Peach Cobbler Cheesecake: A Heavenly Southern Dessert Fusion

This Peach Cobbler Cheesecake is what happens when two dessert legends meet. I took the soul of a Southern peach cobbler—with its syrupy, spiced peaches and buttery crumble—and layered it into the smooth, rich embrace of a classic cheesecake. The result is indulgent, elegant, and completely irresistible.

It’s a dessert I love making for holidays, birthdays, and summer evenings when peaches are ripe and abundant. But even when they’re not, frozen or canned fruit works beautifully, making this recipe one I can enjoy any time of year.

Why You’ll Love This Recipe

• Combines the creamy richness of cheesecake with the nostalgia of peach cobbler
• Perfect make-ahead dessert for parties or special dinners
• Beautifully layered for visual appeal and flavor complexity
• Adaptable with other fruits like apples or blueberries
• A true crowd-pleaser that’s equally at home at a cookout or on a holiday table

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust and topping

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup cold unsalted butter, cubed
• 1 teaspoon baking powder
• ¼ teaspoon salt

For the peach filling

• 4 cups sliced fresh peaches (peeled)
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• 1 tablespoon cornstarch

For the cheesecake layer

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour

Directions

Step 1: Preheat and prep
I preheat the oven to 350°F (175°C), lightly grease a 9-inch springform pan, and line the bottom with parchment. Then I wrap the outside with foil—just in case of leaks or if I’m using a water bath.

Step 2: Make the crust and topping
In a bowl, I mix the flour, sugar, baking powder, and salt. Then I cut in the cold butter until it forms a crumbly mixture. I press most of it into the pan for the crust and set aside about 1 cup for the topping. I bake the crust for 10 minutes, then let it cool.

Step 3: Prepare the peach layer
I mix the peaches, sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a bowl until everything is coated. If my peaches are a little firm, I cook them in a skillet for 5–7 minutes to soften them.

Step 4: Make the cheesecake filling
With a hand or stand mixer, I beat the cream cheese and sugar until smooth. Then I add the eggs one at a time, followed by the sour cream, vanilla, and flour. I mix just until everything is combined.

Step 5: Assemble the cheesecake
I spread the peach mixture over the cooled crust, then pour the cheesecake batter over the top and smooth it out. I sprinkle the reserved crumble mixture evenly over everything and give the pan a tap on the counter to pop any air bubbles.

Step 6: Bake
I place the pan on a baking sheet and bake for 60–70 minutes, until the center is slightly jiggly. After baking, I turn off the oven, crack the door, and let it cool inside for an hour.

Step 7: Chill
Once it’s at room temp, I refrigerate the cheesecake for at least 4 hours—or overnight for best results.

Step 8: Slice and serve
When ready to serve, I remove the springform ring and slice the cheesecake with a hot knife for clean edges. Sometimes I top it with whipped cream, extra peach slices, or even a caramel drizzle.

Servings and timing

• Servings: 12 slices
• Prep time: 30 minutes
• Bake time: 60–70 minutes
• Cooling/chilling time: 5+ hours total

Variations

• Blueberry Cobbler Cheesecake: Replace peaches with blueberries and add lemon zest.
• Apple Cobbler Cheesecake: Use thin-sliced apples and bump up the cinnamon.
• Crust options: Swap the cobbler crust for graham cracker, ginger snap, or vanilla wafer crust.
• Dairy-free version: Use dairy-free cream cheese, plant-based butter, and coconut yogurt or cream.

Storage/Reheating

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight.
• To serve warm: While I prefer this chilled, it’s lovely slightly warmed with ice cream too.

FAQs

Can I use canned or frozen peaches?

Yes. If using canned, I make sure to drain them well. If frozen, I thaw and drain excess liquid before using.

How do I avoid cracks in my cheesecake?

I always bring my ingredients to room temperature, avoid overmixing, and let the cheesecake cool gradually in the oven. A water bath helps, but isn’t required.

Can I make this ahead?

Definitely. I find it actually tastes better the next day once all the layers have set and melded together.

What’s the best way to slice cheesecake?

I use a sharp knife dipped in hot water and wipe between cuts for clean slices every time.

Can I make this gluten-free?

Yes. I use a gluten-free 1:1 flour blend in place of all-purpose flour for both the crust and cheesecake batter.

Conclusion

This Peach Cobbler Cheesecake is a dessert I come back to over and over—especially when I want to wow a crowd or treat myself to something truly special. It’s got the heartwarming comfort of cobbler and the indulgent richness of cheesecake, layered into one beautiful slice. If you’re craving something that feels both classic and creative, this dessert absolutely delivers.

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