Peach Cobbler Cheesecake Recipe with Layers of Creamy Cheesecake and Spiced Peaches

Peach Cobbler Cheesecake

Peach Cobbler Cheesecake brings two beloved Southern desserts together in one unforgettable slice. Picture a rich, creamy New York style cheesecake layered with sweet spiced peaches, all finished with a buttery cobbler crumble.

The cheesecake is topped with peaches, so every bite delivers the warm flavor of summer peach cobbler and the cool, silky texture of classic cheesecake.

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It is the kind of dessert that makes a table go quiet for a second, and then everyone asks for the recipe. It looks like you spent all day in the kitchen, even though the steps are simple and forgiving.

Cheesecake with a Peach Cobbler Topping

The magic of this dessert is that the peaches show up in three separate places. The first layer hides inside the cheesecake, where a thin ribbon of cooked spiced peaches sits between two layers of creamy batter.

The second layer rests right on top of the cheesecake, tucked underneath the cobbler topping. The final layer is the peach topping and sauce spooned over the chilled cake just before serving.

That is what makes this recipe feel like two desserts in one slice. You get the sweet, juicy peaches and soft cobbler crumble of a Southern cobbler, plus the dense, velvety cheesecake that cheesecake lovers crave.

The peaches stay bright because they are cooked with lemon juice and warm spices, and the cobbler batter bakes into tender little dumplings instead of a heavy crust. Serve it at a summer cookout, a birthday dinner, or a holiday table and watch it disappear.

How to Make Peach Cheesecake:

Here is the honest truth. The ingredient list and the instruction list look long, but this dessert is not complicated to make. It simply happens in stages, and each stage is easy on its own.

Start with the peach filling. Toss the sliced peaches with lemon juice, then add the mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Cook everything over medium high heat until the peaches soften and the sauce thickens, then set it aside to cool while you work on the rest.

Next comes the crust. Stir graham cracker crumbs with melted butter and press the mixture into the bottom of a 9 by 3 inch springform pan. Pop it in the fridge or freezer so it stays firm while you mix the batter.

For the filling, beat softened cream cheese with sugar and vanilla until it is smooth and creamy, then mix in sour cream, corn starch and the eggs.

Spread half of that filling, about 2 ½ cups, over the crust and bake it for about 15 minutes. Pull the pan out, arrange a thin layer of peaches over the set surface, then spoon the rest of the cheesecake mixture on top and smooth it out.

The water bath is the step that worries most people, and it is simpler than it sounds. The pan wrapped in foil sits inside a large roasting pan, hot water comes halfway up the sides, and that gentle steam is what keeps the cheesecake smooth instead of cracked.

Tips and Tricks on Peach Cobbler:

While the cheesecake bakes its second round, mix the cobbler batter. Whisk together the flour, sugar, brown sugar, salt and baking powder, cut in the cold butter with a fork, then pour in the hot water and stir. The batter looks loose at this point, and that is exactly right.

When the cheesecake is nearly baked and the top is set, take it out of the oven, arrange another layer of peaches over the surface, and dollop the cobbler mixture in lumps on top. Bake for about 20 to 25 minutes, until the topping turns a deep golden brown.

Then comes the patient part. Cool the cheesecake completely in the refrigerator before you add the finishing peaches and sauce. A fully chilled cheesecake slices cleanly and keeps all three peach layers looking neat on the plate.

If you are baking for a holiday, this is a great dessert to make a day ahead. The cheesecake needs a long chill anyway, so the work is spread out and the finished cake is waiting for you when guests arrive.

Keep the reserved peach sauce in a small bowl in the fridge and warm it for a few seconds before you drizzle it over each slice.

Want Some More Peach Recipes!? Check Out This One!

Peach Cobbler Cheesecake can absolutely become a favorite in your kitchen for three simple reasons.

It is very tasty, it is very simple to put together, and it is very economical. Three solid reasons to bake it again and again, and to keep a few extra peaches in the fruit bowl all summer long.

Ingredients

This recipe has four parts, and it helps to think of them as four small projects: the peach filling and topping, the graham cracker crust, the cheesecake layer and the cobbler topping. Everything below fills one 9 by 3 inch springform pan.

Peach Filling and Topping

• 8 large peaches, pitted, peeled and sliced 1/3 to ½ inch thick
• ½ cup brown sugar
• ½ cup sugar
• 1 Tablespoon lemon juice
• 2 Tablespoons corn starch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Graham Cracker Crust

• 3 cups graham cracker crumbs
• ¾ cup unsalted butter, melted

Cheesecake Layer

• 3 (8 oz.) packages cream cheese, softened
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 4 large eggs, slightly beaten
• 2 Tablespoons corn starch

Cobbler Topping

• 1 cup all purpose flour
• ¼ cup brown sugar
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup unsalted butter, cold and cut into small pieces
• ¼ cup boiling water

Instructions

Take these in order and the whole thing comes together smoothly. The cobbler topping is the only part you will prepare while the cheesecake bakes.

Peach Filling and Topping

1. In a large pot, place the sliced peaches and the lemon juice. Add the mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat for 8 to 10 minutes, or until the peaches become soft. Set aside to cool.

Graham Cracker Crust

1. Line the bottom of a 9 x 3 inch springform pan with parchment paper and spray it lightly with nonstick spray. Wrap the pan with 2 large sheets of heavy duty aluminum foil so no water leaks in during the water bath, then set it aside.
2. Preheat the oven to 425 F.
3. Using a fork, whisk together the graham cracker crumbs and the melted butter until everything is evenly moistened. Press the mixture into the bottom of the springform pan and place it in the fridge or freezer while you make the filling.

Cheesecake Filling

1. Beat the softened cream cheese with the sugar and vanilla until it is smooth and creamy. Mix in the sour cream and the corn starch. Add the slightly beaten eggs and mix on low just to combine. Do not overmix the batter.
2. Pour half of the mixture, about 2 ½ cups, over the crust and smooth the top. Place the springform pan in a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the springform pan. Bake for 13 to 15 minutes, until the top is set.
3. Turn the oven temperature down to 350 F.
4. Remove the pan from the oven and arrange a thin layer of peaches over the cheesecake layer. Save the rest of the peaches and the sauce for serving.
5. Spoon the remaining cheesecake mixture over the peaches, smooth the top, and place the pan back in the oven. Bake for about 40 to 45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.

Cobbler Topping

1. While the cheesecake bakes, prepare the cobbler topping. Stir together the flour, brown sugar, sugar, salt and baking powder. Cut in the cold butter with a fork. Add the boiling water and stir, then set the mixture aside.
2. When the cheesecake is almost baked and the top is set, remove it from the oven. Arrange a layer of peaches on top, dollop the cobbler mixture in lumps over the peaches, and place the pan back in the oven for 20 to 25 minutes, until the cobbler topping turns a nice golden brown.
3. Turn off the oven and leave the cheesecake inside with the door cracked open for one hour. Then remove it from the water bath, place it on a cooling rack and let it cool to room temperature. Chill in the refrigerator for 4 to 6 hours or overnight.
4. Once the cheesecake is chilled, run a thin knife around the cake, release the ring from the springform pan, and transfer the cake to a serving plate.
5. When you are ready to serve, top the cake with the remaining peaches and sauce. You can reheat the sauce before drizzling it over the cake.
6. Store leftovers in the fridge.

Recipe details

This cheesecake fills a 9 by 3 inch springform pan and serves 16, which makes it a smart choice for a crowd.

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Peach Cobbler Cheesecake

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Peach Cobbler Cheesecake Peach Cobbler Cheesecake brings two beloved Southern desserts together in one unforgettable slice. Picture a rich, creamy New York style cheesecake layered with sweet spiced peaches, all finished with a buttery cobbler crumble.

• Total Time: 150 min
• Yield: 16 1x

Ingredients

Scale 1x2x3x

Peach Filling and Topping
8 large peaches, pitted, peeled and sliced 1/3-½ inch thick
½ cup Brown sugar
½ cup sugar
1 Tablespoon lemon juice
2 Tablespoons corn starch
1 teaspoon cinnamon
¼ teaspoon nutmeg

Graham Cracker Crust
3 cups graham cracker crumbs
¾ cup unsalted butter, melted

Cheesecake Layer
3 8 oz. packages cream cheese, softened
¾ cup sugar
2 teaspoons vanilla extract
1/3 cup sour cream
4 large eggs, slightly beaten
2 Tablespoons corn starch

Cobbler Topping
1 cup all-purpose flour
¼ cup brown sugar
¼ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1/3 cup unsalted butter, cold and cut into small pieces
¼ cup boiling water

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Instructions

Peach Filling and Topping
1-In a large pot place sliced peaches: In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.

Graham Cracker Crust
2-Line the bottom of 9 X 3: Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.
3-Preheat the oven to 425 F: Preheat the oven to 425 F.
4-To make the crust, using a fork: To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. Then press the mixture in the bottom of springform pan and place in the fridge or freezer while making the filling.

Cheesecake Filling
5-Beat together softened cream cheese with sugar: Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
6-Pour half of the mixture (about 2: Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top. Place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake 13-15 minutes, until the top is set.
7-Turn down the oven temperature to 350: Turn down the oven temperature to 350 F.
8-Remove the pan from the oven and: Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.
9-Spoon remaining cheesecake layer over the peaches,: Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven. Bake about 40-45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.

Cobbler Topping
10-While the cheesecake is baking, prepare cobbler: While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.
11-When the cheesecake is almost baked (the: When the cheesecake is almost baked (the top is set ) remove it from the oven. Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.
12-Turn off the oven and leave the: Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour. Then, remove it from water bath and place to a cooling rack to cool to room temperature. Chill in the refrigerator 4-6 hours or overnight.
13-When the cheesecake is cooled in the: When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate.
14-When ready to serve top the cake: When ready to serve top the cake with remaining peaches and sauce. You can reheat the sauce before drizzling over the cake.
15-Store in the fridge: Store in the fridge.

Last Step:

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• Prep Time: 60 min
• Cook Time: 90 min
• Method: stovetop