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Close-up of the thick textured graham cracker crust and creamy ivory-white cheesecake filling. (Southern Peach Cobbler Cheesecake)

Southern Peach Cobbler Cheesecake (The Ultimate Tall & Creamy Recipe)

A decadent Southern Peach Cobbler Cheesecake featuring a tall graham cracker crust, velvety cream cheese filling, and a glossy cinnamon-amber peach glaze topped with buttery streusel crumble and syrup drizzle.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Southern Peach Cobbler Cheesecake Ingredients
  • 2.5 cups (300g) Graham cracker crumbs Finely ground
  • 3/4 cup (170g) Unsalted butter Melted
  • 1/4 cup (50g) Brown sugar Packed
  • 32 oz (900g) Full-fat cream cheese Room temperature
  • 1 cup (200g) Granulated sugar
  • 1/2 cup (120ml) Sour cream Full fat
  • 4 Large eggs Room temperature
  • 1 tbsp Vanilla extract
  • 3 cups (450g) Sliced peaches Fresh or thawed frozen
  • 1/2 cup (100g) Brown sugar For the glaze
  • 1 tsp Ground cinnamon
  • 1 tbsp Cornstarch
  • 1/2 cup (65g) All-purpose flour
  • 1/2 cup (45g) Rolled oats
  • 4 tbsp Cold unsalted butter Cubed

Equipment

  • 1 9-inch dark metal springform pan
  • 1 Stand mixer or hand mixer
  • 1 Small saucepan

Method
 

Preparation
  1. Combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom and 3 inches up the sides of a 9-inch dark metal springform pan. Bake at 325°F (165°C) for 10 minutes.
  2. Beat cream cheese and granulated sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed, mixing just until combined. Pour into the crust.
  3. Simmer peaches, brown sugar, cinnamon, and cornstarch in a saucepan until the liquid becomes a glossy cinnamon-amber glaze. Let cool slightly.
  4. Mix flour, oats, and cold butter into chunky crumbs. Bake cheesecake for 50 mins, then top with peaches and streusel. Bake for another 20-25 mins.
  5. Turn off oven, crack the door, and let cool for 1 hour. Refrigerate for at least 6 hours before drizzling with extra amber syrup and serving.

Notes

Use room temperature ingredients to prevent lumps in the cheesecake batter.
Gradual cooling in the oven prevents the surface from cracking under the peach topping.