This Peach Cobbler Cheesecake is the kind of dessert that makes me want to invite everyone I know over for pie — except it’s richer, silkier and crowned with warm fruit and a buttery crumble. I first made this hybrid on a late summer evening when peaches were at their peak and my mother had just handed me a basket from her tree. The combination of tangy cream cheese, the floral sweetness of ripe peaches, and a browned oat crumble was instant nostalgia: like summer vacations in a single forkful. It has since become my go-to when I want to elevate a potluck dessert or celebrate a slow Sunday.

The texture is what sells it: a dense, creamy center that wobbles just a touch, balanced by a crisp graham cracker base and an exuberant topping of peaches cooked until glossy and thick. The crumble adds the final contrast — butter-browned, oat-studded morsels that keep each bite interesting. This version is forgiving for bakers who are nervous about classic cheesecakes because a gentle water bath isn’t required; instead, the low-and-slow bake and gradual oven cool create the same creamy result with less fuss. Make it with fresh peaches when they’re in season, or use good-quality canned peaches during cooler months — both taste fantastic.

Ingredients

• Graham cracker crumbs: 1 1/2 cups of fine crumbs (about 12 full sheets). Look for full-flavor, slightly sweet brands like Nabisco Honey Maid; they add a caramel note to the base and bind well with butter.
• Granulated sugar: Used in the crust and filling — measured separately. White sugar keeps the filling neutral in flavor and helps the peaches become glossy when cooked.
• Unsalted butter: 3/4 cup total (1/2 cup melted for crust, 1/4 cup cold for crumble). Use real butter (Land O'Lakes or Plugrá) for better flavor and melting behavior.
• Cream cheese: Three 8-ounce packages, softened to room temperature. Full-fat cream cheese delivers the best texture and tang; avoid low-fat versions which can make the filling grainy.
• Eggs: 3 large — they set the filling. Use room-temperature eggs for a smooth emulsion and to reduce the chance of overbeating.
• Sour cream & heavy cream: 1/2 cup each — they lighten the texture and add gentle acidity that balances the sugar and peaches.
• Peaches: 4 cups sliced (fresh in summer or drained canned). Choose firm-ripe freestones for easy slicing and maximum aroma.
• Thickeners & spices: 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg — these thicken the fruit topping and add warm spice notes.
• Cobbler crumble: 1/2 cup flour, 1/2 cup packed brown sugar, 1/4 cup oats — together with cold butter they form a crisp, flavorful topping.

Instructions

Preheat & prepare pan: Set oven to 325°F. Line a 9-inch springform pan with parchment paper, pressing the paper to the bottom so the crust sits evenly. Wrap the outside of the pan with foil if you prefer extra protection against leaks. Make the crust: Combine 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar and 1/2 cup melted unsalted butter. Press into the bottom of the prepared pan using the bottom of a measuring cup for even compaction. Bake 10 minutes until fragrant and set; cool slightly. Prepare the filling: Beat three 8-oz packages of softened cream cheese on medium speed until silky with no lumps — about 2–3 minutes. Add 1 cup granulated sugar and beat until combined. Add three large eggs one at a time on low speed, scraping bowl edges. Mix in 1 tablespoon vanilla, 1/2 cup sour cream, then 1/2 cup heavy cream until smooth; avoid overwhipping to prevent air bubbles. Assemble first bake: Pour filling over cooled crust, smoothing the top. Bake at 325°F for about 1 hour; the center should have a slight wobble. Turn off oven, crack door, and cool in oven for 1 hour to prevent cracks. Make peach topping: In a saucepan combine 4 cups peach slices, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 tablespoon lemon juice. Cook over medium heat until bubbly and thickened, about 5–7 minutes. Let cool to warm before spooning onto the cheesecake. Make cobbler crumble: Mix 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup oats and 1/2 teaspoon cinnamon. Cut in 1/4 cup cold diced unsalted butter with a pastry cutter until coarse crumbs form. Chill if very soft. Top & final bake: Spoon cooled peach topping over the slightly-set cheesecake, then evenly sprinkle the cobbler crumble. Return to the oven and bake an additional 10–12 minutes just to meld the crumble; watch so it doesn’t overbrown. Cool & chill: After final bake, cool on a wire rack to room temperature, then refrigerate at least 4 hours or overnight. This rest allows flavors to develop and yields clean slices.

Storage Tips

Store chilled slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual slices on a baking sheet until firm, then wrap each slice in plastic and foil and freeze up to 3 months. Thaw overnight in the fridge before serving. Avoid room temperature storage for extended periods because of the dairy and egg content; when transporting bring in a cooler with ice packs to maintain safety and texture.

Ingredient Substitutions

If you need to swap ingredients: replace graham crackers with digestive biscuits or crushed shortbread for a richer base. Use Greek yogurt instead of sour cream (measure 1:1) for a lighter tang and slightly thicker texture. For a dairy-free option, use a cultured coconut cream cheese alternative and coconut cream, though the flavor will shift. Swap oats in the crumble for chopped nuts (pecans or almonds) for crunch. If fresh peaches aren't available, use canned halved peaches, drained, and reduce the added sugar by 1–2 tablespoons to avoid over-sweetness.

Serving Suggestions

Serve this dessert slightly chilled with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with thin peach slices, a dusting of cinnamon, or toasted oats for texture. It pairs beautifully with late-summer drinks like iced tea or a slightly sweet Riesling. For brunch, slice small wedges and serve alongside fresh berries and coffee for a decadent treat.

Cultural Background

The recipe marries two classic American traditions: the New York–style cream cheese filling and the down-home peach cobbler found across the South. Peaches have been grown in the United States since colonial times and are central to many Southern desserts. This mash-up celebrates both the luxurious creaminess of cheesecake and the rustic charm of cobbler crumbs and spiced peaches.

Seasonal Adaptations

In summer use ripe freestone peaches for maximum aroma; fold in 1 teaspoon lemon zest for brightness. In autumn, swap peaches for sliced pears and increase cinnamon to 1 1/2 teaspoons with a pinch of ground ginger. For winter celebrations use thawed and well-drained frozen peaches mixed with a tablespoon of bourbon for warming complexity.

Meal Prep Tips

Make the crust and filling a day ahead and refrigerate separately: bake the crust, prepare the filling and keep covered in the fridge. Cook the peach topping the morning of serving and assemble, then chill. Crumble can be made up to 3 days ahead and stored airtight; add the crumble just before the final bake to keep it crisp. Use shallow rigid containers for transport to avoid tipping.

Final thought: this Peach Cobbler Cheesecake feels like a hug from summer in dessert form — elegant enough to impress, but cozy enough to make any night into a celebration. Try it, tweak it to your taste, and make it part of your seasonal rotation; it’s become one of ours for good reason.