Introduction:
You get a buttery crust, a silky cheesecake center, and a cinnamon-kissed peach topping that tastes like late-summer comfort in every bite.
Finished with a crumble or cobbler-style topping, this dessert delivers big “wow” energy for holidays, potlucks, birthdays, and Sunday dinners.The “regulations” for a perfect peach cobbler cheesecake are simple, but they matter. Cheesecake needs gentle baking, minimal air in the batter,
and a slow cool-down to prevent cracks. Peach topping needs to be thick and jammy, not watery—because extra moisture can seep into the cheesecake
and ruin the clean slice. And if you’re adding a crumble, it needs enough butter to crisp but not so much that it melts into grease.
Follow the rules, and you’ll get distinct layers that look as beautiful as they taste.This full guide shows you how to build flavor in every layer: a crisp crust, a vanilla-brown sugar cheesecake filling, a spiced peach topping,
and an optional crumble that brings the true cobbler vibe. You’ll also get tips for using fresh, frozen, or canned peaches, along with
make-ahead and storage instructions so you can serve it stress-free.
Ingredients:
Regulation #1: Keep the peach layer thick. If it’s watery, it will leak and soften the crust and cheesecake.
For the Crust
- 2 1/2 cups (250 g) graham cracker crumbs or crushed vanilla wafers (classic cobbler vibe)
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 8 tbsp (115 g) unsalted butter, melted
For the Cheesecake Filling
- 24 oz (680 g) cream cheese, softened (3 blocks)
- 1 cup (200 g) granulated sugar
- 1/3 cup (70 g) brown sugar
- 3 tbsp all-purpose flour (or 1 tbsp cornstarch)
- 1 cup (240 g) sour cream, room temperature
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 3 large eggs, room temperature
- 1/4 tsp salt
