When I think of summer desserts that wow a crowd, Peach Cobbler Cheesecake is the one that always makes an appearance. It’s the perfect combination of sweet, tangy, and creamy, with just the right touch of southern comfort.

The smooth, rich cheesecake layers contrast beautifully with the warm, spiced peach topping—each bite feels like a bite of pure indulgence.

If you’re craving something fruity and decadent, this Peach Cobbler Cheesecake delivers, and it’s just as impressive as a Summer Berry Cheesecake.

I love making this for family gatherings or just a cozy night in. The peaches, whether fresh or canned, bring a burst of fruity goodness that balances the creamy cheesecake filling, and the crumble topping adds that comforting cobbler touch.

It’s a showstopper that’s easy enough for a weeknight yet impressive enough for a holiday table. Whether you’re in the mood for peaches or fresh berries, both desserts are the perfect way to celebrate summer.

The combination of these textures and flavors makes it irresistible, and I’m always surprised by how quickly it disappears.

Why This Is My Go-To Recipe?

It’s a crowd-pleaser: This cheesecake combines the best of both worlds: cheesecake and cobbler. People always rave about it!
Easy to make: While it looks fancy, it’s surprisingly simple to throw together—perfect for anyone, even beginners.
Peach perfection: Whether it’s summer or off-season, the peaches (fresh or frozen) keep this dish light, refreshing, and full of flavor.
Versatile: I love switching things up by adding a pinch of cinnamon or even a dash of bourbon to the peach topping for an extra twist.

Peach Cobbler Cheesecake Recipe

This Peach Cobbler Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of peach cobbler. With a buttery crust, velvety filling, and a sweet peach topping, it's a dessert that brings together the best of both worlds. Perfect for any occasion, it's sure to impress!

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Prep Time 1

Cook Time 1 50

Chill Time 10

Total Time 12 50

Course Dessert

Cuisine American

Equipment

9-inch springform pan
Mixing bowls
Electric mixer (or hand mixer)
Measuring cups and spoons
Rubber spatula
Spoon or ladle (for spreading peach topping)
Cooling rack

Ingredients

For the Roasted Peaches

10 medium ripe peaches divided
5 tbsp granulated sugar 66 grams
1 and 1/2 tsp cinnamon
1/4 tsp nutmeg

For the Graham Cracker Crust

1/2 cup salted butter melted 113 grams
2 cups graham cracker crumbs 184 grams
2 tbsp granulated sugar 26 grams

For the Cinnamon Streusel

1/2 cup salted butter melted 113 grams
2/3 cup brown sugar 147 grams
1 cup + 2 tbsp all-purpose flour 146 grams
1/2 tsp cinnamon
pinch of salt

For the Cheesecake Batter

32 ounces full-fat block-style cream cheese at room temp 904 grams
1 and 1/2 cups granulated sugar 315 grams
4 large eggs at room temp
1 cup sour cream at room temp 240 grams
2 tsp vanilla extract

Instructions

Preheat your oven to 325°F (163°C).
Prepare a graham cracker crust by mixing crushed graham crackers, sugar, and melted butter, then press into the bottom of a springform pan.
In a bowl, beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing well after each addition.
Pour the cheesecake batter over the crust and smooth the top.
Layer fresh or canned peaches over the cheesecake mixture.
Bake for 55-60 minutes or until set, but still slightly jiggly in the center.
Let cool, then chill in the fridge for at least 4 hours before serving.