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A single slice of peach cobbler cheesecake is served on a white dessert plate, showcasing its layered structure with a creamy peach filling, golden crust, and fluffy topping. The slice is garnished with fresh peach slices and a glossy drizzle of peach preserves, placed on the white marble cooktop for an elegant presentation.

Peach Cobbler Cheesecake Recipe

This peach bourbon cheesecake features a rich and creamy filling with juicy peaches and a touch of bourbon, all topped with a golden cinnamon-flavored crust. The slow-baking technique ensures a smooth texture, while the topping gives it a sweet, cake-like finish. Perfect for special occasions!
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Additional Time 9 hours 30 minutes
Total Time 11 hours 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 562 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Roasting Pan
  • Slow cooker liner or heavy-duty aluminum foil
  • Small and medium mixing bowls

Ingredients
  

Crust:

  • cooking spray
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons white sugar
  • ¼ teaspoon kosher salt

Cheesecake:

  • 3 8 ounce packages cream cheese, at room temperature
  • 1 cup white sugar
  • 3 large eggs
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ cup bourbon
  • ¼ cup peach preserves
  • 2 cups peeled pitted, and chopped peaches

Topping:

  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt

Instructions
 

  • Preheat oven to 350°F (175°C). Coat a 9-inch springform pan with cooking spray.
  • Make the crust: Stir graham cracker crumbs, melted butter, sugar, and salt until combined. Press into the bottom and up the sides of the pan.
    The 9-inch springform pan, containing the prepared crust, sits on a wire rack after being baked at 350°F (175°C). The crust is golden-brown and cooling for 30 minutes, with a timer in the background. The pan is placed on the white marble cooktop to maintain a consistent setup.
  • Bake the crust for 10 minutes, until golden, then cool for 30 minutes.
  • Prepare the cheesecake filling: Beat cream cheese and sugar until fluffy. Add eggs one at a time, mixing well after each. Beat in flour, salt, bourbon, and preserves. Fold in chopped peaches. Pour into the cooled crust.
    A stand mixer bowl filled with cream cheese and sugar is being beaten until fluffy. Eggs, flour, bourbon, peach preserves, and freshly chopped peaches are nearby, ready to be added to the mixture. The bowl is positioned on the white marble cooktop to maintain a clean, uncluttered background.
  • Bake cheesecake: Place the springform pan in a slow cooker liner or wrap it in foil, and place it in a large roasting pan. Add warm water to the roasting pan (up to halfway up the sides of the cheesecake pan). Bake for 35 minutes until set.
    The cheesecake is shown baking in the oven at 350°F (175°C). The top is smooth and set, with slightly golden edges. The roasting pan filled with water creates a steamy environment. The focus is entirely on the cheesecake for a clean and simple depiction
  • Make the topping: Beat butter and sugar until fluffy. Add the egg and mix. In a small bowl, whisk flour, baking powder, cinnamon, and salt. Mix into the butter mixture until combined.
    A glass mixing bowl contains softened butter and sugar creamed together until fluffy. An egg is added, while a second bowl holding dry ingredients—flour, baking powder, cinnamon, and salt—sits nearby, ready to be incorporated. Both bowls are arranged on the white marble cooktop to keep the scene uniform and uncluttered
  • Add topping: Spoon topping over the cheesecake and bake for 1 more hour, until golden. Turn off the oven and let cheesecake cool with the door ajar for 1 hour.
    The partially baked cheesecake is shown with the prepared topping being spooned evenly over its surface. The topping is fluffy and ready for the final hour of baking. The springform pan is on the white marble cooktop, continuing the clean, consistent setup
  • Cool the cheesecake: Remove from the oven and cool at room temperature for 1 hour. Chill in the refrigerator for 6-12 hours.
    The cheesecake is fully chilled after being refrigerated, removed from the springform pan, and ready for slicing. The dessert’s layers are distinct: a golden crust, creamy peach cheesecake center, and fluffy golden topping. It is garnished with fresh peach slices and a drizzle of peach preserves, placed on the white marble cooktop for a vibrant and clean presentation.
  • Serve: Remove the collar and slice.
    A single slice of peach cobbler cheesecake is served on a white dessert plate, showcasing its layered structure with a creamy peach filling, golden crust, and fluffy topping. The slice is garnished with fresh peach slices and a glossy drizzle of peach preserves, placed on the white marble cooktop for an elegant presentation.