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Delicious Peach Cobbler Cheesecake with fresh peaches and a buttery crust.

Peach Cobbler Cheesecake Bliss

Creamy, juicy, and comfortingly sweet — Peach Cobbler Cheesecake Bliss brings the best of summer fruit and rich cheesecake together in one irresistible dessert.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Peach
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Measuring Cup
  • Spatula

Ingredients

Crust

  • 2 cups Graham cracker crumbs Finely crushed
  • 1/2 cup Unsalted butter Melted
  • 1/4 cup Brown sugar Packed

Filling

  • 16 oz Cream cheese Softened to room temperature
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 3 large Eggs Room temperature
  • 2 cups Peaches Peeled and sliced (fresh or thawed frozen, patted dry)
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg

Instructions

  • Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment if you prefer easier release. Set aside.
  • In a bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup brown sugar. Mix until the crumbs are evenly moistened and hold together when pressed.
  • Press this mixture into the bottom of a 9-inch springform pan, using the bottom of a measuring cup or a flat glass to compact the crust tightly and evenly. Bake the crust for 8 minutes if you’d like extra firmness, then let cool slightly.
  • In another bowl, beat 16 oz softened cream cheese, 1 cup sugar, and 1 teaspoon vanilla extract until smooth and completely lump-free. Scrape the bowl sides so everything is evenly mixed. Add 3 large eggs one at a time, mixing on low speed and ensuring each egg is fully incorporated before adding the next.
  • Fold in the sliced peaches, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg gently with a spatula so the fruit is distributed but the filling remains airy. Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with an offset spatula.
  • Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly — it will continue to firm as it cools. Remove from the oven and allow to cool to room temperature before refrigerating for at least 4 hours, preferably overnight. Serve chilled.

Notes

Store covered with plastic wrap or in an airtight container for up to 4 days. Best served cold straight from the fridge.