Peach Cobbler Cheesecake (2 Desserts in One)

A close-up of a peach cobbler cheesecake topped with caramelized peaches and chopped nuts, set on a white cake stand. A slice has been removed, revealing the creamy filling and crumbly crust.

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.

Course Dessert

Cuisine American

Keyword peach cobbler cheesecake

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings slices

Calories 597kcal

Author Julia

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

US Customary - Metric

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