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Peach Cobbler Cheesecake

7/24/16

Peach Cobbler Cheesecake 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.

Delicious peach cobbler recipe

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.

Tasty and sweet peach cobbler

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!

Cobbler
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Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is a delightful combination of two classic desserts: Creamy cheesecake and sweet peach cobbler. The crumb topping adds the perfect crunch!
Course Dessert
Cuisine Southern
Keyword Peach Cobbler Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author I Heart Recipes

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.

Video

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Filed Under: All Posts, Christmas, Dessert, Easter, Holiday Recipes Tagged With: cheesecake, peach, peach cobbler, peach topping, peaches, recipe

Comments

  1. Clay says

    July 24, 2016 at 7:13 pm

    4 stars
    Two of my favorite desserts combined. Love it. Good looking out! Thanks

    Reply
    • Rosie says

      July 24, 2016 at 8:32 pm

      Thank YOU for coming by Clay!

      Reply
      • J-Money says

        November 30, 2016 at 6:56 pm

        Why do you not have a restaurant?

        Reply
        • Rosie says

          November 30, 2016 at 7:40 pm

          too much work. LOL

          Reply
  2. Mary says

    July 25, 2016 at 6:59 am

    Love cheesecake and peach cobbler….RECIPE WINNER! The video was super. Pinned. Have a great week. Thanks for sharing. xoxo

    Reply
    • Rosie says

      July 25, 2016 at 8:19 am

      Thanks for coming by Mary!

      Reply
  3. Deidre says

    August 14, 2016 at 11:46 am

    5 stars
    You are truly an inspiration!! I’ve learned so much from you. Thank you!

    Reply
    • Rosie says

      August 14, 2016 at 3:47 pm

      Awee. Thanks hun!

      Reply
      • Deidre says

        August 17, 2016 at 6:09 am

        5 stars
        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.

        Reply
  4. Kimberly says

    February 4, 2017 at 8:50 pm

    Hi, what size pan did you use?

    Reply
    • Rosie says

      February 6, 2017 at 8:43 am

      9 inch pans

      Reply
  5. Paola Cho says

    May 17, 2017 at 7:57 pm

    4 stars
    If I don’t have fresh peach… can I use from can? … look delicious.

    Reply
    • Rosie says

      May 18, 2017 at 8:57 am

      Hi Paola! Sure, you can use canned or frozen 🙂

      Reply
      • Kimberly R Clark says

        November 21, 2021 at 7:49 am

        How much canned peaches?

        Reply
  6. Terri says

    May 31, 2017 at 2:08 am

    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! !

    Reply
    • Rosie says

      May 31, 2017 at 2:25 am

      Hi Terri! I measured before placing them into the food processor. You can try ginger snaps 🙂

      Reply
  7. Leondras Bonner says

    December 1, 2017 at 8:25 am

    5 stars
    I can’t wait to make this! PS We go together!

    Reply
  8. Gina Gi says

    March 25, 2018 at 7:19 am

    5 stars
    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!

    Reply
    • Rosie says

      March 26, 2018 at 3:39 pm

      Thanks for coming by Gina!

      Reply
  9. Tim Sommer says

    June 10, 2018 at 10:07 am

    Do you have to use fresh peaches, or can you use peach pie filling?

    Reply
    • Rosie says

      June 10, 2018 at 5:41 pm

      You can use frozen, or even canned peaches. I don’t recommend the pie filling.

      Reply
  10. Sondra Greer says

    November 10, 2018 at 1:32 am

    Hi Rosie, if the peach cobbler cheese cake is made in advance, can it be frozen?

    Reply
    • Rosie says

      November 10, 2018 at 4:41 pm

      Sure can! 🙂

      Reply
  11. Priscilla Williams says

    February 16, 2019 at 5:47 am

    5 stars
    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.

    Reply
  12. Tessa says

    April 6, 2019 at 11:54 am

    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.

    Reply
    • Rosie says

      April 6, 2019 at 12:07 pm

      It’s a cheesecake. Are you sure that you want it warm? If so you can zap it in the microwave.

      Reply
  13. Lori Biehl says

    April 16, 2019 at 1:07 pm

    Can i use a different pan, I’m on a fixed budget, I know it won’t look as pretty?

    Reply
    • Rosie says

      April 16, 2019 at 2:38 pm

      You can give it a try!

      Reply
  14. Shantrice Meisha says

    November 15, 2021 at 3:48 am

    This is legitimately my favorite cheesecake recipe. It’s my go to base for every cheesecake!

    Reply
  15. Brandy Hodges says

    November 15, 2021 at 7:04 pm

    This looks like what my grandmother used to make. I so miss her cooking

    Reply
  16. Nekyna says

    November 22, 2022 at 5:32 pm

    5 stars
    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.

    Reply
    • Rosie says

      November 23, 2022 at 2:06 pm

      XOXO

      Reply

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Hi, I’m Rosie!

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