There’s nothing quite like the combination of creamy cheesecake and warm, spiced peach cobbler. This Peach Cobbler Cheesecake is the ultimate dessert mashup, featuring a rich vanilla cheesecake, a buttery graham cracker crust, and a sweet, cinnamon-spiced peach topping. Every bite is a perfect balance of smooth, crunchy, and syrupy goodness.

I first made this recipe for a summer barbecue, and it was an instant hit. The contrast between the silky cheesecake and the cozy peach cobbler flavors reminded everyone of their favorite childhood desserts. Now, I make it year-round—because why should peach cobbler be limited to summer?

If you love peach cobbler and cheesecake separately, just wait until you taste them together!

Why You’ll Love This Peach Cobbler Cheesecake

This cheesecake is a showstopper. It’s elegant enough for special occasions but easy enough for a weekend treat.

First, it’s the best of both worlds. You get the creamy richness of classic cheesecake with the comforting, caramelized flavors of peach cobbler. It’s the perfect blend of textures and flavors in every forkful.

It’s also surprisingly simple to make. While it looks impressive, the steps are straightforward, and you don’t need any fancy techniques. Plus, I’ll share my best tips to ensure a smooth, crack-free cheesecake every time.

Another reason to love this dessert? It’s make-ahead friendly! Since cheesecake needs time to chill, you can prepare it the day before and focus on other dishes when hosting.

And of course, let’s not forget the homemade peach topping. Fresh or canned peaches simmered in brown sugar, cinnamon, and butter create a sticky-sweet layer that takes this cheesecake over the top.

If you’re looking for a dessert that will impress everyone at the table, this Peach Cobbler Cheesecake is the one.

Ingredients Notes

The magic of this cheesecake starts with simple ingredients that come together in the most delicious way. Each layer plays a key role, from the crunchy graham cracker crust to the rich cheesecake filling and the warm peach topping.

The graham cracker crust is a must-have foundation for this dessert. Made with crushed graham crackers, sugar, and melted butter, it provides a slightly crunchy contrast to the creamy cheesecake. I like to bake the crust for a few minutes before adding the filling to help it stay crisp.

For the cheesecake filling, full-fat cream cheese is essential. It gives the cheesecake its signature smooth, rich texture. Be sure to use room-temperature cream cheese to avoid lumps in the batter. A mix of granulated sugar, eggs, and sour cream helps create that luscious, velvety consistency. A splash of vanilla extract enhances the flavor, making it taste like a bakery-quality cheesecake.

Now, let’s talk about the peach cobbler topping—the star of the show! Fresh or canned peaches work beautifully here. If using fresh peaches, peeling them ensures a smoother texture. The peaches are cooked down with brown sugar, cinnamon, nutmeg, and butter to create a syrupy, spiced topping that complements the cheesecake perfectly.

A small amount of cornstarch thickens the peach mixture just enough to give it a glossy, cobbler-like texture without making it runny. A touch of lemon juice balances the sweetness and enhances the natural peach flavor.

For equipment, you’ll need a springform pan to ensure easy removal and a water bath (a pan of hot water) to help the cheesecake bake evenly and prevent cracks.

How To Make This Peach Cobbler Cheesecake

Making this Peach Cobbler Cheesecake is easier than it looks! Follow these steps for a flawless dessert.

Start by preparing the crust. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter until the texture resembles damp sand. Press the mixture firmly into the bottom of a greased springform pan. Bake it for about 8-10 minutes at 350°F, then set it aside to cool while you prepare the filling.

Next, make the cheesecake batter. Beat the cream cheese and sugar together until smooth, then add the eggs one at a time, mixing just until combined. Overbeating can lead to cracks in the cheesecake. Stir in the sour cream and vanilla extract for extra creaminess. Pour the batter over the cooled crust, spreading it evenly.

To bake, use a water bath method. Wrap the springform pan in foil to prevent leaks, then place it in a larger pan filled with hot water. This helps the cheesecake bake gently and prevents cracking. Bake at 325°F for about 60-70 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour before transferring it to the fridge.

While the cheesecake chills, prepare the peach topping. In a saucepan over medium heat, melt the butter, then add the peaches, brown sugar, cinnamon, and nutmeg. Let them cook until the peaches are tender and the sugar has melted into a syrupy glaze. Mix cornstarch with a bit of water, then stir it into the peach mixture to thicken it slightly. A squeeze of lemon juice brightens the flavors. Let the topping cool before spooning it over the chilled cheesecake.

For the best texture, refrigerate the cheesecake for at least 4 hours—overnight is even better. This allows the flavors to meld and ensures clean slices when serving.

Storage Options

This cheesecake stores beautifully, making it perfect for meal prepping or saving leftovers.

Keep it in the fridge, covered with plastic wrap or in an airtight container, for up to 4 days. The flavors actually improve over time, making it taste even better the next day.

To freeze, wrap the cheesecake (whole or sliced) in plastic wrap, then in foil, and store it in an airtight container. It will last up to 3 months. When ready to serve, let it thaw in the refrigerator overnight.

For reheating, if you prefer a warm peach topping, you can gently warm it on the stove before spooning it over the cheesecake. The cheesecake itself is best served chilled or at room temperature.

Variations and Substitutions

This recipe is versatile, and there are plenty of ways to customize it based on your preferences or dietary needs.

If fresh peaches aren’t available, canned or frozen peaches work just as well. Just be sure to drain canned peaches thoroughly or thaw and pat dry frozen ones to prevent excess moisture.

Want a different crust? Swap out the graham crackers for crushed vanilla wafers, shortbread cookies, or even a cinnamon-spiced Biscoff crust for extra flavor.

For a lighter version, you can use Greek yogurt instead of sour cream in the cheesecake filling. It adds a slight tang without compromising the creamy texture.

Prefer a little crunch? Add chopped pecans or walnuts to the peach topping for a nutty contrast. You could also sprinkle a bit of cinnamon streusel over the top for an extra cobbler-like touch.

Feeling adventurous? Try using other fruit toppings! Apples, pears, or even mixed berries cooked with a similar cinnamon-sugar glaze would work beautifully.

No matter how you customize it, this Peach Cobbler Cheesecake is bound to become a favorite. Get ready to impress your family and friends with this unforgettable dessert!