Go Back
The cheesecake cooling on a efore being placed in the fridge to chill for at least 4 hours before serving.

Peach Cobbler Cheesecake Recipe

This Peach Cobbler Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of peach cobbler. With a buttery crust, velvety filling, and a sweet peach topping, it's a dessert that brings together the best of both worlds. Perfect for any occasion, it's sure to impress!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 50 minutes
Chilling Time 10 hours
Total Time 12 hours 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 877 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer (or hand mixer)
  • Measuring cups and spoons
  • Rubber spatula
  • Spoon or ladle (for spreading peach topping)
  • Cooling rack

Ingredients
  

For the Roasted Peaches

  • 10 medium ripe peaches divided
  • 5 tbsp granulated sugar 66 grams
  • 1 and 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For the Graham Cracker Crust

  • 1/2 cup salted butter melted 113 grams
  • 2 cups graham cracker crumbs 184 grams
  • 2 tbsp granulated sugar 26 grams

For the Cinnamon Streusel

  • 1/2 cup salted butter melted 113 grams
  • 2/3 cup brown sugar 147 grams
  • 1 cup + 2 tbsp all-purpose flour 146 grams
  • 1/2 tsp cinnamon
  • pinch of salt

For the Cheesecake Batter

  • 32 ounces full-fat block-style cream cheese at room temp 904 grams
  • 1 and 1/2 cups granulated sugar 315 grams
  • 4 large eggs at room temp
  • 1 cup sour cream at room temp 240 grams
  • 2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • Prepare a graham cracker crust by mixing crushed graham crackers, sugar, and melted butter, then press into the bottom of a springform pan.
    A glass mixing bowl filled with crushed graham crackers, sugar, and melted butter being mixed together with a spatula on a white marble countertop.
  • In a bowl, beat cream cheese, sugar, and vanilla until smooth.
    A mixing bowl with smooth cream cheese, sugar, and vanilla being beaten with an electric mixer, forming a creamy, lump-free consistency.
  • Add eggs one at a time, mixing well after each addition.
  • Pour the cheesecake batter over the crust and smooth the top.
    A thick, creamy cheesecake batter being poured from a mixing bowl into the springform pan over the prepared graham cracker crust.
  • Layer fresh or canned peaches over the cheesecake mixture.
    Fresh or canned peach slices being arranged in a circular pattern on top of the cheesecake batter inside the springform pan.
  • Bake for 55-60 minutes or until set, but still slightly jiggly in the center.
  • Let cool, then chill in the fridge for at least 4 hours before serving.
    The cheesecake cooling on a efore being placed in the fridge to chill for at least 4 hours before serving.