I legit get asked what’s my fave dessert all the time, and the answer is always gonna be my big mama’s peach cobbler period. But sometimes I love to take those flavors and play around with creating something different. That’s where my peach cobbler cheesecake recipe came from, a desire to not play it too safe. And this dessert straight up delivers. I keep all the cobbler elements like the sweet syrupy peaches and buttery crusty crumble but I add in a layer of creamy vanilla cheesecake. It’s straight up next level boos.
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Video Tutorial
How to Make Peach Cobbler Cheesecake
For the Peaches:
- Melt the butter with peaches in a pot over medium heat.
- Stir in the sugar, spices, lemon juice, and vanilla then bring it to a boil.
- Lower the heat to continue thickening then make your slurry with peach syrup and flour to stir in.
- Cook until the syrup is thick and spoon-coating then cool.
For the Crumble:
- Mix brown sugar, granulated sugar, cinnamon, and flour in a bowl.
- Pour in melted butter and stir until crumbly.
- Chill until you’re ready to assemble.
For the Crust:
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- Preheat oven to 350°F and prep a springform pan.
- Mix shortbread crumbs, sugar, and melted butter then press into the pan and bake 10 min. Let it cool down. c
For the Cheesecake:
- In your stand mixer, beat the cream cheese and sugar together until smooth.
- Add heavy cream and eggs, one at a time, then sour cream, vanilla, and flour.
- Mix until completely smooth with no lumps in the mix.
To Assemble:
- Pour ⅓ cheesecake filling over the crust.
- Layer with peaches, sauce, and crumble.
- Add remaining filling, spread evenly.
- Bake for 1 hour and 5 min at 350°F, then cool in the oven for 4 hours.
- Let it hit room temp, then garnish with the rest of the peaches, whipped cream, and baked crumble.
- Chill overnight before serving for the very best taste.
Peach Cobbler Cheesecake Recipe
This Peach Cobbler Cheesecake merges the classic flavors of a creamy New York style cheesecake with the decadence of a Southern peach cobbler filled with caramelized peaches and a buttery crumble!
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Servings: 15 servings
Ingredients
For the Peaches
- 6 cups peach slices
- 1/3 cup salted butter
- 3/4 cup granulated sugar plus more if needed
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 2 tsp lemon juice
- 2 tsp pure vanilla extract
- 2 tsp all-purpose flour
For the Crumble
- 1/3 cup brown sugar packed
- 1 tsp granulated sugar
- 1/2 tsp ground cinnamon
- 2/3 cup all-purpose flour
- 1/4 cup salted butter melted
For the Crust
- 2 cups shortbread crumbs
- 3 tbsp granulated sugar
- 4 1/2 tbsp Butter up to 5 1/2 tbsp
For the Cheesecake Filling
- 3 cream cheese packages 8 ounce each packages, room temperature
- 1 cup plus 2 tbsp granulated sugar
- 1/2 cup heavy cream
- 3 large eggs room temperature
- 3/4 cup sour cream room temperature
- 1 tbsp pure vanilla extract
- 3 tbsp all purpose flour
Instructions
For the Peaches
- Add peaches along with butter to a medium-sized pot over medium heat and allow everything to melt together.
- Once butter completely melts, stir in sugar, nutmeg, cinnamon, lemon juice and vanilla and allow peaches to come to a boil.
- Once boiling, lower heat to medium-low or low and remove a tablespoon of peach syrup from the pot and place in a small bowl. Whisk flour into small bowl of peach syrup until completely combined, creating a slurry, then stir into the pot of peaches.
- Cook an additional 10-15 minutes or until syrup thickens and coats the back of a spoon and peaches are tender, then remove from heat and allow to cool completely. Place in the fridge to speed up the process.
For the Crumble
- Add brown sugar, granulated sugar, cinnamon and flour to a small- to medium-sized bowl.
- Whisk ingredients together.
- Slowly add in melted butter and stir to combine until crumbs develop.
- Put in the refrigerator until assembly.
For the Crust
- Preheat oven to 350 degrees F (175 degrees C). Liberally spray a 9” or 10” tall springform pan with nonstick baking spray making sure to really get the sides well. Next, line the bottom of the springform pan with parchment paper. Make sure it is completely secure as well.
- Whisk together shortbread crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake for 10 minutes, then let cool.
For the Cheesecake
- In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next, add heavy cream, then add eggs one at a time, mixing until incorporated.
- Next, add sour cream, vanilla and flour and mix until smooth.
To Assemble
- Pour ⅓ of the cheesecake filling into baked crust.
- Then layer half or up to ⅔s of the peaches and sauce over the top of the cheesecake.
- Next, add half of the crumble to the top of the peaches.
- Pour remaining cheesecake filling over top and use a spatula to spread evenly.
- Bake cheesecake for 1 hour and 5 minutes at 350 degrees (the oven should already be preheated), then turn off the oven and allow to cool in the oven for 4 hours.
- Remove cheesecake from oven and allow it to come to room temperature for an additional 30 minutes. Add the remaining crumble to a baking sheet lined with parchment paper and bake for about 5-10 minutes until browned then break up and store for garnish.
- To remove the sides of your springform pan, make sure the cheesecake is completely cooled, then take a warm knife to carefully go around the sides of the cheesecake separating it before releasing completely.
- Next, spoon remaining peaches on the center of the cheesecake, then garnish with whipped cream and baked remaining crumble. Store in the refrigerator overnight before serving.
Video
Notes
Pop in the fridge covered then keep it in the fridge up to 5-7 days.
Want to freeze? Just be sure to wrap it properly in aluminum foil and then place it in a heavy-duty freezer bag or airtight container, and it can last for several months in the freezer. Always allow it to thaw in the refrigerator rather than at room temperature to maintain its texture and flavor.
Nutrition
Calories: 536kcal | Carbohydrates: 67g | Protein: 12g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 602mg | Potassium: 321mg | Fiber: 2g | Sugar: 44g | Vitamin A: 813IU | Vitamin C: 4mg | Calcium: 205mg | Iron: 2mg
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Recipe Tips
- Go Ripe: Go with the best peaches you can find. However frozen also works and you can drain canned and cut back on the sugar if that’s all that’s available.
- Chill the Crumble: Make sure it stays cold so you get a nice crisp crumble once baked.
- Room Temp: Make sure the cream cheese, sour cream and eggs are room temp so it blends smoothy and doesn’t end up lumpy.
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I am thoroughly impressed with how well this recipe came together. It was my first time making a New York style cheesecake and it will definitely not be my last. The peach sauce was not too sweet which made the whole dessert perfectly balanced. My husband loved it!
Awe, thanks boo!
Am I able to use canned peaches? If so, how would that affect the taste and texture of the cheescake, do you know?
Canned peaches are totally fine for this. Just drain.
Hello! Can a substitute be used in place of the Shortbread cookies? I have everything else. Thanks!
You can use graham crackers for the crust if you prefer!
Made this for my husband’s birthday, it was amazing. So rich and had a great balance of flavor! Thank you for the amazing recipe.
You’re so welcome! Thank you for making it and sharing it with your husband for his bday!
hello when i made the peach filling for the peach cobbler pound cake the peaches got soggy by the time the juice thickened
Hi Michael, what do you mean by soggy? The peach filling should thicken up a bit and have the consistency of a peach cobbler filling.
Did you leave the skin on the peaches?
Hi Cassie, you’re going to want to take the skin off 🙂 Hope you enjoy!
Do you have to rebake it after garnish is placed or is that optional?
Don’t rebake after you add.
This was so easy to make and a hit. I only left in the oven for 2 hours after baking and really wanted not to do that step at all for fear of over drying it. What are your thoughts on baking in a water bath or at least placing water bath on rack below?
This cheesecake tastes fantastic with a waterbath and will ensure that it stays super moist too.
This recipe was a hit! Quite simple to make and absolutely delicious! Look forward to making it again soon.
Fantastic! So so glad you enjoyed it!