Southern Peach Cobbler Cheesecake

March 28, 2022
Recipes - Dessert
Turn your favorite Southern dessert into a tangy cheesecake!

Southern Peach Cobbler Cheesecake

This Southern Peach Cobbler Cheesecake is tangy, fruity, and tastes like a true Southern dessert, complete with a hint of spice from cinnamon and nutmeg. 

Southern Peach Cobbler Cheesecake

This cheesecake recipe incorporates everything I love about classic Southern peach cobblers into a thick, tangy cake. You can serve it for Easter as a special treat or for a spring birthday! The components are a simple pecan graham cracker crust, the tangy cream cheese filling, and caramelize peaches on top.

Southern Peach Cobbler Cheesecake

Pecan Graham Cracker Crust

The crust for this hearty cheesecake is loaded with pecans for added heft, healthy fats, and buttery flavor. Here's what you need ot make it:

  • Graham crackers. You'll need about 7 to 8 sheets.
  • Toasted pecans. If you want a nuttier crust, you can use more pecans and reduce the amount of chopped graham crackers accordingly.
  • Brown sugar. You can also use coconut sugar if you like.
  • Cinnamon for added warm flavor.
  • Butter. Use melted unsalted butter to bind your crust together.

Southern Peach Cobbler Cheesecake

Southern Peach Cheesecake Filling

Here's what you need to make the tangy and peachy cheesecake filling recipe:

  • Cream cheese. This should be softened to room temperature so it blends up light and fluffy.
  • Brown sugar. Or coconut sugar!
  • All-purpose flour to thicken up your cheesecake layer.
  • Vanilla extract
  • Organic eggs. These should also be at room temperature for a smooth, lump-free cheesecake.
  • Sour cream. Either full- or low-fat will work. Or try Greek yogurt (sugar-free!)
  • Peach preserves. Use your favorite store-bought preserves.
  • Cinnamon and nutmeg for Southern spice.

Southern Peach Cobbler Cheesecake

Caramelized Peaches

The topping for this stunning Southern cheesecake are the sweet caramelized peaches. Choose the juiciest, ripest peaches you can find. The natural sugars will caramelize for a complex, nutty flavor everyone loves.

You'll also need:

  • Unsalted butter
  • Brown sugar or coconut sugar
  • Cinnamon, nutmeg, and allspice

Do I Need to Toast the Pecans?

I highly recommend toasting your pecans for the graham cracker crust. You can toast them in a skillet on the stove or use a baking sheet in the oven. Just keep a close eye on them, as nuts can start to burn quickly. As soon as they take on color, remove the pecans from the heat.

Southern Peach Cobbler Cheesecake

Make-Ahead Southern Peach Cheesecake

This is a great make-ahead dessert! It needs to chill for at least an hour, but it's even better if you make it the day ahead of time and let it firm up in the fridge. Just be sure to tightly wrap the cake in plastic wrap. You can assemble the cake with the peaches on top just before serving.

The cake will stay fresh in the fridge for up to five days.

More Southern Dessert Recipes

Southern Peach Cobbler Cheesecake


If you make this Southern Peach Cobbler Cheesecake, tag me on Instagram @orchidsandsweettea!

Southern Peach Cobbler Cheesecake

Southern Peach Cobbler Cheesecake

5 from 1 vote
This Southern Peach Cobbler Cheesecake is tangy, fruity, and tastes like a true Southern dessert, complete with a hint of spice from cinnamon and nutmeg. 
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Serves: 8 servings



  • 1 cup Graham crackers, chopped (About 7-8 Graham cracker sheets!)
  • ½ cup toasted pecans  (Add more if desired; just reduce Graham Crackers amount)
  • 2 Tbsps organic brown sugar
  • 1 teaspoon ground cinnamon
  • 3 Tbsps unsalted butter, melted


  • 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
  • ¾ cup organic brown sugar
  • 4 Tbsps organic all-purpose flour 
  • 2 tsps vanilla extract
  • 2 large organic eggs, at room temp. 
  • 3 Tbsps low-fat or full-fat sour cream (You can also use Greek yogurt, if preferred)
  • 1 tablespoon peach preserves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon sea salt


  • 2 medium peaches, sliced in wedges (skin on)
  • 3 Tbsps unsalted butter
  • 4 Tbsps organic brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • Pinch of sea salt


  • Crumbled Graham Crackers



  • 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 Graham crackers, toasted pecans, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • 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.


  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract, peach preserves, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
  • Change mixer attachment to a whisk 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.
  • 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 (until center comes out mostly clean when tested with a toothpick or knife), 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 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.
  • In the meantime, make the caramelized peaches.


  • In a saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, allspice, and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
  • Add the sliced peaches and toss until well coated and cook until slightly tender, about 3-4 minutes. At this point the sauce should have thickened. Remove from heat and let cool.


  • Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
  • Once cheesecake has fully chilled, top with caramelized peaches, topping everything with crumbled Graham Crackers, if desired. Slice and enjoy.
  • Bon Appetit!

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 until the night before you’re ready to serve. Defrost by refrigerating.
  • TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to ensure that browning is even on both sides.
  • CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.


Calories: 409kcal | Carbohydrates: 53g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 580mg | Potassium: 329mg | Fiber: 3g | Sugar: 39g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 2mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Southern Peach Cobbler Cheesecake.


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