Easy Peach Cobbler Cheesecake (The Best Summer Dessert)

This recipe blends a rich, creamy brown sugar cheesecake layer with spiced peach cobbler filling and a buttery streusel topping. Experience the perfect Southern Peach Cobbler Cheesecake slice that brings together two classic comforting treats into one show-stopping Southern Peach Cobbler Cheesecake masterpiece!

Ingredients

The Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup packed light brown sugar

• 5 tbsp unsalted butter, melted

The Peach Cobbler Filling

• 3 cups fresh or frozen peaches, sliced

• ¼ cup granulated sugar

• ¼ cup light brown sugar

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp lemon juice

• 1 tbsp cornstarch dissolved in 2 tbsp water

The Creamy Cheesecake

• 3 (8 oz) blocks cream cheese, room temperature

• 1 cup packed light brown sugar

• 3 tbsp all-purpose flour

• 1 tsp vanilla extract

• ½ cup sour cream, room temperature

• 3 large eggs, room temperature

The Streusel Topping

• ½ cup all-purpose flour

• ⅓ cup rolled oats

• ⅓ cup packed light brown sugar

• ½ tsp ground cinnamon

• 4 tbsp unsalted butter, cold and cubed

Instructions

Step 1: Prep and Crust

1. Get ready: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to protect it from the water bath.

2. Mix and press: Stir together the graham cracker crumbs, brown sugar, and melted butter until it feels like wet sand. Press it firmly into the bottom and slightly up the sides of your pan.

3. Bake: Bake the crust for 8–10 minutes, then set it aside to cool while you make the rest.

Step 2: Simmer the Peaches

1. Cook down: In a saucepan over medium heat, combine the sliced peaches, sugars, cinnamon, nutmeg, and lemon juice. Let it simmer for about 5 minutes until the peaches start to soften.

2. Thicken it up: Stir in your cornstarch slurry. Let it bubble for another minute or two until the sauce gets nice and thick. Remove from heat and let it cool completely.

Step 3: Mix the Cheesecake Base

1. Beat it smooth: In a large bowl, beat the cream cheese and brown sugar together on medium speed until it's completely smooth and fluffy. Scrape down the sides of the bowl to avoid lumps.

2. Add the extras: Mix in the flour, vanilla extract, and sour cream just until combined.

3. Gently add eggs: Turn the mixer to low and add the eggs one at a time, mixing just until the yolk disappears. Don't overmix here, or you'll trap too much air in the batter!

Step 4: Make the Streusel

1. Rub it together: Toss the flour, oats, brown sugar, and cinnamon in a small bowl. Use your fingers or a pastry cutter to work the cold, cubed butter into the dry mix until you get nice, clumpy crumbs.

Step 5: Assemble and Bake

1. Layer it up: Pour half of your cheesecake batter over the cooled crust. Spoon half of the cooled peach mixture over the batter. Pour the remaining cheesecake batter on top, followed by the rest of the peaches. Sprinkle your streusel topping generously over everything.

2. Water bath time: Place the foil-wrapped springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.

3. Bake slow: Bake for 75 to 80 minutes. The edges should look set, but the absolute center will still have a little wobble to it.

4. The slow cool: Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside for 1 hour. This prevents cracking!

5. Chill: Remove it from the water bath, let it come to room temp on the counter, then cover and refrigerate for at least 6 hours (ideally overnight) before slicing.

Slice into it, top with a drizzle of any leftover peach syrup, and enjoy!