Peach Cobbler Cheesecake is the most amazing combo of creamy New York Style Cheesecake and classic southern Peach Cobbler, packed into one decadent dessert. It sounds melt-in-your-mouth-good, right? This cheesecake topped with peaches has everything you love about summery peach cobbler and cheesecake, and it’s all in one easy dessert recipe!
Cheesecake with a Peach Cobbler Topping
There’s no better way to enjoy fresh, juicy peaches this summer. Peach Cobbler Cheesecake is overloaded with sweet and juicy peaches in three layers. First is hidden inside the cheesecake, and there is another layer on top of cheesecake in the cobbler, and the final peach layer is sweet and juicy topping.
However, this fusion of cheesecake, fruity peach sweetness and a classic southern cobbler will totally blow your mind!!! Sweet summer peaches, soft cobbler crumble and creamy cheesecake is the best combo ever!
With this decadent cheesecake recipe, you’ll have two delicious dessert in one slice.
How to Make Peach Cheesecake:
Although recipe instruction and the list of ingredients seems so long, making of this decadent dessert is not that complicated.
First you’ll need to prepare peach filling for cheesecake, cobbler and topping. Toss sliced peaches with lemon juice and mixture of sugars, corn starch and cinnamon. Cook over medium high heat until the peaches become soft and the sauce thicken, then set aside to cool.
To make the cheesecake crust, simply stir together graham cracker crumbs and melted butter, then press the mixture in the bottom of springform pan.
For cheesecake filling, beat softened cream cheese, sugar and vanilla, then mix in sour cream, corn starch and eggs. First spread half of the mixture over the crust and bake for about 15 minutes, then remove from the oven and arrange thin layer of peaches and top with remaining cheesecake mixture.
Tips and Tricks on Peach Cobbler:
To make the cobbler batter, whisk together flour, sugar, brown sugar, salt and baking powder. Then, cut in cold butter with a fork. Finally pour in hot water and stir. When the cheesecake is almost baked, remove it from the oven, arrange another layer of peaches, top with cobbler mixture and bake for about 20-25 minutes.
Cool cheesecake completely in the fridge and top with remaining peaches and sauce before serving.
Enjoy! Peach cobbler and cheesecake is match made in heaven, right?
[pinterest-image message=”Peach Cobbler Cheesecake is the most amazing combo or soft and creamy New York Style Cheesecake and classic southern Peach Cobbler, packed in one decadent dessert. Just imagine cheesecake topped with peach cobbler!” image=”https://omgchocolatedesserts.com/wp-content/uploads/2019/07/Peach-Cobbler-Cheesecake-collage1.jpg”]
Want Some More Peach Recipes!? Check Out This One!
There are three reasons why this fantastic Peach Cobbler can become one of your favorite recipes – it’s super tasty, super simple and super economic. You don’t believe me? Try it and tell me if I was right!
Peach Cobbler Cheesecake
Prep Time: 1 hour- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
Yield: serves 16 1x
Category: deserts
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Peach Cobbler Cheesecake is the most amazing combo of creamy New York Style Cheesecake and classic southern Peach Cobbler, packed into one decadent dessert. It sounds melt-in-your-mouth-good, right? This cheesecake topped with peaches has everything you love about summery peach cobbler and cheesecake, and it’s all in one easy dessert recipe!
Ingredients
Peach Filling and Topping:
- 8 large peaches pitted, peeled and sliced 1/3-½ inch thick
- ½ cup Brown sugar
- ½ cup sugar
- 1 Tablespoon lemon juice
- 2 Tablespoons corn starch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter-melted
Cheesecake Layer:
- 3 (8 oz.) packages cream cheese-softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 4 large eggs-slightly beaten
- 2 Tablespoons corn starch
Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup unsalted butter-cold and cut into small pieces
- ¼ cup boiling water
Instructions
Peach Filling and Topping:
- In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.
Graham Cracker Crust:
- Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.
- Preheat the oven to 425 F.
- To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. Then press the mixture in the bottom of springform pan and place in the fridge or freezer while making the filling.
Cheesecake Filling:
- Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
- Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top. Place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake 13-15 minutes, until the top is set.
- Turn down the oven temperature to 350 F.
- Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.
- Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven. Bake about 40-45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.
Cobbler Topping:
- While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.
- When the cheesecake is almost baked (the top is set ) remove it from the oven. Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.
- Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour. Then, remove it from water bath and place to a cooling rack to cool to room temperature. Chill in the refrigerator 4-6 hours or overnight.
- When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate.
- When ready to serve top the cake with remaining peaches and sauce. You can reheat the sauce before drizzling over the cake.
- Store in the fridge.
99 comments
[…] Peach Cobbler Cheesecake is the most amazing combo or soft and creamy New York Style Cheesecake and classic southern Peach Cobbler, packed in one decadent dessert. […]
Absolutely beautiful way to finish festive dinner. !
The combination of cheesecake and peaches looks delicious, but I’m not a fan of the cobbler part. Do you think it would work to replace the cobbler batter with a streusel mixture?
HI Sally, you can do it, of course.
Omg! Is right. Not only have i made this several different times…but i have made it in several different flavors (with just a lil tweaking in the fruit recipie). Now i cannot get out of making it for special occaisions!!!
O.m.g. that is all that I can say lol The only thing that I did not like is that my cobbler top got very hard in the fridge; but did soften down once I added the warm peach mixture. Is I have to figure out the calories on this sucker ? definitely would make more than once!
Thanks Yolanda!
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Can you use canned peaches?
Hi Sharron, you can use them.
how many cans ? and what size cans?
Hi Deidra, I used fresh peaches.
If I accidentally put bags paper instead of parchment I’m not completely sure if I did but is it going to ruin the cheesecake?
I used 5 14.5oz cans in water not syrup.
Could you make the cheesecake how you want it bake the cobbler by itself then add it all together once cooled I have a simple cheesecake recipe that I love and just want to add the cobbler and peaches on top
When adding the cobbler toping do you let it bake the full 45 mins before adding it and then bake an additional 25 mins or do you add it before the 45 mins are up. Baking this now. Please help!
No… you only cook the cobbler for 20 -25 minutes after the 45 minutes is up
Do you think this could be frozen without affecting the flavor?
Do you drain the juice if you use canned peaches?
Hi Jodi, drain the juice if use canned peaches.
Can you make 2 of these at the same time or will that mess up the oven temp and timing?
How long will this recipe last in the refrigerator
This looks spectacular!
I’m making it today.
Would it work without the cobbler?
Just the cheesecake and peaches and graham crust?
Literally my favorite cheesecake ever!! Absolutely delicious. Very time consuming but worth all the effort. Thank you!
Made this a last week. Awesome recipe. Thanks for sharing.
Question. After the first baking, in the water bath, does it go back in the water bath for the second cheesecake layer?
Yes, it does.
I would like to make this with frozen sliced peaches in the bag but have really no idea how much volume of peaches you end up with using “eight large fresh peaches” per your ingredients.. Any help here in measurements instead of number of large peaches would help me and others for sure; especially if we’d like to bake this in the winter when no fresh quality peaches are available. Even those using canned peaches would appreciate some kind of measurement to use I’m sure. Thank you for a very interesting and intriguing sounding recipe. Sounds like a good one to try on a shut-in snow day.
I used frozen sliced peaches and it took three 16 ounce bags for the recipe. I just put them in the pot frozen with the rest of the topping ingredients and they thawed and cooked up just fine.
How many cans of peaches is needed for.this?
Can you make this in a 9×13 pan?
Made this yesterday. Very good, but bake times are a bit long. I have a Thermapen and cheesecake is done at 150°.
This was at 190-200 at the end of the recipe.
Made this two weeks ago. Then tried it for Thanksgiving but made an apple pie filling! Cant wait to eat it! Yum…
The thought of making this, scares the crap outta me…and i like it!!
Can I make this in a 10 inch springform pan?
I have this prepared and baking in the oven now on the last step… this is very time consuming to prepare. I hope it is worth the time, I did read other comments and seen someone ask if you can use a 10 in springform pan… I followed this recipe and my 9 in springform pan was overflowing when I added the Peaches and cobbler mix to the top, so I would suggest maybe a larger springform pan than suggested. If this is as good as it looks and smells, I will be making it again.
Yes and it is just as tasty!
Could you substitute the peaches for apples?
Hi Katrina, I think it will work, too.
Do you have to do the water and roasting pan?
I would love to try it cause it look so delicious
I don’t know what I did wrong but my cobbler layer did not puff up and look as pretty as the one in the picture.
Can you use a no bake cream cheese?
Sorry. Cheese cake.
Ok so anyone on here wanting to make this cheese cake its not that hard to make. If you do want to use frozen peaches I used 3 16 oz bags of frozen peaches but 4 bags would be better.
Try its its good
Fussy and too sweet. Individually each of the components is nice and I’d make all of them again! (Though I used only 1/2 teaspoon of cinnamon and that was still too much so I’d cut it to a quarter). Nice thick crust and I love the cobbler dough. Next time I’d just make a cheesecake and leave the peach topping on the side for people to add on as they like, and serve up a peach cobbler for those who prefer.
It is flashy though when you explain you baked a cobbler in top of a cheesecake!
Totally sub in canned or frozen peaches though, fresh weren’t worth the effort they tatse the same in the end!
For the cobbler topping, it does not list how much baking powder in the ingredients but in the directions when you are making it mentions to stir it in. How much baking powder do you use?
It says 1 tsp baking powder?
what size springform did you use?
Made this five times, each time progressively getting better – and once with a vegan cheesecake recipe (and tasted no different ?).
My experience: Peaches- I cooked the peaches on medium for 10 mins and then Med high for about 2 minutes – that way peaches cooked down nicely and the sauce had time to thicken without burning or reducing too much.
Crust- first time I didn’t use all of it cause it looked too much ??♀️(it was my first time making cheese cake! ). Never made the mistake again. Really hit my stride when I found the right base though… Even with vegan butter it was soo yummy!
Cheesecake: mine just would not set in 15 minutes every time with regular cheesecake. It was just watery? It took closer to 20-22. The vegan took even longer (may have over mixed it though, trying to blend the cashews smooth) they all still came out moist and firm without cracks though.
Cobbler top: Never cut butter before, now I’m a pro, haha! And mixing it all together with a spoon is key. When I did it with my hand it got too lumpy. That being said, the top has never baked as perfectly straight as the photos here, but it was still super tasty!!!
Altogether… A major hit! Anyone who was confused by the combo ate their words.. And their cheesecake!
Thanks so much!
I love the look of this so I decided to make it.
It is (to me) very labor-intensive. After it was done I told my family I would never make it again…..
THEN I TASTED IT!!!!
It was absolute perfection. Every bite was amazing. Each layer is perfectly balanced. I was expecting it to be overly sweet but it wasn’t. I expected it to be dense, It wasn’t. I expected to never finish it because it is so large. I WAS WRONG!! We were eating this for breakfast. I can’t thank you enough for this amazing recipe.
Thanks Collen! You’ve made my day!
I loved this recipe, however I adjusted it to cook in pressure cooker. Although I have been asked by many on how to do this, I’ didn’t want to do it without your permission. I can be reached at madukeshookup@gmail.com. I can also share with you so that you can incorporate into your recipe.
In another note, This was a hit a family gathering. I ended up making 2. I thank you for sharing your recipe.
It looks so delicious that I would taste it thorough my computer 😀
when you return it to the oven do you place it back into the pan with water in it or just put it in the oven?
Put it back in water bath.
Look…. when I tell you EVERYONE loved it… WVERYONE LOVED it. I had people asking me to make it for baby showers and parties and this was my first time making it. I have to make another one in a couple of days. BEST. RECIPE. EVER
Thank you so much .
Peach cobbler and cheesecake combine in this dessert bar recipe that’s bursting with sweet, fresh flavor and a luscious, creamy filling.
I am pulling it out of the oven now to finish cooling before I put it in the fridge. I wish you could eat it warm. It is absoflippinglutely gorgeous. Thank you. I sweated big time making this and it is very labor intensive. Just looking at it makes me drool. How can this not taste amazing.
can this be made into mini’s?
Made this for my son and…OMG❣❣ I did add a lil twist to it tho…I used can peaches and only half of the juice. I also melted some caramels and added it to the peaches and the juice on top❣❣ My kids have DEMANDED that i make one EVERY week..however they settled for once a month ???
[…] Peach Cobbler Cheesecake from OMG Chocolate Desserts […]
I used mangoes instead of peaches. Best decision of my life!!!
Would this recipe still work if I cut down the sugar by half? My husband is very sensitive to sugar, so we try and use less in our cooking / baking if possible.
I was really researching just a peach topping for my own cheesecake recipe and I am so happy I found your page! Everything just looks so yummy I want to eat it all! I will definitely be using this topping in my own recipe! Again, so glad I found your page!
Made it yesterday and it is AMAZING!! It is already made it to one of my families top 10!
Hello, this peach cobbler cheesecake looks so delicious! I want to make this but I don’t eat dairy. Can I substitute the cream cheese for Daiya cream cheese and use coconut milk in place of sour cream? Help! Thanks.
Gonna try nowe
I made this for our 4th of July celebration and it was a HUGE SUCCESS! Everyone said it was the most “scrumptious” dessert they had ever had.
The cobbler topping has 1/2 tsp of salt listed, but doesn’t state when to add it.
Add it in flour and other dry ingredients.
I found this to be very labor intensive as well. It took me much longer than 1 hour in the prepping time, not including the cooking time. My final cheesecake in no way resembled the photo with the pretty peach topping The cobbler crum topping covers up the pretty peach look. I was rather upset after watching the final baking process and losing the pretty enticing peach look. HOWEVER, I MUST say, this cheesecake is delightful!!! I will attempt it again, but I have an idea of processing it a different way that won’t be so involved and hopefully will lend the same delicious flavor! Thank you gl for sharing, Vera!
Some have said the cobbler part gets hard when refrigerated. Has this been an issue for others?
Made this and it is time consuming. The crust got soggy from the peach sauce and the 2 cheesecake layers are way too much. Next time I will only do 1 layer of cheesecake, less sauce and I loved the cobbler part. It was the best part
This came together quite well (I was pretty worried it wouldn’t because of all the layers). My friends really liked it. I would say the cheesecake flavor seemed slightly off to me, so I’m not sure what happened. I really loved the peach sauce warmed up! Smelled like apple pie! For those saying to use a larger springform, maybe don’t. My 9” worked fine, but yes, this fills it to the top.
The taste is fantastic! Smooth, creamy and great flavor.
So do you bake the cheese cake for 45 minutes and then add the cobbler topping and bake an additional 25 minutes or pull it out when there is 25 minutes left in the 45 to add the cobbler?
One of the best cheesecakes I have made. My friends love it.
If you guys are making this in a 10″ springform pan, make sure to make more cobbler topping.
This recipe is for a 9″ diameter springform pan.
And double check the sugar is not salt, found out the hard gay way.
I’m making this today but replacing sugar with Splenda and brown sugar with Splenda blend. I hope it turns out well!
How did it turn out with the Splenda mixture?
No one answered if you can make this in a 9×13 pan. I would prefer to serve square servings . Has anyone tried this?
If I can not make right away and I don’t want the peaches to go bad, can I make the sauce and freeze or refrigerate before I can? And for how long? Peaches are now out of season here.
have you checked out PRINT of your recipe ….. 1/2 of it doesn’t print (page 3 instructions) – really unfortunate
I know it’s in a water bath, but won’t the transferring from the oven to room temperature to the oven again cause the cake to crack? That’s what I’m afraid of.
What happens if you dont take the cheesecake out the first time for layering and you just layer the peaches and filling. Then put the cheesecake inthe oven. Will it still bake fine?
I made this cheesecake but changed it up to a keto option, it was delicious. Definitely will be making again.
Can I make it with out the cobbler topping?
Hi Carmen, you can do that.
At the end when you put a layer of peaches before the cobbler topping, is the “peaches” the filling or fresh peaches??
Hello! My question is how long can I make this in advance prior to serving, 1 day 1days etc…..
Do you use ripe peaches or fresh peaches that are more firm? The ripe peaches seem to be falling apart and not staying together when sliced and then cooked.
I’m crying because it was a complete fail on multiple levels. Hours to prepare and none of it set even though it looked set. I have made cheesecake before and not had a problem. So disappointed. Website won’t even let me give it a 1. Any rookie should probably not attempt this. I
Love your recipes
The picture of this dessert is not accurate. There is a cobbler topping on it. Skip that part of this dessert, it’s a disappointment. Instead, make about 1/3 more of the crust recipe for the top. 6 fresh peaches are the perfect amount. Skip the temptation to use canned peaches. They need to be fresh, firm peaches for this to work. The baking instructions are perfect. This recipe cannot be rushed. Follow the directions and you will have a beautiful dessert.
This is a delicious recipe. I was wandering if I can make it and then freeze it for Thanksgiving?
Thank you for such a thorough article.