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This Peach Cobbler Cheesecake is what happens when two of my favorite desserts collide in the best possible way. It starts with a cinnamon graham cracker crust, followed by an ultra-creamy cheesecake layered with jammy brown sugar peaches and cinnamon streusel. Then I pile even more peaches, whipped cream, salted caramel, and buttery streusel on top for the most delicious dessert!
Why You’ll Love This Peach Cobbler Cheesecake
- Peach cobbler in every bite. It has everything I love about a Southern peach cobbler – jammy peaches, warm spices, and buttery streusel, all layered into an ultra creamy cheesecake. It actually tastes like peach cobbler, not just cheesecake topped with peaches.
- The peaches stay thick and jammy. Cooking the peaches before assembling the cheesecake keeps the filling flavorful without adding a bunch of watery peach juice to the batter.
- Perfect for making ahead. Cheesecake needs plenty of chilling time anyway, making this an ideal dessert to prepare the day before a party, holiday, or summer cookout.
For more peach dessert recipes, make my peach crumble with fresh peaches and peach cobbler with cake mix!
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Fresh Yellow Peaches give the filling the best flavor and texture. Cooking them with brown sugar before baking creates that thick, jammy peach cobbler filling and prevents adding excess moisture to the cheesecake. Make my peach fritter cake next with any leftover peaches!
- Cream Cheese – please use full-fat block cream cheese and let it come completely to room temperature. This gives you the smoothest, creamiest texture.
- Brown Sugar is used throughout the peach filling, streusel, and crust for a deeper caramel-like flavor that pairs perfectly with peaches.
- Cinnamon + Nutmeg – my fave warm spices! They give the cheesecake its signature peach cobbler flavor!
- Sour Cream adds a little tang, while heavy cream keeps the cheesecake extra smooth and creamy.
- Graham Crackers: The cinnamon graham cracker crust adds a buttery crunch and gives the creamy cheesecake a sturdy base.
- Cinnamon Streusel: Made with flour, brown sugar, cinnamon, and melted butter, the streusel is swirled through the cheesecake and sprinkled on top for that true cobbler-style finish. I do this with my peach cobbler cinnamon rolls and it’s beyond delicious!
- Salted Caramel Sauce goes on top of the cheesecake. You can use store bought or make your own homemade salted caramel sauce!
How To Make Peach Cobbler Cheesecake
Make the peach filling: Cook the peaches with brown sugar and lemon juice until soft and syrupy, then thicken with cornstarch and finish with cinnamon, nutmeg, and butter.
Prepare the streusel: Microwave the flour then add to a bowl. We’re microwaving the flour to get rid of any bacteria as only half of the flour will be baked. Mix the flour, brown sugar, cinnamon, and melted butter until crumbles form, then chill until ready to use.
Bake the crust: Press the cinnamon graham cracker mixture into a 9-inch springform pan and bake until lightly golden and set.
Make the cheesecake batter: Beat the cream cheese, sugar, spices, and cornstarch until smooth, then slowly mix in the eggs, sour cream, and heavy cream.
Layer and bake: Alternate the cheesecake batter with the peach filling and streusel, gently swirl, then bake at 325°F with a pan of hot water on the rack below.
How Do You Know When Peach Cobbler Cheesecake Is Done?
The cheesecake is done when the edges are set and slightly puffed but the center still has a Jell-O-like jiggle when you gently move the pan. It shouldn’t look runny or slosh back and forth. The center will continue to set as the cheesecake slowly cools.
Chill and decorate: Cool the cheesecake gradually, refrigerate for at least 8 hours, then top with the reserved peaches, whipped cream, salted caramel, and streusel.
Tips for the BEST Peach Cobbler Cheesecake
- Cool the peach filling completely. Warm peaches can soften the cheesecake batter and cause the peaches to sink as opposed to being one distinct layer.
- Use room temperature cream cheese. This gives you a smoother batter, preventing lumps and uneven baking.
- Keep your mixer on low. When you mix on medium or high speed, you’re incorporating air into the cheesecake batter – this can cause the cheesecake to rise too quickly in the oven and then sink as it cools.
- Scrape the bowl often. Cream cheese loves hiding along the bottom and sides of the mixing bowl.
- Cool it slowly. The cheesecake is still cooking while it cools. Any sudden temperature changes can cause cracking.
Peach Cobbler Cheesecake FAQs
No, you don’t need to peel the peaches. The skins soften as the peaches cook, so I leave them on to save time. You can’t taste them actually but if you prefer to remove the skin, feel free to peel them first.
Absolutely! Canned peaches or frozen peaches both work when fresh peaches aren’t in season. For canned peaches, use canned peach chunks in juice and cook for about 5 minutes (they’ll need less time because they’re already soft). For frozen peaches, don’t thaw – cook from frozen. Conversely, frozen peaches will take about 10-15 minutes.
Store the cheesecake in the refrigerator in an airtight container for up to 4 days.
Cheesecakes can crack for several reasons, but the usual suspects are that the ingredients weren’t completely room temperature, mixing too much air into the batter, not using a water bath, or cooling the cheesecake too quickly. Mix the batter on low speed, bake until just set on the edges and jiggly in the middle, and the gradual cooling instructions and you’ll dramatically reduce the chances of cracking.
More Cheesecake Recipes You Have To Make
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Peach Cobbler Cheesecake
Ingredients
Peach Cobbler Filling
- 1 lb Yellow Peaches, (ripe but firm)
- 1/2 cup Brown Sugar
- 1 tbsp Lemon Juice
- 2 tbsp Cornstarch
- 3 tbsp Water
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tbsp Salted Butter
Graham Cracker Crust
- 18 Graham Cracker Sheets
- 1/4 cup Brown Sugar
- 1 tsp Cinnamon
- 1/2 cup Salted Butter
Streusel
- 1 1/4 cup All Purpose Flour
- 3/4 cup Brown Sugar
- 2 tsp Cinnamon
- 1/2 cup Salted Butter, (melted)
Cheesecake Batter
- 32 oz Cream Cheese , (room temperature)
- 1 1/2 cup Sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tbsp Cornstarch
- 2 tsp Vanilla Extract
- 3 large Eggs
- 1 Egg Yolk
- 3/4 cup Sour Cream, (room temperature)
- 1/4 cup Heavy Cream, (room temperature)
Whipped Cream Topping
- 1 1/2 cups Heavy Cream , (cold)
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- Salted Caramel Sauce, (store bought works fine)
Instructions
Prepare the Peach Cobbler Filling
- Chop peaches into bite sized chunks (about 1 inch pieces) and place into a skillet with brown sugar and lemon juice. Toss together and place onto the stove over medium heat. Cook for 8-10 minutes, until the peaches have softened and the mixture becomes bubbly/syrupy. 1 lb Yellow Peaches 1/2 cup Brown Sugar 1 tbsp Lemon Juice
- Combine water and cornstarch in a small bowl and whisk together until smooth. Pour into the skillet and continue to cook for 3-4 minutes, until the mixture has thickened and the peaches become jammy. Remove from heat and add cinnamon and nutmeg and butter. Mix until the butter has fully melted then place into a medium bowl and set aside to cool completely. 2 tbsp Cornstarch 3 tbsp Water 1 1/2 tsp Cinnamon 1/4 tsp Nutmeg 1 tbsp Salted Butter
Make the Cinnamon Streusel
- While the peaches are cooling, make the cinnamon streusel. Place flour into a heat safe bowl and microwave for 30 seconds. Mix together and microwave again for another 30 seconds. 1 1/4 cup All Purpose Flour
- Break up any lumps in the flour, then add brown sugar and cinnamon. Mix together until combined, then add melted butter and mix until crumbles begin to form. Place until the refrigerator until ready to use. 3/4 cup Brown Sugar 2 tsp Cinnamon 1/2 cup Salted Butter
Prepare the Graham Cracker Crust
- Once the peach mixture has cooled completely, preheat the oven to 350 degrees F. Begin making the graham cracker crust. Combine graham crackers, brown sugar, and cinnamon in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!) 18 Graham Cracker Sheets 1/4 cup Brown Sugar 1 tsp Cinnamon 1/2 cup Salted Butter
- Line a 9-inch springform pan with parchment paper on the bottom and sides of the pan. Use the bottom of a glass to press the graham cracker crumbs firmly into the bottom and sides of the pan until a crust forms.
- Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
- Reduce oven temperature to 325 degrees F. Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
Prepare the Cheesecake Batter
- Add room temperature cream cheese, sugar, cinnamon, nutmeg, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract. Mix together for 20-30 seconds, until combined. 32 oz Cream Cheese 1 1/2 cup Sugar 1 tsp Cinnamon 1/2 tsp Nutmeg 1 tbsp Cornstarch 2 tsp Vanilla Extract
- Scrape down the sides of the bowl and begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. 3 large Eggs 1 Egg Yolk 3/4 cup Sour Cream 1/4 cup Heavy Cream
- Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
- Now let’s assemble the cheesecake. Remove the streusel from the fridge and use your hands to break it up into crumbles. Reserve ½ of the peach cobbler filling and ½ of the streusel. Place into separate containers and set aside – this will be for topping the cheesecake before serving. (place into the refrigerator in an airtight container)
- Add ½ of the cheesecake batter into the cooled graham cracker crust. Add ½ of the remaining peach cobbler filling and ½ of the remaining streusel. Use a wooden skewer or butter knife to swirl together. Add the remainder of the cheesecake batter on top and add the rest of the peach cobbler filling and the streusel and swirl again.
- Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 8 hours.
- Before serving, make the whipped cream topping. Add heavy cream and powdered sugar to a large bowl. Beat until stiff peaks form. Gently spread the remaining peach cobbler filling on top of the cheesecake (if it’s stiffened, place into the microwave for about 10-15 seconds, until just slightly warmed and easily spreadable) 1 1/2 cups Heavy Cream 1/2 cup Powdered Sugar 1 tsp Vanilla Extract
- Add the whipped cream on top, then drizzle the salted caramel on top. Sprinkle the remaining streusel on top and serve. Garnish with a fresh cut peach on top. Salted Caramel Sauce
Notes
- Cool the peach filling completely. Warm peaches can soften the cheesecake batter and cause the peaches to sink as opposed to being one distinct layer.
- Use room temperature cream cheese. This gives you a smoother batter, preventing lumps and uneven baking.
- Keep your mixer on low. When you mix on medium or high speed, you’re incorporating air into the cheesecake batter – this can cause the cheesecake to rise too quickly in the oven and then sink as it cools.
- Scrape the bowl often. Cream cheese loves hiding along the bottom and sides of the mixing bowl.
- Cool it slowly. The cheesecake is still cooking while it cools. Any sudden temperature changes can cause cracking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
