Peach Cobbler Cheesecake

Peach Cobbler Cheesecake combines a silky classic cheesecake base with juicy cinnamon-spiced peaches and a buttery crumble topping for the perfect Southern dessert.

Why you’ll fall in love

This dessert marries two irresistible things: the lush, dense comfort of a classic cheesecake and the warm, juicy spice of peach cobbler. Every forkful gives you creamy tang, tender peaches, and a crunchy buttery top — comfort food with a confident, elegant side. You’ll want to make it again and again.

Tools you’ll need

• 9-inch (23 cm) springform pan

• Mixing bowls (large and medium)

• Electric mixer or stand mixer (or sturdy whisk)

• Rubber spatula

• Measuring cups and spoons (metric equivalents helpful)

• Food thermometer (optional)

• Saucepan (for macerating peaches)

• Baking sheet (to catch drips)

• Wire rack for cooling

• Oven-safe bowl or pan for water bath (optional, see tips)

Ingredients 

For the crust

• 2 cups graham cracker crumbs (≈ 200 g)

• 1/3 cup granulated sugar (≈ 67 g)

• 1/2 cup (113 g) unsalted butter, melted

For the cheesecake filling

• 24 oz (680 g) full-fat cream cheese, room temperature (about 3 × 8-oz packages)

• 1 cup (200 g) granulated sugar

• 3 large eggs, room temperature

• 1/2 cup (120 g) sour cream, room temperature

• 1 teaspoon pure vanilla extract

• 1 tablespoon all-purpose flour (helps stabilize, optional)

For the peach cobbler topping

• 4 cups sliced peaches (fresh or drained canned) ≈ 600 g total

• 1/4 cup (50 g) brown sugar (light or dark)

• 1 tablespoon lemon juice

• 1 teaspoon ground cinnamon

• 1 tablespoon cornstarch (if peaches are juicy; for thickening)

• 2 tablespoons (28 g) unsalted butter

For the buttery crumble (streusel)

• 3/4 cup (90 g) all-purpose flour

• 1/2 cup (50 g) old-fashioned oats (optional, for texture)

• 1/2 cup (100 g) brown sugar, packed

• 6 tablespoons (85 g) unsalted butter, cold, diced

• 1/2 teaspoon ground cinnamon

• Pinch of fine salt

Timings 

• Active prep: 30–40 minutes

• Bake time: 55–70 minutes (depends on oven and water bath use)

• Cooling (on counter): 1 hour

• Chill (refrigerator): at least 6 hours, preferably overnight

• Total time (including chilling): about 8–10 hours

Step-by-step method

1. Prep & preheat

Preheat oven to 325°F (160°C). Grease the 9-inch springform pan and line the bottom with parchment for easier release. Place a baking sheet on the lower rack to catch any drips.

2. Make the crust

1. Combine graham crumbs and granulated sugar in a bowl.

2. Stir in melted butter until crumbs are uniformly moist.

3. Press the mixture firmly into the bottom (and slightly up the sides, optional) of the springform pan. Use the bottom of a measuring cup to compact.

4. Bake 8–10 minutes, then remove and let cool while you make the filling. (Baking the crust first helps prevent sogginess.)

3. Make the cheesecake filling

1. Beat the room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape the bowl.

2. Add 1 cup sugar and beat until combined and glossy (do not overbeat).

3. Add eggs one at a time, mixing just until incorporated after each.

4. Mix in sour cream, vanilla, and the tablespoon of flour until smooth. Scrape the bowl and mix briefly for final smoothing.

5. Pour the filling over the cooled crust and smooth the top with a spatula.

Pro tip: To reduce cracking, tap the pan gently on the counter to release large air bubbles.

4. Bake carefully (water bath option)

• Water bath (recommended for the silkiest texture): Wrap the springform pan exterior with aluminum foil (two layers) to prevent leaks. Place the filled pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the side of the springform. Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center jiggles slightly (like gelatin).

• Without water bath: Bake on a center rack for 55–65 minutes, checking for the same doneness cues.

Once done, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30–45 minutes — this gradual cooldown further cuts cracking risk. Then remove and cool completely on a wire rack for 1 hour.

5. Prepare the cinnamon-spiced peaches

While the cheesecake bakes or cools:

1. In a saucepan, combine sliced peaches, brown sugar, lemon juice, cinnamon, and cornstarch (if using).

2. Cook over medium heat, stirring gently, until the sugar dissolves and the peaches release juices and slightly thicken — about 5–8 minutes.

3. Remove from heat and stir in 2 tablespoons butter until glossy. Let cool to room temperature.

6. Make the crumble topping

1. In a bowl, combine flour, oats, brown sugar, cinnamon, and salt.

2. Cut in cold diced butter with a pastry cutter or fingers until mixture resembles coarse crumbs and holds together when pressed.

3. Option: Lightly toast the crumble in a 350°F (175°C) oven for 8–10 minutes to deepen flavor before topping (watch closely).

7. Assemble

1. When cheesecake is fully cooled and preferably chilled at least 2 hours (or overnight for best results), spread the cooled peach mixture evenly across the top.

2. Scatter the crumble over the peaches. For extra crunch, you can lightly broil the crumble for 1–2 minutes — watch very closely to avoid burning.

3. Chill for at least 2 more hours (overnight best) to let flavors marry.

8. Serve

Release the springform and slice with a hot, clean knife (dip in hot water and wipe between cuts for clean edges). Serve cold or at slightly chilled temperature.

Tips to guarantee success (texture & flavor)

• Room-temperature dairy & eggs: Warm ingredients blend more smoothly; cold cream cheese causes lumps. Bring cream cheese, eggs, and sour cream to room temp (about 30 minutes) before mixing.

• Avoid overmixing: Once eggs are added, mix gently — overbeating incorporates air that causes cracks.

• Water bath for silky texture: If you want ultra-creamy, use a water bath and wrap the pan well to prevent leaks.

• Cool slowly: Letting the cheesecake cool inside the (turned-off, cracked) oven minimizes surface cracks.

• Choose ripe peaches: For best flavor use sweet, fragrant ripe peaches; if using canned, drain well and reduce added sugar.

• Stabilize filling (optional): A tablespoon of flour or 1 tbsp cornstarch in the filling can help a steadier set (especially in humid climates).

Variations & substitutions

• Gluten-free: Use gluten-free graham crumbs or finely ground gluten-free cookies for crust; replace flour in crumble with almond flour.

• Lower sugar: Reduce filling sugar by 25% (to 150 g) if you prefer less sweet cheesecake. Increase lemon in peaches if reducing sugar to keep brightness.

• Bourbon peaches: Add 1–2 tablespoons bourbon to the peach mixture while cooking for a boozy depth (adults only).

• Vegan/dairy-free: Use vegan cream cheese, coconut-based sour cream, and coconut oil for butter substitutes — textures will differ but still delicious.

• Spice play: Add 1/4 teaspoon nutmeg or cardamom to the peach mix for warm complexity.

Storage & reheating

• Refrigerator: Store covered (loose plastic wrap or airtight container) for up to 4 days. Keep crumble separate if you want it extra crunchy on serving.

• Freezer: Wrap tightly (plastic then foil) and freeze up to 1 month. Thaw overnight in refrigerator. Texture may soften slightly.

• Reheating: For a slightly warmed slice, place on an ovenproof dish and warm in a 300°F (150°C) oven for 8–10 minutes (do not overheat — cheesecake is best chilled). Do not microwave; it alters texture.

Approximate nutrition (per serving — 1 of 12 slices)

These values are estimates based on the ingredient amounts above and standard food composition tables.

• Calories: ~622 kcal per serving

• Total fat: ~42–45 g

• Saturated fat: ~22–28 g

• Carbohydrates: ~48–55 g

• Sugar: ~30–35 g

• Protein: ~8–10 g

(Nutrition is approximate and will vary with exact ingredients, portion size, and whether you toast or omit certain crumble elements.)

Frequently Asked Questions (FAQ)

Q: Can I use frozen peaches?
A: Yes. Thaw and drain excess liquid, then gently pat dry and cook briefly with sugar and cinnamon — use cornstarch to thicken if juices are abundant.

Q: My cheesecake cracked — how can I fix or hide it?
A: Don’t panic. Spread the peach topping generously over the top; crumble hides cracks beautifully. For small cracks, a thin glaze or whipped cream piped around the edge also conceals them.

Q: How long should I chill before slicing?
A: For the best texture, chill at least 6 hours, ideally overnight. This ensures the filling is fully set and slices cleanly.

Q: Can I assemble the peaches and crumble before chilling the cake?
A: You can, but if the peaches are very juicy, they’ll moisten the crumble and top more. For a crisper crumble, keep it separate and add just before serving.

Q: Can I make this ahead for a party?
A: Yes. Make the cheesecake up to 2 days ahead, keep toppings separate if possible, and assemble the day you serve for freshest texture. Or assemble and chill; just expect the crumble to soften slightly.

Q: Why is my cheesecake jiggly in the center after baking?
A: A slight jiggle in the center (like loose Jell-O) is normal — it will set while cooling. If it’s very liquid, it may be underbaked; give it another 5–10 minutes and check again.

Final encouragement

Make this when you want to slow down and savor something joyful. It’s a bit of work — yes — but imagine pulling it from the fridge after a long day, slicing through that creamy, yielding center and hearing the gentle crunch of the crumble. That small, perfect moment? Worth every minute. Go on — invite someone over, or keep it all to yourself. Either way, you’ve earned it.