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Creamy Peach Cobbler Cheesecake

This Creamy Peach Cobbler Cheesecake blends the silky richness of cheesecake with the rustic warmth of peach cobbler, creating a decadent summer dessert perfect for any gathering.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Peach Filling & Topping
  • 3 lb fresh peaches, pitted and sliced About 5–6 large peaches
  • 1 Juice of lemon
  • ¼ cup brown sugar
  • 1 tsp cornstarch
  • 1 tsp ground cinnamon
Crumble Topping
  • 1¼ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ½ tsp ground cinnamon
  • 8 Tbsp salted butter, melted (½ cup)
  • 1 tsp vanilla extract
Graham Cracker Crust
  • 2¼ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup salted butter, melted
Cheesecake Filling
  • 32 oz cream cheese, softened
  • 1¼ cups granulated sugar
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 3 Tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 4 large eggs

Method
 

Roasting Peaches
  1. Preheat oven to 400°F.
  2. Toss peach slices with lemon juice, brown sugar, cornstarch, and cinnamon.
  3. Spread on a baking sheet and roast for 10–12 minutes. Set aside.
  4. Lower oven to 350°F.
Making Crumble Topping
  1. Mix flour, both sugars, and cinnamon.
  2. Stir in melted butter and vanilla until clumps form.
  3. Bake on parchment for 20 minutes. Reserve ⅔ cup for topping.
Preparing Crust
  1. Combine graham crumbs, sugar, and butter.
  2. Press into a 9-inch springform pan (bottom and 1½ inches up the sides).
  3. Bake at 350°F for 10 minutes. Let cool.
Making Cheesecake Filling
  1. Beat cream cheese and sugar until smooth.
  2. Mix in sour cream, heavy cream, and flour.
  3. Add vanilla, then eggs one at a time, mixing on low and scraping the bowl.
Assembling and Baking
  1. Pour half the cheesecake batter into crust.
  2. Layer with half the roasted peaches and most of the crumble.
  3. Pour remaining batter on top and gently tap pan to remove air bubbles.
  4. Lower oven to 325°F.
  5. Wrap springform in foil and place in a larger pan. Fill outer pan with boiling water to form a water bath.
  6. Bake for 70–80 minutes, until edges are set and center jiggles.
Cooling and Serving
  1. Turn off oven and crack the door. Cool cheesecake inside for 30 minutes.
  2. Remove and let cool at room temperature for 2 hours, then refrigerate for 4–6 hours or overnight.
  3. Before serving, top cheesecake with remaining roasted peaches and reserved crumble. Let sit 20–30 minutes at room temperature.

Notes

For variations, consider using canned peaches, adding berries, or making mini cheesecakes. Store covered at room temperature for up to 2 days or refrigerated for up to 4-5 days. Freeze for up to 3 months.