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!! It is truly the ultimate decadent dessert. If you love all things peach cobbler, try my Peach Upside Down Cake, Southern Peach Cobbler and my Peach Cobbler Bread Pudding!
Disclosure: I partnered with Land O’ Lakes for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
There is one question I get asked more often than any other: what is your favorite dessert? The answer is plain and simple: Peach Cobbler. I mean, what’s not to love? Cobbler is smooth and sweet, yet crispy and crumbly. Caramelized peaches melt in the mouth with every bite and a buttery crumble explodes with spice. Top with a hefty scoop of vanilla ice cream and you’ve got the perfect dessert.
For a long, long time, I have been convinced that this dreamy dessert could not get any better. But today, it has. Adding in a layer of creamy, tangy cheesecake takes this cobbler to the next level. Not only is the textural component outstanding but the flavors meld together in an unimaginably delicious way.
If you’re not drooling yet, you will be when you get a whiff of this bad boy in the oven!
PEACH COBBLER CHEESECAKE
Now, I’m sure that the term “fusion food” is one we’re all familiar with. Whenever used, we all think of savory Thai-Japanese fare or innovative Mexican-Korean munchies. I love the idea of two sets of unique flavors coming together to create something new and exciting.
Though it may not be as well known, baking is a large melting pot of history, culture and flavor. Most well-known baking recipes are a result of immigrants making use of newfound ingredients in unfamiliar territory.
Peach Cobbler and Cheesecake is truly a match made in heaven; classic New York Cheesecake meets an Old School Southern Peach Cobbler in this sweet concoction. This dessert is truly “fusion baking” at its finest. Every morsel is buttery, crunchy, sweet, creamy and fruity all at once. It doesn’t get much better than that.
HOW TO MAKE PEACH CHEESECAKE
This recipe calls for quite a few ingredients (and maybe just a little bit of mess) but, there are a few that make for an extra-special treat!
Let’s take an in-depth look at what we’ve got:
Peaches
Peaches are our shining star in this recipe; they’re juicy, sweet and slightly tart. By cooking the slices in a sugary-spiced mixture, we layer in a to-die-for caramel-like flavor.
Butter
Shortbread Crumbs
A traditional cobbler crumb is made using oats, but this time around we are using shortbread. Using buttery shortbread crumbs allows us to closely mimic the crust of a classic cheesecake.
Sour Cream
To achieve rich, thick creaminess and a full-bodied, balanced tartness in our cheesecake layer, we need sour cream. Just a little bit goes a long way.
LEFTOVER STORAGE
Most desserts can be stored on the countertop, but not this one. Be sure to place the leftover wedges in an airtight container, then keep it in the fridge.
MORE PEACHY PERFECT RECIPES
I don’t know about you but, I am feeling just peachy today! After a couple pieces of this Peach Cobbler Cheesecake, I’m sure you know what I’m talking about.
Try out a few more of Grandbaby Cakes’ BEST peach-filled recipes:
Peach Cobbler Cheesecake
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.
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I made this dessert for our Labor Day cookout. It’s was a phenomenal hit! Was skeptical about putting the peaches on the top, but that and the crumbles created such a nice contrast of flavors when eating it. My daughter said it was like a peach crisp cheesecake. A solid hit! I’ve made many, many cheesecakes over the last 50 years and would rate this one near the top of my list. Great job, Jocelyn!
Thanks so much! So happy to hear that it turned out well!
AWESOME… USED FRESH PEACHES. TIME CONSUMING, BUT WORTH IT FOR A VERY SPECIAL OCCASION.
RICH AND WONDERFUL. COULDN’T FIND LAND O LAKES CANOLA, BUT USED THE REGULAR.
So glad you liked it, Shirley!
Was I suppose to wrap with foil? Or do in water bath? Oils leaked and smoked up whole house, really hoping cheesecake don’t fast Smokey now . Never had this happen before with other cheesecakes .
Hi Terri, great question! It doesn’t have to be baked in a water bath, that being said you can if you prefer. I would check your pan to make sure there aren’t any leaks. If it has any leaks, then juices from the peaches can seep out. You can also double wrap your pan with foil to ensure that the peach juice gets trapped in the foil and doesn’t land on the bottom of your oven. Hope that helps!
Hello, does the crumble have to be baked first?
Did you bake your crumble? She never answered and I don’t see the purpose of this extra sugar and stuff if it’s not baked.
Made this for my God daughter for Christmas. It was awesome. Made with a cinnamon graham cracker crust. Will definitely make it again.
I have made this before with fresh peaches, it’s so so good. Now I can’t get fresh peaches, I want to use canned peaches. Do I drain the juice or syrup from the peaches and add ingredients that you have listed, or do I use peaches and juice and add spices and flour mixture
I would drain the liquid from the peaches and blot dry and continue the recipe.
Are short bread crumbs shortbread cookies made into crumbs or bread crumbs?
Exactly this.
Can i make thos a day ahead of time?
Absolutely