This peach cobbler cheesecake recipe combines a creamy baked cheesecake with sweet peaches and a buttery streusel topping. It's an easy, old-fashioned style dessert that feels special but is simple to make.
A Bakery-Worthy Dessert That Still Feels Like Home
This is the kind of dessert that turns heads at a potluck or holiday table. You get the richness of cheesecake, the comfort of peach cobbler, and that crumbly topping that makes people go back for seconds. It looks impressive, but it's surprisingly simple to make, so much like my coconut cheesecake recipe.
This peach cobbler cheesecake recipe is perfect for potlucks, holidays, or anytime you want an easy dessert that feels a little special.
It's reliable, uses simple ingredients, and has that nostalgic, cozy flavor your audience already loves. If they like dump cakes, cobblers, and layered desserts, this one fits right in.
FAQs
Yes, for best results. It helps the cheesecake bake evenly and prevents cracking.
You can, but they'll need to be softened and thickened slightly so they don't release too much liquid.
The edges should be set, and the center should have a slight wobble when gently shaken.
Store tightly covered in the refrigerator for up to 5 days.
Yes. Freeze without toppings for up to 2 months, then thaw overnight in the fridge.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
Crust
- 1 sleeve honey graham crackers - creates that classic, slightly sweet base
- 6 tablespoons salted butter, melted - binds the crust and adds richness
- 2 tablespoons brown sugar, packed - deepens the flavor with a hint of molasses
Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened - gives the cheesecake its smooth, creamy texture
- ¾ cup granulated sugar - sweetens without overpowering
- 1 teaspoon vanilla extract - adds warm, classic flavor
- 4 large eggs, room temperature - helps set the cheesecake structure
- ¾ cup sour cream, room temperature - adds tang and keeps it creamy
- 1 (21 ounce) can peach pie filling, roughly chopped and divided - brings that cobbler-style fruit layer
Streusel Topping
- ½ cup all-purpose flour - forms the crumb base
- ½ cup brown sugar, packed - adds sweetness and texture
- ½ teaspoon ground cinnamon - gives that cobbler warmth
- 4 tablespoons salted butter, chilled and cubed - creates a crumbly topping
Instructions
Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with foil or a roasting bag.
Pulse the graham crackers, melted butter, and brown sugar until crumbly. Press into the bottom and slightly up the sides of the pan. Bake until lightly golden, then let cool and reduce oven temperature.
Beat the cream cheese, sugar, and vanilla until smooth. Add eggs one at a time on low speed, then mix in the sour cream just until combined.
In a separate bowl, combine flour, brown sugar, cinnamon, and butter. Cut the butter in until the mixture looks crumbly.
Pour half the cheesecake batter into the crust. Spoon half the peach filling over the batter, then sprinkle with some streusel.
Add the remaining cheesecake batter and smooth the top. Finish with the rest of the peaches and remaining streusel.
Place the cheesecake in a roasting pan and carefully add hot water around it.
Bake until the edges are set and the center has a slight wobble. Turn off the oven and let it sit with the door slightly open, then cool at room temperature before refrigerating until fully set.
Recipe Tips
- Don't skip wrapping the pan well. Water leaks are the #1 cheesecake issue.
- Mix on low speed to avoid adding too much air
- Spoon peach filling gently so it layers instead of mixing in
- Let it cool slowly to prevent cracks
- Chill completely before slicing
- Use a warm knife and wipe between cuts for clean slices
More Desserts Like This
If you love this peach cobbler cheesecake, here are a few more easy, old-fashioned desserts that are just as reliable and perfect for sharing.
- Peach Cobbler with Canned Peaches - This is one of the easiest peach desserts you can make, with just a few ingredients and that same cozy cobbler flavor everyone loves.
- Cherry Cheesecake (No-Bake) - A simple, creamy cheesecake with a fruit topping that's perfect when you don't want to turn on the oven.
- Strawberry Jello Cake - Light, moist, and always a crowd favorite, especially for spring and summer gatherings.
- Skilllet Blueberry Cobbler - A soft, sweet cobbler with juicy blueberries and a golden topping that's hard to beat.
Recipe
Peach Cobbler Cheesecake
Ingredients
Crust:
- 1 sleeve honey graham crackers usually 9 graham crackers
- 6 Tablespoons salted butter melted
- 2 Tablespoons brown sugar packed
Cheesecake:
- 24 ounces cream cheese, softened 3, 8-ounce packages, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- ¾ cup sour cream room temperature
- 21 ounces can peach pie filling roughly chopped and divided in half
Streusel Topping:
- ½ cup all purpose flour spooned and leveled
- ½ cup brown sugar packed
- ½ teaspoon ground cinnamon
- 4 tablespoons ½ stick salted butter, chilled and cubed
Instructions
Graham Cracker Crust
- Preheat the oven to 350 degrees F° and line the outside of a 9 inch springform pan with aluminum foil and/or a plastic roasting bag.
- Add the graham crackers, melted butter, and sugar into a food processor or blender and pulse until it reaches a fine, crumbly mixture. Press into the bottom and up the sides of the springform pan.
- Bake in the oven for 10 minutes or until lightly golden. Set aside to cool and turn the oven down to 325 degrees F.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth.
- Mix in the eggs one at a time on low. Do not overmix.
- Stir in sour cream until just combined.
- Set aside and prepare the streusel topping by adding the flour, ½ cup brown sugar, cinnamon, and butter into a medium sized bowl.
- Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal.
- Pour half of the cheesecake batter into the cooled crust.
- Spoon half peach pie filling evenly over the batter followed by ⅓ of the topping.
- Slowly add remaining cheesecake batter and smooth the top.
- Add on the remaining half of the peach pie filling and ⅔ of the streusel topping.
- Place cheesecake into a roast pan or large oven safe pan and carefully pour hot water into the roast pan until it reaches halfway up the sides of the pan.
- Bake for 75-85 minutes or until set with a slight wobble in the center.
- Turn off the oven and prop the oven door open with a wooden spoon for 1 hour.
- Take out of the oven and place on the countertop and cool for an additional 1 hour before placing in the refrigerator for 4-6 hours or overnight until set.
Notes
- Wrap the springform pan tightly to prevent water leaks
- Bake until center slightly jiggles, not fully firm
- Cool gradually in oven to avoid cracks
- Chill at least 6 hours before slicing
- Use canned peach filling for consistency and ease
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jessica says
This peach cobbler cheesecake is like a combo of two of my favorite desserts. Cheesecake and peach cobbler – the best of both worlds!