Southern Peach Cobbler Cheesecake
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Southern Peach Cobbler Cheesecake
Indulge in the best of both worlds with this Southern Peach Cobbler Cheesecake without sour cream—a decadent dessert that layers a buttery graham cracker crust, rich and creamy cheesecake filling, sweet sautéed peaches, and a spiced crumble topping. Made with cream cheese, peach preserves, brown sugar, and warm spices like cinnamon, nutmeg, and allspice, every bite is bursting with classic Southern flavor. Fresh peaches (or canned for convenience) are caramelized in butter and sugar for a juicy, cobbler-like topping that perfectly complements the silky cheesecake base. Make Ahead, Dairy-free, + Gluten-free option.
Peach Cobbler + Cheesecake is a match made in food heaven. I will be the first to admit that I have a cheesecake recipe obsession and LOVE to get creative with flavors. This dessert type was literally the first kind of dessert that I learned to master in High School---so it's completely full circle to see how far I've come with it. As you can see, when you search 'cheesecake' on Orchards + Sweet Tea you will find some of my all-time fave desserts, from My Favorite Peach Crumble Pie, Not So Classic New York-Style Cheesecake, Sweet Potato Caramel Cheesecake or this Creamy Spiced Orange Cheesecake. Plus, this Vegan Peach Crisp Oatmeal Porridge is so comforting for breakfast and worth trying.
But let me tell you, this Southern Peach Cobbler Cheesecake is so special. This easy cheesecake recipe incorporates everything I love about classic Southern Peach Cobbler into a thick, tangy cheesecake. Prepare to be captivated by the perfect balance of tangy, sweet, + buttery notes in every delightful bite. Of course, the filling is velvety, soft, fluffy, and light. Definitely melts-in-your-mouth. This summer dessert recipe is sure to be a crowd-pleaser! Whether you’re making it for summer gatherings, Sunday dinners, or holiday tables, this homemade peach cobbler cheesecake recipe is guaranteed to impress—without the need for sour cream.
Jump to:
- Why You’ll Love This Peach Cobbler Cheesecake
- How To Make Southern Peach Cobbler Cheesecake
- Ingredients
- Best Cheesecake Tips for Perfect Results Every Time
- Do You Need Sour Cream in Cheesecake? (And the Best Substitutes)
- How To Serve This Southern Peach Cobbler Cheesecake?
- Make Ahead Cheesecake Tips
- How to Best Store Peach Cobbler Cheesecake
- Peach Cobbler Cheesecake Q + A's?
- More Unforgettable Southern Dessert Recipes
- MADE OUR RECIPE(S)?
- Southern Peach Cobbler Cheesecake [without Sour Cream]
Why You’ll Love This Peach Cobbler Cheesecake
- The perfect marriage of creamy cheesecake + comforting peach cobbler flavors
- The epitome of DELICIOUS.
- The PERFECT summer dessert!
- Perfect textural balance of smooth + crumbly layers.
- Make-ahead option for stress-free entertaining.
- A total crowd-pleasing dessert that will have everyone asking for seconds.
- Pure indulgence in every mouthwatering bite.
How To Make Southern Peach Cobbler Cheesecake
This Southern Peach Cobbler Cheesecake has FOUR main components: the crust, filling, sautéed peaches and crumble as the toppings. Here's what you'll need:
Ingredients
Here are the ingredients you will need to have on hand to create this amazing summer dessert!
Graham Cracker Crust
The crust for this hearty cheesecake is loaded with classic Graham Crackers for added cinnamon, buttery flavor. Here's what you need to make it:
- Graham Crackers. The classic base for cheesecakes, providing a sweet, slightly nutty crunch. Substitute with: vanilla wafers, gingersnaps, or digestive biscuits.
- Brown Sugar. Adds caramel-like sweetness and enhances the crust’s depth of flavor. Substitute with: coconut sugar or granulated sugar.
- Unsalted Butter. Binds the crust while adding richness. Substitute with: coconut oil or vegan butter for a dairy-free option.
Cheesecake Filling
Here's what you need to make the tangy and peachy cheesecake filling recipe:
- Cream Cheese. The heart of the cheesecake, giving it a creamy, tangy base. Substitute with: vegan cream cheese or mascarpone for a softer texture.
- Cane Sugar. Sweetens the filling without overpowering the peach flavor.
Substitute with: white sugar, maple sugar, or honey. - All-Purpose Flour. Helps stabilize the filling, keeping it from cracking.
Substitute with: cornstarch or gluten-free flour. - Vanilla Extract. Adds warmth and enhances the peach + spice flavors.
Substitute with: almond extract or bourbon for a deeper twist. - Eggs. Provide structure and richness to the cheesecake.
Substitute with: flax eggs or aquafaba for a vegan version. - Peach Preserves or Jam. Infuses the cheesecake with concentrated peach flavor.
Substitute with: apricot jam or fresh peach purée. - Cinnamon, Nutmeg, & Allspice. Bring warm, cozy Southern spice to balance the sweetness. You can also use my Dessert Lover Blend for the best authentic flavor!
Substitute with: pumpkin pie spice blend. - Sea Salt. Enhances all the flavors and balances sweetness.
Substitute with: kosher salt.
Caramelized Peaches
- Fresh Peaches. Juicy, tender, and full of Southern summer flavor.
Substitute with: canned peaches or frozen peaches when out of season. - Butter. Helps caramelize the peaches into a cobbler-like topping.
Substitute with: coconut oil or vegan butter. - Brown Sugar. Sweetens and deepens the caramelization process.
Substitute with: coconut sugar or maple syrup. - Vanilla Extract & Spices. Amplify the natural peach flavor with warmth and depth. Substitute with: bourbon or rum for a boozy twist.
- Sea Salt. A pinch balances sweetness and enhances flavor.
Crumble Topping
- Flour. The base for a crumbly, cobbler-style topping. Substitute with: oat flour or almond flour.
- Brown Sugar. Creates a caramelized crunch and depth of flavor. Substitute with: coconut sugar.
- Butter. Gives the crumble its buttery, golden finish. Substitute with: coconut oil or vegan butter.
- Cinnamon. Adds warmth and ties the crumble to the peach filling. Substitute with: cardamom or pumpkin pie spice.
Best Cheesecake Tips for Perfect Results Every Time
Baking cheesecake can feel intimidating, but with the right techniques, you’ll end up with a smooth, creamy, crack-free dessert that’s worthy of any celebration. Here are my top cheesecake baking tips to guarantee success:
Use Room Temperature Ingredients.
Make sure your cream cheese, eggs, and other dairy are fully softened. This prevents lumps in the batter and ensures a silky texture.
Don’t Over-mix the Batter.
While you want everything well incorporated, over-beating can introduce too much air, which causes cracks as the cheesecake bakes. Mix just until smooth.
Bake Low + Slow.
Cheesecake prefers gentle baking. Use a moderate oven temperature to prevent curdling and ensure an even, custard-like finish.
Avoid Over-baking.
The center should still have a slight jiggle when you remove it from the oven—it will firm up as it cools. Overbaking leads to a dry, crumbly cheesecake.
Use a Water Bath.
While not always required, placing your cheesecake pan inside a larger pan filled with hot water creates steam, preventing cracks and keeping the texture moist. If you don’t want the fuss, add a pan of hot water on the rack below your cheesecake for similar results.
Cool Gradually.
Sudden temperature changes cause cracks. Turn off the oven, crack the door, and let the cheesecake cool slowly before transferring it to the fridge.
Chill Overnight.
Cheesecake flavor deepens and texture improves with time. Plan ahead and refrigerate for at least 6–8 hours, preferably overnight.
Slice with a Hot Knife.
For clean, bakery-style slices, dip a sharp knife in hot water and wipe between each cut.
Add Toppings Before Serving.
While your sautéed peaches and crumble topping are irresistible, add them just before serving for the freshest look and taste.
Following these cheesecake success tips ensures your Southern Peach Cobbler Cheesecake turns out smooth, flavorful, and picture-perfect every time.
Do You Need Sour Cream in Cheesecake? (And the Best Substitutes)
Traditionally, many cheesecake recipes call for sour cream because it adds tanginess and helps create an extra-smooth, creamy texture. However, this Southern Peach Cobbler Cheesecake is made without sour cream, and you won’t miss it at all! The cream cheese provides enough richness, while the peach preserves and warm spices bring incredible flavor that balances out beautifully.
If you’d still like to achieve that slight tang or softer texture, here are some great sour cream substitutes for cheesecake:
- Greek Yogurt. A healthier option that still gives you creaminess and tang. Full-fat works best for texture.
- Mascarpone Cheese. Creates a richer, silkier cheesecake with a mild flavor—perfect if you want it less tangy.
- Heavy Cream. Adds smoothness and moisture, especially if you prefer a lighter texture.
- Buttermilk (in small amounts). Brings tanginess but should be used sparingly to avoid thinning out the batter.
- Non-Dairy Options. Coconut yogurt, cashew cream, or plant-based sour cream alternatives can all work well for a vegan or dairy-free twist.
By skipping sour cream, you let the fresh peach flavor and spiced crumble topping shine through, making this recipe taste more like a peach cobbler-meets-cheesecake dream.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHEESECAKE!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Southern Peach Cobbler Cheesecake. Everything from my fave baking pans, mixing bowls, hand-mixers, wooden spoons, and more. SEE THEM HERE!
How To Serve This Southern Peach Cobbler Cheesecake?
This Southern Peach Cobbler Cheesecake recipe is a delicious masterpiece on its own, featuring creamy cheesecake, peach-infused bliss, and a buttery cobbler crust. So Slice it up and share the joy! You can enhance the experience by adding a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgence, drizzle it with caramel sauce or sprinkle some cinnamon!
Make Ahead Cheesecake Tips
One of the best parts about cheesecake is that it actually tastes better when made in advance! The flavors have time to meld together, and the texture becomes even creamier. For this Southern Peach Cobbler Cheesecake, you can:
- Bake 1–2 Days Ahead: Prepare and bake the cheesecake, then let it cool completely before covering tightly with plastic wrap or foil. Store in the fridge until ready to serve.
- Hold Off on Toppings: For the best presentation, add the sautéed peaches and crumble topping just before serving so they stay fresh and crisp.
- Freeze for Longer Storage: You can freeze the whole cheesecake (without toppings) or individual slices by wrapping tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
How to Best Store Peach Cobbler Cheesecake
To keep your cheesecake fresh and flavorful:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. For the best texture, freeze without the peach topping and crumble, then add them fresh when serving.
- Serving Tip: Allow refrigerated slices to sit at room temperature for 15–20 minutes before enjoying to bring back that silky, creamy texture.
With these make-ahead and storage tips, your peach cobbler cheesecake will be just as delicious on day three as it was the day you baked it.
Peach Cobbler Cheesecake Q + A's?
Yes! While fresh peaches give the best flavor, canned (drained) or frozen (thawed) peaches work well and make this cheesecake easier to prepare year-round.
This recipe is designed to be rich, creamy, and flavorful without sour cream. The cream cheese, peach preserves, and warm spices create a balanced flavor and smooth texture—no sour cream needed!
If you’d like a tangier flavor, try Greek yogurt, mascarpone, or a dairy-free sour cream alternative. Each option will slightly change the texture but still works beautifully.
Absolutely. Swap the graham crackers for a gluten-free cookie or cracker alternative (I love the Pamela's brand), and use a gluten-free flour blend in both the filling and crumble topping.
Bake at a lower temperature, avoid overmixing the batter, and let it cool gradually. Using a water bath or placing a pan of hot water in the oven helps too.
You can make it up to 2 days ahead and store it in the refrigerator. Just wait to add the peaches and crumble topping until right before serving for the freshest results.
Keep leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices (without toppings) for up to 2 months.
Yes. Use vegan cream cheese, plant-based butter, and coconut yogurt or a non-dairy sour cream alternative. Pair it with a vegan graham-style crust for a completely dairy-free dessert.
For perfect presentation, top with warm sautéed peaches and crumble right before serving. Use a hot knife (dipped in warm water) for clean, bakery-style slices.
More Unforgettable Southern Dessert Recipes
If you enjoyed this Southern Peach Cobbler Cheesecake, then you'll definitely love these recipes:
- Southern Strawberry Banana Pudding
- Best Southern Salted Caramel Cake
- Southern Strawberry Dump Cake
- Peach Cobbler Milkshake
- Strawberry Shortcake Bundt Cake
- Vegan Southern Bourbon Pecan Pie
- Classic Southern Banana Pudding
- Blueberry Dump Cake
- Southern Peach Cobbler Cinnamon Rolls
- Strawberry Shortcake with Buttermilk Biscuits
- Cinnamon Sugar Peach Cobbler Dump Cake
- Bananas Foster
MADE OUR RECIPE(S)?
If you tried my Southern Peach Cobbler Cheesecake or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Southern Peach Cobbler Cheesecake [without Sour Cream]
Ingredients
GRAHAM CRACKER CRUST:
- 2 cups Graham crackers, crushed small
- 3 Tbsps organic brown sugar
- 3 Tbsps unsalted butter, melted
FILLING:
- 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
- ¾ cup organic cane sugar
- 4 Tbsps organic all-purpose flour
- 2 tsps vanilla extract
- 2 large organic eggs, at room temp.
- 3 Tbsps peach preserves or jam
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ¼ teaspoon sea salt
SAUTEED PEACHES:
- 2 medium peaches, peeled + sliced (You can substitute with a 15 oz. can of sliced peaches as well)
- 2 Tbsps unsalted butter
- ½ cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of sea salt
CRUMBLE TOPPING:
- ½ cup organic all-purpose flour
- ¼ cup organic brown sugar
- 2 Tbsps unsalted butter, partially melted
- ½ teaspoon ground cinnamon
Instructions
TO MAKE THE CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
- Grind the Graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the crushed Graham cracker, brown sugar and melted butter in a small bowl and mix with a spatula until combined. NOTE: The mixture should be set enough to press together with hands, but not too wet.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECAKE + FILLING:
- In the bowl of a stand-mixer (or a bowl with the use of a hand-mixer), mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Change mixer attachment to a whisk (if using a stand-mixer) and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth and lump-free.
- Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
- Bake the cheesecake for 35-40 minutes, then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid the cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
- Remove cheesecake from the oven and allow it to continue to cool for another 30 minutes, before putting it in the refrigerator for at least an hour.
TO MAKE THE CRUMBLE TOPPING:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a bowl, add the flour, brown sugar, and cinnamon, stirring until combined. Add the melted butter and using a spatula, mix until combined and 'crumbly-like'.
- Add to a baking sheet lined with parchment paper and bake for 10-15 minutes or until golden brown and crunchy in texture.
TO MAKE THE SAUTED PEACHES:
- In a medium (10-inch) skillet over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, and vanilla and stir until combined and everything begins to bubble a bit, about 1-2 minutes.
- Add the sliced peaches and toss until well coated and cook for another 3-4 minutes, until tender and the sauce has thickened. Remove from heat. NOTE: For more tender peaches (if using fresh), you can cook for an extra 4-5 minutes or so, but be sure to reduce the heat to medium-low. Cool completely!
Tips & Tricks
- STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer (without topping) until the night before you’re ready to serve. Defrost by refrigerating. See Blog Post for best storage tips!
- CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
- GLUTEN-FREE + OTHER OPTIONS: See FAQ!
- SOFTER/FLUFFIER TEXTURE: Feel free to use 3 Tbsps of Greek yogurt or sour cream to this cheesecake batter for a lighter, airy, softer texture.
Nutrition
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My lord this was delightful!! That peach crumble is so good!! Thanks again sis!!
Today was my daughter’s birthday and this cheesecake is a hit! At least with me since she hasn’t tried it yet. Honestly this is the best peach cheesecake I’ve ever had! I made one last summer that wasn’t nearly as good. I sent my daughter home with half and sadly I have to share this half with my husband and other daughter. I did have some trouble as my oven is new and now I know it runs hot. In your tips you said to toast the pecans at 400° for 10-15 minutes. They were burned after 7 so I ended up trying again and only toasting for five. I also remade the peach topping because having my burner on 6 was too high and the drizzle tasted scorched. Tried again with my burner on 4 and it was perfect! So not only did we get a delicious cheesecake out of your recipe but I’m better educated on the way my stove works. I made a cinnamon mascarpone whipped cream to go with this delightful cheesecake. Thank you for this unique and very tasty recipe!
Hello,
Am I able to use peach jam instead of peach preserves? I can’t seem to find preserves at my grocery stores. This recipe looks delicious! I’ll let you know how it turns out after I make it for my daughter’s birthday.
Thank you
Lisa
Hi Lisa! Awww, yes! Of course! Peach jam works just as great! I can't wait to hear how it turns out! And Happy Birthday to your daughter! 🙂