Peach Cobbler Cheesecake

This heavenly peach cobbler cheesecake brings together two beloved desserts in one incredible treat! Your family and guests will absolutely love how it combines the creamy richness of cheesecake with that classic cobbler topping we all crave. Plus, it’s perfect for special occasions when you want to serve something truly memorable.

Recipe Details

Timing & Servings: Active Time: 35 minutes, Total Time: 9 hours 20 minutes, Serves: 16 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian.

Nutrition Facts (per serving): 257 Calories, 13g Fat, 31g Carbs, 4g Protein.

Ingredients You’ll Need

Graham cracker crumbs: You’ll need 1½ cups, which makes the perfect buttery crust base. I love how graham crackers add that sweet, honey-like flavor that pairs so well with peaches.

Unsalted butter: You’ll use 5 tablespoons melted for the crust and ¼ cup softened for the topping. Having it at the right temperature makes mixing so much easier!

Granulated sugar: You’ll need about 1 cup total – 2 tablespoons for the crust, ⅔ cup for the filling, and ¼ cup for the topping. This gives just the right amount of sweetness throughout.

Salt: Small amounts (¼ teaspoon, ¼ teaspoon, and ⅛ teaspoon) that really make all the flavors pop. Don’t skip this – it’s the secret to balanced sweetness!

Cream cheese: Two 8-ounce packages of ⅓-less-fat cream cheese, softened. Make sure it’s really soft so your filling turns out silky smooth.

Large eggs: You’ll need 2 eggs that help give the cheesecake its perfect creamy texture. Room temperature eggs mix in much better!

All-purpose flour: 3 tablespoons for the filling and ½ cup for the topping. This helps everything set up just right.

Peach preserves: 3 tablespoons mixed into the filling, plus extra warmed preserves for garnish. This adds such wonderful peachy flavor throughout!

Vanilla extract: 2 teaspoons that make everything taste even more amazing. Pure vanilla is worth the extra cost here.

Fresh peaches: 1¼ cups chopped peeled peaches, plus sliced peaches for garnish. Choose ripe but firm peaches for the best texture.

Baking powder: 1½ teaspoons that helps create that fluffy cobbler topping we all love.

Ground cinnamon: ¼ teaspoon adds that warm, cozy spice that makes this taste like summer in a pan.

Water: Just 2 tablespoons to bring the topping together perfectly.

How to Make Peach Cobbler Cheesecake

Step 1: Preheat your oven to 350°F and position the rack in the lower third. Wrap the outside of your 9-inch springform pan with 2 layers of heavy-duty foil. Spray the inside with cooking spray so nothing sticks.

Step 2: Mix graham cracker crumbs, 5 tablespoons melted butter, 2 tablespoons sugar, and ¼ teaspoon salt in a medium bowl. Press this mixture firmly into the bottom of your prepared pan. Bake for 8 to 12 minutes until it’s set and light golden.

Step 3: Let the crust cool on a wire rack for 30 minutes, but keep your oven on. While it cools, make your cheesecake filling.

Step 4: Beat the cream cheese and ⅔ cup sugar with an electric mixer on medium-high speed for 2 to 3 minutes. You want it light and fluffy! Add eggs one at a time, beating on low speed just until combined after each one.

Step 5: Beat in 3 tablespoons flour and ¼ teaspoon salt on low speed until just combined. Then beat in the peach preserves and vanilla on low speed. Gently fold in the chopped peaches – don’t overmix!

Step 6: Pour the filling into your cooled crust and gently jiggle the pan to smooth the top. Place the cheesecake in a large roasting pan and put it on the bottom rack of your oven.

Step 7: Pour warm water into the roasting pan until it comes halfway up the sides of your springform pan. Be careful not to get water inside the foil! Bake for about 35 minutes until the top is just set.

Step 8: While that’s baking, make your cobbler topping. Beat ¼ cup softened butter and ¼ cup sugar until light and fluffy, about 1 minute. Beat in ½ cup flour, baking powder, cinnamon, and ⅛ teaspoon salt on low speed. Add 2 tablespoons water and mix until combined.

Step 9: Carefully slide out the oven rack with your cheesecake. Drop small spoonfuls of the cobbler topping all over the surface. Slide it back in and bake for another hour until the topping is golden and the center is almost set.

Step 10: Turn off the oven and prop the door open 1 to 3 inches. Let the cheesecake sit in the oven for 1 hour – this prevents cracking!

Step 11: Remove from the water bath and take off the foil. Refrigerate uncovered for at least 6 hours or up to 12 hours. Run a small spatula around the edges before removing the pan sides. Garnish with fresh peach slices and warmed preserves!

Easy and Quick Peach Cobbler Cheesecake Version

Want to save some time? You can use a pre-made graham cracker crust from the store! Just buy a 9-inch crust and skip the first few steps. You can also use canned peaches (drained well) instead of fresh ones. The flavor will still be amazing, and you’ll save about 20 minutes of prep time!

Serving Ideas

This gorgeous cheesecake is definitely the star of any dessert table! Serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with hot coffee or cold milk. The combination of creamy cheesecake and that crunchy cobbler topping makes every bite perfect.

Storage

Store your cheesecake covered in the refrigerator for up to 5 days. The flavors actually get even better after a day or two! You can also freeze individual slices wrapped in plastic wrap for up to 3 months. Just thaw them in the fridge overnight before serving.

Substitutions

No peach preserves? You can use apricot jam or even orange marmalade! Regular full-fat cream cheese works great if that’s what you have. You can swap the fresh peaches for other stone fruits like nectarines or plums. Frozen peaches work too – just thaw and drain them really well first.

Pro Tips

• Room temperature ingredients: Let your cream cheese and eggs sit out for about an hour before starting. This makes mixing so much easier!
• Water bath secret: The water bath keeps your cheesecake from cracking. Don’t skip this step!
• Foil protection: Make sure that foil is wrapped tightly so no water gets into your pan.
• Don’t overbake: The center should still jiggle just slightly when you take it out. It will finish setting as it cools.
• Clean cuts: Dip your knife in warm water and wipe it clean between each slice for perfect pieces.

FAQs

Can I make this cheesecake without a water bath?

You can, but the water bath really helps prevent cracks and gives you that silky smooth texture. If you skip it, just bake at a lower temperature (325°F) and watch it carefully. You’ve got this!

Why did my cheesecake crack?

Cracks usually happen from overbaking or cooling too quickly. The water bath and gradual cooling in the oven help prevent this. If it does crack, don’t worry – the garnish will cover it up beautifully!

Can I use frozen peaches?

Sure! Just make sure to thaw them completely and drain off all the excess liquid. Pat them dry with paper towels before folding them into the batter. They’ll work great!

How do I know when it’s done?

The edges should be set and the center should jiggle just slightly when you gently shake the pan. It will continue cooking as it cools, so don’t overbake it!

Can I make this ahead of time?

You bet! This cheesecake actually tastes better the next day. You can make it up to 2 days ahead and just add the fresh garnish right before serving.

I hope you love this amazing peach cobbler cheesecake as much as my family does! It’s become our go-to dessert for summer gatherings. Let me know how yours turns out – I’d love to hear about your baking adventure!