The Ultimate Peach Cobbler Cheesecake Recipe

This Peach Cobbler Cheesecake combines juicy, caramelized peaches with a rich, creamy cheesecake and a buttery graham cracker crust, finished with a crispy golden crumble. Perfect for summer gatherings, holidays, or dessert lovers, this decadent treat is a showstopper that will impress anyone at your table.

Why You’ll Love This Peach Cobbler Dessert

Peach cobbler and cheesecake are two classic desserts, but together, they create the ultimate indulgence. The sweetness of ripe peaches, the smooth richness of cheesecake, and the crunch of a golden crumble make each bite unforgettable. If you’re a fan of comfort desserts with a gourmet twist, this recipe is for you.

Pro Tip: You can substitute apples if peaches aren’t in season or if you prefer apple cobbler cheesecake. Either way, it’s going to be amazing.

Peach Cobbler Cheesecake Ingredients

Cobbler Topping

• 3 peaches, peeled and diced
• 1 cup white sugar
• 1 tsp cinnamon
• 1 tbsp melted butter
• 1/4 tsp nutmeg
• Pinch of salt
• 1 shot cognac
• 1 tsp vanilla extract
• 2 1/2 tbsp cornstarch mixed with 1/2 cup water

Crumble

• 3 3/4 cups Golden Grahams
• 2 tbsp melted butter
• 1/2 cup white cake flour
• 1/3 cup brown sugar

Graham Cracker Crust

• 1 box graham cracker crumbs (3 cups)
• 1/2 tsp cinnamon
• Pinch of salt
• 1/4 cup white sugar
• 2 sticks melted butter

Cheesecake

• 5 blocks (8 oz each) cream cheese, room temp
• 1 3/4 cup white sugar
• 2 tbsp all-purpose flour
• 1 1/2 tsp vanilla extract
• 5 whole eggs + 2 egg yolks
• 1/3 cup whipping cream
• 1 tsp lemon zest

---

Step-by-Step Peach Cobbler Cheesecake Instructions

Step 1: Prepare the Peach Cobbler Topping

Peel 3 peaches using a peeler or sharp knife.

Slice into 1/2-inch thick pieces, then roughly chop into evenly diced pieces.

In a skillet over medium heat, melt 1 tbsp butter. Add peaches and 1 cup white sugar, then sprinkle in 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, and a pinch of salt.

Add 1 shot of cognac and let the alcohol cook off.

Make a slurry by mixing 2 1/2 tbsp cornstarch with 1/2 cup water.

Stir slurry into peaches, simmer on medium-low until thickened.

Transfer to a bowl and chill in the fridge or freezer for 15–30 minutes.

---

Step 2: Make the Crumble

Combine 3 3/4 cups Golden Grahams, 2 tbsp melted butter, 1/2 cup white cake flour, and 1/3 cup brown sugar in a bowl.

Mix with hands until evenly coated.

Spread on a baking sheet and bake until golden and crispy.

Place plastic wrap over the mixture after it’s cooled down, and lightly beat the crumbs with a mallet, rolling pan, or anything you may have around. Set aside

---

Step 3: Prepare the Graham Cracker Crust

Mix 3 cups graham cracker crumbs, 1/4 cup sugar, 1/2 tsp cinnamon, pinch salt, and 2 sticks melted butter.

Press mixture firmly into the bottom and sides of a greased cake pan to form an even crust.

---

Step 4: Make the Cheesecake Filling

Beat 5 blocks of cream cheese with 1 3/4 cups sugar, 2 tbsp flour, and 1 1/2 tsp vanilla extract until smooth.

Add eggs 2 at a time, mixing fully before adding the next. Add 2 egg yolks.

Mix in 1/3 cup whipping cream and 1 tsp lemon zest until fully combined.

Pour mixture into prepared graham cracker crust.

---

Step 5: Bake the Cheesecake

Preheat oven to 325°F (or as per your pan instructions). Bake cheesecake for 2 hours, then cool completely.

Chill overnight for the best consistency.

---

Step 6: Assemble the Peach Cobbler Cheesecake

Top chilled cheesecake with cobbler peaches.

Evenly sprinkle crumble over the top.

Chill for an additional 30 minutes before serving.

Pro Tip: Make sure the cheesecake is fully cooled before adding the topping to prevent it from sliding off.

---

Not A Cheesecake Fan? Try This Recipe

Print & Download Peach Cobbler Cheesecake Recipe