Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

🍑🍰 Peach Cobbler Cheesecake — When Two Desserts Fall in Love

Because why choose between cheesecake and cobbler when you can have both?

This Peach Cobbler Cheesecake is the ultimate dessert mash-up — creamy, tangy cheesecake meets sweet, spiced peaches and a buttery crumble topping. It’s indulgent, gorgeous, and surprisingly doable for a home baker.

We’re talking:

• A buttery shortbread crust that melts in your mouth.
• Juicy, cinnamon-kissed peaches that taste like summer.
• A rich, velvety cheesecake layer that ties it all together.
• A golden crumble topping for that cozy cobbler vibe.

It’s the dessert that makes people stop mid-bite and say, “Oh. My. Goodness.”

I have been a fan of cheesecake my whole life but rarely did I venture away from the Strawberry version. This blog has been good for me because I’m always in search of new recipes to share with you! I do believe this is my new favorite cheesecake!

It’s the best of two worlds! You have the creaminess of a cheesecake and the all the feels of cobbler. You can’t go wrong! Seriously, if you make this for a every day meal for your family, they might just faint! And can you imagine showing up with this beauty at your next party? You will be named the G.O.A.T of dessert maker!

Peach Cobbler Cheesecake

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Ingredients

• Crumble
• 1 1/2 cups flour
• 2/3 cup brown sugar
• 2 tsps. cinnamon
• 1 tsp salt
• 1 1/2 sticks butter, cold and cubed
• Peaches
• 6 large peaches, cut into thick slices
• 4 tbsps. butter, melted
• 3 tbsp. brown sugar
• 1 tsp cinnamon
• Shortbread Cookie Crust
• 3 cups ground shortbread cookies (I used Pecan Sandies)
• 1/2 cup granulated sugar
• Pinch of salt
• 1 1/2 sticks of butter, melted
• Cheesecake Batter
• 2 8oz cream cheese, room temp
• 3/4 cup granulated sugar
• 1 tbsp. cornstarch
• 2 large eggs
• 2 tbsp. vanilla
• 1 cup sour cream

Instructions

Crumble

1. Melt the butter in a small bowl. Add the vanilla, sugars, salt, cinnamon and flour. Mix with a fork until combined. Press the mixture into small clumps then pour out onto the parchment lined baking sheet. Bake at 350°F for 20 minutes or until fragrant and light brown. Set aside.

Peaches

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. Add the peaches to a large bowl with the butter, brown sugar, and cinnamon. Toss to coat.
3. Scoop the peaches onto the baking sheet in one single layer.
4. Bake for 15 minutes, or until they look tender and juicy. Don’t over bake, otherwise they’ll become too soft and mushy.
5. Allow to cool on the pan while you continue with the rest of the cheesecake.

Shortbread Cookie Crust

1. Preheat the oven to 350F. Coat a 9″ springform pan in nonstick spray.
2. Combine all of the ingredients in a bowl until evenly moistened. Dump the crust into the pan and spread into a loose even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides.
3. Bake for 10 minutes, then allow it to cool while you make the cheesecake batter.

Cheesecake Batter

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. In measuring cup combine the sugar and flour. With the mixer running on medium-low slowly add the sugar mixture. Beat until smooth scraping down the sides as needed with a rubber spatula.

2. With the mixer set on medium-low add the eggs one at a time blending just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl and blend again. Don’t over-beat.

3. Add the vanilla and sour cream and blend on low until combined. Scrape down the sides and bottom of the bowl and fold together with a spatula to ensure the mixture is well blended.

Assemble the cheesecake layers:

1. Pour a little more than half of the filling into the baked crust. Using a slotted spoon gently distribute half the peaches with some of the juices over the filling. Top the peaches with about 1/2 of the crumble topping taking care not to overload the center of the cheesecake. Gently spoon the remaining filling over the peach and crumble layer. (Reserve remaining peaches and crumble topping to be added later)
2. Fill the outer layer of the roasting pan with enough hot tap water to come halfway up the sides of the springform pan. Bake at 325°F for 70 minutes. Carefully spoon the remaining peaches (with some juice) over the top of the cheesecake. Spoon the remaining topping over the peaches and continue baking for another 10 to 15 minutes.
3. Turn off the oven and prop the door open slightly using a pot holder or wooden spoon handle. Allow the cheesecake to cool in the hot water bath in the oven for 1 hour. Transfer the cheesecake to a wire rack and remove the foil wrap. Slide a small thin paring knife around the inside edge of the pan to loosen the cheesecake. Leave the cheesecake in the pan and cool to room temperature, about 2 hours.
4. Once cool, cover with plastic wrap and refrigerate overnight or up to 24 hours.

To serve:

1. Remove the sides of the springform pan and carefully side the cheesecake onto a serving platter. Sprinkle the remaining crumble on top. For pretty slices warm the knife under hot water then carefully dry. Slice into wedges and serve. Repeat between slices for best results.

🔢 Calorie Count (Per Serving — 12 Servings)

• Calories: ~480
• Protein: 6g
• Carbs: 48g
• Fat: 28g
• Sugar: 32g

📊 Nutritional Facts (Per Serving)

\*Percent Daily Values are based on a 2,000 calorie diet.

👩‍🍳 Cooking Tips for the Best Peach Cobbler Cheesecake

• Room temp cream cheese = silky smooth batter.
• Don’t overmix after adding eggs — it can cause cracks.
• Water bath magic — keeps cheesecake creamy and prevents splitting.
• Fresh peaches are best, but canned (drained) or frozen (thawed) work in a pinch.
• Chill time matters — flavors meld and texture sets.

🎨 Recipe Variations

• Berry Cobbler Cheesecake — Swap peaches for blueberries, raspberries, or a mix.
• Nutty Crunch — Add chopped pecans to the crumble.
• Bourbon Peach — Stir a splash of bourbon into the peach mixture.
• Mini Cheesecakes — Bake in muffin tins for individual servings.
• Gluten-Free — Use gluten-free cookies and flour.

🧒 Kid Tips

• Let kids help press the crust into the pan.
• Skip the bourbon or extra spice for a milder flavor.
• Make mini versions for easy kid-sized portions.
• Serve with a dollop of whipped cream for extra fun.

🛒 Grocery Hacks

• Buy peaches in bulk during peak season and freeze slices for later.
• Store-brand cream cheese works just as well as name brand.
• Shortbread cookies — grab them from the discount bakery section.
• Brown sugar — keep soft by storing with a slice of bread.
• Butter — stock up when on sale and freeze.

📣 Reader’s Challenge: #PeachCheesecakeChallenge

I want to see YOUR Peach Cobbler Cheesecake creations!

1. Make the recipe.
2. Add your own twist — maybe a caramel drizzle, a sprinkle of toasted coconut, or a swirl of raspberry sauce.
3. Snap a photo and share it with #PeachCheesecakeChallenge.
4. Tag me so I can feature your masterpiece in my next dessert roundup.

♻️ Leftover Remix

• Cheesecake Parfaits — Layer chunks with whipped cream and extra peaches.
• Milkshake Magic — Blend with vanilla ice cream and milk.
• French Toast Upgrade — Top warm French toast with cheesecake slices.
• Ice Cream Sundae — Crumble over vanilla ice cream with caramel sauce.
• Breakfast Treat — Don’t judge — cheesecake + coffee = happiness.

💭 Final Thoughts

This Peach Cobbler Cheesecake is the definition of a showstopper dessert. It’s rich, fruity, and comforting all at once. It’s the kind of recipe that makes you feel like a baking rock star — even if you’re just wearing yoga pants and baking for your family.

Some desserts are good. Some are great. And then there are desserts like this Peach Cobbler Cheesecake — the kind that makes people close their eyes after the first bite, the kind that gets requested for every holiday, birthday, and “just because” gathering.

It’s a love letter to summer peaches, wrapped in the creamy embrace of cheesecake, topped with a buttery crumble that tastes like it came straight from grandma’s kitchen. It’s indulgent without being fussy, impressive without being impossible.

What I adore about this recipe is how it bridges two dessert worlds. Cheesecake lovers get their silky, tangy fix. Cobbler fans get their warm, spiced fruit and crumbly topping. And everyone gets seconds.

It’s also endlessly adaptable. Swap the fruit, play with the spices, add a drizzle of caramel or a sprinkle of nuts — make it yours. And when you do, share it. Because desserts like this aren’t meant to be kept a secret.

So here’s my challenge: bake it, love it, and post it with #PeachCheesecakeChallenge so we can all drool together. Let’s make this the dessert of the season — one slice at a time.

Here’s to buttery crusts, juicy peaches, creamy cheesecake, and recipes that make life a little sweeter. 🍑💛

Did you try our Peach Cobbler Cheesecake? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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