Delicious Peach Cobbler Cheesecake for a Sweet Treat

I still remember the very first time I made this Peach Cobbler Cheesecake—it was one of those “aha” foodie moments, right in the middle of peach season. I was craving something that felt cozy and classic, but with a creamy twist that made it feel extra special. This Peach Cobbler Cheesecake hit all the marks and became an instant kitchen win. The sweet, baked peach topping with that luscious cheesecake base? Absolutely dreamy. It’s my go-to when I want to impress without hours of fuss.

This Peach Cobbler Cheesecake fits perfectly into my everyday foodie life because it feels like sharing a warm hug through dessert. It’s often the showstopper at any gathering, and I love how it brings that southern peach cobbler vibe into a crowd-pleasing cheesecake format. Plus, it’s a baked peach dessert that somehow manages to be rich, creamy, and warmly fruity—all at once. Nothing beats that feeling when you slice into it and everyone’s eyes light up.

If you’ve ever enjoyed a southern peach cobbler or wished for a cheesecake with fruit topping that sings summer flavors, this Peach Cobbler Cheesecake is going to become your new favorite. It’s approachable, rewarding, and feels just right for sharing with friends or treating yourself. My promise: once you try this creamy fruit cobbler, you’ll be hooked. So, grab those peaches and let’s dive in—your new favorite peach cheesecake dessert awaits!

Speaking of favorites, if you love this Peach Cobbler Cheesecake, you’ll probably enjoy my No Bake Oreo Cheesecake or these No Bake Oreo Cheesecake Bites too—both incredible in their own way and super simple. I’ll link those fun recipes for you as we go!

This Peach Cobbler Cheesecake keeps the ingredient list totally approachable—because good food shouldn’t be complicated.

2 cups fresh or frozen sliced peaches (thawed if frozen; juicy peaches work best here)
1 cup granulated sugar, divided (you’ll use some for peaches and some for cheesecake)
1 tablespoon lemon juice
1 tablespoon cornstarch (trust me, this helps your peaches thicken perfectly)
1 ½ cups graham cracker crumbs (or graham cracker crumbs with a pinch of cinnamon!)
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened (the heart of your creamy cheesecake base)
1 cup sour cream (adds that tangy richness)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (yay to little spice pops)
Pinch of salt

Out of fresh peaches? No problem! Canned peaches in juice or high-quality frozen peaches work nicely in this Peach Cobbler Cheesecake too. Just make sure to drain them well to avoid sogginess.

You can grab all these ingredients at your regular grocery store—even the cream cheese and graham crackers are easy finds! This Peach Cobbler Cheesecake is kind to your wallet too; it doesn’t require any fancy or pricey ingredients yet still tastes like a dessert you’d find in a fancy bakery.

Quick prep tip: Slice and toss your peaches with sugar, lemon juice, and cornstarch ahead of time. This helps the juices get all syrupy and ready to bake. Leftovers? Store the cheesecake tightly wrapped in the fridge for up to 4 days—it’s surprisingly good the next day, if you’re lucky enough to have some left!

Here’s my secret little upgrade that takes this Peach Cobbler Cheesecake from good to “wow”: I always add a dusting of cinnamon to the graham cracker crust mix for that subtle warm note that works so well with peaches.

Ready to make this peach cheesecake magic? Start to finish, this Peach Cobbler Cheesecake comes together in about 1.5 to 2 hours, including bake and cool time. Let’s go step-by-step.

1. Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan—this makes cheesecake removal a breeze.

2. Make the crust: Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of cinnamon. Press that mixture firmly and evenly into your pan’s bottom. Pop this into the fridge while we make the filling—chilling helps it set up nicely.

3. Prepare the peach topping: Toss your sliced peaches with ¼ cup sugar, lemon juice, and cornstarch in a bowl. Let it sit for 10 minutes—this softens the peaches and starts the syrup magic.

4. Whip the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add sour cream, remaining sugar, eggs (one at a time), vanilla extract, and a pinch of salt. Mix gently until creamy and smooth—don’t overmix!

5. Add cinnamon: Stir in ½ teaspoon ground cinnamon for that classic southern peach cobbler vibe.

6. Assemble: Pour half the cheesecake filling onto your crust. Spoon half the peach mixture evenly over the filling (juice and all), then repeat: remaining cheesecake filling, then peaches on top. This layering helps create that dreamy peach cheesecake dessert experience.

7. Bake: Place the springform pan on a baking sheet (to catch any drips). Bake for 50-60 minutes. Your Peach Cobbler Cheesecake is ready when the edges are set but the center still jiggles slightly—think pudding-like wobble, not liquid.

8. Cool like a pro: Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for an hour. This prevents cracking—trust me, I learned this the hard way! Then move to the fridge to chill for at least 4 hours or overnight.

While that’s baking, why not prep your serving dishes or pour yourself something refreshing? Your kitchen is about to smell incredible. This Peach Cobbler Cheesecake is worth every minute of patience!

If your Peach Cobbler Cheesecake looks a little browned or jiggly in the center, it’s totally fine. The dryness of the crust and rich cheesecake balance everything perfectly once chilled.

For quick inspiration, if you want a shortcut, you can make the crust with gingersnap crumbs for extra spice, or swap sour cream for Greek yogurt to lighten things up a bit.

This Peach Cobbler Cheesecake truly shines when you serve it with a dollop of fresh whipped cream or a scoop of vanilla ice cream on top. The creamy coolness pairs gorgeously with the warm spices and juicy peaches.

I love bring this dessert out for weekend get-togethers or holiday dinners where everyone is craving a comforting baked peach dessert. It’s the kind of thing that feels like a heartfelt hug after a good meal.

Bonus: Make it even more festive with a sprinkle of toasted pecans or a drizzle of honey! If you have leftover peaches, tossing them into a simple green salad with nuts and feta creates a surprising warm-weather crowd-pleaser—kinda like this Peach Cobbler Cheesecake Fruit Salad Recipe + Video I found that I can’t stop thinking about!

For an everyday twist, cut leftovers into squares and serve alongside your morning coffee or brunch spread. You can even turn slices into cheesecake parfaits layered with granola and extra peaches for a creamy fruit cobbler vibe throughout the day.

My people always request this Peach Cobbler Cheesecake during peach season and often rave about how it brings that southern peach cobbler feel with a cheesecake twist. Keep it easy, serve it with love, and watch it disappear.

Speaking of making dessert dreams come true, if you want more cheesecake fun, you might enjoy the No Bake Oreo Cheesecake as a refreshing counterpart or try these No Bake Oreo Cheesecake Bites for bite-sized indulgence!

Can I prep parts of this Peach Cobbler Cheesecake ahead?

Absolutely! You can prep the peach topping a day in advance and store it covered in the fridge. The crust can also be made early and chilled overnight. The cheesecake itself is best baked the day you plan to serve but can be made the day before to save stress.

What’s a good swap for graham cracker crumbs in this Peach Cobbler Cheesecake?

I’ve swapped graham crackers for crushed gingersnap cookies in a pinch. It adds a lovely spice hint that complements the peaches beautifully. Plus, it’s great if you want a little variation on the crust.

Can I make this Peach Cobbler Cheesecake for fewer people?

Yes! This recipe can be halved and baked in a smaller pan (6 or 7 inch). Just mind the baking time—it’ll be shorter, so start checking after 35 minutes.

How can I store leftovers to keep this Peach Cobbler Cheesecake fresh?

Wrap leftover cheesecake tightly with plastic wrap or keep in an airtight container in the fridge. It stays fresh and delicious up to 4 days. You can also freeze individual slices well wrapped for up to 2 months—just thaw in the fridge before enjoying.

Any tips for avoiding cracks on top?

Patience is key here! Cooling the cheesecake slowly in the oven with the door cracked helps prevent cracks. Also, don’t overmix your batter—just blend until smooth.

What’s a fun variation you’ve tried?

I’ve played with adding a bourbon glaze on top for holidays, which was a big hit. Another reader suggested swapping peaches for fresh blueberries or mixed berries for a berry cobbler cheesecake twist!

Can I use canned peaches?

Definitely! Use good quality canned peaches, drained well. I always toss them faintly in lemon juice and cinnamon to brighten the flavor before adding to the cheesecake.

Related inspo: For a totally different twist, I recently stumbled on this Peach Cobbler Cheesecake Recipe with Homemade Crust and … that has you covered with homemade crust tips and a gorgeous video guide. It’s a great resource if you want to dig deeper into textures and techniques!

Want to browse more quick and delightful everyday cheesecakes? Check out these fun No Bake Oreo Cheesecake Bites or a classic No Bake Oreo Cheesecake for more creamy fruit cobbler inspiration!

This Peach Cobbler Cheesecake holds a warm spot in my heart because it captures that down-home southern peach cobbler goodness and wraps it up in a luscious, creamy cheesecake shell. It brings friends and family together, and it feels like summertime on a plate no matter when you serve it.

My top Peach Cobbler Cheesecake tips:

• Use ripe, juicy peaches for the best flavor (fresh or frozen both work!).
• Chill the crust before adding filling for a perfect base.
• Don’t rush cooling—slow and steady wins the crack-free cheesecake race.

3 tasty variations I adore:

• Swapping out peaches for mixed berries for a berry cobbler cheesecake adventure.
• Adding a bourbon caramel drizzle on top for a boozy twist.
• Using a gingersnap crust instead of graham crackers for extra spice warmth.

The classic southern peach cobbler vibe version will always get requested the most at my table, but I love mixing things up and hearing what friends come up with.

I encourage you to make this Peach Cobbler Cheesecake your own—add your favorite spices, swap the crust, or switch up the fruit. It’s a versatile, creamy fruit cobbler that embraces joyful everyday cooking.

I hope you love this recipe as much as I do and get as excited serving it to your people. Trust me, it’s a Peach Cobbler Cheesecake worth sharing—and eating again and again!

Oh! And if you want to see the recipe with all the step-by-step details and some homemade crust tips, check out this fantastic My New York Style Peach Cobbler Cheesecake!

Thanks for stopping by, friends. Can’t wait to hear all about your Peach Cobbler Cheesecake creations!