I love how this Peach Cobbler Cheesecake Bliss brings together two of my favorite desserts in one slice. I get a buttery graham cracker crust, a creamy cheesecake center, and a warm, spiced peach cobbler topping that tastes like pure comfort. Every bite feels rich, cozy, and just a little bit indulgent.
Why You’ll Love This Recipe
I enjoy this recipe because it feels special without being complicated. I get the smoothness of classic cheesecake paired with juicy peaches and a hint of cinnamon that reminds me of homemade cobbler. I also like that it works beautifully for gatherings, holidays, or anytime I want a dessert that truly impresses.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup brown sugar
For the cheesecake filling
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tablespoon vanilla extract
For the peach cobbler topping
4 cups sliced peaches, fresh or canned and drained
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
For the cobbler crumble
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup unsalted butter, cold and cubed
Directions
I start by preheating the oven to 325°F (165°C). I mix the graham cracker crumbs, melted butter, and brown sugar, then press the mixture firmly into the bottom of a springform pan. I bake the crust for about 10 minutes and let it cool.
In a large bowl, I beat the cream cheese until smooth, then add the sugar and mix until creamy. I blend in the sour cream and vanilla, then add the eggs one at a time, mixing gently. I pour the filling over the cooled crust and smooth the top.
For the peach layer, I toss the peaches with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. I spoon this mixture evenly over the cheesecake filling.
To make the crumble, I combine the flour and brown sugar, then cut in the cold butter until it looks like coarse crumbs. I sprinkle this over the peaches.
I bake the cheesecake for 60–70 minutes, until the center is just set. I turn off the oven, crack the door, and let it cool slowly. Once cooled, I refrigerate it for at least 4 hours before slicing.
Servings And Timing
I usually slice this cheesecake into 10–12 servings.
Prep time: about 25 minutes
Bake time: 70 minutes
Cooling and chilling time: at least 4 hours
Total time: roughly 5 1/2 hours
Variations
I sometimes swap peaches for apples or mixed berries when I want a different fruit flavor. I also like adding a pinch of ginger to the peach topping for extra warmth. For a lighter texture, I occasionally use whipped cream cheese instead of regular.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. When I want to enjoy a slice warm, I gently reheat it in the microwave for about 15 seconds, just enough to soften the peach topping without melting the cheesecake.
FAQs
Can I use canned peaches instead of fresh?
I often use canned peaches when fresh ones are out of season. I just make sure to drain them well before using.
Do I need a water bath for this cheesecake?
I usually skip the water bath, but I let the cheesecake cool slowly in the oven to prevent cracking.
Can I make this recipe ahead of time?
I like making it a day ahead because the flavors improve after chilling overnight.
Can I freeze Peach Cobbler Cheesecake?
I freeze individual slices wrapped tightly, and they keep well for up to one month.
What pan size works best?
I always use a 9-inch springform pan for even baking and easy removal.
Conclusion
I think Peach Cobbler Cheesecake Bliss is the perfect dessert when I want something comforting yet elegant. The creamy cheesecake, spiced peaches, and buttery crumble come together beautifully, making every slice feel like a celebration.
Peach Cobbler Cheesecake Bliss combines the creamy richness of classic cheesecake with a warm, spiced peach cobbler topping and buttery graham cracker crust for a dessert that’s cozy, elegant, and indulgent.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup brown sugar
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tablespoon vanilla extract
4 cups sliced peaches, fresh or canned and drained
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup unsalted butter, cold and cubed
Instructions
Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
Mix graham cracker crumbs, melted butter, and 1/4 cup brown sugar. Press into the bottom of the pan and bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese until smooth. Add granulated sugar and beat until creamy.
Add sour cream and vanilla extract. Mix in eggs one at a time, gently beating after each addition.
Pour the cheesecake filling over the cooled crust and smooth the top.
In a separate bowl, toss peaches with 1/2 cup brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Spoon evenly over cheesecake filling.
For the crumble, combine flour and 1/3 cup brown sugar. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over the peach layer.
Bake for 60–70 minutes, until center is set. Turn off oven, crack the door, and let cheesecake cool slowly.
Once cooled, refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Use canned peaches (drained) if fresh ones are unavailable.
Add a pinch of ground ginger to the peach topping for extra warmth.
Swap peaches with apples or berries for a fruity variation.
Chill overnight for best flavor and clean slices.
Store covered in the fridge for up to 4 days or freeze individual slices for up to 1 month.
