If you’re looking to wow your taste buds with an unforgettable dessert, this Southern Peach Cobbler Cheesecake Recipe is just the ticket. Combining the creamy richness of classic cheesecake with the warmth of spiced peaches and the crunchy crumble topping, this dessert brings a slice of Southern charm right to your table. It’s a perfect balance of sweet, tangy, and comforting textures that make each bite a delightful experience. Trust me, once you try this Southern Peach Cobbler Cheesecake Recipe, it’s going to be a new favorite you want to share with every guest and loved one.
Ingredients You’ll Need
These ingredients might seem simple at first glance, but each one plays a crucial role in creating the layers of deliciousness in this Southern Peach Cobbler Cheesecake Recipe. From the buttery graham cracker crust to the perfectly spiced peaches, every flavor and texture works together to make this dessert truly special.
- 2 cups Graham crackers, crushed small: Provides a crunchy and buttery base that sets the stage for the cheesecake.
- 3 Tbsps organic brown sugar: Adds a rich caramel sweetness to the crust and crumble topping.
- 3 Tbsps unsalted butter, melted: Binds the crust and crumble topping ingredients perfectly for texture and flavor.
- 16 ozs. organic cream cheese, softened: The creamy heart of the cheesecake, guaranteeing smooth and luscious results.
- 3/4 cup organic cane sugar: Sweetens the cheesecake filling without overpowering the peach flavors.
- 4 Tbsps organic all-purpose flour: Helps to stabilize the cheesecake’s creamy texture during baking.
- 2 tsps vanilla extract: Enhances the overall sweetness and depth of flavor.
- 2 large organic eggs, at room temp: Provides structure and richness to the cheesecake filling.
- 3 Tbsps peach preserves or jam: Infuses the cheesecake with authentic peach flavor and a hint of natural fruitiness.
- 1 tsp ground cinnamon: A classic spice that adds warmth and complexity to the peaches and batter.
- 1/2 tsp ground nutmeg: Offers a subtle nutty spice that brightens the peach cobbler elements.
- 1/8 tsp ground allspice: Adds an aromatic touch that deepens the Southern-inspired flavors.
- 1/4 tsp sea salt: Balances sweetness and boosts overall flavor.
- 2 medium peaches, peeled and sliced (or 15 oz. canned peaches): Fresh or canned peaches form the luscious fruit layer, giving this cheesecake its signature taste.
- 2 Tbsps unsalted butter: For sautéing the peaches, enhancing their natural sweetness and softness.
- 1/2 cup organic brown sugar: Sweetens the sauteed peaches and crumble topping with a deep molasses flavor.
- 1 tsp vanilla extract: Adds fragrance and depth to the peach sauté.
- 1/4 cup organic brown sugar (for crumble): Sweetens the crunchy topping, creating a perfect contrast to the creamy cheesecake.
- 1/2 cup organic all-purpose flour (for crumble): Creates that classic crisp, crumbly texture in the topping.
- 2 Tbsps unsalted butter, partially melted: Binds the crumble mixture and adds buttery richness.
- 1/2 tsp ground cinnamon (for crumble): Adds a gentle spice note that complements both the crumble and peaches.
How to Make Southern Peach Cobbler Cheesecake Recipe
Step 1: Prepare the crust
Start by heating your oven to 350 degrees Fahrenheit and greasing a 7 or 8-inch springform pan. Then crush the graham crackers to a mostly fine texture, leaving a few bigger bits if you like that little crunch. Combine the crushed crackers with brown sugar and melted butter until it holds together when pressed between your fingers but isn’t soggy. Press this mixture firmly into the bottom and sides of your pan, creating a deep well that will cradle your cheesecake so beautifully. Pop it in the oven for about 5 minutes, just enough to set it and bring out that nutty aroma, then let it cool.
Step 2: Make the cheesecake filling
Grab your stand mixer or hand mixer and blend cream cheese, cane sugar, and flour on low until smooth, making sure to scrape the bowl well. Add vanilla and one egg at a time, mixing carefully to avoid any lumps. Next, stir in the peach preserves, cinnamon, nutmeg, allspice, and salt — these warm spices are what make this cheesecake feel cozy and special. Switch your mixer to a whisk attachment if you have one, and whip on medium-high just until the batter is silky and lump-free. Pour the filling gently into the prepared crust until it’s about three-quarters full. This leaves room to prevent overflow while baking.
Step 3: Bake the cheesecake
Bake for 35 to 40 minutes, then turn off the oven and keep the cheesecake inside with the door slightly ajar for 5 minutes. This little step stops sudden temperature changes that could cause your cheesecake to deflate. For an extra smooth finish, place a pot of water in the oven to maintain humidity—this keeps the texture moist and creamy. Once out of the oven, let it cool 30 minutes more on the counter before chilling in the fridge for at least an hour.
Step 4: Prepare the crumble topping
While your cheesecake chills, crank the oven up to 375 degrees Fahrenheit and get a parchment-lined baking sheet ready. Mix flour, brown sugar, and cinnamon, then stir in the partially melted butter until the mixture looks crumbly like coarse sand. Spread it evenly on the pan, bake for 10 to 15 minutes, and watch it turn golden and crisp. This crumbly topping will add that perfect crunch and sweet spice when sprinkled atop your dessert.
Step 5: Sauté the peaches
In a skillet over medium-high heat, melt butter, then stir in brown sugar, cinnamon, nutmeg, and vanilla until bubbling gently. Toss in those juicy peach slices and cook for 3 to 4 minutes until tender and syrupy. If you’re using fresh peaches and want them softer, lower the heat slightly and continue cooking for a few more minutes. Let the peaches cool completely so they stay perfectly tender but don’t melt into the cheesecake when layered.
Step 6: Assemble and enjoy
Once the cheesecake has chilled thoroughly, generously spoon the cooled sautéed peaches over it, and finish with a hearty sprinkle of your golden crumble topping. Slice into thick, irresistible portions and prepare to bask in compliments — this Southern Peach Cobbler Cheesecake Recipe will have everyone asking for seconds.
How to Serve Southern Peach Cobbler Cheesecake Recipe
Garnishes
Top your slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to add silkiness and a cool contrast to the warm-spiced peaches. A sprinkle of toasted pecans or a drizzle of caramel sauce can add extra texture and decadence, making this dessert feel even more indulgent and special.
Side Dishes
This Southern Peach Cobbler Cheesecake Recipe is a standout on its own but pairs wonderfully alongside a light cup of black coffee or a chilled glass of sweet iced tea, channeling classic Southern hospitality. If serving at a party, fresh fruit platters or simple almond biscotti can complement the richness without overwhelming your palate.
Creative Ways to Present
For a charming twist, serve individual portions in clear glass jars or coupe glasses layered with crumble and peaches for a deconstructed take on the Southern Peach Cobbler Cheesecake Recipe. You could also decorate with edible flowers or mint leaves for a fresh pop of color. This approach not only looks stunning but lets guests enjoy all the layers with every spoonful.
Make Ahead and Storage
Storing Leftovers
Once assembled, store any leftover cheesecake tightly covered in the refrigerator to keep it fresh and creamy. It will hold up beautifully for up to four days, allowing you to savor a slice or two whenever the craving hits without sacrificing flavor or texture.
Freezing
If you’re making this Southern Peach Cobbler Cheesecake Recipe ahead of a big event, it freezes wonderfully. Wrap the whole cheesecake or individual slices securely in plastic wrap and then foil. Freeze for up to two months and thaw overnight in the fridge before serving to maintain that luscious creamy texture.
Reheating
While cheesecake is best enjoyed cold or at room temperature, you can warm slices slightly in the microwave for 10 to 15 seconds if desired—especially if you add fresh or sautéed peaches on top. Just be careful not to overheat, as it may affect the texture of the creamy filling.
FAQs
Can I use canned peaches instead of fresh ones?
Absolutely! Using canned peaches is a convenient alternative that works beautifully in this Southern Peach Cobbler Cheesecake Recipe. Just be sure to drain them well and gently pat dry before sautéing to avoid excess moisture.
What can I substitute for graham crackers in the crust?
If you can’t find graham crackers, digestive biscuits or even vanilla wafers make excellent substitutes that bring a similar sweetness and crunch. Just crush them finely and follow the recipe as usual for the perfect crust.
Why is the cheesecake baked with a pot of water in the oven?
The water creates steam which helps keep the oven environment moist, preventing cracks in your cheesecake and ensuring a silky smooth texture throughout the filling—a simple trick that really elevates the final result.
Can I make the crumble topping ahead of time?
Yes! You can prepare the crumble topping a day ahead and store it in an airtight container at room temperature. Bake it fresh on the day of serving to maintain that perfect crispness and the delightful, toasty aroma.
Is this recipe suitable for beginners?
Definitely! This Southern Peach Cobbler Cheesecake Recipe breaks down each step clearly and uses accessible ingredients, making it an excellent choice even if you’re new to baking cheesecakes. Just follow the steps, and you’ll be rewarded with a show-stopping dessert!
Final Thoughts
There’s something truly magical about this Southern Peach Cobbler Cheesecake Recipe. It captures the essence of Southern comfort food with the elegance of a creamy cheesecake and the soul-warming flavors of peaches and spices. Whether you’re making it for a family gathering or treating yourself on a cozy weekend, this recipe promises layers of delight in every bite. Go ahead and give it a try—you might just find your new favorite dessert!
Print
Southern Peach Cobbler Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Indulge in this Southern Peach Cobbler Cheesecake that beautifully combines a creamy cheesecake base with warm, sautéed peaches and a crunchy crumble topping. This recipe skips sour cream for a lighter twist, while delivering rich flavors enhanced by cinnamon, nutmeg, and allspice spices. Perfect for dessert lovers craving a comforting, fruity treat with a delightful mix of textures.
Ingredients
Crust
- 2 cups Graham crackers, crushed small
- 3 tablespoons organic brown sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz organic cream cheese, softened at room temp (2 packs)
- 3/4 cup organic cane sugar
- 4 tablespoons organic all-purpose flour
- 2 teaspoons vanilla extract
- 2 large organic eggs, at room temp
- 3 tablespoons peach preserves or jam
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon sea salt
Sautéed Peaches
- 2 tablespoons unsalted butter
- 1/2 cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of sea salt
- 2 medium peaches, peeled and sliced (or 15 oz canned sliced peaches)
Crumble Topping
- 1/2 cup organic all-purpose flour
- 1/4 cup organic brown sugar
- 2 tablespoons unsalted butter, partially melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F. Lightly grease a 7 or 8-inch springform cheesecake pan with butter or oil spray to prevent sticking.
- Make the Crust Mixture: Crush the Graham crackers until mostly fine but leave some medium chunks for texture. In a small bowl, combine crushed crackers, brown sugar, and melted butter, mixing until the mixture can hold together when pressed.
- Form and Bake Crust: Press the crust mixture firmly into the prepared pan’s bottom and sides to create a deep well. Bake in the oven for about 5 minutes. Remove and let cool while preparing the filling.
- Mix Cheesecake Filling: Using a stand or hand mixer on low speed, blend cream cheese, cane sugar, and flour until combined and smooth, scraping sides as needed. Add vanilla and eggs one at a time, mixing slowly and thoroughly. Then add peach preserves, cinnamon, nutmeg, allspice, and salt, mixing gently.
- Whisk to Smooth: Switch to a whisk attachment if using a stand mixer. Beat at medium-high speed for 1-2 minutes until the batter is smooth and lump-free. Avoid overmixing to keep texture perfect.
- Fill Pan and Bake: Pour the filling into the crust pan, filling about 3/4 full to prevent overflow. Bake for 35-40 minutes. After baking, turn off the oven and let the cheesecake rest inside for 5 minutes with the door slightly open to prevent deflating.
- Cool the Cheesecake: Remove from the oven and cool at room temperature for 30 minutes. Then refrigerate for at least 1 hour to set fully.
- Prepare the Crumble Topping: Increase oven temperature to 375°F and line a baking sheet with parchment paper. In a bowl, mix flour, brown sugar, and cinnamon. Add melted butter and stir until crumbly. Spread on the baking sheet and bake for 10-15 minutes until golden and crunchy.
- Make Sautéed Peaches: Heat butter in a 10-inch skillet over medium-high heat until melted. Stir in brown sugar, cinnamon, nutmeg, vanilla, and salt until bubbling. Add sliced peaches, toss to coat, and cook 3-4 minutes until tender and the sauce thickens. For softer peaches, cook an additional 4-5 minutes on medium-low. Remove from heat and cool completely.
- Assemble the Dessert: Once the cheesecake is fully chilled, top it with the cooled sautéed peaches, then sprinkle the crumble topping generously over the peaches. Slice and serve.
- Enjoy: Savor your homemade Southern Peach Cobbler Cheesecake and share with friends and family. Bon Appétit!
Notes
- You can substitute fresh peaches with a 15 oz can of sliced peaches for convenience.
- Using a springform pan helps to easily remove the cheesecake without damaging the edges.
- Adding a pot of water in the oven while baking keeps the cheesecake moist and prevents cracking.
- Don’t overmix the cheesecake batter to avoid too much air, which can cause cracks.
- If you prefer extra tender peaches, cook them longer on lower heat during the sauté step.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
