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A close-up vertical shot of Southern Peach Cobbler Cheesecake showing the distinct layers of crust, cream cheese, and dark amber peach glaze.

Southern Peach Cobbler Cheesecake: The Ultimate Creamy Summer Fusion

A luxurious fusion of creamy New York-style cheesecake and classic Southern peach cobbler. Featuring a thick graham cracker crust, cinnamon-glazed peaches, and a buttery toasted crumble for the ultimate texture contrast.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs approx 200g
  • 6 tbsp melted salted butter 85g
  • 1 tbsp granulated sugar 12g
Cheesecake Filling
  • 32 oz cream cheese 900g, room temperature
  • 1 cup granulated sugar 200g
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract 15ml
Peach & Crumble Topping
  • 3 cups sliced peaches 500g, fresh or frozen
  • 1/2 cup brown sugar 100g
  • 1 tsp ground cinnamon 2.6g
  • 1 cup all-purpose flour 125g
  • 1/2 cup cold butter 113g, cubed

Equipment

  • 1 9-inch springform pan Essential for clean removal of the cheesecake.
  • 1 Heavy-Bottomed Saucepan For reducing the peach syrup.
  • 1 Stand Mixer To ensure a smooth cream cheese filling.

Method
 

Crust and Filling
  1. Combine graham crumbs and melted butter; press into a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time on low speed. Pour over crust and bake for 55-65 minutes until edges are set.
Cobbler Topping
  1. Cook peaches, brown sugar, and cinnamon in a pan for 8-10 minutes until a dark amber syrup forms.
  2. Mix flour and cold butter into clumps. Bake at 350°F (177°C) for 12-15 minutes until golden-brown and crisp.

Notes

For a perfect slice, chill the cheesecake for at least 6 hours before topping with peaches.
Dip your knife in hot water between slices for clean, professional edges.