Introduction

Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and warm, spiced peach cobbler flavors. This dessert combines a buttery graham cracker crust with a rich, smooth cheesecake filling topped with a luscious peach compote and cinnamon cream cheese glaze. Perfect for any occasion, it’s sure to impress family and friends.

A close-up of a slice of dessert featuring three distinct layers on a white round plate. The bottom layer is a thick, crumbly golden-brown crust with a rough texture, some crumbs scattered on the plate. The middle layer is a smooth, thick cream cheese filling, white with a slight shine, holding the whole slice together. The top layer consists of glossy orange-yellow peach slices coated in a dark amber syrup that glistens and drips down slightly over the cream layer. The peach slices are soft and slightly translucent, with small flecks of spice visible in the syrup. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed graham crackers
¼ cup melted butter
2 tbsp brown sugar
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tbsp vanilla extract
2 tbsp all-purpose flour
1 tsp cinnamon
2 cups fresh or canned peaches, sliced
¼ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
1 tbsp cornstarch
1 tbsp lemon juice
2 tbsp butter
4 oz cream cheese, softened
½ cup powdered sugar
1 tbsp cinnamon
½ tsp vanilla extract
2 tbsp milk

Instructions

Step 1: Preheat the oven to 325°F (163°C). In a bowl, mix crushed graham crackers, melted butter, and 2 tablespoons brown sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Step 2: In a large mixing bowl, beat 24 ounces of softened cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, flour, and 1 teaspoon cinnamon until fully combined.
Step 3: Pour the cheesecake batter over the cooled crust. Wrap the springform pan in foil and place it in a water bath to prevent cracks during baking. Bake at 325°F (163°C) for 60-70 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour before transferring to the refrigerator. Chill for at least 4 hours or overnight.
Step 4: While the cheesecake is chilling, prepare the peach topping. In a saucepan, combine sliced peaches, ¼ cup brown sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and butter. In a small bowl, mix cornstarch with 1 tablespoon water, then add to the peaches. Cook over medium heat, stirring occasionally, until the mixture thickens about 5 minutes. Remove from heat and let cool.
Step 5: For the cinnamon cream cheese glaze, beat 4 ounces softened cream cheese, powdered sugar, cinnamon, vanilla extract, and milk together until smooth and creamy.
Step 6: Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle the cinnamon cream cheese glaze on top. Slice carefully and serve.

Tips & Variations

Use fresh peaches in season for the best flavor, or high-quality canned peaches if fresh aren’t available.
Add a splash of bourbon or vanilla bean paste to the peach topping for extra depth.
To avoid cracks in the cheesecake, ensure the water bath is sealed well and do not open the oven door during baking.
For a nuttier crust, substitute half the graham crackers with finely chopped pecans or almonds.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep any leftovers tightly wrapped to prevent the dessert from absorbing odors. Reheat slices gently in the microwave for a few seconds if you prefer a warmer serving, but it’s delicious served chilled.

How to Serve

A close-up of a slice of pie on a white plate, showing four clear layers: the bottom layer is a thick, crumbly brown crust with some crumbs around the edge; above that is a smooth, creamy white filling layer; the next layer is a sticky, golden syrup mixed with spices that lightly cover the filling and drip down the side; the top layer features shiny, thick slices of bright yellow peaches covered in the same syrup with visible small brown spice specks. The white plate rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh or canned?

Yes, frozen peaches can be used. Thaw and drain excess liquid before cooking the topping to prevent it from becoming too watery.

How do I prevent the cheesecake from cracking?

Wrapping the springform pan in foil and baking the cheesecake in a water bath helps maintain even heat and moisture, reducing the chance of cracks. Also, avoid overbaking and cool the cheesecake gradually in the oven with the door cracked open.