Peach Cobbler Cheesecake Delight

Why You’ll Love This Recipe

I love how this cheesecake layers bold textures and flavors into one beautiful dessert. The graham cracker base adds a sweet crunch, the cheesecake layer is smooth and decadent, and the spiced peach filling brings the warmth of cobbler right into the mix. Topped with a golden, cinnamon-kissed crumble, it feels both homey and gourmet. It’s a showstopper that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust
2 cups graham cracker crumbs (about 14 whole crackers)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon

Cheesecake Layer
24 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 tablespoon cornstarch or all-purpose flour
1 tablespoon vanilla extract
Pinch of salt

Peach Cobbler Filling
4 cups sliced peaches (fresh or thawed frozen)
1/3 cup brown sugar
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons unsalted butter

Cobbler Crumble Topping
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cubed

Optional Peach Drizzle
1/2 cup reserved peach syrup (from filling)
1 teaspoon cornstarch mixed with 2 teaspoons water

Directions

1. I preheat the oven to 325°F and wrap the outside of a 9-inch springform pan with two layers of foil to prevent leaks. I mix graham cracker crumbs, sugar, cinnamon, and melted butter until it looks like wet sand. I press the mixture into the pan and bake for 8–10 minutes, then let it cool.

2. While the crust bakes, I make the peach filling by simmering sliced peaches, sugars, lemon juice, cinnamon, nutmeg, and butter for 5–7 minutes. I stir in a cornstarch slurry to thicken, then remove it from heat and let it cool slightly, reserving some syrup for drizzle if I want it.

3. For the cheesecake, I beat the cream cheese until smooth, then add sugar and beat again until fluffy. I mix in sour cream, flour, vanilla, salt, and finally the eggs one at a time on low speed to avoid overmixing. The result is a silky, lump-free batter.

4. I pour half of the cheesecake batter over the crust, then spoon half of the peach filling over it. I add the remaining batter on top and gently swirl for a marbled effect, if I feel like adding a visual flair. I top it all with the remaining peach filling.

5. To make the crumble, I mix flour, sugars, and cinnamon, then cut in the cold butter until it forms coarse crumbs. I sprinkle this evenly over the top of the peaches.

6. I place the foil-wrapped pan into a roasting pan and pour hot water around it for a water bath. I bake it at 325°F for 60–75 minutes until the edges are set but the center still jiggles. I leave it in the oven with the door cracked for an hour to cool slowly.

7. Once out of the oven, I let it cool at room temperature for another hour, then refrigerate it for at least 6 hours or overnight. Before serving, I run a knife around the edge, and if I want extra flair, I heat the reserved peach syrup with the cornstarch slurry and spoon it over each slice.

Servings and timing

This recipe yields 12 generous servings from one 9-inch cheesecake. It takes about 130 minutes total—40 minutes for prep and 90 minutes to bake and cool. I always allow additional chill time for best results.

Variations

When I want to mix it up, I sometimes use a vanilla wafer crust or add a splash of bourbon to the peach filling for deeper flavor. A dash of almond extract in the cheesecake layer adds a nice twist too. For a fall vibe, I swap peaches for apples and add a bit more cinnamon and nutmeg.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 5 days. To freeze, I wrap individual slices in plastic wrap and then foil. When I’m ready to eat, I thaw them in the fridge overnight. This cheesecake is best enjoyed cold or lightly softened at room temperature—I don’t reheat it, as it’s meant to be chilled.

FAQs

Can I use canned peaches instead of fresh or frozen?

Yes, I can use canned peaches, but I make sure to drain them well. I also reduce the amount of sugar in the filling slightly, since canned peaches are already sweetened.

Why did my cheesecake crack?

Cracking usually happens when the cheesecake is overmixed or cools too quickly. I mix just until combined and always let it cool gradually in the oven before moving it to room temp and the fridge.

Do I have to use a water bath?

A water bath helps the cheesecake cook evenly and prevents cracking. I find it worth the extra step, especially for a dessert this special.

How do I know when the cheesecake is done?

I look for set edges and a slightly jiggly center. It will firm up as it cools and chills. Overbaking can make it dry and dense.

Can I make this ahead of time?

Absolutely. I often make it the day before and let it chill overnight. It tastes even better the next day when all the flavors have settled in.

Conclusion

Peach Cobbler Cheesecake Delight is my ultimate hybrid dessert—part creamy cheesecake, part spiced cobbler, and fully irresistible. I love how it brings together warm fruit flavors and classic cheesecake richness in one unforgettable bite. Whether for a holiday table or a summer celebration, this is the kind of dessert that earns rave reviews every time I serve it.