What is the best way to make a homemade peach cobbler cheesecake?

The best homemade peach cobbler cheesecake uses a creamy cream cheese filling, a buttery graham cracker crust, and a cinnamon-spiced peach topping. Using ripe peaches or quality canned peaches enhances flavor, and chilling overnight ensures a smooth, perfectly set cheesecake.

Can I make individual peach cobbler cheesecake cups or parfaits?

Yes, you can layer the graham cracker crust, cheesecake filling, and peach cobbler topping in cups or jars. This method creates portable, family-friendly servings and works well for parties or quick desserts.

Is there a no-bake version of homemade peach cobbler cheesecake?

Absolutely. A no-bake homemade peach cobbler cheesecake replaces eggs with whipped cream or stabilized cream cheese filling. Chill until firm and layer with peach topping for a quick, easy, and delicious dessert.

How can I make my peach cobbler cheesecake taste like old-fashioned peach cobbler?

Use a buttery crumb topping or streusel on top, combine cinnamon and nutmeg with fresh peaches, and bake the topping slightly. These techniques give your homemade peach cobbler cheesecake the classic, comforting flavor of traditional peach cobbler.

Homemade Peach Cobbler Cheesecake Recipe

Description

A rich and creamy cheesecake layered with sweet, cinnamon-spiced peaches and a buttery cobbler topping. Perfect for summer gatherings or anytime you crave a comforting dessert, this recipe can be made as a full cheesecake, individual cups, or no-bake parfaits.

Ingredients

Scale

🛒 Ingredients (for one 9-inch cheesecake):

For the Crust:

2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Peach Cobbler Topping:

3 cups fresh or canned peaches, sliced
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons butter, cubed

Instructions

📝 Instructions:

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Cool slightly.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in vanilla and sour cream.
Pour filling over the baked crust.

Step 3: Prepare Peach Topping

In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and flour (if using).
Cook over medium heat until peaches are tender and syrup thickens slightly. Remove from heat and fold in butter.

Step 4: Assemble & Bake

Pour peach mixture over the cheesecake filling.
Optional: crumble some extra graham crackers or streusel over the top for a cobbler effect.
Bake at 350°F (175°C) for 50–60 minutes, until the center is almost set. Cool at room temperature, then refrigerate at least 4 hours or overnight.

Notes

No-Bake Option: Use whipped cream instead of eggs and refrigerate until firm. Layer peaches and cream for parfaits or cups.
Individual Servings: Divide crust, filling, and peaches into jars or dessert cups.
Make Ahead: Cheesecake tastes best after chilling overnight.

Prep Time: 50–60 minutes
Cook Time: 4 hours or overnight
Category: Dessert / Cheesecake
Method: Baked / Layered / Decorated
Cuisine: American