Two Desserts in One: The Dreamiest Southern Combo Ever

If you’ve ever had trouble deciding between cheesecake and peach cobbler—why not have both? 🍑🍰 This Peach Cobbler Cheesecake combines the best of both worlds: a creamy, velvety cheesecake base topped with juicy cinnamon-spiced peaches and a golden cobbler crumble that adds just the right amount of crunch. It’s rich, fruity, buttery, and absolutely irresistible from the very first bite. This is the kind of dessert that makes people stop mid-conversation just to say, “Oh my goodness!”

What I adore about this dessert is that it feels like a celebration of summer comfort. The sweet peaches melt into a caramel-like sauce, while the cheesecake layer stays cool and creamy underneath. Whether you’re baking it for a family gathering, a holiday, or just a weekend treat—you’ll never go wrong with this beauty. It looks stunning, tastes even better, and always disappears way too fast!

Nutritional Benefits (With a Sweet Touch of Balance)

Sure, this dessert is indulgent—but it’s also made with simple, real ingredients. Peaches are naturally rich in vitamins A and C, great for skin health and immunity. Cream cheese and eggs add a boost of protein and calcium, while cinnamon helps balance blood sugar (yes, really!). The key is enjoying it in moderation—which, trust me, is easier said than done when it smells this good coming out of the oven!

Adaptable Variations

• Crust Swap: Use crushed Biscoff cookies or shortbread instead of graham crackers for extra caramelized flavor.
• Quick Version: Use canned peaches in syrup when fresh ones aren’t in season—just drain well before adding.
• No-Bake Twist: Skip baking and use a pre-made crust with whipped cream cheese and peach topping for a quick fix.
• Mini Cheesecakes: Make individual servings in muffin tins—perfect for parties or portion control!
• Vegan Option: Use dairy-free cream cheese, coconut cream, and a flax egg substitute for a plant-based treat that’s just as decadent.

Peach Cobbler Cheesecake Recipe

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Peach Topping:

• 3 cups sliced fresh peaches (or canned, drained)
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch (optional, for thicker sauce)
• 1 tablespoon butter

For the Cobbler Crumble:

• ½ cup all-purpose flour
• ¼ cup oats
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• ¼ cup cold butter, cubed

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
2. Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 8–10 minutes. Set aside to cool.
3. Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla and sour cream until creamy and well combined.
4. Pour the batter over the cooled crust and smooth the top. Bake for 45–50 minutes, until the center is almost set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
5. Make the peach topping: In a skillet, melt butter, add peaches, brown sugar, and cinnamon. Cook for 5–7 minutes until peaches are soft and syrupy. Stir in cornstarch if you want it thicker, then let cool slightly.
6. Prepare the crumble: Mix flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly. Spread on a small baking sheet and bake for 8–10 minutes at 350°F (175°C) until golden and crisp.
7. Once the cheesecake has cooled completely, top it with the peach mixture and sprinkle the crumble on top.
8. Chill for at least 4 hours (overnight is even better). Slice, serve, and prepare for applause!

Helpful Tips

• Room temperature ingredients: Make sure the cream cheese and eggs are at room temp—this gives you a silky, lump-free texture.
• Don’t overbake: The center should still jiggle slightly when you remove it—it’ll firm up as it cools.
• Perfect slices: Wipe your knife with a warm, damp cloth between cuts for smooth, bakery-style slices.
• Storage: Store in the fridge for up to 5 days or freeze slices individually for up to 2 months.

Frequently Asked Questions

1. Can I use canned peaches? Yes! Just drain them well and reduce the sugar in the topping slightly since canned peaches are sweeter.
2. How do I prevent cracks in my cheesecake? Bake it in a water bath or place a pan of hot water on the oven’s bottom rack for gentle, even heat.
3. Can I make this ahead of time? Absolutely—this dessert actually tastes better the next day as the flavors meld together beautifully.
4. What can I use instead of sour cream? Greek yogurt works perfectly and adds a nice tangy balance to the rich filling.

Let’s Stay Connected

If this Peach Cobbler Cheesecake made your taste buds sing (and I’m sure it did!), share your beautiful creation on Pinterest or tag me so I can see your twist on this dreamy dessert. 🍑✨ Whether you added extra crumble or made it with caramel drizzle, I’d love to see your sweet masterpiece and celebrate your kitchen magic!