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Close-up high-angle view of a Southern Peach Cobbler Cheesecake slice featuring soft glazed orange peach slices and amber cinnamon syrup.

Southern Peach Cobbler Cheesecake: The Ultimate Fusion Dessert

A tall, ivory baked cheesecake topped with soft orange peaches in a translucent amber cinnamon syrup and large chunks of golden-brown buttery crumble. The ultimate Southern-style fusion of two iconic desserts.
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups (200g) graham cracker crumbs Finely crushed
  • 1/2 cup (115g) unsalted butter Melted
Creamy Cheesecake Filling
  • 32 oz (900g) cream cheese Full-fat, room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) sour cream Full-fat, room temperature
  • 4 large eggs Room temperature
  • 2 tsp (10ml) vanilla extract
Glistening Peach Topping & Crumble
  • 4 cups (600g) sliced peaches Fresh or frozen
  • 1/2 cup (100g) light brown sugar Packed
  • 1 tbsp (8g) cornstarch For the amber syrup
  • 1 tsp (5g) cinnamon Ground
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (115g) unsalted butter Cold, cubed

Equipment

  • 1 9-inch springform pan Essential for easy release.
  • 1 Large roasting pan Used for the water bath.
  • 1 Heavy-Duty Aluminum Foil To waterproof the springform pan.
  • 1 Stand Mixer For a smooth ivory filling.

Method
 

Crust Preparation
  1. Combine graham cracker crumbs and melted butter. Press firmly into a 9-inch springform pan.
  2. Bake at 350°F (175°C) for 10 minutes. Cool completely.
Filling and Baking
  1. Beat room temperature cream cheese and sugar until silky smooth. Add sour cream and vanilla.
  2. Incorporate eggs one at a time on low speed to avoid air bubbles.
  3. Wrap pan in foil, place in roasting pan with boiling water. Bake at 325°F (160°C) for 60-70 minutes until edges are set.
Topping and Assembly
  1. Simmer peaches, brown sugar, and cinnamon. Stir in cornstarch slurry until a glistening translucent amber syrup forms.
  2. Rub cold butter into flour and sugar. Bake at 350°F (175°C) on a sheet for 12-15 minutes until golden-brown chunks form.
  3. Top chilled cheesecake with peach mixture and then the crunchy crumble chunks.

Notes

Ensure all dairy is room temperature for an ivory, crack-free finish.
Let the cheesecake chill for at least 6 hours before topping to maintain structural integrity.