This Peach Cobbler Cheesecake Cake is what I bake when I want to bring a little wow factor to the dessert table. It’s part buttery vanilla cake, part creamy cheesecake, and topped with warm, jammy peaches that taste just like the filling of a fresh cobbler. If that wasn’t enough, you can go all-in with a crumbly streusel topping for extra texture and crunch.
The layers bake together in one pan, making it way easier than it looks—and once it’s cooled and topped with those glossy peaches, you’ve got something truly special. It’s rich, nostalgic, and fresh all at once. Whether it’s for a birthday, potluck, or just a weekend bake, this is one of those cakes that always gets people asking for the recipe.
Let me walk you through exactly how I make it, plus a few ways to customize it based on what’s in your pantry.
Why This Cake Works So Well
This cake hits all the right notes—here’s why it’s a keeper:
- Two desserts in one: Cheesecake and cake baked together means the best of both worlds.
- Peach topping is simple and flavorful: Whether you use fresh or canned, the flavor shines.
- Streusel optional, but worth it: Adds texture and a hint of that classic cobbler crumble.
- It’s a make-ahead dream: The flavors actually get better after a chill in the fridge.
- Surprisingly easy: With a boxed cake base and straightforward cheesecake filling, it’s totally doable for any skill level.
Ingredients You’ll Need
For the Cake Layer:
- 1 box vanilla cake mix (or your favorite homemade vanilla cake recipe)
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
For the Cheesecake Layer:
- 2 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Peach Topping:
- 2 cups peach slices, fresh or canned (drained if canned)
- ½ cup peach jam or preserves
- 1 tbsp lemon juice
- ¼ tsp cinnamon
Optional Streusel Topping:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter, cut into cubes
Step-by-Step: How I Make It
1. Make the Cake Batter
Preheat your oven to 350°F (175°C). I grease and flour a 9-inch springform pan—this makes it easier to release the cake once cooled.
In a large mixing bowl, I beat together the cake mix, buttermilk, oil, eggs, and vanilla extract until smooth. Then I pour the batter into the prepared pan and smooth the top.
2. Make the Cheesecake Layer
In another bowl, I beat the softened cream cheese and sugar until completely smooth and fluffy. Then I add the eggs one at a time, beating after each addition. I mix in the vanilla extract and flour until everything is fully combined.
I pour the cheesecake mixture right over the cake batter. No need to swirl—just smooth it into an even layer.
3. Optional: Add the Streusel Topping
If I’m adding streusel, I mix the flour and brown sugar in a small bowl, then cut in the cold butter using my fingers or a pastry cutter until I get a crumbly texture. I sprinkle this mixture over the top of the cheesecake layer before baking.
4. Bake
I bake the cake for 40–50 minutes, or until the center is set and a toothpick inserted into the cake portion comes out clean. The cheesecake layer should be firm but not browned. I let the cake cool completely in the pan—about an hour at room temperature, then I chill it in the fridge to set fully.
5. Make the Peach Topping
While the cake cools, I add the peach slices, jam, lemon juice, and cinnamon to a saucepan over medium heat. I let it simmer gently for 5–7 minutes, stirring occasionally, until the fruit is soft and the sauce is syrupy.
Then I remove it from the heat and let it cool slightly.
6. Assemble
Once the cake is cool and set, I spoon the peach topping over the top. Sometimes I drizzle extra peach jam for shine, or even a bit of caramel sauce if I’m feeling indulgent.
Then I slice and serve. It’s sweet, creamy, and packed with that cozy peach cobbler flavor—especially when the warm topping meets the cool cheesecake layer.
My Tips for Best Results
- Use room-temp cream cheese so it blends smoothly without lumps.
- Drain canned peaches well to avoid a soggy topping.
- Cool completely before slicing—this helps the layers hold together beautifully.
- Bake on a sheet pan if using a springform, just in case of leaks.
- Refrigerate overnight if possible—the flavors get even better the next day.
Variations I’ve Tried
- Use spiced cake mix instead of vanilla for an autumn twist.
- Add bourbon to the peach topping for an adults-only version.
- Swap peaches for apples or mixed berries depending on what’s in season.
- Top with whipped cream or vanilla ice cream for a plated dessert look.
- Add crushed pecans to the streusel for extra crunch.
What I Serve It With
This cake is a standout on its own, but I love pairing it with:
- A scoop of vanilla ice cream
- A dollop of whipped cream with cinnamon
- A drizzle of warm caramel sauce
- A mug of coffee or spiced chai
- A glass of sweet wine or dessert cocktail if it’s a special occasion
FAQs From My Kitchen
Q: Can I make this ahead?
Yes! It’s actually better after it chills for a few hours or overnight. Just store it in the fridge, covered.
Q: Can I use frozen peaches?
You can—just thaw and drain them well before using.
Q: Can I skip the cheesecake layer?
Of course, but it won’t be the same cake. You could double the cake batter and just do a peach cobbler cake version instead.
Q: How do I store leftovers?
Refrigerated in an airtight container, it lasts 3–4 days. I don’t recommend freezing—it can affect the cheesecake texture.
Final Thoughts
This Peach Cobbler Cheesecake Cake brings all my favorite dessert elements together into one slice: creamy cheesecake, tender vanilla cake, and a jammy fruit topping that’s cozy and satisfying. It’s easy to customize, fun to serve, and somehow manages to feel both nostalgic and special at the same time.
Try it for your next gathering—or just because it’s the weekend. Once you cut into those layers, you’ll see why this one’s a keeper.
Peach Cobbler Cheesecake Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh peaches, sliced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup rolled oats
- 1/4 cup flour (for streusel)
- 1/4 cup butter (for streusel)
- 1/4 cup sugar (for streusel)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the cream cheese, sour cream, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour half of the cake batter into the prepared cake pan.
- In a separate bowl, combine the sliced peaches, brown sugar, and cinnamon. Layer the peach mixture over the cake batter in the pan.
- Spread the remaining cake batter over the peaches.
- In a small bowl, mix together the oats, flour, butter, and sugar to make the streusel topping. Sprinkle it over the top of the cake.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving. Enjoy warm or chilled!
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