Peach Cobbler Cheesecake: A Creamy Southern Dessert Mash-Up

Peach Cobbler Cheesecake (Easy Baked Recipe with Streusel Topping)

Peach cobbler cheesecake gives you two favorite desserts in one pan. A creamy baked cheesecake filling is layered with sweet peach pie filling and finished with a buttery streusel topping that bakes into a golden, crumbly lid.

This is an easy, old fashioned style dessert that feels special on a holiday table yet stays simple enough for a quiet weekend. It always disappears fast when I bring it to a party.

A Bakery Worthy Dessert That Still Feels Like Home

Some desserts are meant for potlucks, and this is one of them. Peach cobbler cheesecake lands on the table looking like something from a bakery case, with a smooth cheesecake surface, ribbons of peaches, and a streusel topping that browns beautifully in the oven.

Then the first forkful reminds everyone of a warm peach cobbler, and the whole thing suddenly feels like home.

That combination is exactly why I keep coming back to it. You get the richness of a baked cheesecake, the comfort of peach cobbler, and the crunch of a crumbly topping in a single slice. It looks impressive, but the process is surprisingly simple.

There is no pastry to roll, no pie crust to crimp, and no complicated decoration at the end.

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The ingredients are the kind most of us already keep on hand or can pick up in one quick trip. Cream cheese, eggs, sour cream, sugar, and vanilla handle the filling. Graham crackers, butter, and brown sugar build the crust.

A little flour, cinnamon, and more butter turn into the streusel. Canned peach pie filling does the rest, which means you get real peach flavor without peeling or pitting a single fruit.

I first made this for a family cookout in July, and I will admit I was nervous about the water bath. It turned out to be the least dramatic part of the day.

Everyone went back for a second slice, and my aunt asked for the recipe before she finished her first. That is the kind of dessert this is: nostalgic and cozy on the inside, a little showy on the outside.

If you already love dump cakes, cobblers, and layered desserts, this one fits right into that rotation. It sits comfortably next to a classic peach cobbler on a holiday dessert table, and it holds its own beside a chocolate cake or a pan of brownies.

Serve it chilled, in generous slices, with a cup of coffee or a scoop of vanilla ice cream if you are feeling extra.

I am here to help you get it right the first time, so read through the recipe once before you start, and let the oven and the refrigerator do most of the work.

Ingredients

The recipe card below holds the printable, full ingredient list and instructions. I still like to read through everything once before I start so nothing catches me off guard halfway through.

Pull your cream cheese, eggs, and sour cream out of the refrigerator about an hour ahead. Room temperature ingredients blend into a smoother batter.

Crust

The crust starts with 1 sleeve of honey graham crackers, usually about 9 crackers. 6 tablespoons of salted butter, melted, brings the crumbs together and adds richness, while 2 tablespoons of packed brown sugar deepens the flavor with a soft hint of molasses. Blitz everything together and you have a classic, slightly sweet base for the cheesecake.

Cheesecake Filling

The filling is where the creamy texture comes from. You will need 24 ounces of cream cheese, softened, which is three 8 ounce packages, plus 3/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat those together until they are completely smooth.

Next come 4 large eggs at room temperature. They go in one at a time on low speed, and they give the cheesecake its structure. 3/4 cup of sour cream at room temperature adds tang and a little extra creaminess, and it gets stirred in until just combined.

Finally, one 21 ounce can of peach pie filling, roughly chopped and divided in half, brings the cobbler side of the story. One half goes in the middle of the cheesecake, and the other half goes on top.

Streusel Topping

The streusel is simple and quick. Combine 1/2 cup of all purpose flour, spooned and leveled, with 1/2 cup of packed brown sugar and 1/2 teaspoon of ground cinnamon for that warm cobbler flavor.

Then cut in 4 tablespoons of salted butter, chilled and cubed, until the mixture looks like coarse meal. Cold butter is what gives you those tender, buttery crumbs instead of a paste.

Instructions

Prep takes about 30 minutes, and the recipe makes 12 slices. Plan on roughly 7 hours and 45 minutes from start to finish once you count the chilling time. Most of that is hands off.

Preheat the oven to 350 degrees F and line the outside of a 9 inch springform pan with aluminum foil or a plastic roasting bag. That outer wrap is what keeps water from the water bath out of your crust later on.

1. Add the graham crackers, melted butter, and brown sugar to a food processor or blender. Pulse until the mixture looks fine and crumbly, then press it into the bottom and up the sides of the springform pan.
2. Bake the crust for 10 minutes, or until it turns lightly golden. Set it aside to cool, then turn the oven down to 325 degrees F.
3. In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla until the mixture is smooth.
4. Mix in the eggs one at a time on low speed. Do not overmix. Stop as soon as each egg disappears into the batter.
5. Stir in the sour cream until just combined, then set the batter aside.
6. Make the streusel by adding the flour, 1/2 cup brown sugar, cinnamon, and butter to a medium bowl.
7. Cut the butter in with a pastry cutter or two knives until the mixture resembles coarse meal.
8. Pour half of the cheesecake batter into the cooled crust.
9. Spoon half of the peach pie filling evenly over the batter, then scatter about one third of the streusel on top.
10. Slowly add the remaining cheesecake batter and smooth the top.
11. Finish with the remaining half of the peach pie filling and the rest of the streusel topping.
12. Place the cheesecake into a roasting pan or another large oven safe pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
13. Bake for 75 to 85 minutes, until the edges are set and the center still has a slight wobble when you gently shake the pan.
14. Turn off the oven and prop the door open with a wooden spoon for 1 hour.
15. Take the cheesecake out of the oven and let it cool on the countertop for another 1 hour.
16. Place it in the refrigerator for 4 to 6 hours, or overnight, until it is fully set.

The slow cooling is the part that protects you. A cheesecake that goes from a hot oven straight to a cold refrigerator tends to crack, so the hour in the cooling oven and the hour on the counter do real work. Once it is fully chilled, the filling is firm, the layers are distinct, and slicing is easy.

Recipe Tips

A few small habits make a big difference here, and they are the same tips I give anyone making a baked cheesecake for the first time.

• Wrap the pan well. Water leaks are the most common cheesecake problem, and a double layer of foil or a roasting bag around the springform pan prevents them.
• Mix on low speed. Beating too much air into the batter makes the cheesecake puff and then fall, which is how cracks start.
• Spoon the peach filling gently. You want it to sit in a layer instead of swirling into the batter.
• Let it cool slowly. The gradual cooldown is your best defense against cracks.
• Chill completely before slicing. A slightly warm center will slump on the plate.
• Use a warm knife and wipe it between cuts. Clean slices come from a clean blade.

For storage, keep leftovers tightly covered in the refrigerator for up to 5 days. You can also freeze the cheesecake without the toppings for up to 2 months and thaw it overnight in the refrigerator.

One slice comes in around 492 calories, with 44 grams of carbohydrates, 6 grams of protein, 33 grams of fat, 19 grams of saturated fat, 1 gram of fiber, 33 grams of sugar, 306 milligrams of sodium, and 145 milligrams of cholesterol, based on the source nutrition information.

More Desserts Like This

If peach cobbler cheesecake earns a spot in your recipe box, these easy, old fashioned desserts belong right beside it. They are dependable, they feed a crowd, and none of them ask for fancy equipment.

Peach Cobbler with Canned Peaches is one of the easiest peach desserts you can make. It uses just a few ingredients and delivers that classic cobbler flavor with a soft, golden topping. If you love the peach layers in this cheesecake, this is the next recipe to try.

Cherry Cheesecake (No Bake) gives you a creamy cheesecake with a bright fruit topping, and it is ideal for the days when you would rather keep the oven off. The texture is smooth and rich, and it sets in the refrigerator while you get on with your day.

Strawberry Jello Cake is light, moist, and a longtime favorite for spring and summer gatherings. It is the kind of cake that travels well to a potluck and looks cheerful on a dessert table without any decorating effort.

Skillet Blueberry Cobbler brings juicy blueberries and a golden topping straight out of one pan. Serve it warm with ice cream, and it becomes the easiest ending to a summer dinner.

Any of these work as a follow up to this cheesecake, and each one keeps the same promise: simple ingredients, familiar flavors, and a dessert that feels special without being fussy. If you make the peach cobbler cheesecake first, I think you will understand why it stays in my rotation all year long.

FAQs

Peach Cobbler Cheesecake

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• Total Time: 465 min
• Yield: 12 slices 1x

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Description

Peach Cobbler Cheesecake (Easy Baked Recipe with Streusel Topping) Peach cobbler cheesecake gives you two favorite desserts in one pan. A creamy baked cheesecake filling is layered with sweet peach pie filling and finished with a buttery streusel topping that bakes into a golden, crumbly lid.

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Ingredients

Scale 1x2x3x

Crust
1 sleeve honey graham crackers
6 Tablespoons salted butter, melted
2 Tablespoons brown sugar, packed

Cheesecake
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup sour cream, room temperature
21 ounces canned peach pie filling, roughly chopped and divided in half

Streusel Topping
1/2 cup all purpose flour, spooned and leveled
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
4 Tablespoons salted butter, chilled and cubed

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Instructions

Graham Cracker Crust
1-Preheat the oven to 350 degrees F: Preheat the oven to 350 degrees F and line the outside of a 9 inch springform pan with aluminum foil and/or a plastic roasting bag.
2-Add the graham crackers, melted butter, and: Add the graham crackers, melted butter, and sugar into a food processor or blender and pulse until it reaches a fine, crumbly mixture. Press into the bottom and up the sides of the springform pan.
3-Bake in the oven for 10 minutes: Bake in the oven for 10 minutes or until lightly golden. Set aside to cool and turn the oven down to 325 degrees F.

Cheesecake Filling
4-In a large bowl, beat the softened: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla until smooth.
5-Mix in the eggs one at a: Mix in the eggs one at a time on low. Do not overmix.
6-Stir in sour cream until just combined: Stir in sour cream until just combined.
7-Set aside and prepare the streusel topping: Set aside and prepare the streusel topping by adding the flour, ½ cup brown sugar, cinnamon, and butter into a medium sized bowl.
8-Cut in the butter with a pastry: Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse meal.
9-Pour half of the cheesecake batter into: Pour half of the cheesecake batter into the cooled crust.
10-Spoon half peach pie filling evenly over: Spoon half peach pie filling evenly over the batter followed by ⅓ of the topping.
11-Slowly add remaining cheesecake batter and smooth: Slowly add remaining cheesecake batter and smooth the top.
12-Add on the remaining half of the: Add on the remaining half of the peach pie filling and ⅔ of the streusel topping.
13-Place cheesecake into a roast pan or: Place cheesecake into a roast pan or large oven safe pan and carefully pour hot water into the roast pan until it reaches halfway up the sides of the pan.
14-Bake for 75-85 minutes or until set: Bake for 75-85 minutes or until set with a slight wobble in the center.
15-Turn off the oven and prop the: Turn off the oven and prop the oven door open with a wooden spoon for 1 hour.
16-Take out of the oven and place: Take out of the oven and place on the countertop and cool for an additional 1 hour before placing in the refrigerator for 4-6 hours or overnight until set.

• Prep Time: 30 min
• Cook Time: 75 min
• Method: bake

Nutrition

• Calories: 492 kcal
• Sugar: 33g
• Sodium: 306mg
• Fat: 33g
• Saturated Fat: 19g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 145mg

Keywords: Peach Cobbler Cheesecake, peach cobbler cheesecake recipe