There’s nothing quite like the combination of creamy cheesecake and warm, cinnamon-spiced peaches in this Peach Cobbler Cheesecake. The silky smooth texture of the cheesecake pairs beautifully with the juicy peach topping and buttery crumble, creating a dessert that’s indulgent, comforting, and unforgettable.

I first discovered this recipe when craving both peach cobbler and cheesecake—two of my all-time favorite desserts. Rather than choosing one, I decided to merge them into a single showstopping treat. Now, this is my go-to dessert for special occasions, and it never fails to impress family and friends.

Why You'll Love This Peach Cobbler Cheesecake

Get ready to fall in love with the ultimate combination of classic flavors and textures. This Peach Cobbler Cheesecake brings the best of both worlds in every bite.

First, it’s incredibly creamy and rich. The velvety cheesecake layer melts in your mouth, making each bite indulgent and satisfying.

Second, the spiced peach topping adds a burst of juicy sweetness with hints of cinnamon, nutmeg, and brown sugar, elevating the flavors to a whole new level.

It’s also perfect for any occasion. Whether you're making it for a holiday, a summer gathering, or simply to treat yourself, this cheesecake is always a crowd-pleaser.

Best of all, it’s easier to make than it looks. While it may seem like a complex dessert, each step is straightforward, and I'll walk you through the entire process with tips along the way.

Ingredients Notes

The magic of this Peach Cobbler Cheesecake lies in its layers—each one crafted to perfection using simple yet flavorful ingredients.

The graham cracker crust forms the foundation. A mix of crushed graham crackers, melted butter, and a touch of sugar creates a crisp, slightly sweet base that balances the richness of the cheesecake.

The cheesecake filling is the heart of this dessert. Made with cream cheese, sugar, eggs, sour cream, and vanilla extract, it’s ultra-smooth and decadent. The sour cream adds a slight tang that enhances the overall flavor.

For the peach cobbler topping, fresh or canned peaches work beautifully. If using fresh peaches, be sure they’re ripe and juicy. The peaches are cooked with brown sugar, cinnamon, nutmeg, and butter to create a caramelized, syrupy mixture that perfectly complements the cheesecake.

The cobbler crumble brings everything together. A blend of butter, flour, brown sugar, and cinnamon, it adds a delightful crunch that mimics the classic cobbler topping.

A springform pan is essential for this recipe, as it allows the cheesecake to bake evenly and release cleanly for a stunning presentation.

How To Make This Peach Cobbler Cheesecake

Creating this decadent cheesecake is simpler than you might think. Let’s go step by step.

Start by preparing the graham cracker crust. Combine crushed graham crackers, melted butter, and sugar, then press the mixture firmly into the bottom of a greased springform pan. Bake for about 10 minutes to set the crust.

While the crust cools, make the cheesecake filling. Beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing just until incorporated. Stir in the sour cream and vanilla, then pour the mixture over the cooled crust.

Next, bake the cheesecake in a water bath to prevent cracking. Wrap the pan in foil, place it in a larger pan filled with hot water, and bake at 325°F for about an hour, or until the center is set but slightly jiggly.

While the cheesecake bakes, prepare the peach cobbler topping. Cook sliced peaches in a saucepan with brown sugar, cinnamon, nutmeg, and butter until softened and syrupy. Set aside to cool.

For the cobbler crumble, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Bake on a sheet pan for about 10 minutes until golden brown.

Once the cheesecake has cooled completely, top it with the peach mixture and sprinkle with the cobbler crumble. Refrigerate for at least 4 hours (or overnight) before serving.

Storage Options

If you have leftovers (which is rare in my house!), this cheesecake stores beautifully.

For refrigeration, keep it in an airtight container for up to 5 days. The flavors continue to develop, making it even more delicious the next day.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. It will keep for up to 3 months. Simply thaw in the fridge overnight before serving.

To reheat a slice slightly, let it sit at room temperature for 15 minutes or microwave for 10-15 seconds to soften the texture without melting it.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some fun ways to switch things up:

Use different fruits – Swap out peaches for apples, cherries, or mixed berries for a seasonal twist.
Make it gluten-free – Use gluten-free graham crackers and a gluten-free flour blend for the crumble.
Add a caramel drizzle – A drizzle of caramel sauce takes this cheesecake to the next level of indulgence.
Try a different crust – Swap graham crackers for crushed vanilla wafers or gingersnaps for a different flavor profile.
Make mini cheesecakes – Use a muffin tin for individual portions—perfect for parties!

However you make it, this Peach Cobbler Cheesecake is sure to be a hit. Experiment with flavors, have fun, and most importantly—enjoy every delicious bite!