Peach Cobbler Cheesecake

This divine peach cobbler cheesecake might just be the most perfect dessert ever! It is a cross between a summery peach cobbler filled with juicy peaches and a rich and creamy cheesecake, meaning there is no need to choose between two different dessert options. 

close up shot of a slice of peach cheesecake on a plate


Peach Cobbler Cheesecake raw ingredients that are labeled


  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup salted butter, melted


  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1½ tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ cup sour cream, room temperature
  • ½ cup heavy whipping cream, room temperature
  • 3 large eggs, room temperature

Peach Filling

  • ¼ cup salted butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 6 cups sliced fresh peaches, can substitute frozen peaches – see substitution note
  • 2 tablespoons cornstarch


  • 1 yellow cake mix
  • ½ cup salted butter, softened
  • ½ teaspoon cinnamon
  • 2 tablespoons heavy cream

Chicken and Dressing Casserole


Cheesecake Layer

  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Preheat the oven to 425°F.
  • In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
  • Press graham cracker mixture into the springform pan, forming an even layer across the bottom and partially up the sides of the pan.
  • In a medium mixing bowl, beat the cream cheese until light and fluffy.
  • Add 1 cup of granulated sugar and continue beating for 1 to 2 minutes.
  • Add in flour, vanilla, sour cream, and whipping cream. Mix until combined.
  • Add one egg at a time and stir gently by hand to prevent extra air from getting into the mixture.
  • Pour ½ of the cheesecake mixture into the prepared graham cracker crust and spread the top smooth.
  • Wrap the springform pan in two layers of aluminum foil (to prevent water from getting in) and place the pan into a larger vessel that can hold water at least 1 inch up the sides of the pan.
  • Fill with water to create a water bath for the cheesecake and bake for 15 minutes until the top is set (cheesecake will be jiggly).

Peaches Layer

  • While the cheesecake is baking, prepare the peaches. Peel and slice fresh peaches until you have about 6 cups of slices.
  • Heat 4 tablespoons butter, ½ cup sugar, and ½ cup brown sugar in a large saucepan or skillet. Add the peaches and toss to coat with the sugar mixture. Bring the mixture to a simmer and cook approximately 8 to 10 minutes until the peaches are soft.
  • Whisk together the cornstarch with some of the peach juice from the pan. Add the mixture back into the peaches, stirring constantly, and simmering the peaches until the juice forms a thick syrup/sauce. Remove from the heat and allow to cool.
  • When the cheesecake layer comes out of the oven, top with ⅓ of the peaches, arranging them in a single layer over the cooked cheesecake. Top with remaining cheesecake mixture. Return cheesecake to the oven and bake for another 45 minutes.

Cobbler Topping Layer

  • Meanwhile, prepare the cobbler topping. Mix together the dry cake mix, softened butter, and cinnamon until the mixture forms small crumbles. Drizzle in the heavy cream while continuing to mix so that the mixture forms larger clumps.
  • Remove the cooked cheesecake from the oven once more. Top with another layer of the peaches and then mound the cobbler topping over the top.
  • Bake for a final 15 minutes until the topping turns golden brown.
  • Turn off the oven, cracking the door for 60 minutes. Cool completely, and then chill in the refrigerator for 3 to 4 hours before serving.
  • Top with remaining peaches and sauce and serve!


  • This cheesecake requires a number of steps, but it is totally worth it. You could simplify the recipe by baking the full cheesecake recipe, then top with ⅔ of the peaches and cobbler mixture and finish it off that way. This skips the multiple layers.
  • The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
  • This cheesecake can be tricky to cut because of all of the layers. I’d recommend cutting it into slices while it is still in the springform pan to help keep the layers in place. Using a serrated knife in a gentle back and forth motion also makes it easier to cut through the cobbler topping without smashing the cheesecake layers.  


Sodium: 750mg | Calcium: 197mg | Vitamin C: 3mg | Vitamin A: 1913IU | Sugar: 70g | Fiber: 2g | Potassium: 270mg | Cholesterol: 174mg | Calories: 846kcal | Trans Fat: 1g | Monounsaturated Fat: 13g | Polyunsaturated Fat: 2g | Saturated Fat: 29g | Fat: 49g | Protein: 9g | Carbohydrates: 97g | Iron: 2mg

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