Name: Easy Peach Cobbler Cheesecake
Prep time: 45 min
Cook time: 2 h
Total time: 14 h 15 min
Yield: 1 9-inch cheesecake (approx. 12 servings)
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar (for crust); ½ tsp ground cinnamon (optional, for crust); 6 tbsp unsalted butter, melted (for crust); 3 (8-ounce) blocks cream cheese, full-fat, softened; 1 cup granulated sugar (for filling); 2 large eggs, room temperature; 1 large egg yolk, room temperature; 1 tsp pure vanilla extract; ¼ cup heavy cream or sour cream, room temperature; 2 tbsp all-purpose flour (for filling); 1 (29-ounce) can sliced peaches in heavy syrup, drained; ¼ cup granulated sugar (for peaches); ½ tsp ground cinnamon (for peaches); Pinch ground nutmeg; 1 tbsp unsalted butter, melted (for peaches); 1 cup all-purpose flour (for cobbler batter); ½ cup granulated sugar (for cobbler batter); 1 ½ tsp baking powder; ¼ tsp salt; ½ cup milk; ¼ cup unsalted butter, melted and cooled (for cobbler batter); Optional: 1 tbsp coarse sugar for sprinkling

Easy Peach Cobbler Cheesecake is more than just a dessert; it’s a culinary marvel that brings together two beloved classics into one irresistible creation. Imagine the warm, comforting hug of a traditional peach cobbler, with its juicy, sweet peaches and crumbly, buttery topping, perfectly fused with the rich, velvety smooth indulgence of a classic cheesecake. This is the dessert that promises to transform your summer gatherings or cozy evening treats into something truly extraordinary.

The concept of combining a rustic, fruit-filled cobbler, a staple of American Southern comfort food, with the elegant, creamy allure of cheesecake, a dessert cherished globally for centuries, might seem ambitious. However, I’ve worked to perfect a recipe that makes this fusion surprisingly accessible and incredibly rewarding. People adore this dish because it offers the best of both worlds: the bright, fresh burst of ripe peaches contrasting with the decadent, tangy cream cheese filling, all topped with a delightful cobbler crumble. It’s a symphony of textures and flavors that will leave everyone asking for the recipe.

What truly sets this recipe apart, making it a guaranteed crowd-pleaser, is the seamless blend of comfort and sophistication without the complexity often associated with layered desserts. Preparing this Easy Peach Cobbler Cheesecake means you get to enjoy the vibrant taste of summer peaches in a new, exciting format, ensuring a show-stopping dessert with minimal fuss. I’m confident you’ll find it not only delicious but also remarkably straightforward to prepare, making it your new go-to for special occasions or just because.

Ingredients:

For the Graham Cracker Crust:
- 1 ½ cups (about 180g) graham cracker crumbs (from approximately 10-12 full sheets)
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon (optional, but I love the hint of warmth it adds!)
- 6 tablespoons (85g) unsalted butter, melted
For the Creamy Cheesecake Filling:
- 3 (8-ounce) blocks (680g total) cream cheese, full-fat, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature (this adds extra richness!)
- 1 teaspoon vanilla extract, pure
- ¼ cup (60ml) heavy cream or sour cream, at room temperature (sour cream adds a lovely tang!)
- 2 tablespoons (15g) all-purpose flour
For the Peach Cobbler Topping:
- 1 (29-ounce) can sliced peaches in heavy syrup, drained well (reserve 2 tablespoons of the syrup if you like, for extra peach flavor in the topping batter later, or use milk)
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 tablespoon unsalted butter, melted
- 1 cup (120g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120ml) milk (whole milk works best, or use the reserved peach syrup)
- ¼ cup (56g) unsalted butter, melted and cooled slightly
- Optional: 1 tablespoon coarse sugar or turbinado sugar for sprinkling
Optional Garnish:
- Whipped cream
- Fresh peach slices
- A dusting of cinnamon or powdered sugar

Instructions:

Preparing the Graham Cracker Crust:

Preheat and Prep: First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. I like to lightly grease the bottom of the pan to ensure nothing sticks, and sometimes I’ll even line the bottom with a circle of parchment paper for extra insurance – it makes transferring the cheesecake so much easier later!
Crush the Crumbs: If you’re using whole graham cracker sheets, you’ll need to crush them. You can do this by placing them in a large zip-top bag and crushing them with a rolling pin until fine crumbs form. A food processor makes this job incredibly quick and easy, yielding perfectly uniform crumbs. Aim for about 1 ½ cups of fine crumbs.
Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon (if you’re using it – I highly recommend it for that extra warmth that complements the peaches beautifully!). Pour the 6 tablespoons of melted unsalted butter over the crumb mixture. Stir well with a fork until all the crumbs are moistened and resemble wet sand.
Press into the Pan: Transfer the buttered crumb mixture into the prepared 9-inch springform pan. Using the bottom of a flat glass or a measuring cup, firmly press the crumbs evenly across the bottom of the pan. It’s important to press it down really well to create a solid, sturdy base for your Easy Peach Cobbler Cheesecake. Don’t worry about creating a side crust for this particular recipe; we just want a good, strong bottom.
Pre-bake the Crust: Place the springform pan with the pressed crust into the preheated oven. Bake for 8-10 minutes, or until the crust is lightly golden and fragrant. This step helps to set the crust and prevents it from getting soggy later. Once baked, remove it from the oven and let it cool completely on a wire rack while you prepare the cheesecake filling. You can even pop it into the fridge for a few minutes to speed up the cooling.

Crafting the Creamy Cheesecake Filling:

Prepare for the Water Bath: This is a crucial step for a crack-free, silky smooth cheesecake. Take a large piece of heavy-duty aluminum foil (or two pieces if you need to double wrap) and wrap the outside bottom and sides of your springform pan. Make sure it goes all the way up the sides to prevent any water from seeping in during the water bath. This is key for achieving that perfectly baked texture for your Easy Peach Cobbler Cheesecake.
Soften the Cream Cheese: In a very large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2-3 minutes. You want it to be incredibly smooth, lump-free, and creamy. This is perhaps the most important step for a smooth cheesecake, so don’t rush it! Make sure your cream cheese is at room temperature – truly soft – otherwise, you’ll end up with lumps.
Add Sugar Gradually: With the mixer on low speed, gradually add the 1 cup of granulated sugar to the cream cheese, mixing until just combined and smooth. Be careful not to overmix here.
Incorporate Eggs and Vanilla: Scrape down the sides of the bowl. Add the 2 large eggs and the 1 large egg yolk, one at a time, mixing on low speed after each addition just until incorporated. Overmixing at this stage can incorporate too much air, which can lead to cracks in your cheesecake. Stir in the 1 teaspoon of pure vanilla extract.
Add Cream and Flour: Finally, add the ¼ cup of heavy cream (or sour cream for a slight tang) and the 2 tablespoons of all-purpose flour. Mix on low speed until everything is just combined and the batter is smooth. The flour helps to stabilize the cheesecake and prevent cracking. Give the bowl one last good scrape with a rubber spatula to ensure no unmixed ingredients are hiding at the bottom.
Pour and Tap: Pour the cheesecake filling evenly over the cooled graham cracker crust in the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.

Baking the Cheesecake Base:

Set Up the Water Bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan around the springform pan, making sure the water comes about halfway up the sides of the springform pan. The water bath provides a moist, even heat environment, which is vital for preventing cracks and ensuring a creamy texture in your Easy Peach Cobbler Cheesecake.
Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake to the preheated 350°F (175°C) oven. Bake for 60-75 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle to it when you gently tap the side of the pan. Don’t expect it to be completely firm!
Cooling – The Patient Part: Once baked, turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (I usually use a wooden spoon). Let it cool in the cooling oven for 1 hour. This slow cooling prevents drastic temperature changes that can cause cracking. After 1 hour, carefully remove the springform pan from the water bath and the roasting pan. Remove the foil. Place the cheesecake on a wire rack and let it cool completely at room temperature for another 1-2 hours.
Chill Thoroughly: Once completely cooled, cover the cheesecake loosely with plastic wrap and refrigerate it for at least 6-8 hours, or preferably overnight. A well-chilled cheesecake is a firm, delicious cheesecake! This step is non-negotiable for the best texture and for ensuring it can support the cobbler topping.

Assembling the Peach Cobbler Topping:

Prepare the Peaches: While the cheesecake is chilling (or once it’s completely cold and firm), let’s prepare our delightful peach topping. Drain the 29-ounce can of sliced peaches very well. In a medium bowl, combine the drained peaches with ¼ cup granulated sugar, ½ teaspoon ground cinnamon, a pinch of ground nutmeg, and 1 tablespoon of melted unsalted butter. Toss gently to coat the peaches. Set aside.
Make the Cobbler Batter: In a separate bowl, whisk together the 1 cup all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
Add Wet Ingredients: In a small bowl or liquid measuring cup, combine the ½ cup milk (or reserved peach syrup if you’re using it for extra peach-y flavor!) and ¼ cup melted and slightly cooled unsalted butter. Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are perfectly fine and actually desired in a cobbler topping. Do not overmix!

Layering and Finishing the Easy Peach Cobbler Cheesecake:

Preheat Oven (Again!): Preheat your oven to 375°F (190°C).
Remove from Pan: Once the cheesecake is thoroughly chilled and firm, carefully run a thin knife around the edge of the springform pan before releasing and removing the ring. You can leave the cheesecake on the bottom plate of the springform pan for serving, or carefully transfer it to a serving plate. I usually leave it on the springform base.
Add Peach Layer: Arrange the prepared peach mixture evenly over the top of the chilled cheesecake. Try to create a relatively flat layer so the cobbler topping can sit nicely.
Spoon on Cobbler Batter: Spoon dollops of the cobbler batter evenly over the peaches. The batter will spread as it bakes, so don’t worry if it doesn’t cover everything perfectly at first. If desired, sprinkle the top of the cobbler batter with 1 tablespoon of coarse sugar or turbinado sugar for a lovely crunchy finish.
Final Bake: Place the cheesecake (now topped with peaches and cobbler batter) back into the preheated 375°F (190°C) oven. Bake for 25-35 minutes, or until the cobbler topping is golden brown, puffed, and cooked through. A toothpick inserted into the cobbler portion should come out clean.
Cool and Serve: Once baked, remove your magnificent Easy Peach Cobbler Cheesecake from the oven and let it cool on a wire rack for at least 30-60 minutes before serving. The cobbler topping will be wonderfully warm and soft, while the cheesecake beneath remains cool and creamy.
Serving Suggestions: This masterpiece is best served slightly warm or at room temperature. It’s absolutely heavenly on its own, but a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a few extra fresh peach slices take it over the top. The combination of creamy, tangy cheesecake with the sweet, spiced peaches and tender cobbler topping is truly an unforgettable dessert experience. Enjoy every single bite of this delightful creation!

Conclusion:

Well, my friends, we’ve reached the sweet finale of our culinary journey, and I genuinely hope you’re as excited as I am about this incredible dessert. What we’ve just discussed is truly more than just a recipe; it’s an invitation to experience pure, unadulterated joy in every single bite. This isn’t just another dessert you’ll try and forget; I promise you, it’s destined to become a staple in your recipe rotation, a dish that will be requested time and time again. The way it masterfully blends familiar comfort with unexpected elegance is nothing short of brilliant. It’s a culinary masterpiece that appeals to both classic dessert lovers and those seeking a novel, exciting flavor profile.

Why, you ask, is this recipe a non-negotiable addition to your baking repertoire? Because it effortlessly delivers on every front: flavor, texture, and convenience. Imagine a rich, creamy cheesecake base, perfectly tangy and smooth, providing the ideal counterpoint to a warm, spiced peach topping reminiscent of your grandma’s best cobbler. Then, picture a buttery, crumbly streusel-like crust that ties it all together with an irresistible crunch. This isn’t merely a fusion; it’s a symphony of textures and tastes that dance on your palate. It offers the best of both worlds – the satisfying heartiness of a classic cobbler and the sophisticated indulgence of a cheesecake. And let’s not forget the “easy” part! While it tastes like you spent hours slaving away, the truth is, I’ve streamlined every step to ensure a foolproof and enjoyable baking experience for even the most novice bakers. This Easy Peach Cobbler Cheesecake is truly a marvel, a dessert that defies expectations and consistently delights. It’s perfect for impressing guests without the stress, or simply treating yourself to something extraordinarily special after a long week. Its vibrant colors and inviting aroma make it a showstopper at any gathering, from casual family dinners to more formal celebrations.

Elevate Your Dessert Experience: Serving Suggestions & Creative Variations

Now that you’ve created this masterpiece, let’s talk about how to present and enjoy it for maximum impact. While it’s absolutely divine on its own, there are several ways to elevate its appeal even further. For a classic touch, I love serving a slice slightly warmed, perhaps with a generous scoop of premium vanilla bean ice cream melting slowly over the warm peach topping. The contrast of warm and cold, creamy and crumbly, is simply heavenly and provides an extra layer of decadence. A dollop of freshly whipped cream, lightly sweetened with a hint of vanilla or almond extract, also works wonders, adding another layer of luxuriousness without overwhelming the primary flavors. For a truly gourmet experience, consider garnishing with a few fresh mint leaves or a sprinkle of toasted coconut flakes.

Thinking beyond the basics, consider pairing your slices with a dusting of cinnamon sugar for an extra kick, or a light drizzle of high-quality caramel sauce for an added layer of decadent sweetness. If you’re a fan of nuts, a sprinkle of lightly toasted pecans or walnuts can provide a delightful textural contrast and earthy flavor that complements the peaches beautifully. And don’t feel limited by peaches alone! While the peach cobbler aspect is undeniably a star, this recipe is surprisingly adaptable. In different seasons, you could experiment with other fruits. Imagine an apple cinnamon cobbler cheesecake in the fall, using crisp Granny Smith or Honeycrisp apples, or a mixed berry cobbler cheesecake in the summer, featuring a medley of blueberries, raspberries, and blackberries. Just adjust your fruit choice and spices accordingly. You could even play with the crust, perhaps adding a touch of almond extract to the streusel or using crushed gingersnap cookies for a spicier, more complex base. Don’t be afraid to make this recipe truly your own, experimenting with flavors and textures to suit your personal palate!

Your Turn to Bake & Share!

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, preheat your oven, and embark on this delicious adventure. You’ve got all the tools and tips you need right here to create something truly spectacular that will undoubtedly impress everyone who tries it. Trust me, the aroma alone as it bakes will be enough to get your taste buds tingling with anticipation! Once you’ve taken that first glorious bite, and experienced the magic for yourself, I would absolutely love to hear about it. Please don’t keep your culinary triumphs to yourself! Come back here and leave a comment, or even better, snap a photo of your beautiful creation and share it with me and our community. Tell us how it turned out, what variations you tried, or who you shared it with. Your feedback and stories inspire me and help others discover the joy of baking. Happy baking, my friends, and get ready for some serious compliments – you’ve earned them!