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Peach Cobbler Cheesecake

Peach cobbler cheesecake blends a creamy vanilla cheesecake with warm spiced peaches and a cinnamon crumb topping. It bakes until the center is just set with a gentle jiggle, then chills for clean slices.
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Prep Time 25 minutes
Cook Time 1 hour
chill 4 hours
Total Time 5 hours 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
Cheesecake filling
  • 3 large eggs
  • 1 tsp vanilla extract
Peach layer
  • 3 cup peaches fresh or canned, sliced
  • 0.25 cup brown sugar packed
  • 1 tsp ground cinnamon
Topping
  • 1 cup all-purpose flour for topping
  • 0.33 cup brown sugar packed, for topping
  • 0.5 cup unsalted butter cold, cubed

Equipment

  • 1 springform pan
  • 1 parchment paper
  • 1 electric mixer

Method
 

Prep and crust
  1. Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper. Mix the graham cracker crumbs with melted butter, then press firmly into the bottom of the pan.
Make the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix until fully combined, scraping the bowl as needed.
  2. Pour the cheesecake batter over the crust. Keep the layer even so the topping distributes more uniformly.
Add peaches and topping
  1. Toss the peaches with the packed brown sugar and ground cinnamon. Spoon the peaches evenly over the cheesecake batter.
  2. Combine the all-purpose flour and the 1/3 cup packed brown sugar for the topping. Cut in the cold cubed butter until coarse crumbs form, then sprinkle over the peaches.
Bake
  1. Bake for 55–60 minutes at 325°F, until the center is just set with a slight jiggle. The edges should look set while the middle still trembles when the pan is gently shaken.
Cool and chill
  1. Cool the cheesecake completely at room temperature. This prevents the top from cracking and helps the texture set evenly.
  2. Chill for at least 4 hours before releasing the springform and slicing. The surface should feel firm and the cheesecake should cut cleanly.

Notes

For the cleanest slices, chill overnight if you can, and warm the knife under hot water between cuts. Refrigerate covered up to 4 days; freeze slices up to 2 months. For a lighter option, use reduced-fat cream cheese and reduce the sugar by 2–3 tbsp without changing bake time.