Peach Cobbler Cheesecake Cake

This Peach Cobbler Cheesecake Cake is the kind of dessert that makes people go quiet after the first bite. It’s layers of soft cake, creamy cheesecake, and sweet peach cobbler all in one. Every slice is rich, cozy, and full of warm flavor.

I made it for a summer get-together once, and it was the first thing gone. The peaches get soft and juicy, the cheesecake stays smooth, and the cake soaks up all that goodness. It tastes homemade in the best way.

Perfect for holidays, cookouts, or just when you want something that wows. I’ll show you exactly how I put it together. It’s easier than it looks—and so worth it.

Why You’ll Love This Recipe

• Three Desserts in One: You’re getting the softness of vanilla cake, the richness of baked cheesecake, and the warmth of a cobbler all in a single dessert.
• Textural Variety: The soft crumb of the cake contrasts beautifully with the creamy cheesecake and lightly crisp crumble topping.
• Flexible with Seasons: Fresh peaches are ideal, but canned or frozen peaches work just as well—making this recipe reliable even in off-season months.
• Make-Ahead Friendly: This cake needs to chill after baking, which means you can (and should) prepare it a day ahead for best results.
• Suitable for Celebrations: With its layered structure and crowd-pleasing flavors, it’s a great option for birthdays, potlucks, or family dinners.

What You Need to Know Before You Start

Time Commitment
This recipe takes time but is broken down into manageable steps. First, you’ll prepare and bake the cheesecake layer, then the cake, and finally assemble it with the cobbler topping before a final bake. Cooling and chilling are crucial—especially for the cheesecake layer.

• Prep Time: 45 minutes
• Bake Time: 1 hour 10 minutes (total across layers)
• Chill Time: At least 6 hours, preferably overnight
• Total Time: Around 8 hours or more including chill

Yield
This recipe yields one 9-inch cake. When sliced, it serves 10 to 12 people, depending on portion size.

Skill Level
Intermediate. While none of the steps are especially difficult, you’ll need patience and attention to detail to properly layer and cool the components. Reading through the whole recipe before beginning is highly recommended.

Required Kitchen Tools

Having the right tools ensures everything bakes evenly and the layers come together without stress:

• 9-inch springform pan – essential for easy cheesecake removal
• 2 standard 9-inch round cake pans – for baking the cake layer(s)
• Electric mixer – stand or hand-held for creaming and whipping
• Mixing bowls – at least three: one each for cheesecake, cake, and topping
• Parchment paper – helps prevent sticking, especially in cake pans
• Cooling rack – for even cooling and air circulation
• Silicone spatula and offset spatula – for smooth batter and cheesecake layering
• Whisk – for dry ingredient blending and crumble mixing
• Measuring cups and spoons – for accurate baking results

Ingredients Breakdown

Each component is built with common baking staples, though timing and order are crucial to get the textures right.

1. Cheesecake Layer

This is baked first and needs to cool completely before layering. It adds a creamy, slightly tangy contrast to the sweet cobbler.

• Cream cheese (16 oz / 450g): Use full-fat blocks at room temperature for best texture
• Granulated sugar (1/2 cup): Sweetens the cream cheese base
• Cornstarch (1 tbsp): Helps stabilize the cheesecake and create a silky set
• Eggs (2 large): Provide richness and structure
• Sour cream or Greek yogurt (1/4 cup): Adds moisture and tang without thinning the batter
• Vanilla extract (1 tsp): Deepens flavor

2. Vanilla Cake Layer

Simple and buttery, this layer supports the structure and sweetness of the entire dessert.

• All-purpose flour (2¼ cups / 281g): Measured accurately by spooning and leveling
• Baking powder (1 tbsp): The leavening agent for a soft rise
• Salt (½ tsp): Balances sweetness and enhances flavor
• Unsalted butter (¾ cup / 170g): Room temperature for creaming
• Granulated sugar (1¼ cups / 250g): For sweetness and structure
• Eggs (3 large): Provide lift, richness, and moisture
• Vanilla extract or paste (2 tsp): For depth of flavor
• Whole milk (¾ cup / 180ml): Keeps the crumb tender
• Peach juice (optional, ¼ cup / 60ml): Use reserved syrup from canned peaches to add a subtle fruit note

3. Peach Cobbler Topping

The fruit topping brings natural sweetness, warm spice, and visual appeal. It’s gently cooked until thick and then spooned over the top of the cake.

• Peaches (3 cups): Fresh, peeled, and diced; thawed if using frozen
• Granulated sugar (1/3 cup): To sweeten and draw out peach juices
• Brown sugar (2 tbsp): Adds depth and slight molasses note
• Cinnamon (½ tsp): Warm spice to enhance the peach flavor
• Cornstarch (1 tbsp): Thickens the topping so it holds on the cake
• Lemon juice (1 tbsp): Balances the sweetness
• Salt (¼ tsp): Sharpens overall flavor
• Nutmeg (optional, ¼ tsp): For a slightly spiced undertone

4. Crumble Topping

A classic buttery streusel baked on top for contrast and texture.

• All-purpose flour (½ cup): Base of the crumble
• Granulated sugar (¼ cup): Sweetens and crisps
• Unsalted butter (¼ cup / 55g): Cold and cubed, cut into the flour for crumbly texture
• Cinnamon (pinch): For added warmth

How to Make Peach Cobbler Cheesecake Cake – Step-by-Step Instructions

This recipe is built in stages, and cooling time is essential. You’ll start by making the cheesecake layer, then the vanilla cake, and finally the peach cobbler topping. Once each part is prepped, everything is assembled and baked again before chilling.

Step 1: Prepare the Cheesecake Layer (Make Ahead)

1. Preheat your oven to 325°F (163°C).
Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides with butter or nonstick spray.

2. Beat the cream cheese.
In a large mixing bowl, use an electric mixer on medium speed to beat 16 oz of cream cheese until completely smooth (about 2 minutes). Scrape down the sides as needed.

3. Add sugar and cornstarch.
Mix in ½ cup granulated sugar and 1 tablespoon cornstarch until fully blended.

4. Add eggs one at a time.
Beat in 2 large eggs, one at a time, mixing on low speed just until incorporated. Do not overmix—this can cause cracks.

5. Finish with sour cream and vanilla.
Stir in ¼ cup sour cream and 1 tsp vanilla extract by hand or on low speed until smooth.

6. Bake the cheesecake.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Place the pan on a baking sheet and bake for 35–38 minutes, or until the center is just set with a slight jiggle.

7. Cool slowly.
Turn off the oven, crack the door open, and let the cheesecake sit inside for 15 minutes. Then remove and cool to room temperature.
Once cooled, cover and refrigerate for at least 4 hours or overnight.

Step 2: Bake the Vanilla Cake Layer

1. Preheat your oven to 350°F (177°C).
Grease two 9-inch round cake pans and line the bottoms with parchment paper.

2. Combine dry ingredients.
In a medium bowl, whisk together:

• 2¼ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt

3. Cream the butter and sugar.
In a large bowl, beat ¾ cup softened butter and 1¼ cups sugar on medium speed for 3–4 minutes until pale and fluffy.

4. Add eggs and vanilla.
Beat in 3 eggs, one at a time, followed by 2 teaspoons vanilla extract. Scrape down the bowl as needed.

5. Alternate dry ingredients with milk.
Reduce speed to low. Add the flour mixture in 3 additions, alternating with:

• ¾ cup whole milk
• (Optional: Replace ¼ cup of the milk with ¼ cup peach juice or syrup for more fruit flavor.)

Mix just until combined. Do not overmix.

6. Bake the cake.
Divide batter evenly between the two pans. Bake for 25–28 minutes, or until a toothpick comes out clean from the center.
Cool the cakes in pans for 10 minutes, then remove and cool completely on wire racks.

Step 3: Make the Peach Cobbler Topping

1. Cook the peaches.
In a medium saucepan over medium heat, combine:

• 3 cups diced peaches
• ⅓ cup granulated sugar
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• (Optional: ¼ teaspoon nutmeg)

Stir and cook until the peaches soften and the mixture thickens slightly—about 6–8 minutes. Let it cool to room temperature.

Step 4: Make the Crumble Topping

1. Mix flour and sugar.
In a small bowl, whisk together:

• ½ cup flour
• ¼ cup sugar
• Pinch of cinnamon

2. Cut in the butter.
Add ¼ cup cold butter (cubed). Use your fingers or a pastry cutter to blend until it forms coarse crumbs. Chill until ready to use.

Step 5: Assemble the Cake

1. Trim the cake layers (if needed).
If either of the cake layers domed during baking, level the tops with a serrated knife so everything stacks evenly.

2. Build the layers.
Place one vanilla cake layer on your serving plate. Carefully place the chilled cheesecake layer on top (remove the springform ring and parchment before transferring). Top with the second vanilla cake layer.

3. Add peach cobbler topping.
Spoon the cooled peach mixture on top of the cake. Spread it evenly to the edges.

4. Sprinkle the crumble.
Distribute the prepared crumble over the peaches.

Step 6: Final Bake

1. Preheat the oven to 350°F (177°C).
Place the fully assembled cake (on an oven-safe plate or baking sheet) into the oven.

2. Bake for 12–15 minutes.
Bake until the crumble is golden and the peach topping is bubbling slightly at the edges.

3. Cool completely.
Let the cake cool at room temperature for 30–45 minutes. Then cover and refrigerate for at least 2 hours, ideally overnight for best slicing.

How to Serve Peach Cobbler Cheesecake Cake

This dessert is best served chilled or lightly cool from the fridge. Use a sharp knife wiped clean between slices to keep the layers neat. Here are a few serving ideas:

• As-Is: This cake is flavorful enough to stand alone—each slice has fruit, crumble, cheesecake, and vanilla cake all in one.
• With Whipped Cream: Add a dollop of unsweetened whipped cream or Greek yogurt on the side for lightness.
• With Ice Cream: A small scoop of vanilla or cinnamon ice cream can complement the warm peach flavors.
• Drizzle (Optional): A light caramel or peach glaze drizzle is nice for presentation, but not required.

Storing Peach Cobbler Cheesecake Cake

• Refrigerator: Store covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent the cheesecake from drying out.
• Freezer: You can freeze individual slices wrapped tightly in plastic wrap, then foil, and store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Do Not Store at Room Temperature: Because of the cheesecake layer, this cake must always be chilled.

Tips and Tricks for Success

• Room Temperature Ingredients: Always bring your cream cheese, butter, eggs, and milk to room temperature for smoother blending and better texture.
• Chill the Cheesecake Layer Completely: Do not rush this step. A well-set cheesecake is key to keeping your layers intact.
• Level the Cake: Trim any domes off your cake layers to create a stable base and prevent slippage when stacking.
• Use Parchment Paper: Lining the pans helps ensure your layers release cleanly.
• Don’t Overbake: Watch your final bake closely. The crumble should be lightly golden, and the peach topping just bubbly at the edges.

Nutrition (Per Serving – Approximate)

Nutrient	Amount
Calories	540 kcal
Total Fat	31g
Saturated Fat	18g
Cholesterol	120mg
Sodium	270mg
Total Carbohydrate	58g
Dietary Fiber	1g
Sugars	39g
Protein	7g
Calcium	10% DV
Iron	8% DV

Note: Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I use canned peaches?
Yes. Drain well and chop. Use peaches in juice, not syrup, for better texture.

How long does it keep?
Up to 4 days in the fridge or up to 2 months frozen.

Can I skip the crumble?

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You can, but the crumble adds texture and a cobbler feel. If omitting, reduce baking time by 2–3 minutes.

Do I need to level the cakes?
Yes, if they dome. A flat surface helps the layers stay stacked and look clean when sliced.

Conclusion

Peach Cobbler Cheesecake Cake is a thoughtfully layered dessert that brings together cake, fruit, and cream in every slice. It’s ideal for summer baking projects, family celebrations, or as a make-ahead dessert for guests. With a careful balance of sweetness and texture, it’s a rewarding recipe that feels as good to bake as it does to eat.