Introduction

This easy peach cobbler cheesecake is a dream dessert that combines two beloved classics. With just six simple ingredients, you can create a stunning treat that’s perfect for any gathering. The creamy cheesecake filling sits atop a sweet peach layer, all crowned with a buttery cobbler topping. For another delicious twist on this flavor combo, try the Peach Cobbler Cheesecake Donuts Recipe.

Ingredients

This Cinnamon Peach Cobbler Cheesecake recipe layers a buttery crust, spiced fresh peaches, rich vanilla cheesecake, and a crunchy cinnamon streusel for a dessert that’s bursting with warm, comforting flavor in every single bite.

• Crust: 3 cups graham cracker crumbs, 1/2 cup salted butter, melted
• Cinnamon Streusel: 1/2 cup salted butter, melted, 2/3 cup brown sugar, 1 cup + 2 tbsp all-purpose flour, pinch of salt, 1/2 tsp cinnamon
• Peaches: 6 cups peach slices, 1/3 cup salted butter, 3/4 cup granulated sugar, 1/2 tsp ground nutmeg, 1/8 tsp ground cinnamon, 2 tsp lemon juice, 2 tsp pure vanilla extract, 2 tsp all-purpose flour
• Cheesecake Filling: 32 oz cream cheese (room temp), 1 1/3 cups granulated sugar, 1 tbsp vanilla extract, 2 tbsp cornstarch, 3 large eggs, 1/2 cup sour cream (room temp)

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Cinnamon Peach Cobbler Cheesecake recipe is about 20% faster than similar layered desserts, thanks to a simplified assembly that skips the water bath.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, sugar, and a teaspoon of cinnamon. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then let it cool completely on a wire rack. This pre-baking step ensures a crisp, non-soggy base for your Cinnamon Peach Cobbler Cheesecake.

Step 2 — Make the Peach Cobbler Filling

In a saucepan, toss sliced fresh or thawed frozen peaches with brown sugar, cornstarch, and a generous pinch of cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and the peaches soften, about 5-7 minutes. Remove from heat and stir in vanilla extract. Set aside to cool slightly while you prepare the cheesecake batter.

Step 3 — Mix the Cheesecake Batter

Using a stand mixer with a paddle attachment, beat room-temperature cream cheese and granulated sugar on medium-low speed until completely smooth and creamy, about 3-4 minutes. Scrape down the bowl frequently to prevent lumps. This slow, thorough mixing is key for a velvety texture without incorporating too much air.

With the mixer on low, add the eggs one at a time, mixing just until each is incorporated. Blend in the sour cream, vanilla, and a teaspoon of cinnamon until the batter is homogenous. Overmixing at this stage can lead to cracking, so stop as soon as you see no streaks.

Step 4 — Assemble the Layers

Pour about two-thirds of the plain cheesecake batter over the cooled crust. Spoon the cooled peach cobbler filling evenly over this layer. Gently pour the remaining cheesecake batter over the peaches. Use a knife or skewer to lightly swirl the layers together, being careful not to disturb the crust.

Step 5 — Bake in a Water Bath

Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water seepage. Place the pan inside a larger roasting pan and pour hot water into the larger pan until it comes halfway up the sides of the springform. Bake at 325°F (163°C) for 60-75 minutes.

The cheesecake is done when the edges are set but the center still has a slight, gentle jiggle—like Jell-O—when you tap the pan. The gentle, moist heat of the water bath is essential for preventing cracks and ensuring an ultra-creamy texture for your Cinnamon Peach Cobbler Cheesecake.

Step 6 — Cool and Chill Thoroughly

Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. This gradual temperature change helps prevent dramatic sinking or cracking. Remove it from the oven and water bath, then cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 8 hours, preferably overnight, to fully set.

Step 7 — Add the Crumble Topping & Serve

Just before serving, make a quick streusel topping: combine flour, oats, brown sugar, cinnamon, and cold cubed butter with your fingers until crumbly. Bake on a parchment-lined sheet at 350°F (177°C) for 10-12 minutes until golden. Let cool, then sprinkle over the chilled cheesecake. Slice with a hot, clean knife for perfect pieces.

Nutritional Information

Calories	Approx. 480
Protein	7g
Carbohydrates	52g
Fat	28g
Fiber	2g
Sodium	320mg

Note: These values are estimates for one slice of Cinnamon Peach Cobbler Cheesecake, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements used.

Healthier Alternatives

This decadent Cinnamon Peach Cobbler Cheesecake can be adapted for various dietary needs without sacrificing its signature cozy flavor. Here are some practical ingredient swaps to try.

• Greek Yogurt for Cream Cheese — Swap half the cream cheese for plain, full-fat Greek yogurt. This adds a protein boost and a delightful tang that complements the cinnamon and peach flavors beautifully.
• Almond or Coconut Flour for Graham Crackers — Use a blend of almond flour, a little melted butter, and a sweetener to create a gluten-free and lower-carb crust that’s wonderfully nutty.
• Monk Fruit or Erythritol for Granulated Sugar — A one-to-one sugar substitute can significantly reduce the carbs and calories in both the cheesecake filling and the peach topping, keeping it keto-friendly.
• Coconut Cream for Heavy Cream — For a rich, dairy-free version, use the solid part of a chilled can of full-fat coconut milk. It whips beautifully and pairs well with the warm spices.
• Nut Butter or Seed Butter for Crust Binding — Instead of butter, use a natural almond or sunflower seed butter to bind a gluten-free crust, adding healthy fats and a subtle depth of flavor.
• Fresh or Frozen Peaches with No-Sugar-Added Juice — Opt for peaches packed in water or their own juice, or use frozen peaches simmered with cinnamon and a sugar alternative to control added sugars.
• Reduced-Sodium Spices — Make your own cinnamon-sugar blend or pumpkin pie spice mix to eliminate the added sodium often found in pre-mixed versions, letting the pure spice flavors shine.
• Protein Powder Infusion — For an extra protein kick, blend a scoop of vanilla or unflavored collagen or whey protein isolate into the cheesecake filling. Ensure it’s a fine powder to avoid graininess.

Serving Suggestions

• Pair a warm slice with a scoop of vanilla bean ice cream for a classic cobbler experience that melts into the creamy cheesecake.
• Drizzle with a caramel or bourbon sauce to add a rich, decadent layer that complements the cinnamon and peach flavors.
• Serve alongside a cup of strong coffee or spiced chai tea to balance the dessert’s sweetness and enhance the warm spices.
• For a brunch or afternoon treat, offer smaller portions in individual ramekins topped with a dollop of whipped cream.
• Garnish with fresh peach slices and a sprinkle of cinnamon sugar just before serving for a beautiful, aromatic finish.
• This Cinnamon Peach Cobbler Cheesecake is perfect for summer gatherings, Thanksgiving dinner, or as a special celebratory dessert.

For the best presentation, use a sharp knife dipped in hot water to create clean slices, wiping it clean between cuts.

Common Mistakes to Avoid

• Mistake: Using canned peach pie filling, which is overly sweet and masks the fresh fruit flavor. Fix: Use fresh or frozen peaches tossed with a little sugar and cornstarch for a brighter, more natural peach cobbler layer.
• Mistake: Overmixing the cheesecake batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until the eggs are incorporated to prevent a puffy, cracked top.
• Mistake: Baking the Cinnamon Peach Cobbler Cheesecake in a dry oven. Fix: Place a pan of hot water on the rack below to create steam, which ensures an even, crack-free bake.
• Mistake: Adding the peach topping too early, causing it to sink into the unbaked cheesecake. Fix: Gently scatter the peaches and crumble topping only after the cheesecake has set for about 20 minutes.
• Mistake: Not properly preparing the springform pan, leading to a leaking water bath. Fix: Wrap the outside bottom and sides tightly with heavy-duty foil or use a silicone pan liner.
• Mistake: Skipping the room-temperature step for cream cheese and other dairy. Fix: Let ingredients sit out for 1-2 hours; this is crucial for a smooth, lump-free cheesecake batter.
• Mistake: Cutting into the cheesecake immediately after baking. Fix: Cool completely at room temperature, then chill for at least 8 hours (ideally overnight) for perfect, clean slices.
• Mistake: Using pre-ground cinnamon that has lost its potency. Fix: For the best flavor, grate a cinnamon stick fresh or use a high-quality, recently purchased ground cinnamon.
• Mistake: Baking at the wrong temperature, causing the edges to overcook before the center sets. Fix: Start at a higher temp (e.g., 425°F) for 10 minutes, then reduce to 300°F for the remainder for gentle, even cooking.

Storing Tips

• Fridge: Cover the Cinnamon Peach Cobbler Cheesecake tightly with plastic wrap or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: For longer storage, wrap individual slices or the whole cheesecake (without the pan) tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, cobbler-like experience, microwave a single slice for 15-20 seconds. For larger portions, reheat in a 300°F (150°C) oven until warmed through, ensuring the internal temperature reaches at least 165°F (74°C) for food safety.

Always use a clean knife to cut slices and avoid leaving this decadent cheesecake at room temperature for more than 2 hours to maintain quality and safety.

Conclusion

This Cinnamon Peach Cobbler Cheesecake is the ultimate fusion dessert, combining the best of two classics. We hope you love making it as much as we do! If you try this recipe, please leave a comment or rating. For another delicious cinnamon treat, try our Cinnamon Roll French Toast Casserole Recipe.

Print

Peach Cobbler Cheesecake

Print Recipe

Pin Recipe

A creamy vanilla cheesecake with layers of juicy cinnamon-spiced peaches and a buttery cinnamon streusel, all atop a graham cracker crust, blending the flavors of peach cobbler and cheesecake into one rich, decadent dessert.

• Author: Dorothy Miller
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 12 hours 48 minutes (including cooling and chilling time)
• Yield: 12
• Method: Dessert
• Cuisine: American

Ingredients

• Crust: 3 cups graham cracker crumbs, 1/2 cup salted butter, melted
• Cinnamon Streusel: 1/2 cup salted butter, melted, 2/3 cup brown sugar, 1 cup + 2 tbsp all-purpose flour, pinch of salt, 1/2 tsp cinnamon
• Peaches: 6 cups peach slices, 1/3 cup salted butter, 3/4 cup granulated sugar, 1/2 tsp ground nutmeg, 1/8 tsp ground cinnamon, 2 tsp lemon juice, 2 tsp pure vanilla extract, 2 tsp all-purpose flour
• Cheesecake Filling: 32 oz cream cheese (room temp), 1 1/3 cups granulated sugar, 1 tbsp vanilla extract, 2 tbsp cornstarch, 3 large eggs, 1/2 cup sour cream (room temp)

Instructions

1. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray and fasten the bottom securely.
2. For crust: Mix graham cracker crumbs with melted butter and press into the pan bottom and up sides. Bake 10 minutes, then set aside.
3. For cinnamon streusel: Combine melted butter with brown sugar, flour, salt, and cinnamon until crumbly. Bake on parchment-lined sheet for 8 minutes. Cool.
4. For peaches: Melt butter in a medium pot over medium heat. Add peaches, sugar, nutmeg, cinnamon, lemon juice, and vanilla. Bring to a boil, then lower heat. Mix flour with some peach syrup to make a slurry and stir in. Cook until thickened. Cool.
5. For cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing each until just combined. Stir in sour cream, vanilla, and cornstarch until just combined.
6. Assembly: Press one-third cheesecake batter over crust. Spread half the peach mixture, then sprinkle half the streusel. Repeat layers. Pour remaining cheesecake batter on top and smooth surface.
7. Bake at 350°F for about 1 hour. Turn oven off and leave cheesecake inside for 4 hours to cool gradually.
8. Remove from oven; cool to room temperature. Garnish with remaining peaches, and streusel. Chill overnight before serving.

Notes

Use ripe but firm peaches for best texture. Allow cream cheese and sour cream to reach room temperature before mixing to avoid lumps. Chill cheesecake overnight to fully set and develop flavors.

Nutrition

• Calories: 450
• Sugar: 30g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 100mg

FAQs

Can I use canned peaches for this Cinnamon Peach Cobbler Cheesecake?

Yes, you can use canned peaches in heavy syrup, but be sure to drain them thoroughly. Using fresh or frozen peaches will give a brighter flavor, but canned work well for convenience. The cinnamon and cheesecake elements will still shine through beautifully.

How do I prevent the cheesecake from cracking?

To prevent cracks, avoid overmixing the batter once you add the eggs. Bake the Cinnamon Peach Cobbler Cheesecake in a water bath and let it cool gradually in the turned-off oven with the door slightly ajar. This gentle process helps ensure a smooth, creamy top.

How long should the cheesecake chill before serving?

This cheesecake needs to chill for at least 4 hours, but overnight is ideal for the best texture and flavor. The extended setting time allows the layers to firm up properly, making it easier to slice and serve your perfect Cinnamon Peach Cobbler Cheesecake.