Peach Cobbler Cheesecake Recipe

If you love creamy cheesecake and sweet peach cobbler, this recipe brings the best of both worlds into one irresistible dessert. With layers of spiced peaches, buttery crumble, and silky cheesecake, it’s a show-stopping treat perfect for summer gatherings or holidays. Every bite tastes like comfort with a touch of elegance.

Peach Cobbler Cheesecake Full Recipe

Ingredients

Crumble

3/4 cup (95g) all-purpose flour, heat treated
1/3 cup (70g) light brown sugar, packed
1 tsp cinnamon
1/2 tsp salt
5 tbsp unsalted butter, cold and cubed

Peaches

6 slightly underripe peaches, cut into thick slices
4 tbsp unsalted butter, melted
3 tbsp light brown sugar
1 tsp cinnamon

Graham Cracker Crust

2 cups (280g) ground graham crackers (about 2 sleeves)
1/3 cup (70g) granulated sugar
1/2 tsp cinnamon
Pinch of salt
1/2 cup (110g) unsalted butter, melted

Cheesecake Batter

4 (8oz) blocks full-fat cream cheese, room temp
1 1/4 cup (255g) granulated sugar
2 tbsp cornstarch
3 large eggs + 1 egg yolk, room temp
2 tsp vanilla bean paste (or 1 tbsp vanilla extract)
1 cup (250g) sour cream or full-fat Greek yogurt

Instructions

Crumble

Microwave flour for 90 seconds to kill bacteria. Freeze for 15 minutes to cool.
Mix flour, sugar, cinnamon, salt, and butter with your fingers or a fork until crumbly.
Chill in the fridge until ready to use.

Peaches

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Toss peaches with butter, sugar, and cinnamon. Spread in a single layer.
Bake 15 minutes until tender but not mushy. Cool before using.

Graham Cracker Crust

Preheat oven to 350°F (175°C). Line a 9″ springform pan with parchment and spray with nonstick.
Mix graham crackers, sugar, cinnamon, salt, and melted butter until combined.
Press firmly into bottom and sides of pan.
Bake for 10 minutes. Cool.

Cheesecake Batter

Lower oven to 325°F (160°C). Place a roasting pan with hot water on bottom rack for a water bath.
Beat cream cheese, sugar, and cornstarch on low until smooth.
Add eggs one at a time on low speed, scraping bowl as needed. Mix in vanilla with last egg yolk.
Fold in sour cream until just combined.
Pour half the batter into crust. Layer with half the peaches and 3/4 of crumble.
Top with remaining batter, smoothing evenly.
Bake in water bath for 75 minutes. Cheesecake should jiggle slightly in the center when done.
Turn off oven, crack door, and let sit 1 hour.
Cool at room temp for 30 minutes, then refrigerate at least 4 hours (overnight preferred).
Before serving, top with remaining peaches and crumble. Slice and enjoy!