Peach Cobbler Cheesecake is the perfect dessert for summertime. The sweet and tangy peach flavor pairs perfectly with the creamy cheesecake, and it's all topped off with a delicious crumble topping. This dessert is sure to please everyone at your next gathering!
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❤️ Why you'll love this recipe
- The sweet and tangy peach flavor pairs perfectly with the creamy cheesecake
- Our peach cobbler cheesecake is topped off with a delicious crumble topping
- This peach cheesecake dessert is sure to please everyone at your next gathering!
Ingredients
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Cheesecake Crust
- graham cracker crumbs
- white granulated sugar
- unsalted butter
Crumble Topping
- light brown sugar
- granulated white sugar
- ground cinnamon
- Kosher salt
- unsalted butter
- all-purpose flour
Cheesecake Ingredients
- cream cheese, softened
- granulated white sugar
- cornstarch
- large eggs, room temperature
- pure vanilla extract
- peach pie filling
Equipment
- 9 inch springform pan
- Parchment Paper
- mixing bowls
- Measuring Spoons and Cups
- Hand Mixer
- Cooling Racks
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make the crust
- Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the sides with non-stick cooking spray.
- In a large mixing bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.
How to Make the Crumble Topping
- In a medium-sized mixing bowl, combine light brown sugar, white sugar, cinnamon, salt, melted butter, and all-purpose flour.
- Using your fingers, mix ingredients together until combined and crumble. Set aside.
How to Make the Cheesecake
- In a large mixing bowl using a hand mixer with beaters attached, beat together the cream cheese and sugar mixture until combined and smooth.
- Beat in the eggs 1 at a time until combined.
- Beat in the vanilla bean extract.
- Pour the cheesecake mixture into the prepared crust.
- Fill a large baking dish with hot water and place it into the bottom rack of your oven. Place your cheesecake onto the second rack directly over the baking dish.
- Bake in the oven for 45 minutes. Then carefully remove the cheesecake from the oven and spoon on the peach pie filling
- Sprinkle the crumble topping on top and place the cheesecake back into the oven for an additional 10 minutes.
- Turn the oven off and allow the cheesecake to sit in the oven for 20 minutes.
- Crack the oven door and allow the cheesecake to sit in the oven for another 20 minutes before removing the cake and allow the cake to cool completely on a cooling rack before transferring it to the refrigerator. Best if left overnight in the refrigerator.
Storage
This peach cheesecake will last in the fridge for up to 5 days or in the freezer for 2 months.
Be sure to wrap it tightly with plastic wrap or place it in an airtight container when storing.
Thaw overnight in the refrigerator before serving if frozen.
Expert Tips
Expert Tip: For an extra easy crust, you can use a store-bought graham cracker crust.
Frequently Asked Questions
A water bath helps to prevent cracks in the cheesecake and also helps to create a smooth and creamy texture.
Cheesecakes can crack for a variety of reasons. Most often it is due to overcooking. Don't worry if your cheesecake cracks, you will be able to cover the cracks with the pie filling.
Technically, yes you can. However, I recommend that you don't. The full-fat cream cheese is what gives this Peach Cobbler Cheesecake recipe the richest flavor and creamy texture.
Variations
- Switch up the crust for this recipe by using vanilla wafers, Oreos, or even ginger snaps.
- For a fun twist, top this easy peach cheesecake with caramel sauce, chocolate sauce, or even a fruit compote.
- Make this recipe into mini cheesecakes by using a muffin tin. Simply line the muffin tin with cupcake liners and press the crust into the bottom of each liner. Then fill with the cheesecake mixture. And, bake for 18 - 20 minutes.
- If you love peach pie filling, you can split the cream cheese in half, and add a layer of peach pie filling between the two layers of cheesecake for a peach surprise in the middle of this recipe.
Serving Suggestions
- Copycat Chick-fil-a Nuggets are crispy, delicious, and perfect for a weeknight dinner when you want something easy but healthy.
- Are you looking for a fresh side dish that is simple to make? Look no further than this Easy Roasted Corn on the Cob recipe.
- Want to end this delicious meal with a refreshing adult beverage? Then I suggest you try this Peach Sangria recipe.
Similar recipes
- Do you love cheesecake? If so, give these Blueberry Cheesecake Bars the next time you are craving this creamy treat.
- If you are craving a cheesecake but don't want a lot of work, then this No-Bake Strawberry Cheesecake recipe is the recipe for you.
- Are you looking for a dessert that is sweet, creamy, and filled with caramel? Then no look further than this Twix Cheesecake recipe.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Peach Cobbler Cheesecake Recipe
Equipment
Ingredients
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Spray the sides with non-stick cooking spray
- In a large mixing bowl, mix 2 ½ cups graham cracker crumbs , 2 Tablespoons granulated sugar, and ¼ cup melted unsalted butter Press the crust into the springform pan. Place into the freezer while you make the cheesecake mixture.
- In a medium-sized mixing bowl, combine ½ cup light brown sugar , ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ½ cup melted unsalted butter, and 1 ¼ cup all-purpose flour .
- Using your fingers, mix ingredients together until combined and crumble. Set aside.
- In a large mixiing bowl using a hand mixer with beaters attached, cream together 24 ounces cream cheese , ¾ cup granulated sugar, and 1 Tablespoon cornstarch until combined and smooth.
- Beat in eggs 1 at a time until combined.
- Stir in 2 teaspoons pure vanilla extract.
- Pour the cheesecake mixture into the prepared crust.
- Fill a large baking dish with hot water and place it into the bottom rack of your oven. Place your cheesecake onto the second rack directly over the baking dish.
- Bake in the preheated oven for 45 minutes. Then carefully remove the cheesecake from the oven and spoon the 21 ounce can, peach pie filling
- Sprinkle the crumble topping on top and place cheesecake back into the oven for an additional 10 minutes.
- Turn the oven off and allow the cheesecake to sit in the oven for 20 minutes.
- Crack the oven door and allow the cheescake to sit in the oven for another 20 minutes before removing the cake and allow the cake to cool completely on a cooling rack before transferring to the refrigerator. Best if left overnight in the refrigerator.
- Slice and serve with whipped cream. (optional garnish)
