Southern Peach Cobbler Cheesecake is the dreamy marriage of two classic desserts: the creamy, tangy elegance of a cheesecake and the soulful, cinnamon-laced warmth of a peach cobbler. With every slice, you get a tender graham cracker crust, a luscious cheesecake center, and a golden crown of buttery crumble and juicy peaches. Perfect for special occasions or summer gatherings, this dessert is a showstopper that celebrates Southern hospitality at its sweetest. Whether sharing with friends at a backyard barbecue or serving it as a grand finale for Sunday dinner, Southern Peach Cobbler Cheesecake is pure comfort on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
When it comes to Southern Peach Cobbler Cheesecake, the magic starts with a handful of honest, flavorful ingredients. Each element plays its part—from the crispy crust to the velvet cheesecake filling, and a sun-kissed peach topping that’s all about pure joy. Let’s break down what you’ll need and why each item makes this dessert so irresistible.
- Graham Cracker Crumbs: The perfect foundation, these provide a nostalgic, slightly sweet base that holds everything together.
- Granulated Sugar: Adds sweetness and structure to both the crust and the filling—don’t skimp, as it really balances every bite.
- Unsalted Butter: Rich, melty butter is what binds your crust and gives the crumble its signature tenderness.
- Cream Cheese: The star of the filling—make sure it’s softened for that cloud-like texture and ultra-smooth finish.
- Eggs: Each egg makes your cheesecake silkier; they also give it that gorgeous structure once baked.
- Sour Cream: A secret weapon for tang and creamy softness, sour cream keeps things luscious without being heavy.
- Vanilla Extract: Just a splash takes you straight to dessert heaven, adding aromatic warmth to both cake and topping.
- All-purpose Flour: For just the right firmness in the filling, plus it crisps up the cobbler crumble beautifully.
- Peaches (fresh or canned): Juicy and full of sunshine, peaches are truly the star—use fresh for peak season, or canned for ease year-round.
- Brown Sugar: This caramel-like sweetness brings a cozy depth to both the peach topping and the crumble.
- Cinnamon: A classic cobbler spice that’s warm and gently spicy, practically hugging the peaches with every bite.
- Nutmeg: Just a pinch, but it makes all the difference—adds complexity and old-fashioned charm.
- Cornstarch: Gives the peach topping its silky, luscious texture by thickening all those lovely juices.
- Lemon Juice: Brightens up the peaches so every mouthful tastes as fresh as summer.
- Butter (cold and cubed): For the crumbly cobbler topping—cold butter creates those crave-worthy golden nubbins.
How to Make Southern Peach Cobbler Cheesecake
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 325°F. Mix the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. You want every crumb to be buttery and evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to ensure a solid base for your Southern Peach Cobbler Cheesecake. Bake the crust for about 10 minutes, then set it aside to cool while you whip up the filling.
Step 2: Make the Cheesecake Filling
Using a mixer on medium speed, beat your softened cream cheese and sugar until it’s smooth, creamy, and absolutely lump-free. Add the eggs one at a time, mixing gently after each one—this prevents overmixing, which can cause cracks. Next, stir in the sour cream, vanilla extract, and flour until the filling is at its dreamy best. Pour this over your cooled crust, smoothing the top so it’s nice and even.
Step 3: Bake and Cool the Cheesecake
Place your assembled cheesecake in the oven and bake for 55 to 65 minutes. The center should be slightly jiggly—think set custard, not soup. When it’s done, turn off the oven and crack the door open to let the cheesecake cool gradually for one hour. Slow cooling is the secret to a smooth, crack-free top. Finally, pop the cheesecake in the fridge for at least 4 hours, or overnight for best results.
Step 4: Prepare the Peach Cobbler Topping
In a saucepan over medium heat, combine your peaches, brown sugar, cinnamon, a pinch of nutmeg, cornstarch, lemon juice, and vanilla extract. Let it bubble and thicken for 5 to 7 minutes, stirring occasionally until the peaches are glossy and tender. Set aside to cool to room temperature. This topping will become the sweet and saucy crown of your Southern Peach Cobbler Cheesecake.
Step 5: Make the Cobbler Crumble
In a bowl, stir together the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or fork to work it in until the mixture forms coarse, buttery crumbs. Spread the crumble on a parchment-lined baking sheet and bake at 350°F for 10 to 12 minutes until it’s golden, fragrant, and crisp. Cool completely before using—the crumble adds a perfect textural contrast!
Step 6: Assemble and Serve
Once your cheesecake is thoroughly chilled, carefully spoon the cooled peach topping over the top. Scatter on a generous handful of the cobbler crumble, pressing down ever so lightly. Now, slice and serve! Whether chilled or gently warmed, every forkful delivers everything we love about Southern Peach Cobbler Cheesecake.
How to Serve Southern Peach Cobbler Cheesecake
Garnishes
A swirl of freshly whipped cream or a scoop of vanilla bean ice cream is an easy way to elevate each slice. For added flair, sprinkle on a little extra cinnamon or garnish with a few fresh peach slices or mint leaves. These simple touches bring color and a hint of luxury to your Southern Peach Cobbler Cheesecake, making it look as amazing as it tastes.
Side Dishes
Balance the richness of the cheesecake with light sides like mixed berries, a fresh fruit salad, or a tangy raspberry compote. If you love Southern classics, consider a cup of sweet tea or a glass of chilled sparkling lemonade on the side. The refreshing flavors accentuate the cobbler’s warm spices and creamy tang in all the right ways.
Creative Ways to Present
Try serving Southern Peach Cobbler Cheesecake in fun mini mason jars for picnics or parties—just layer the crust, cheesecake filling, peaches, and crumble right into the jars for adorable, single-serve treats. Or, for a dramatic finish at the table, drizzle each slice with a little warmed caramel sauce or sprinkle on candied pecans for extra crunch.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Southern Peach Cobbler Cheesecake tightly in plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where it will stay fresh for up to 5 days. Keeping it cold ensures both the texture and flavor remain restaurant-worthy each time you sneak a slice.
Freezing
To keep your cheesecake for longer, freeze individual slices (or the whole cake) by wrapping in a double layer of plastic wrap and a final layer of foil. It’ll stay delicious for up to two months. Thaw overnight in the refrigerator to preserve its creamy texture and avoid any soggy surprises.
Reheating
If you love your peach cobbler cheesecake a little warm, microwave a slice for 10 to 20 seconds—just enough to gently soften the peaches and filling without melting the whole thing. Alternatively, let it sit at room temperature for about 30 minutes for the perfect ‘just-baked’ feel.
FAQs
Can I use frozen peaches for the topping?
Absolutely! Just be sure to thaw and drain your frozen peaches thoroughly before using them. Pat them dry to avoid excess moisture in the topping, and proceed as if using fresh. You’ll still get that summery peach flavor, no matter the season.
How do I prevent my cheesecake from cracking?
To get that flawless top, avoid overmixing your batter (especially once you add the eggs), bake on a low temperature, and allow the cheesecake to cool gradually with the oven door cracked. Don’t skip the chilling step—it really helps set the texture, too.
Can this be made gluten free?
Yes, with some simple swaps! Use gluten-free graham cracker crumbs and substitute a cup-for-cup gluten-free flour blend for the all-purpose flour in both the filling and crumble. The results are just as creamy and delicious.
What’s the best way to get clean slices?
For picture-perfect servings, use a sharp knife dipped in hot water and wiped dry between cuts. This method gives each wedge of Southern Peach Cobbler Cheesecake a tidy, bakery-style edge—no gooey mess!
Is it possible to make this ahead for a party?
Absolutely! In fact, Southern Peach Cobbler Cheesecake tastes even better after a day in the fridge. Prepare and assemble everything up to a day or two in advance, add the crumble just before serving, and enjoy a stress-free dessert that’s sure to wow your guests.
Final Thoughts
If you love homemade desserts that blend comfort and creativity, you owe it to yourself to experience Southern Peach Cobbler Cheesecake at least once. It’s the kind of recipe friends and family remember long after the plates are cleared. Don’t be surprised if it becomes your new signature dessert—one you’ll return to every time peaches are in season or you simply need a little taste of Southern sunshine.
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Southern Peach Cobbler Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Non-Vegetarian
Description
Indulge in the ultimate dessert fusion with this Southern Peach Cobbler Cheesecake recipe. Creamy cheesecake sits atop a buttery graham cracker crust, topped with a luscious peach cobbler filling and a sweet crumble topping.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Peach Cobbler Topping:
- 2 cups sliced fresh or canned peaches, drained
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Cobbler Crumble:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, mix in sour cream, vanilla, and flour. Pour over crust and bake.
- Cool the cheesecake: Let the cheesecake cool in the oven with the door cracked, then refrigerate for at least 4 hours.
- Prepare the peach topping: Cook peaches, sugar, spices, cornstarch, lemon juice, and vanilla until thickened. Cool.
- Make the crumble: Combine flour, sugar, cinnamon, and butter. Bake until golden.
- Assemble: Spoon peach topping over chilled cheesecake and sprinkle with crumble. Serve chilled or warmed.
Notes
- Consider using canned peaches for convenience.
- Avoid overmixing the batter to prevent cracks in the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 280mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
