Peach Cobbler Cheesecake

Why Make This Recipe

Peach Cobbler Cheesecake is the perfect mix of two favorite desserts—cheesecake and peach cobbler. It has a creamy cheesecake layer, sweet juicy peaches, and a buttery cobbler topping. This dessert looks special and tastes even better.

If you love peaches and creamy sweets, this recipe is for you. It’s rich, sweet, and full of fruit flavor. The soft cheesecake and warm peach topping make every bite comforting and delicious.

This recipe is also great for family dinners, summer gatherings, or holiday meals. It feels homemade and fancy at the same time. Everyone will be impressed and ask for seconds!

---

How to Make Peach Cobbler Cheesecake

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter (melted)
• 2 tbsp sugar

For the cheesecake filling:

• 3 (8 oz) packages cream cheese (softened)
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream

For the peach topping:

• 2 (15 oz) cans sliced peaches (drained)
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tbsp cornstarch
• 1/2 cup water

For the cobbler topping:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter (melted)

Directions:

1. Preheat your oven to 325°F (165°C).
2. Mix the graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let cool.
3. In a bowl, beat the cream cheese until smooth. Add sugar and vanilla. Mix well. Add eggs one at a time, beating after each. Add sour cream and blend until smooth.
4. Pour the cheesecake filling over the crust. Bake for 1 hour. Let it cool completely.
5. In a pot, mix peaches, brown sugar, cinnamon, cornstarch, and water. Cook on medium heat until thick. Let it cool.
6. In a bowl, mix flour, sugar, baking powder, salt, milk, and melted butter to make the cobbler topping.
7. Pour the peach topping over the cheesecake. Drop spoonfuls of cobbler topping over the peaches.
8. Bake at 350°F (175°C) for 20–25 minutes until golden on top.
9. Chill the cheesecake before serving.