Peach Cobbler Cheesecake Delight

This is the dessert you bring when you want everyone to go quiet for a second and then start negotiating for seconds. Peach Cobbler Cheesecake Delight is a mash-up of buttery graham crust, fluffy no-bake cheesecake, saucy cinnamon peaches, and a crunchy cobbler-style crumble. It’s creamy, juicy, a little messy in the best way, and it tastes like summer met a diner cheesecake and fell in love.

My husband? He eats this straight from the fridge with a fork like he’s in a rom-com montage. The kids call it “peachy cake” and pick off the crumble first (goblins). I made it once for a backyard hang, and now it’s “that peach thing” I get texts about every July. Honestly, I don’t fight it. I keep a bag of graham crackers and frozen peaches on standby and pretend I planned ahead.

How to Make It

Okay, here’s the game plan: we do a quick-baked graham crust for snap, a stovetop peach situation so it’s saucy (not watery), a fluffy no-bake cheesecake, and an oven-crisp crumble you can bake alongside the crust. Then we stack it all up in a 9×13 and chill.

You’ll need:
– For the crust: about 2 cups fine graham cracker crumbs (14 sheets), 1/2 cup melted butter, 3 tbsp sugar, pinch of salt.
– For the crumble: 3/4 cup flour, 1/2 cup rolled oats (optional but so good), 1/3 cup brown sugar, 1/2 tsp cinnamon, pinch of salt, 6 tbsp cold butter.
– For the peaches: 5 cups sliced peaches (fresh, frozen thawed and drained, or 2 x 15-oz cans well-drained), 4 tbsp butter, 1/2 cup brown sugar, 1 tsp cinnamon, pinch nutmeg, 1 tbsp lemon juice, 1.5 tbsp cornstarch mixed with 2 tbsp water.
– For the cheesecake: 16 oz cream cheese (room temp), 3/4 cup powdered sugar, 1 tsp vanilla, optional lemon zest, and 1 cup cold heavy cream (whipped to stiff peaks).

What you do:
– Bake the crust at 350°F for about 8–10 minutes till set. Let it cool.
– On a separate pan, bake your crumble (same oven, 10–12 minutes) until golden. Try not to eat it all warm off the tray like I did. Let it cool and crisp.
– While the oven’s doing its thing, cook the peaches in butter with brown sugar, cinnamon, nutmeg, and lemon; thicken with cornstarch slurry until glossy. Cool them so they don’t melt your cheesecake.
– Beat cream cheese, powdered sugar, vanilla, and zest till smooth. Fold in whipped cream like you’re tucking it into bed—gently.
– Layer it up: crust, cheesecake, peaches, crumble. Chill at least 4 hours (overnight is chef’s kiss). Slice with a warm knife and prepare for compliments.

✔Ingredient Notes

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– Peaches: Fresh are dreamy, but frozen or canned totally work. Just drain well—soggy peaches make a sad, slippy layer.
– Cream Cheese: Room temp or you’ll get lumps. Ask me about the time I beat it cold and cried into my mixer.
– Graham Crackers: Pulse to fine crumbs so the crust slices clean. Gluten-free grahams are great too.
– Brown Sugar: Adds that cobbler warmth. Light or dark—use what you’ve got.
– Cornstarch: The thickener hero. If your peaches look runny, add a tiny bit more slurry and simmer 30 seconds.
– Heavy Cream: Needs to be cold-cold to whip properly. A chilled bowl helps.
– Lemon: Just a little wakes it all up. Don’t skip unless you must.

✔Recipe Steps

1. Preheat oven to 350°F and line a 9×13 pan with parchment.
2. Mix graham crumbs, melted butter, sugar, and salt; press into pan and bake 8–10 minutes; cool.
3. Combine flour, oats, brown sugar, cinnamon, salt; cut in cold butter, crumble onto a sheet pan, and bake 10–12 minutes; cool.
4. Melt butter in a skillet; add peaches, brown sugar, cinnamon, nutmeg, and lemon; simmer 3–5 minutes; stir in cornstarch slurry and cook until glossy; cool completely.
5. Beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth; whip cream to stiff peaks and fold in.
6. Spread cheesecake over crust; spoon cooled peaches on top; scatter crumble; chill 4 hours or overnight; slice and serve.

What to Serve It With

– A scoop of vanilla bean ice cream or a dollop of whipped cream.
– Hot coffee after dinner or iced tea on the porch.
– BBQ mains, grilled chicken, or anything salty—this is the sweet finish that balances it all.

✔Tips & Mistakes

– Let the peaches cool before layering. Warm fruit melts the cheesecake and you’ll get sliding layers.
– If your crust crumbles, you used too few crumbs or didn’t pack it tight. Press with the bottom of a measuring cup.
– Whip the cream to firm peaks but not butter. If it looks chunky, you went too far—start over (sorry).
– Too sweet? Cut the brown sugar in the peaches to 1/3 cup or add extra lemon.
– For clean slices, chill overnight and use a hot, dry knife for each cut.

✔Storage Tips

Fridge it, covered, for up to 4 days. The crumble softens a little after day two, but honestly, still ridiculously good. You can eat it cold straight from the pan (breakfast rules don’t apply here), or let it sit 10 minutes for a softer bite.

✔Variations and Substitutions

– Canned peaches: Drain very well; pat dry if you’re extra. Use less sugar in the skillet if already syrupy.
– Frozen peaches: Thaw and drain; they release more liquid, so simmer a minute longer.
– Gluten-free: Use GF grahams and swap crumble flour for a 1:1 GF blend.
– Lighter cheesecake: Swap half the cream cheese for Greek yogurt and add an extra tablespoon of powdered sugar to balance tang.
– Sweetener swaps: Maple or honey in the peaches works; use 1/3 cup and simmer to thicken.
– Nuts: Add 1/2 cup chopped pecans to the crumble. Toasty and perfect.
– Boozy twist: A splash (1–2 tbsp) of bourbon in the peaches. Very good decision.

Frequently Asked Questions

Peach Cobbler Cheesecake Delight

Creamy vanilla cheesecake on a buttery cinnamon-graham crust, topped with juicy cinnamon-peaches and a crisp cobbler crumble. A show-stopping summer dessert that blends classic cheesecake with warm peach cobbler comfort.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups graham cracker crumbs for crust
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.5 teaspoon ground cinnamon for crust
• ▢ 0.5 cup unsalted butter, melted for crust
• ▢ 32 ounces cream cheese, softened
• ▢ 1 cup granulated sugar for filling
• ▢ 0.75 cup sour cream, room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 tablespoons cornstarch or use 0.25 cup all-purpose flour
• ▢ 3 large eggs room temperature
• ▢ 1 large egg yolk optional for extra creaminess
• ▢ 4 cups peaches, peeled and sliced fresh or thawed frozen
• ▢ 0.5 cup brown sugar, packed for peaches
• ▢ 0.25 cup granulated sugar for peaches
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon ground cinnamon for peaches
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 1.5 tablespoons cornstarch for peaches
• ▢ 0.75 cup all-purpose flour for crumble
• ▢ 0.5 cup rolled oats for crumble
• ▢ 0.25 cup brown sugar, packed for crumble
• ▢ 0.5 teaspoon baking powder for crumble
• ▢ 0.25 teaspoon kosher salt for crumble
• ▢ 0.25 cup unsalted butter, melted for crumble
• ▢ 0.5 teaspoon vanilla extract for crumble
• ▢ 0.25 teaspoon kosher salt pinch for filling (optional)

Instructions

Preparation Steps

• Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with two layers of heavy-duty foil for a water bath.
• Make the crust: Stir graham crumbs, 0.25 cup sugar, and 0.5 teaspoon cinnamon. Mix in 0.5 cup melted butter until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then cool while you make the filling.
• Heat a kettle of water for the water bath. Place the wrapped pan in a large roasting pan to prepare for baking.
• Make the filling: Beat cream cheese on medium speed until smooth and fluffy, 2 minutes. Add 1 cup sugar and beat 1 minute more. Mix in sour cream, 2 teaspoons vanilla, and 2 tablespoons cornstarch. Add eggs and yolk one at a time on low speed just until combined. Do not overmix.
• Pour the filling over the crust. Tap the pan gently to release air bubbles.
• Bake the cheesecake: Pour hot water into the roasting pan to reach halfway up the springform. Bake 55 to 60 minutes until edges are set and the center wobbles slightly.
• While cheesecake bakes, make the peach topping: In a skillet, combine peaches, 0.5 cup brown sugar, 0.25 cup sugar, lemon juice, 1 teaspoon cinnamon, 0.25 teaspoon nutmeg, and 1.5 tablespoons cornstarch. Cook over medium heat, stirring, until peaches are tender and the juices thicken, 6 to 8 minutes. Remove from heat to cool slightly.
• Make the crumble: In a bowl, mix flour, oats, 0.25 cup brown sugar, 0.5 teaspoon baking powder, and 0.25 teaspoon salt. Stir in 0.25 cup melted butter and 0.5 teaspoon vanilla until large clumps form. Spread on a parchment-lined sheet and bake alongside the cheesecake for 8 to 10 minutes until just golden. Cool slightly and crumble into chunks.
• When the cheesecake reaches the wobble stage, remove from oven. Leave the oven on. Carefully lift the springform from the water bath, remove the foil, and set the pan on a baking sheet.
• Spoon the peaches evenly over the cheesecake, leaving a small border at the edge. Sprinkle the crumble over the peaches.
• Return to the oven and bake 10 to 15 minutes more to set the topping. Turn off the oven, crack the door, and let the cheesecake rest inside 30 minutes.
• Cool completely on a rack, then refrigerate at least 4 hours or overnight. Run a knife around the edge and release the springform before slicing.
• Serve chilled. For clean slices, warm a sharp knife under hot water and wipe between cuts.

Notes

Use ripe but firm peaches for the best texture. If using frozen peaches, thaw and drain before cooking. To prevent cracks, avoid overmixing the batter and stick to a gentle water bath. Cheesecake tastes best after an overnight chill.