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Peach Cobbler Cheesecake

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close up shot of a slice of peach cheesecake on a plate
This peach cobbler cheesecake is a fusion of cheesecake and classic southern cobbler brimming with juicy peaches.
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Table of Contents
  1. Peach Cobbler Cheesecake Ingredients
  2. How to Make This Peach Cobbler Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This divine peach cobbler cheesecake might just be the most perfect dessert ever! It is a cross between a summery peach cobbler filled with juicy peaches and a rich and creamy cheesecake, meaning there is no need to choose between two different dessert options. 

close up shot of a slice of peach cheesecake on a plate

Peach Cobbler Cheesecake Ingredients

Peach Cobbler Cheesecake raw ingredients that are labeled

You’ll need:

For the Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup salted butter, melted

For the Cheesecake

  • 3 (8-ounce) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1½ tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ cup sour cream, room temperature
  • ½ cup heavy whipping cream, room temperature
  • 3 large eggs, room temperature

For the Peach Filling

  • ¼ cup salted butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 6 cups sliced fresh peaches (you can substitute frozen peaches – see substitution note)
  • 2 tablespoons cornstarch

For the Cobbler

  • 1 package yellow cake mix
  • ½ cup salted butter, softened
  • ½ teaspoon cinnamon
  • 2 tablespoons heavy cream

SUBSTITUTIONS AND ADDITIONS

COBBLER TOPPING: We used cake mix to make a quick and super tasty cobbler topping but if you have another preferred cobbler topping, you can substitute it instead. 

SPICES: We added cinnamon for some warmth and complementary spice. Nutmeg and allspice would also make excellent additions.

PEACHES: If substituting frozen peaches, they can be added to the saucepan frozen. If needed, adjust the amount of cornstarch needed to thicken the sauce. Add about a tablespoon at a time and simmer 1 to 2 minutes to determine if the sauce has thickened or if more cornstarch is needed.

How to Make This Peach Cobbler Cheesecake Recipe

Cheesecake Layer

STEP ONE: Grease the bottom of a 9-inch springform pan and line the bottom with parchment paper.

STEP TWO: Preheat the oven to 425°F.

STEP THREE: In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined. 

STEP FOUR: Press graham cracker mixture into the springform pan, forming an even layer across the bottom and partially up the sides of the pan.

graham cracker mixture pressed into the bottom of a pan

STEP FIVE: In a medium mixing bowl, beat the cream cheese with a hand mixer at medium speed until light and fluffy. 

STEP SIX: Add 1 cup of granulated sugar and continue beating for 1 to 2 minutes.

STEP SEVEN: Add flour, vanilla, sour cream, and whipping cream. Mix until combined.

flour, vanilla, sour cream, and whipping cream combined in a measuring cup

STEP EIGHT: Add one egg at a time and stir gently by hand to prevent extra air from getting into the mixture.

eggs added one at a time to the cream cheese mixtre

STEP NINE: Pour ½ of the cheesecake batter into the prepared graham cracker crust and spread the top smooth.

cheesecake mixture poured on top of the graham cracker crust in a pan

STEP TEN: Wrap the springform pan in two layers of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1 inch up the sides of the springform pan.

STEP ELEVEN: Fill with water to create a water bath for the cheesecake and bake cheesecake for 15 minutes until the top is set (cheesecake will be jiggly).

PRO TIP:

The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.

Peaches Layer

STEP ONE: While the cheesecake is baking, prepare the peaches. Peel and slice fresh peaches until you have about 6 cups of slices.

STEP TWO: Heat 4 tablespoons butter, ½ cup sugar, and ½ cup brown sugar in a large saucepan or skillet. Add the sliced peaches and toss to coat with the sugar mixture. Bring the mixture to a simmer and cook approximately 8 to 10 minutes until the peaches are soft.

butter, sugars, and peaches added to a skillet

STEP THREE: In a small bowl, whisk together the cornstarch with some of the peach juice from the pan.

Add the mixture back into the peaches, stirring constantly, and simmering the peaches until the juice forms a thick syrup/sauce. Remove from the heat and allow to cool.

STEP FOUR: When the cheesecake layer comes out of the oven, top with ⅓ of the peaches, arranging them in a single layer over the cooked cheesecake.

Top with the remaining cheesecake filling. Return the cheesecake to the oven and bake for another 45 minutes.

cheesecake layer topped with peaches mixture then topped with cheesecake mixture

Cobbler Topping Layer

STEP ONE: Meanwhile, prepare the cobbler topping. Mix together the dry cake mix, softened butter, and cinnamon until the mixture forms small crumbles.

Drizzle in the heavy cream while continuing to mix so that the mixture forms larger clumps.

cake mix, butter, cinnamon, and cream added to a measuring cup

STEP TWO: Remove the cooked cheesecake from the oven once more. Top with another layer of the peaches and then mound the cobbler topping over the top of the peaches. 

cheesecake topped with crumb mixture

STEP THREE: Bake for a final 15 minutes until the topping turns golden brown.

STEP FOUR: Turn off the oven, cracking the oven door for 60 minutes. Cool completely, and then chill in the refrigerator for 3 to 4 hours before serving.

STEP FIVE: Top with remaining peach slices and sauce and serve!

cheesecake drizzled with peaches and sauce

PRO TIP:

This cheesecake can be tricky to cut because of all of the layers. I’d recommend cutting it into slices while it is still in the springform pan to help keep the layers in place.

Using a serrated knife in a gentle back and forth motion also makes it easier to cut through the cobbler topping without smashing the cheesecake layers.  

How To Serve

Peach cheesecake cobbler is a delicious dessert that is decadent enough on its own. If you want to go even further over-the-top, add a scoop of our no-churn vanilla ice cream or homemade Cool Whip on the side of the plate.

Check out our other cheesecake recipes when you are craving a classic creamy dessert. Our lemon cheesecake is packed full of citrusy flavor while our pecan pie cheesecake is another cross between two delightful desserts.

Storage

IN THE FRIDGE: Store the peach cheesecake covered in plastic wrap in the refrigerator for 2 to 3 days.

IN THE FREEZER: Store this rich dessert in the freezer for up to two months.

close up shot of a whole peach cheesecake

Peach season is right around the corner and this amazing treat is just the thing to enjoy this fresh fruit.

Sweet summer peaches, soft cobbler crumble, creamy cheesecake filling and peach topping make this dessert a must try treat and it might just become one of your favorite desserts.

FREQUENTLY ASKED QUESTIONS

How do I bake cheesecake in a water bath?

Using a water bath will give you a moist, perfectly baked cheesecake. The water creates a moist cooking environment for the dairy and eggs to produce the creamy cheesecake texture.

Place the wrapped springform pan in a large roasting pan, fill the pan with 1 inch of water, and place in the oven. You don’t want any higher than 1-inch, or you risk water getting into the cheesecake.

How do I prevent the cheesecake water bath from leaking?

To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.

Can this peach cobbler cheesecake be made ahead of time?

It is best to make this a day in advance. Since there are so many steps required including baking and chilling for several hours in the fridge, it is best to make this ahead of time.

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close up shot of a slice of peach cheesecake on a plate

Peach Cobbler Cheesecake

5 from 1 vote
This peach cobbler cheesecake is a fusion of cheesecake and classic southern cobbler brimming with juicy peaches.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 7 hours 35 minutes
Servings 12

Ingredients
  

Graham Cracker Crust

  • cups graham cracker crumbs
  • cup granulated sugar
  • ½ cup salted butter, melted

Cheesecake

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ cup sour cream, room temperature
  • ½ cup heavy whipping cream, room temperature
  • 3 large eggs, room temperature

Peach Filling

  • ¼ cup salted butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 6 cups sliced fresh peaches, can substitute frozen peaches – see substitution note
  • 2 tablespoons cornstarch

Cobbler

  • 1 yellow cake mix
  • ½ cup salted butter, softened
  • ½ teaspoon cinnamon
  • 2 tablespoons heavy cream

Instructions
 

Cheesecake Layer

  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Preheat the oven to 425°F.
  • In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
  • Press graham cracker mixture into the springform pan, forming an even layer across the bottom and partially up the sides of the pan.
  • In a medium mixing bowl, beat the cream cheese until light and fluffy.
  • Add 1 cup of granulated sugar and continue beating for 1 to 2 minutes.
  • Add in flour, vanilla, sour cream, and whipping cream. Mix until combined.
  • Add one egg at a time and stir gently by hand to prevent extra air from getting into the mixture.
  • Pour ½ of the cheesecake mixture into the prepared graham cracker crust and spread the top smooth.
  • Wrap the springform pan in two layers of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1 inch up the sides of the pan.
  • Fill with water to create a water bath for the cheesecake and bake for 15 minutes until the top is set (cheesecake will be jiggly).

Peaches Layer

  • While the cheesecake is baking, prepare the peaches. Peel and slice fresh peaches until you have about 6 cups of slices.
  • Heat 4 tablespoons butter, ½ cup sugar, and ½ cup brown sugar in a large saucepan or skillet. Add the peaches and toss to coat with the sugar mixture. Bring the mixture to a simmer and cook approximately 8 to 10 minutes until the peaches are soft.
  • Whisk together the cornstarch with some of the peach juice from the pan. Add the mixture back into the peaches, stirring constantly, and simmering the peaches until the juice forms a thick syrup/sauce. Remove from the heat and allow to cool.
  • When the cheesecake layer comes out of the oven, top with ⅓ of the peaches, arranging them in a single layer over the cooked cheesecake. Top with remaining cheesecake mixture. Return cheesecake to the oven and bake for another 45 minutes.

Cobbler Topping Layer

  • Meanwhile, prepare the cobbler topping. Mix together the dry cake mix, softened butter, and cinnamon until the mixture forms small crumbles. Drizzle in the heavy cream while continuing to mix so that the mixture forms larger clumps.
  • Remove the cooked cheesecake from the oven once more. Top with another layer of the peaches and then mound the cobbler topping over the top.
  • Bake for a final 15 minutes until the topping turns golden brown.
  • Turn off the oven, cracking the door for 60 minutes. Cool completely, and then chill in the refrigerator for 3 to 4 hours before serving.
  • Top with remaining peaches and sauce and serve!

Notes

  • This cheesecake requires a number of steps, but it is totally worth it. You could simplify the recipe by baking the full cheesecake recipe, then top with ⅔ of the peaches and cobbler mixture and finish it off that way. This skips the multiple layers.
  • The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
  • This cheesecake can be tricky to cut because of all of the layers. I’d recommend cutting it into slices while it is still in the springform pan to help keep the layers in place. Using a serrated knife in a gentle back and forth motion also makes it easier to cut through the cobbler topping without smashing the cheesecake layers.  

Nutrition

Calories: 846kcal | Carbohydrates: 97g | Protein: 9g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 750mg | Potassium: 270mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1913IU | Vitamin C: 3mg | Calcium: 197mg | Iron: 2mg
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    • Layne Kangas says

      Hi, Angela – if substituting frozen peaches, they can be added to the saucepan frozen. If needed, adjust the amount of cornstarch needed to thicken the sauce. Add about a tablespoon at a time and simmer 1 to 2 minutes to determine if the sauce has thickened or if more cornstarch is needed. Enjoy!