablespoons cornstarch
Cobbler Ingredients:
- 1 package yellow cake mix
- ½ cup salted butter softened
- ½ teaspoon cinnamon
- 2 tablespoons heavy cream
Instructions
Cheesecake Layer
- Grease a 9” springform pan and line the bottom with parchment paper.
- Preheat the oven to 425°F.
- In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
- Press graham cracker mixture into the springform pan, forming an even layer across the bottom and partially up the sides of the pan.
- In a medium mixing bowl, beat the cream cheese until light and fluffy.
- Add 1 cup of granulated sugar and continue beating for 1-2 minutes.
- Add in flour, vanilla, sour cream, and whipping cream. Mix until combined.
- Add one egg at a time and stir gently by hand to prevent extra air from getting into the mixture.
- Pour ½ of the cheesecake mixture into the prepared graham cracker crust and spread the top smooth.
- Wrap the springform pan in two layers of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1” up the sides of the pan.
- Fill with water to create a water bath for the cheesecake and bake for 15 minutes until the top is just set (cheesecake will be very jiggly).
Peaches Layer
- While the cheesecake is baking, prepare the peaches. Peel and slice fresh peaches until you have about 6 cups of sliced fruit..
- Heat 4 tablespoons butter, ½ cup sugar, and ½ cup brown sugar in a large saucepan or skillet. Add the peaches and toss to coat with the sugar mixture. Bring the mixture to a simmer and cook approximately 8-10 minutes, until peaches are soft.
- Whisk together the cornstarch with some of the peach juice from the pan. Add the mixture back into the peaches, stirring constantly, and simmering the peaches until the juice forms a thick syrup/sauce. Remove from heat and allow to cool.
- When cheesecake layer comes out of the oven, top with ⅓ of the peaches, arranging them in a single layer over the partially cooked cheesecake. Top with remaining cheesecake mixture. Return cheesecake to the oven and bake another 45 minutes.
Cobbler Topping Layer
- Meanwhile, prepare the cobbler topping. Mix together the dry cake mix, softened butter, and cinnamon until mixture forms small crumbles. Drizzle in the heavy cream while continuing to mix so that the mixture forms larger clumps.
- Remove the cooked cheesecake from the oven once more. Top with another layer of the peaches and then mound the cobbler topping over the top.
- Bake for a final 15 minutes, until the topping turns golden brown.
- Turn off the oven, cracking the door for 60 minutes. Cool completely and then chill in the refrigerator for 3-4 hours before serving.
- Top with remaining peaches and sauce and serve!
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
Keep leftover cheesecake in the refrigerator for 2-3 days covered or in an airtight container. Notes:
Simply this recipe by baking the full cheesecake first, then add ⅔ of the peaches and cobbler crumble on top and bake until golden brown. This takes less time by skipping the layers. Cake mix is an easy way to get a cobbler topping. The cinnamon adds some warmth, but nutmeg and allspice would also work. Cut the cake into slices while it’s still in the pan to keep the layers in tact. Use a serrated knife.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Leave A Reply!