Peach Cobbler Cheesecake Recipe – Easy One Pan Dessert with Oat Topping

Posted on September 27, 2025

The scent of bubbling peaches and buttery oats drifting from my oven instantly takes me back to summer afternoons at my grandma’s house—sticky fingers, laughter, and that golden, gooey peach cobbler cooling on the counter. But let’s be real: as much as I adore classic cobbler, I’m a cheesecake lover through and through. So, the first time I swirled together my favorite peach cobbler cheesecake, it was like two worlds colliding—in the best, most tempting way possible.

This peach cobbler cheesecake recipe is my secret weapon for potlucks, birthday dinners, or honestly, any night I want dessert to steal the show with zero fuss. With juicy peaches, creamy tangy cheesecake, and that irresistible oat topping (all in one dish!), it’s a dreamy mash-up that never fails to wow. And you don’t need fancy equipment or hours of prep—just a love for big flavors and a craving for easy comfort food.

I’ve baked this easy one pan peach cobbler cheesecake more times than I can count—tweaking the oat topping, trying different pans, and even making it gluten-free for friends. The result? A foolproof, crowd-pleasing dessert that’s as gorgeous as it is delicious. If you’re looking for a recipe that’s bursting with summer flavor, comes together simply, and gets rave reviews every single time, you’re in the right spot. Let’s dig into this irresistible peach cobbler cheesecake with oat topping—you’re about to discover a new favorite!

Why You’ll Love This Peach Cobbler Cheesecake

One Pan Wonder: Everything bakes up in a single dish—no need for separate mixing bowls or a fancy water bath. Less mess, more cozy dessert!
Wholesome, Simple Ingredients: You probably have most of what you need in your pantry or fridge. No mystery items or complicated steps.
Showstopper for Any Occasion: This recipe shines at summer BBQs, holiday potlucks, family dinners, or even as a sweet weekend treat.
Creamy & Crunchy in Every Bite: The cheesecake is lusciously smooth, the peaches are perfectly sweet, and the oat topping adds a little crunch—pure bliss!
Customizable & Allergy-Friendly: I’ve tried this with gluten-free oats, low-fat cream cheese, and even swapped in nectarines once. It still works like a charm!

What makes my peach cobbler cheesecake stand out? Honestly, it’s all about balance—the creamy cheesecake layer anchors the softness of the peaches, while the oat topping gets toasty and golden on top. No soggy bottoms here! I always blend canned peaches with a bit of fresh lemon juice to brighten the flavor, and I use a sturdy springform pan so you get those neat, photo-ready slices (seriously, your Pinterest board will thank you).

And let’s not forget the emotional magic: this dessert is pure comfort. It’s the kind of sweet that makes you pause, smile, and maybe sneak a second piece. Whether you’re baking for a crowd or just for yourself, this peach cobbler cheesecake is a guaranteed mood-booster. Trust me—I’ve made it for birthdays, late-night cravings, and “just because” days, and it’s a hit every time.

If you’re searching for a dessert that’s easy, impressive, and completely irresistible, you can stop scrolling. This recipe is about to become a regular in your kitchen rotation.

What Ingredients You Will Need

This peach cobbler cheesecake recipe brings together simple, reliable ingredients—nothing weird or hard to find. You’ll love how everything comes together for that perfect, bakery-style finish at home. Here’s what you’ll need:

For the Cheesecake Base:
- 16 oz (450g) cream cheese, softened (full fat for best results, but low-fat works too)
- 1/2 cup (120g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract (pure is best, but imitation works in a pinch)
- 1/4 cup (60ml) sour cream or Greek yogurt (this adds tang and keeps the cheesecake creamy)
For the Peach Layer:
- 2 cups (about 450g) sliced peaches (fresh, canned, or thawed frozen—drain well if using canned or frozen)
- 1/3 cup (70g) brown sugar (light or dark, your call)
- 1 tbsp cornstarch (for thickening)
- 1 tbsp lemon juice (brightens the peaches, trust me!)
- 1/2 tsp ground cinnamon
For the Oat Topping:
- 3/4 cup (75g) old-fashioned rolled oats (I prefer Bob’s Red Mill—gluten-free if needed)
- 1/2 cup (60g) all-purpose flour (or almond flour for gluten-free)
- 1/3 cup (70g) brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup (75g) unsalted butter, melted
- 2 tbsp chopped pecans or walnuts (optional, for crunch)

Ingredient Tips: I’ve found that canned peaches work great in winter, but nothing beats fresh peaches in peak season. If you like things less sweet, cut back a little on the sugar—it’s flexible. For a dairy-free version, swap in plant-based cream cheese and butter. And for a nut-free topping, just skip the pecans or walnuts.

Honestly, I love how this recipe lets you use what you have. No fancy flour? Use regular. Only have vanilla yogurt? That’ll work, too. You get the idea—it’s forgiving and always delicious.

Equipment Needed

9-inch (23cm) Springform Pan: Essential for easy release and neat slices. If you don’t have one, a deep pie dish or 9×9-inch square baking dish works, though slices may be softer.
Mixing Bowls: At least two—one for cheesecake batter, one for oat topping. Glass or stainless steel are my go-to.
Electric Mixer or Sturdy Whisk: For smooth, lump-free cheesecake batter. I’ve used both—hand mixers make it faster, but a little elbow grease works in a pinch.
Silicone Spatula: For scraping every last bit of batter and folding peach mixture gently.
Measuring Cups & Spoons: Precision matters for cheesecake, so measure carefully!
Small Saucepan: Optional, for thickening peaches if using frozen or canned.
Cooling Rack: Helps the cheesecake set evenly after baking.

Equipment Notes: My old springform pan has earned its keep, but if you’re on a budget, you can line a regular cake pan with parchment and lift the cheesecake out. Just let it cool completely. And if your electric mixer is on the fritz, don’t worry—just mix slowly and thoroughly by hand.

How to Make Peach Cobbler Cheesecake with Oat Topping

Prep the Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper for extra insurance. If you’re using a regular baking dish, butter it well to prevent sticking.
Prepare the Peach Layer:
In a mixing bowl, toss 2 cups sliced peaches with 1/3 cup brown sugar, 1 tbsp cornstarch, 1 tbsp lemon juice, and 1/2 tsp cinnamon. If using frozen or canned peaches, drain and pat dry first. For extra juicy peaches, simmer the mixture in a small saucepan over medium heat for 3-5 minutes until thickened—this keeps the cheesecake from getting watery. Let cool.
Make the Cheesecake Batter:
Beat 16 oz cream cheese with 1/2 cup granulated sugar until smooth and creamy (about 2 minutes). Scrape down the sides, then add 2 eggs, one at a time, mixing well after each. Mix in 1 tsp vanilla and 1/4 cup sour cream until just combined. Don’t overmix—just until it’s smooth.
Assemble the Layers:
Pour the cheesecake batter into your prepared pan and smooth the top. Spoon the peach mixture evenly over the cheesecake layer, spreading gently with a spatula.
Mix the Oat Topping:
In a clean bowl, stir together 3/4 cup oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add 1/3 cup melted butter and, if using, 2 tbsp chopped nuts. Mix until crumbly. Sprinkle the oat topping evenly over the peach layer.
Bake:
Bake on the center rack for 48-55 minutes, or until the edges are set but the center still jiggles slightly. The topping should be golden brown and fragrant. If the top browns too fast, tent with foil during the last 10 minutes.
Cool and Chill:
Cool on a rack for 1 hour, then refrigerate at least 4 hours (overnight is best). This helps the cheesecake set for clean slices. Patience is key!
Serve:
Run a knife around the pan’s edge, unlock the springform, and slice. Serve chilled or let sit at room temp for 10-15 minutes before serving. Enjoy that sweet, creamy, crumbly goodness!

Troubleshooting: If the center cracks, don’t stress—the oat topping covers imperfections. If your cheesecake seems too soft, chill it longer. For easy slicing, wipe your knife between cuts.

Personal Note: I once forgot to drain my canned peaches—lesson learned! Now I always pat them dry to avoid a runny middle. Don’t skip that step.

Cooking Tips & Techniques

Don’t Overmix the Batter: Stir just until combined to keep the cheesecake creamy, not dense. I learned this one the hard way—overmixing made my first cheesecake rubbery.
Use Room Temperature Ingredients: Cream cheese, eggs, and sour cream blend best at room temp, giving a silky finish. Cold ingredients can lead to lumps.
Line the Pan with Parchment: It’s a lifesaver when unmolding the cheesecake. If you skip this, the oat topping can stick and break apart.
Chill Completely Before Slicing: The cheesecake needs time to set. If you cut too early (trust me, I’ve done it), it’ll be messy. Overnight chilling is ideal.
How to Avoid Soggy Topping: If your peaches are extra juicy, simmer them briefly as suggested. This step keeps the oat topping crisp and the cheesecake nicely layered.
Batch Cooking: Double the recipe for a crowd and bake in a 9×13-inch pan. Adjust baking time—add 10-15 minutes, checking for doneness.
Multitasking: While the crust bakes, prep your peach layer and oat topping. Makes the whole process quick and easy.
Consistency Tip: Always measure your ingredients (especially flour and oats) using the scoop-and-level method for best results.

Honestly, I’ve made every mistake in the book with this recipe, but each time I learned something new. Now, it’s always creamy, crumbly, and never fails to impress—promise!

Variations & Adaptations

Gluten-Free: Swap all-purpose flour with almond flour or a gluten-free blend, and use certified gluten-free oats. The texture stays just as dreamy—my cousin, who can’t have gluten, raves about this version.
Dairy-Free: Substitute plant-based cream cheese, butter, and yogurt. I’ve tried it with Kite Hill and Earth Balance—still totally delish.
Berry Cobbler Cheesecake: Replace peaches with mixed berries (blueberries, raspberries, blackberries). Add an extra tablespoon of cornstarch to help thicken the berry juices.
Nut-Free: Simply leave out the nuts in the oat topping. The crumble is still crisp and tasty.
Low-Sugar: Use a sugar substitute like Swerve or monk fruit sweetener for the cheesecake and topping. The flavor holds up, but you may want to taste and adjust for sweetness.
Personal Favorite: Sometimes I swirl a spoonful of peach jam into the cheesecake batter before baking—adds a pop of color and flavor!

This peach cobbler cheesecake is super forgiving. Feel free to mix and match fruits, use what’s in season, or cater to any allergies or dietary needs. It’s all about making this dessert work for your table—and trust me, it never gets old.

Serving & Storage Suggestions

Serve your peach cobbler cheesecake chilled or at cool room temperature, straight from the pan or carefully unmolded onto a pretty platter. For a Pinterest-worthy finish, top slices with a dollop of whipped cream or a drizzle of caramel sauce. I love pairing it with iced tea or strong coffee—so comforting!

What Goes Well: This dessert is fantastic after grilled chicken or BBQ, and makes a stunning addition to brunch spreads. It even works as a sweet breakfast treat (I won’t tell if you won’t).

Storage: Cover leftovers tightly and refrigerate up to 5 days. The flavors meld and deepen over time—honestly, it’s even better on day two. For longer storage, freeze individual slices wrapped in plastic and foil; thaw overnight in the fridge before serving. To reheat, microwave single slices for 10-15 seconds, just until slightly warm (the topping will soften a bit).

Extra Tip: If transporting to a party, keep the cheesecake chilled and wait to garnish until right before serving—keeps everything fresh and beautiful.

Nutritional Information & Benefits

Each slice of peach cobbler cheesecake (1/12 of the pan) has roughly 320 calories, 16g fat, 38g carbs, and 6g protein. Using light cream cheese or a sugar substitute can shave off a few calories without sacrificing flavor.

Health Benefits: Peaches are rich in vitamin C, potassium, and fiber—plus, they bring natural sweetness and a burst of sunshine to every bite. The oat topping adds a bit of whole grain goodness. If you use Greek yogurt, you’ll sneak in extra protein as well.

This dessert can be adapted for gluten-free or lower-sugar diets, making it a flexible option for families and gatherings. Those with dairy or nut allergies can swap ingredients as needed—just always double-check labels! My personal wellness trick? I serve smaller slices with plenty of fruit on the side. Balance, right?

Conclusion

If you’re looking for a dessert that’s stunning, easy, and packed with flavor, you just found it. This peach cobbler cheesecake is the ultimate one pan treat—creamy, fruity, and just the right amount of crunchy on top. It’s become my go-to for both special occasions and lazy weekends, and I have a feeling you’ll fall in love, too.

Don’t be afraid to tweak the recipe to suit your own taste—more cinnamon, less sugar, a handful of berries, or a gluten-free swap. The beauty of this recipe is how forgiving and customizable it is.

Every time I bring this to a gathering, there’s never a crumb left. I hope it becomes a staple in your kitchen, too! If you make it, I’d love to hear your twists—leave a comment, share your photos, or tell me your favorite fruit combos. Happy baking, friends—may your kitchen smell as cozy as mine does right now!

Frequently Asked Questions

Can I use canned or frozen peaches instead of fresh?

Absolutely! Just be sure to drain and pat them dry to avoid excess moisture. If you’re using frozen, thaw first. I’ve used canned peaches in syrup when fresh weren’t in season, and they worked great—just cut back on added sugar a bit.

How do I prevent the oat topping from getting soggy?

Simmer extra-juicy peaches with cornstarch before layering, and spread the oat topping evenly. Baking until golden helps keep it crisp. I always let the cheesecake chill fully before slicing, too—that keeps the layers distinct.

Can I make this peach cobbler cheesecake ahead of time?

Yes! In fact, it’s better after a night in the fridge. I usually bake it the day before and store covered. The flavors meld and the texture sets perfectly for slicing.

What if I don’t have a springform pan?

No worries! Use a deep pie plate or a 9×9-inch baking dish, just butter it well. Slices may be a little softer, but it’ll still taste amazing. Line with parchment for easier removal.

Is this recipe gluten-free?

It can be! Just use almond flour or a gluten-free blend in the topping and certified gluten-free oats. I’ve made this for gluten-free friends and it turns out just as tasty.