Thanksgiving Peach Cobbler Cheesecake

by

A rich holiday dessert with Southern charm

If you want to wow your guests this holiday season, this Thanksgiving Peach Cobbler Cheesecake is the dessert to bake! 🍑🍂🍰 It’s the perfect fusion of two classics—creamy New York–style cheesecake and sweet, spiced peach cobbler. With a buttery graham cracker crust, a silky cheesecake layer, and a warm peach topping sprinkled with cinnamon crumble, every bite feels like a hug in dessert form. Not only does it look stunning on a Thanksgiving table, but it’s also surprisingly easy to make ahead. One slice and everyone will agree—this homemade delight deserves a spot on your holiday dessert menu.

Time Breakdown

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Chill Time: 4 hours (or overnight)
  • Total Time: 5 hours 35 minutes
  • Servings: 10–12
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened (3 blocks)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For the Peach Cobbler Topping:

  • 3 cups sliced peaches (fresh or canned, drained)
  • ½ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons cornstarch + 2 tablespoons water (slurry)

For the Crumble:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup cold butter, cubed

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • 9-inch springform pan
  • Mixing bowls
  • Measuring cups & spoons
  • Hand mixer or stand mixer
  • Rubber spatula
  • Saucepan
  • Baking sheet (for water bath)
  • Cooling rack

Step-by-Step Instructions

  1. Prepare crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into bottom of springform pan. Bake at 325°F (160°C) for 10 minutes.
  2. Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and flour. Pour over crust.
  3. Bake cheesecake: Place pan in a water bath and bake for 55–60 minutes, until center is just set. Turn off oven, crack door, and let cool 1 hour.
  4. Make peach topping: In a saucepan, cook peaches with brown sugar, cinnamon, and nutmeg until soft. Stir in cornstarch slurry to thicken. Cool completely. 🍑
  5. Make crumble: Combine flour, brown sugar, and cold butter until crumbly. Bake on a sheet at 350°F (175°C) for 10 minutes.
  6. Assemble: Spread peach topping over chilled cheesecake. Sprinkle crumble on top.
  7. Chill & serve: Refrigerate at least 4 hours (or overnight). Slice and serve with whipped cream. 🍰✨

Pro Tips

  • Make Ahead: Cheesecake tastes best when chilled overnight—plan ahead!
  • Shortcut: Use canned peaches for convenience; just drain well.
  • Garnish Ideas: Add a drizzle of caramel sauce or dollops of whipped cream for an extra festive touch.
  • Serving Idea: Pair with hot coffee or spiced tea for the ultimate Thanksgiving dessert experience. 🍂☕

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice4206g48g23g2g32g