Peach Cobbler Cheesecake: A Southern-Inspired Slice of Heaven

Creamy vanilla cheesecake meets warm, cinnamon-spiced peaches on a buttery graham cracker crust—this dessert is pure comfort and elegance

Introduction: Two Classics, One Dreamy Dessert

What happens when you combine the creamy richness of cheesecake with the warm, nostalgic flavors of peach cobbler? You get this Peach Cobbler Cheesecake—a dessert that’s equal parts indulgent and comforting. With a buttery graham cracker crust, velvety vanilla cheesecake filling, and a sweet peach topping spiced with cinnamon and brown sugar, every bite is a celebration of texture and flavor.

It’s perfect for summer gatherings, holiday tables, or any time you want to impress with a dessert that looks stunning and tastes even better. Whether you use fresh peaches at their peak or rely on canned for convenience, this cheesecake delivers cozy Southern charm with every slice.

Ingredients Breakdown

Let’s take a closer look at what makes this cheesecake so irresistible:

For the Crust:

• Graham cracker crumbs (1½ cups)
  Classic base for cheesecake—sweet, buttery, and crisp.
• Granulated sugar (¼ cup)
  Adds sweetness and helps bind the crust.
• Unsalted butter (6 tbsp, melted)
  Rich and flavorful—holds the crust together and adds golden color.

Tip: Use a food processor for fine crumbs or crush crackers in a zip-top bag.

For the Cheesecake Filling:

• Cream cheese (16 oz / 2 packages, softened)
  The star of the show—smooth, tangy, and creamy.
• Granulated sugar (½ cup)
  Sweetens the filling without overpowering.
• Eggs (2 large)
  Bind the filling and add richness.
• Vanilla extract (1 tsp)
  Adds warmth and depth—essential in cheesecake.

Optional: Add a pinch of salt or a splash of lemon juice for balance.

For the Peach Topping:

• Peaches (2 cups, diced)
  Fresh or canned—choose ripe, juicy peaches for best flavor.
• Brown sugar (¼ cup)
  Adds caramel-like sweetness and depth.
• Ground cinnamon (1 tsp)
  Warm and cozy—pairs beautifully with peaches.
• Cornstarch (1 tbsp, optional)
  Thickens the topping for a cobbler-like texture.

Optional: Add a splash of vanilla or bourbon for extra richness.

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Measuring cups and spoons
• Spatula
• Wire rack

Tip: Line the bottom of the pan with parchment for easy release.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).

In a medium bowl:

• Mix graham cracker crumbs, granulated sugar, and melted butter until combined.

Press mixture firmly into the bottom of a greased 9-inch springform pan.

Bake for 8–10 minutes, until lightly golden.

Let cool while you prepare the filling.

Tip: Use the bottom of a measuring cup to press the crust evenly.

Step 2: Make the Cheesecake Filling

In a large bowl:

• Beat softened cream cheese and granulated sugar until smooth and creamy (about 2–3 minutes).

Add eggs one at a time, mixing well after each.

Stir in vanilla extract.

Pour filling over the cooled crust and smooth the top with a spatula.

Optional: Tap the pan gently to release air bubbles.

Step 3: Prepare the Peach Topping

In a small saucepan over medium heat:

• Combine diced peaches, brown sugar, and cinnamon.

Cook for 5–7 minutes, stirring occasionally, until peaches soften and release juices.

If desired, stir in cornstarch dissolved in 1 tablespoon water to thicken.

Let cool slightly before topping the cheesecake.

Tip: Don’t overcook—peaches should be tender but still hold their shape

Step 4: Assemble and Bake

Spoon peach topping evenly over the cheesecake filling.

Bake at 350°F (175°C) for 25–30 minutes, or until:

• Edges are set
• Center is slightly jiggly

Remove from oven and cool to room temperature.

Refrigerate for at least 2 hours, or overnight, before serving.

Tip: Run a knife around the edge before releasing the springform pan.

Step 5: Serve and Enjoy

Slice and serve chilled.

Garnish with:

• Whipped cream
• Fresh peach slices
• Mint leaves
• A sprinkle of cinnamon

Presentation Tip: Serve on a vintage cake stand or rustic platter for Southern charm.

Serving Suggestions

Perfect for:

• Summer picnics
• Holiday dinners
• Birthday celebrations
• Weekend baking projects

Pair with:

• Sweet tea
• Sparkling wine
• Vanilla ice cream
• Cinnamon coffee

Yields:

• 8–10 slices

Tip: Use a warm knife for clean slices.

Variations to Try

Want to make it your own? Try these delicious twists:

Coconut Peach

Add shredded coconut to the crust and topping.

Bourbon Peach

Add a splash of bourbon to the peach topping.

Chocolate Crust

Use chocolate graham crackers or crushed Oreos.

Vegan Version

Use dairy-free cream cheese, egg substitute, and plant-based butter.

Mini Cheesecakes

Bake in muffin tins for individual servings.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare up to 2 days in advance.
• Refrigerate: Store covered in fridge for up to 5 days.
• Freeze: Freeze whole or sliced cheesecake for up to 1 month. Thaw overnight in fridge.

Tip: Wrap tightly in plastic wrap and foil before freezing

Nutrition Notes (Per Slice, ~1 of 10)

• Calories: ~320
• Protein: ~5g
• Carbohydrates: ~28g
• Fat: ~20g
• Sugar: ~18g
• Sodium: ~180mg
• Fiber: ~1g

This cheesecake is:

• Creamy and fruity
• Sweet and spiced
• Easy to make
• Perfect for sharing

Final Thoughts

This Peach Cobbler Cheesecake is more than just dessert—it’s a fusion of two beloved classics that brings warmth, elegance, and indulgence to every bite. Whether you’re baking for a special occasion or just craving something cozy, it’s guaranteed to impress.