Peach Cobbler Cheesecake is rich, decadent, and fresh with the sweetest and juiciest real fruit flavor! This fruity riff on classic cheesecake is a true stunner – serve it at potlucks and dinner parties to really impress.
What’s in this Peach Cobbler Cheesecake Recipe?
Why choose between peach cobbler and cheesecake when you can enjoy the best of both worlds with this decadent recipe? From the graham cracker crust to the cobbler topping and ever-delicious layer in between, this homemade cheesecake is a truly show-stopping dessert that’s always sure to impress.
- Graham Crackers: Form the base of the crust.
- Sugar: Brown sugar sweetens the crust, while a combination of granulated and brown sugar sweetens the peaches. Granulated sugar sweetens the cheesecake and cobbler toppings, and powdered sugar sweetens the glaze without making it gritty.
- Kosher Salt: Enhances the flavors of every component of this dessert.
- Unsalted Butter: Holds together the crust, enriches the peaches, and keeps the cobbler topping together.
- Peaches: I like fresh peaches best, but frozen will also work. Just be sure to thaw them.
- Spices: Cinnamon, nutmeg, and cloves add warming spice to the peaches, and cinnamon warms up the cobbler topping.
- Lemon Juice: Cuts the sweetness of the peaches.
- Vanilla Extract: Enhances the sweetness of every component of this dessert.
- Cornstarch: Thickens up the peach mixture and cheesecake so they set up.
- Cream Cheese: Forms the base of the cheesecake layer, adding a creamy, tangy flavor.
- Heavy Cream: Enriches the cheesecake.
- Sour Cream: Adds tanginess and richness to the cheesecake.
- Eggs: Whole eggs and egg yolks add structure and richness to the cheesecake. Whole eggs add structure to the cobbler topping as well.
- All-Purpose Flour: Gives structure to the cobbler topping.
- Baking Powder: Makes the cobbler topping light and airy.
- Milk: Thins the glaze to a drizzling consistency.
Variations on Peach Cheesecake
The easiest way to change up this cobbler-inspired cheesecake is to use a different fruit. Simply swap out the peaches for strawberries, raspberries, blueberries, apples, or pears to create any flavor cobbler cheesecake you like!
If you want to skip the cheesecake, try this beautiful Peach Cobbler Cake recipe.
It’s important to not overmix the cheesecake batter. If too much excess air is added to the batter, it could cause major cracking when baked.
The water bath is there to help prevent the cheesecake from curdling and cracking. Without the water bath, you may be able to still bake a cheesecake, but it’ll be nowhere near as perfect.
Your cheesecake should still have a slight jiggle in the middle, but it shouldn’t appear watery or (for lack of a better word) sloshy.
You want to give your cheesecake at least one hour and at max three hours of countertop cooling time before you transfer it to the fridge to chill.
How to Store
Store peach cobbler cheesecake in an airtight container in the refrigerator for up to 3 days. Enjoy chilled.
How to Freeze
Freeze peach cobbler cheesecake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Peach Cobbler Cheesecake Recipe
For the Crust
- 3 cups graham cracker crumbs 426 grams (about 27 cracker sheets)
- 3 tablespoons brown sugar 40 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, melted (1 stick)
For the Peach Mixture
- 5 cups sliced peaches 800 grams, fresh or frozen
- 3 tablespoons unsalted butter 42 grams
- ½ cup brown sugar 107 grams
- 3 tablespoons granulated sugar 38 grams
- 2 tablespoons ground cinnamon 18 grams
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- 1½ teaspoons lemon juice 8 grams
- ¾ teaspoon pure vanilla extract 3 grams
- 2 tablespoons cornstarch 14 grams
For the Cheesecake
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- 1¼ cups granulated sugar 250 grams
- ½ cup heavy cream 114 grams, room temperature
- ½ cup sour cream 114 grams, room temperature
- 3 large eggs 150 grams, room temperature
- 2 egg yolks 28 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1 teaspoon kosher salt 3 grams
- 2 tablespoons cornstarch 14 grams
For the Cobbler Topping
- ½ cup granulated sugar 100 grams
- 9 tablespoons all purpose flour 68 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder 1 gram
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter 71 grams
- 1 large egg 50 grams
- ½ teaspoon pure vanilla extract 2 grams
For the Glaze
- ½ cup powdered sugar 57 grams
- 2 tablespoons milk 28 grams
- ½ teaspoon pure vanilla extract 2 grams
- Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray and set aside.
- In a small bowl, combine the crushed graham cracker crumbs, brown sugar, and salt. Add the butter and stir until all of the graham cracker mixture is wet. Press the graham cracker crust mixture into the bottom of the springform pan and up the sides of the pan. The crust should be about ¼-inch thick. Place the crust into the oven to bake for 10 minutes. Once baked, remove from the oven and set aside to cool.3 cups graham cracker crumbs, 3 tablespoons brown sugar, ½ teaspoon kosher salt, ½ cup unsalted butter
- To make the peach mixture, add the peaches, butter, brown sugar, and sugar to a large saucepan and place over medium heat. Stirring often, allow the mixture to simmer 4-6 minutes. Add the cinnamon, nutmeg, cloves, and salt and stir. In a small bowl, stir together the lemon juice, vanilla, and cornstarch. Add the cornstarch mixture to the peaches and stir well. Place the saucepan back over medium-low heat to continue to simmer for an additional 8 to 10 minutes or until the sauce has thickened up to a caramel consistency. Remove from the heat and set aside to cool.5 cups sliced peaches, ½ cup brown sugar, 3 tablespoons granulated sugar, 3 tablespoons unsalted butter, 2 tablespoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon kosher salt, 1½ teaspoons lemon juice, ¾ teaspoon pure vanilla extract, 2 tablespoons cornstarch
- To make the cheesecake, place the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3-4 minutes. Add in the heavy cream and sour cream and stir for another minute. Next, add in the eggs and egg yolks and whip together. Add in the vanilla and the salt and stir to combine. Lastly, add in the cornstarch and stir just until incorporated. Be sure to scrape the sides down after each additional ingredient to ensure that it’s all mixed together.24 ounces cream cheese, 1¼ cups granulated sugar, ½ cup heavy cream, ½ cup sour cream, 3 large eggs, 2 egg yolks, 2 teaspoons pure vanilla extract, 2 tablespoons cornstarch, 1 teaspoon kosher salt
- Pour half of the cheesecake batter into the crust. Spoon the peach mixture onto the cheesecake batter and spread evenly across the entire surface. Pour the remaining cheesecake batter onto the peach mixture. If you have too much cheesecake batter, simply fill the springform pan up to almost the top lip leaving just enough space for the cobbler topping. Set aside.
- Preheat oven to 425°F before making the cobbler topping.
- To make the cobbler topping, in a medium bowl, combine the sugar, flour, cinnamon, baking powder, and salt. Using a fork or pastry cutter, cut the butter into the flour mixture until a crumbly mixture has formed. Add in the egg and the vanilla and stir to bring together into a wet dough.½ cup granulated sugar, 9 tablespoons all purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon baking powder, ¼ teaspoon kosher salt, 5 tablespoons unsalted butter, 1 large egg, ½ teaspoon pure vanilla extract
- Spoon the cobbler dough onto the surface of the cheesecake batter. Wrap the pan in tin foil to ensure that no water seeps into the bottom and into the crust. Place the cheesecake pan into a larger pan. Fill the larger pan with enough warm water to reach halfway up the sides of the springform pan.
- Place the cheesecake into the oven to bake for 15 minutes. Without opening the oven door, reduce the oven heat down to 200°F. Allow the cheesecake to bake for 2 hours. There is no need to check on the cheesecake during this time as it will create a drop in temperature which is less than ideal. Once the cheesecake has baked for 2 hours, turn the oven off and leave the cheesecake untouched in the oven for another hour.
- After the cheesecake has set for that final hour, remove the cheesecake from the oven and allow it to come to room temperature. Once the cheesecake is at room temperature, cover with tin foil or plastic wrap and place into the refrigerator overnight or for at least 8 hours. Once the cheesecake is chilled, remove from the refrigerator and place onto the countertop to warm up for at least 15 minutes before glazing.
- To make the glaze, combine all of the glaze ingredients in a small bowl and whisk until smooth. Drizzle the glaze over the surface of the cheesecake and allow it to set for a few minutes before slicing and serving.½ cup powdered sugar, 2 tablespoons milk, ½ teaspoon pure vanilla extract
- As tempting as it may be to dig in right away, give your cheesecake the appropriate amount of time to chill in the fridge. That way, you have the best results.
- To avoid your cheesecake puffing up and cracking, do NOT over mix the batter! That will add excess air to the batter.