Homemade yet simple cheesecake topped with peach cobbler filling, and a crisp crumble topping!
I mentioned that I would upload more cheesecake recipes, since they are highly requested. A few weeks ago, I shared a Strawberry Shortcake Cheesecake recipe . This time I’m sharing a homemade Peach Cobbler Cheesecake! Never heard of it? That’s okay.. Neither, had I before I made it a while back. Just imagine cheesecake topped with peach cobbler. Sounds good right? It’s almost like peaches & cream, but better.
I use my simple cheesecake recipe for the filling, but I jazz up the crust by using Golden Grahams cereal instead of plain ol’ graham crackers. If you truly want to use a graham cracker crust you can, but I must say, that you will be skipping out on a darn good cheesecake crust.
I used fresh peaches for the cobbler part of this recipe, but you can use frozen or canned peaches. If you used canned peaches, you may use the syrup in the can, and cut the sugar for the cobbler in half. Also, if you do use the syrup from the can, don’t add water to the cobbler filling.
Check out how I made this homemade peach cobbler cheesecake!
Peach Cobbler Cheesecake
Ingredients
- Cheesecake Filling
- 16 oz cream cheese
- 1½ cup sugar
- 1 tbsp vanilla extract
- ¼ cup cornstarch
- 3 large eggs
- ½ cup heavy whipping cream
- Crust
- 4 1/2 cups Golden Grahams
- 2 tbsp Butter
- 1 tbsp Ice water
- 1 cup White cake mix
- Peach Topping
- 2 -3 large peaches
- 1 cup sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1 1/2 cup Water
- 1 tbsp Butter
- 1 tsp Vanilla extract
- 2 1/2 tbsp Cornstarch
Instructions
- In a large bowl, mix the cream cheese until it's nice and fluffy.
- Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
- Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
- Mix until everything is well combined then set to the side.
- Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they're small crumbs.
- Place parchment paper at the bottom of your springform pan, then add in 3/4 of the Golden Grahams mixture.
- Press down with your fingertips.
- Bake for 5-10 minutes on 350 F.
- Remove from the oven, and let cool.
- Surround the springform pan with foil, then place into a roaster or large pot.
- Pour the cheesecake filling into the springform pan, and smooth out.
- Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
- Bake in the oven on 350 F, for 30-35 minutes.
- Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
- Mix well.
- Sprinkle the mixture on a parchment paper lined cookie sheet.
- Bake for 5-10 minutes, then crumble, and set to the side.
- Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
- Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
- Bring the peaches and etc to a boil over medium heat.
- Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
- Add a small amount of vegetable oil to your fingertips and oil the inner top part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
- Pour the peach topping on top of the cheesecake.
- Next sprinkle the crumb topping on top.
- Cover and refrigerate for at least 2 hours.
- Serve and enjoy.
Two of my favorite desserts combined. Love it. Good looking out! Thanks
Thank YOU for coming by Clay!
Why do you not have a restaurant?
too much work. LOL
Love cheesecake and peach cobbler….RECIPE WINNER! The video was super. Pinned. Have a great week. Thanks for sharing. xoxo
Thanks for coming by Mary!
You are truly an inspiration!! I’ve learned so much from you. Thank you!
Awee. Thanks hun!
You are so welcome! I am cooking your smothered chicken tonight. I have made so many of your recipes. The thanksgiving turkey was a hit. So much of a hit that a few friends are willing to pay me to make their turkey for them for Thanksgiving. I told him no need learn on your own and follow Rosie.
Hi, what size pan did you use?
9 inch pans
If I don’t have fresh peach… can I use from can? … look delicious.
Hi Paola! Sure, you can use canned or frozen 🙂
How much canned peaches?
Making this very soon! Are the 4 1/2 cups of Golden graham’s measured before or after they are pulsed in the food processor? Thinking of maybe using ginger snaps in place of the Golden Grahams. How do you think that would taste? Thanks for an awesome recipe! !
Hi Terri! I measured before placing them into the food processor. You can try ginger snaps 🙂
I can’t wait to make this! PS We go together!
I was just thinking Peach Cobbler or Peach Melba Cheesecake should be a thing, and here you are making my dream come true! Your Cheesecake turned out beautifully! I can’t wait to make this for Easter. All of your recipes are great!
Thanks for coming by Gina!
Do you have to use fresh peaches, or can you use peach pie filling?
You can use frozen, or even canned peaches. I don’t recommend the pie filling.
Hi Rosie, if the peach cobbler cheese cake is made in advance, can it be frozen?
Sure can! 🙂
I substituted Cinnamon Chex cereal for the Golden Grahams and used a gluten free yellow cake mix for the topping. It came out delicious! I will definitely be making this again.
My curiosity is, this can’t be served warm can it. It has to refrigerate before you can remove the sides of the pan, right? Wanting to serve it warm but I don’t think that will be an option.
It’s a cheesecake. Are you sure that you want it warm? If so you can zap it in the microwave.
Can i use a different pan, I’m on a fixed budget, I know it won’t look as pretty?
You can give it a try!
This is legitimately my favorite cheesecake recipe. It’s my go to base for every cheesecake!
This looks like what my grandmother used to make. I so miss her cooking
Love … love… LOVE this!! I made it and it was a hit, so much so that I’m making it again but this time for Thanksgiving !!! Thank you soooo much for sharing.
XOXO