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Creamy Peach Cobbler Cheesecake Recipe Easy Homemade Dessert with Graham Cracker Crust

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A creamy peach cobbler cheesecake with a buttery graham cracker crust, combining the best of peach cobbler and cheesecake in a quick and easy dessert perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 24 oz (680g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) sour cream (or plain Greek yogurt for lighter option)
  • 2 tbsp (15g) all-purpose flour
  • 3 cups (450g) fresh peaches, peeled and sliced (or thawed frozen peaches, drained well)
  • ¼ cup (50g) brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (14g) unsalted butter
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake 8-10 minutes until golden and set. Let cool.
  2. In a small saucepan, combine sliced peaches, brown sugar, cinnamon, cornstarch, and salt. Cook over medium heat, stirring often, until thickened and peaches soften but hold shape (8-10 minutes). Stir in butter until melted and glossy. Cool slightly.
  3. In a large bowl, beat cream cheese with sugar until smooth and creamy (3-4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and flour until just combined. Avoid overmixing.
  4. Gently fold half of the peach topping into cheesecake batter for marbled effect. Pour mixture over cooled crust. Spoon remaining peach topping over surface and swirl lightly with a knife.
  5. Bake at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly. Check at 50 minutes to avoid overbaking.
  6. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  7. Release springform pan sides, slice with warm knife (wipe between cuts), and serve with whipped cream or cinnamon if desired.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing to prevent cracks. Cooling cheesecake slowly in oven with door cracked helps prevent cracks. Water bath optional for extra moisture. Fresh peaches preferred but frozen or canned (well drained) can be used. Crust and peach topping can be made a day ahead. For gluten-free, substitute almond flour for crust and gluten-free flour in filling. Dairy-free options available by swapping cream cheese and sour cream.

Nutrition

Keywords: peach cobbler cheesecake, creamy cheesecake, graham cracker crust, summer dessert, easy cheesecake recipe, peach dessert, homemade cheesecake

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