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Bring two beloved recipes together into one in this decadent peach cobbler cheesecake. Cooked, spiced peaches are paired with a tangy cream cheese filling and a brown sugar streusel topping for a dessert your family will ask for again and again.
The Dreamiest Peach Dessert I've Ever Baked
I love that this recipe combines the best parts of peach cobbler and classic cheesecake into a single dessert. You get the rich creaminess of cheesecake and the cozy flavors of a homemade cobbler. It's like getting 2 desserts in one, similar to my carrot cake cheesecake.
I cook sweet yellow peaches down with some butter, brown sugar, and spices until they are syrupy. Unlike many peach cheesecakes that use peaches only as a topping, I add some of them right into the creamy cheesecake filling and then use extra peaches as a topping.
If you love old-fashioned peach cobbler or peach upside down cake, you are going to flip for this peach cobbler cheesecake. It's begging to be the centerpiece of your Summer dessert table or a crowd-pleaser to bring to picnics or cookouts.
Why You'll Love It
- Peach flavor in every bite: I don't just top the cheesecake with peaches; I add syrupy, perfectly spiced, cooked peaches right into the cheesecake batter. This means that every single bite is infused with the sweetness of summer-ripe peaches.
- No water bath required: Baking this peach cobbler cheesecake in a water bath can give it an even lusher texture, but it's not required. If using a water bath intimidates you, skip it!
- Make it year-round: If it's not peach season, you can use canned or frozen peaches. This recipe is also great with nectarines or apricots.
- Feeds a crowd: Cheesecakes are rich and decadent, making them the perfect dessert for a crowd because you only need a small slice to feel satisfied. Take this peach cobbler cheesecake to your next summer cookout and watch it disappear!
Ingredients and Substitutions
This peach cobbler cheesecake consists of four parts: the peach filling, a graham cracker crust, silky cheesecake filling, and a streusel topping. Find the complete ingredient amounts and recipe instructions in the full printable recipe card or continue reading for helpful tips.
1. Peach Filling Ingredients
- Fresh peaches: Look for peaches that are ripe but still firm. I find that they hold their shape better during cooking, while overly ripe peaches turn to mush.
- Unsalted butter
- Brown sugar: The molasses in the brown sugar adds a richness to the cooked peaches.
- Spices: Cinnamon and nutmeg. When possible, use freshly grated nutmeg for the best flavor.
- Vanilla extract: Or vanilla bean paste.
- Lemon juice: Freshly squeezed is always best, but bottled will work in a pinch.
- Salt: To help balance the sweetness and round out the flavors.
2. Graham Cracker Crust Ingredients
- Graham crackers: Crushed into crumbs. You could also use digestive biscuits.
- Unsalted butter: We will use room-temperature butter instead of melted butter.
- Brown sugar: Granulated sugar will work, too.
- Salt
- Milk: This is optional, but I find that sometimes this crust needs a splash or two of milk to come together.
3. Cheesecake Filling Ingredients
- Cream cheese: For the silkiest cheesecake filling without any lumps, make sure your cream cheese has softened to room temperature.
- Granulated sugar: Brown sugar would also work here.
- Large eggs
- Sour cream: This adds even more tangy flavor and helps bring the filling together.
- Vanilla extract: Or vanilla bean paste.
- All-purpose flour: To help bind the cheesecake filling together.
- Cooked peaches: These are from the peach filling, above. I roughly chop ½ cup of the cooked peaches to add to the cheesecake filling to get that peach flavor in every single bite.
- Pecans: These delicious nuts are never an option but a must!
4. Streusel Topping Ingredients
- All-purpose flour
- Brown sugar
- Cinnamon: This carries the flavor of the cinnamon in the peaches through to the streusel.
- Salt
- Unsalted butter: This time, make sure the butter is cold and cut into cubes.
- Pecans: If you or one of your family members has a nut allergy, you can omit these.
How to Make Peach Cobbler Cheesecake (Step-by-Step Photos)
This is a recipe overview. Scroll down to the full printable recipe card for the ingredient amounts and detailed instructions at the bottom of this post, or continue reading for lots of helpful tips!
- Cook the peaches: Melt butter in a skillet or saucepan, then add the peaches, brown sugar, spices, lemon juice, vanilla, and salt. Cook for about 8-10 minutes, until the peaches are softened and the mixture is syrupy. Remove from the heat and reserve ½ cup to add to the cheesecake batter later.
- Make the crust: Line the bottom of a springform pan with parchment paper. Mix the graham cracker crumbs, brown sugar, and salt until well combined. If needed, add the milk to bring the mixture together. Press into the bottom of the pan and bake at 325°F for 10 minutes. Set aside to cool.
- Make the cheesecake filling: Using a mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the sour cream, vanilla, and flour. Roughly chop the reserved cooked peaches and fold those into the batter, along with finely chopped pecans (if using.)
- Par-bake the cheesecake: Spread the cheesecake filling into the crust and bake for 40 minutes.
- Make the streusel: While the cheesecake bakes, mix together the streusel ingredients, working the cold butter in with a fork or your fingertips, until large clumps form.
- Add the streusel topping: After the cheesecake has baked for 40 minutes, sprinkle the streusel over the top. Continue baking for 25-30 more minutes, until the center is set but still has a slight jiggle.
- Cool and chill: Turn off the oven and crack the door, leaving the cheesecake inside the oven for 1 hour. Transfer to the fridge to shill for at least 6 hours, but preferably overnight.
- Serve: After the cheesecake chills, it's ready to serve! Top the cheesecake with the remaining cooked peaches and sprinkle with more chopped pecans. Enjoy!
Pro Tips to Take This Recipe to the Next Level
This peach cobbler cheesecake is already an over-the-top delicious dessert. But a few small tweaks or additions can take it to the next level:
- Add a splash of bourbon or amaretto to the peach filling. Don't have any liquor available? Adding a touch of cardamom or ginger to the peaches can also elevate the filling!
- Bake the cheesecake in a water bath (a.k.a. bain marie) for the creamiest texture and to prevent cracks from forming on the top. To do this, tightly wrap the outside of the springform pan in foil, then place the pan in a larger, such as a roasting pan. Add hot water halfway up the outsides of the springform pan just before placing it in the oven.
- For extra crunch and deeper flavor, toast the pecans before adding them to the streusel or garnishing the cheesecake. Toast them for 5-7 minutes in a dry skillet over medium heat or in the oven at 350°F.
Peach Cobbler Cheesecake (2 Desserts in One)
If you love peach cobbler and creamy cheesecake, this Peach Cobbler Cheesecake with Pecans combines the two in one irresistible dessert. Made with fresh peaches, a rich cheesecake filling, and a buttery pecan streusel topping, it's the perfect summer dessert for holidays, parties, and family gatherings.
Equipment
- Large skillet
- 9-inch springform pan
- Mixing bowl set
- Electric hand mixer
Ingredients
For the Peach Filling:
- 2 tablespoons unsalted butter
- 4 large yellow peaches or 6 small ones, peeled and sliced
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 Pinch of salt
For the Crust:
- 7 ounces graham crackers or digestive biscuits, crushed
- 7 tablespoons unsalted butter room temperature
- 2 tablespoons brown sugar
- 1 Pinch of salt
- 1 to 2 tablespoons milk optional
For the Cheesecake Filling:
- 22 ounces cream cheese room temperature
- ½ cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ cup cooked peaches from filling above, chopped
- ¼ cup pecans finely chopped
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 1 Pinch of salt
- ¼ cup unsalted butter cubed, cold
- ½ cup pecans roughly chopped
To Garnish:
- Remaining cooked peaches
- Extra pecans finely chopped
Instructions
Make the peach filling
- In a skillet or saucepan, melt butter over medium heat. Add peaches, brown sugar, cinnamon, nutmeg, lemon juice, salt, and vanilla. Cook for 8-10 minutes, until peaches are softened and coated in a syrup. Set aside to cool. Reserve ½ cup for the filling and keep the rest for topping.
Make the crust
- Preheat the oven to 325°F (160°C). Line a 9-inch (23-cm) springform pan with parchment on the bottom. Mix crushed graham crackers with butter, brown sugar, and salt until well combined. If needed, add milk to help bring the mixture together.
- Press the crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool while you make the cheesecake filling.
Make the cheesecake filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Beat in the sour cream, vanilla, and flour until smooth and well combined. Fold in the reserved cooked peaches and optional pecans.
Assemble and bake
- Pour cheesecake filling over the crust, smoothing the top with a spatula. Bake for 40 minutes.
- While the cheesecake is baking, mix together the streusel topping. In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Cut the cold butter into the mixture using a fork or your fingertips until it forms large crumbs. Mix in the chopped pecans.
- After the cheesecake has baked for 40 minutes, carefully pull out the oven rack so you can sprinkle the streusel over the semi-set cheesecake.
- Continue baking for another 25-30 minutes, until the center of the cheesecake is set but still has a slight jiggle to it.
Cool, chill, and serve
- Let cheesecake cool in the oven with the door slightly open for 1 hour. Chill in the fridge for at least 6 hours or overnight.
- Before serving, spoon the remaining cooked peaches on top and sprinkle with extra chopped pecans. Serve chilled or room temperature.
Notes
- Use ripe but firm peaches - they'll hold their shape better during cooking and baking. If they're too ripe, they'll turn to mush.
- No fresh peaches? You can use drained canned or thawed frozen peaches, but fresh will give you the best flavor and texture.
- Add a splash of bourbon or amaretto to the peach filling and/or a touch of cardamom or ginger.
- For extra crunch, toast your pecans before adding them to the streusel - 5-7 minutes in a dry skillet or oven at 350°F (180°C).
- Bake the cheesecake in a water bath (bain-marie) for a super-creamy texture and to reduce cracking. Wrap the outside of the pan in foil to prevent leaks, then place it in a larger pan with hot water halfway up the sides.
Storage Instructions
- Fridge: Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer slices to an airtight container.
- Reheating: Cheesecake is best served chilled or slightly cool. If you prefer a softer texture, let slices sit at room temperature for 20 to 30 minutes before serving.
- Freezing: Freeze the whole cheesecake or individual slices for up to 3 months. Chill completely first. Wrap tightly in plastic wrap. Add a layer of foil. Thaw overnight in the refrigerator before serving. For the best texture, add the peach topping after thawing rather than before freezing.
Make Ahead
- Bake the cheesecake 1 to 2 days before serving. Store refrigerated overnight.
- Add the peach topping and extra pecans shortly before serving for the freshest presentation.
Nutrition
Nutrition Information
Peach Cobbler Cheesecake (2 Desserts in One)
Serving Size
1 slice
Amount per Serving
Calories
597
% Daily Value*
Fat
42
g
65
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
143
mg
48
%
Sodium
320
mg
14
%
Potassium
270
mg
8
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
34
g
38
%
Protein
8
g
16
%
Vitamin A
1462
IU
29
%
Vitamin C
3
mg
4
%
Calcium
117
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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