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Peach Cobbler Cheesecake Bliss

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Peach Cobbler Cheesecake Bliss is the ultimate fusion dessert—rich, creamy cheesecake layered with sweet, spiced peaches and topped with a buttery cobbler crumble. It’s comforting, indulgent, and perfect for any celebration.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • For the cheesecake filling:
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • For the peach cobbler topping:
  • 4 cups sliced peaches (fresh or well-drained canned)
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • For the cobbler crumble:
  • 3/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. Beat cream cheese until smooth. Add granulated sugar and mix well. Beat in eggs one at a time. Add sour cream, vanilla, and flour, mixing until smooth.
  4. Pour cheesecake filling over cooled crust and smooth the top.
  5. In a bowl, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir to coat evenly and spoon over the cheesecake filling.
  6. For the crumble, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over the peaches.
  7. Bake for 60–70 minutes, or until the center is set with a slight jiggle. Turn off oven, crack door, and let cool inside for 1 hour.
  8. Refrigerate for at least 4 hours or overnight before serving.

Notes

  • Use fresh, canned, or thawed frozen peaches (drained) for flexibility.
  • Add chopped nuts to the crumble for extra crunch.
  • Cool cheesecake slowly to prevent cracks—no water bath needed.
  • Best served chilled; slice with a warm knife for clean cuts.
  • Great for making ahead of time—perfect for gatherings or holidays.

Nutrition

Find it online: https://savorymomskitchen.com/peach-cobbler-cheesecake-bliss/