Peach cobbler cheesecake

This time I’m sharing a homemade Peach Cobbler Cheesecake! Never heard of it? That’s okay.. Neither, had I before I decided to combine my partners two favorite desserts. Just imagine cheesecake layered and topped with peach cobbler. Sounds good right? It’s almost like peaches & cream, but better. This Peach Cobbler Cheesecake is a delightful combination of two classic desserts: Creamy cheesecake and sweet peach cobbler. The crumb topping adds the perfect crunch!

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes


Cheesecake Filling

    • 16 oz cream cheese
    •  cup sugar
    • 1 tbsp vanilla extract
    • ¼ cup cornstarch
    • 3 large eggs
    • ½ cup heavy whipping cream
    • Crust 
    • 4 1/2 cups Golden Grahams
    • 2 tbsp Butter
    • Peach Topping
    • 2 -3 large peaches
    • 1 cup sugar
    • 1 tsp Ground cinnamon
    • 1/4 tsp Ground nutmeg
    • 1 1/2 cup Water
    • 1 tbsp Butter
    • 1 tsp Vanilla extract
    • 2 1/2 tbsp Cornstarch
    • Streusel topping
    • 1 cup brown sugar
    • 2 cups of flour
    • 1 8 oz stick of butter cold


  • In a large bowl, mix the cream cheese until it's nice and fluffy.
  • Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
  • Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
  • Mix until everything is well combined then set to the side.
  • Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they're small crumbs.
  • Place parchment paper at the bottom of your springform pan, then add in 3/4 of the Golden Grahams mixture.
  • Press down with your fingertips.
  • Bake for 5-10 minutes on 350 F.
  • Remove from the oven, and let cool.
  • Surround the springform pan with foil, then place into a roaster or large pot.
  • Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
  • Bring the peaches and etc. to a boil over medium heat.
  • Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
  • Add a small amount of vegetable oil to your fingertips and oil the inner top part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
  • Pour half cheesecake filling into the springform pan, and smooth out.
  • Pour half peach mix over cheesecake layer, then add remaining cheesecake batter.
  • Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
  • Top with leftover peach mixture and streusel topping
  • Bake in the oven on 350 F, for 30-35 minutes.
  • Cover and refrigerate for at least 2 hours.
  • Serve and enjoy.