Peach Cobbler Cheesecake Recipe

Introduction

This Peach Cobbler Cheesecake combines the best of two classic desserts: rich, creamy cheesecake and warm, spiced peaches with a crunchy streusel topping. It’s the perfect treat for summer or any time you want a comforting yet elegant dessert.

Ingredients

• 4 medium peaches, slightly underripe
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 & 1/4 cups (150g) all-purpose flour, spooned and leveled
• 1 cup (200g) packed brown sugar, light or dark
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, melted and cooled (for streusel)
• 2 cups (210g) graham cracker crumbs
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, melted and cooled (for crust)
• 4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
• 1 cup (200g) granulated sugar
• 1/2 teaspoon salt
• 1/4 cup (30g) all-purpose flour, spooned and leveled
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 5 medium peaches, slightly underripe (for topping)
• 4 tablespoons granulated sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)

Instructions

1. Step 1: Preheat your oven to 400°F (204°C). Make the peach filling by coring and slicing 4 peaches into 1/8 to 1/4 inch thick wedges. Place them on a parchment-lined baking sheet, sprinkle with 3 tablespoons sugar and 1/2 teaspoon cinnamon, then toss until coated. Spread evenly and let sit for 5 minutes to release juices.
2. Step 2: Roast the peaches in the center of the oven for 10–15 minutes, until fork tender. Set aside to cool on the baking sheet.
3. Step 3: Preheat the oven to 325°F (163°C). Prepare the streusel by mixing 1 ¼ cups flour, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter in a bowl until it resembles wet sand. Spread evenly on a parchment-lined baking sheet and bake for 10 minutes. Cool slightly, then crumble into small pieces. Set aside.
4. Step 4: Make the graham cracker crust by combining 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool slightly.
5. Step 5: Prepare the cheesecake batter by beating 4 blocks of cream cheese with 1 cup sugar until smooth and lump-free (about 2 minutes by hand or 1 minute with a mixer). Add 1/2 teaspoon salt, 1/4 cup flour, 1/2 cup sour cream, and 2 teaspoons vanilla; mix to combine.
6. Step 6: Add the 4 eggs one at a time, mixing gently after each until just combined to avoid overmixing. A whisk by hand or low-speed mixer works best.
7. Step 7: Pour half of the cheesecake batter over the cooled crust, spreading evenly. Layer the roasted peaches on top, then sprinkle 1/3 to 1/2 of the streusel over the peaches. Reserve the remaining streusel in the fridge for topping later.
8. Step 8: Spoon the remaining cheesecake batter over the filling and smooth the surface.
9. Step 9: Place a large baking pan with 1 inch of boiling water on the bottom rack of the oven and the cheesecake on the center rack above it. Bake at 325°F (163°C) for 1 hour 10 minutes to 1 hour 20 minutes. The cheesecake should be puffed with slightly browned edges and a jiggle in the center.
10. Step 10: Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. Run a knife around the edges after 30 minutes to loosen it from the pan to prevent cracking.
11. Step 11: Remove the cheesecake and cool completely to room temperature. Cover and chill for at least 4 hours or overnight until firm.
12. Step 12: For the peach topping, preheat oven to 400°F (204°C). Slice 5 peaches into 1/4 to 1/2 inch thick wedges. Toss with 4 tablespoons sugar and 1/2 teaspoon cinnamon, let sit for 5 minutes, then bake on a parchment-lined baking sheet for 12–16 minutes until tender. Cool completely.
13. Step 13: Unlatch the springform pan and transfer the cheesecake to a serving plate. Top with the cooled peaches and any juices, then sprinkle the reserved streusel over the top.
14. Step 14: Slice with a sharp knife and serve. Enjoy your Peach Cobbler Cheesecake!

Tips & Variations

• Use slightly underripe peaches to ensure they hold their shape when baked and provide the best texture.
• For a nutty twist, add chopped pecans or walnuts to the streusel mixture before baking.
• If fresh peaches aren’t available, thawed frozen peaches work well for the filling and topping.
• Be careful not to overmix the cheesecake batter after adding eggs to keep it creamy and avoid cracks.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Reheat slices gently at room temperature for 10–15 minutes or enjoy chilled. Do not freeze once the peach topping is added, as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can bake the cheesecake a day ahead and keep it refrigerated overnight. Add the fresh peach topping and streusel just before serving for the best texture.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but you can use a regular 9-inch cake pan lined with parchment paper. To remove, run a knife around the edges and invert carefully onto a serving plate.

Peach Cobbler Cheesecake Recipe

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★★★★★

4.9 from 58 reviews

This Peach Cobbler Cheesecake combines luscious roasted peaches layered within a creamy cheesecake set on a crispy graham cracker crust, topped with a crunchy cinnamon streusel. Inspired by the comforting flavors of peach cobbler, this dessert features roasted peach fillings baked into the cheesecake and finished with a sweet cinnamon peach topping and streusel crumble. Perfect for summer and fall gatherings, it offers a rich, fruity, and textured indulgence that delights cheesecake lovers and fruit dessert enthusiasts alike.

• Author: Naya
• Prep Time: 40 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 6 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Peach Filling

• 4 medium peaches, slightly underripe
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Streusel

• 1 & 1/4 cups (150g) all-purpose flour, spoon and leveled
• 1 cup (200g) packed brown sugar, light or dark
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, melted and cooled

Graham Cracker Crust

• 2 cups (210g) graham cracker crumbs
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, melted and cooled

Cheesecake Batter

• 4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
• 1 cup (200g) granulated sugar
• 1/2 teaspoon salt
• 1/4 cup (30g) all-purpose flour, spooned and leveled
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature

Peach Topping

• 5 medium peaches, slightly underripe
• 4 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Make the peach filling: Core the peaches and slice them into roughly 1/8 to 1/4 inch thick wedges. Spread them on a parchment-lined baking sheet, sprinkle with sugar and cinnamon, and toss to coat evenly. Let sit 5 minutes to allow peach juices to release and sugar to partially dissolve.
2. Roast the peaches: Preheat oven to 400°F (204°C). Roast the prepared peaches on the baking sheet in the center of the oven for 10 to 15 minutes until fork tender. Remove and set aside to cool.
3. Make the streusel: Mix the streusel ingredients (flour, brown sugar, cinnamon, melted butter) in a bowl until mixture resembles wet sand. Spread on a parchment-lined baking sheet into an even layer and bake at 325°F (163°C) for 10 minutes. Cool 5-10 minutes then break up into crumble with your fingers. Set aside.
4. Prepare the graham cracker crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake at 325°F (163°C) for 8 minutes. Cool slightly.
5. Make the cheesecake batter: In a large bowl, beat cream cheese and sugar until smooth and lump-free (about 2 minutes by hand or 1 minute with mixer). Add salt, flour, sour cream, and vanilla extract, mixing until combined. Add eggs one at a time, mixing gently until each is just incorporated; avoid overmixing to prevent cracking.
6. Assemble the cheesecake: Pour half of the cheesecake batter over the graham cracker crust and spread evenly. Layer cooled roasted peaches evenly over batter, then sprinkle about one-third to one-half of the streusel on top. Add the remaining cheesecake batter in dollops atop, then smooth the surface evenly.
7. Bake with a water bath: Place a large baking pan with one inch of boiling water on the bottom oven rack. Place the cheesecake on the center rack above the water. Bake at 325°F (163°C) for 1 hour 10 minutes to 1 hour 20 minutes until edges are set and slightly browned; center should jiggle slightly when shaken.
8. Cool the cheesecake: Turn off oven, crack open the door slightly, and let cheesecake cool in oven for 1 hour. After 30 minutes, run a knife around the edges to loosen the cake from the pan to prevent cracking. Remove from oven and cool completely to room temperature. Refrigerate covered for at least 4 hours or overnight until firm.
9. Make the peach topping: Core and slice peaches into 1/4 to 1/2 inch thick wedges. Toss with sugar and cinnamon, let sit 5 minutes to develop juices. Roast on a parchment-lined baking sheet at 400°F (204°C) for 12 to 16 minutes until fork tender. Cool completely.
10. Serve the cheesecake: Remove cheesecake from springform pan and transfer to a serving plate. Layer roasted peach topping and any accumulated juices over the cheesecake. Sprinkle reserved streusel on top. Slice with a sharp knife and serve.

Notes

• Use slightly underripe peaches to maintain firmness after roasting.
• Let the peaches sit with sugar to help release juice and enhance sweetness.
• To avoid overmixing cheesecake batter and cracking, add eggs slowly and mix gently.
• Using a water bath ensures gentle, even cooking and prevents cracking.
• Loosening cheesecake edges before final cooling helps prevent tears when shrinking.
• Chill cheesecake for several hours or overnight for best slicing and texture.
• Reserve some streusel for topping for added crunch and presentation.
• Use room temperature ingredients for smoother batter and even baking.

Keywords: peach cobbler cheesecake, roasted peach cheesecake, summer cheesecake dessert, streusel cheesecake, graham cracker crust cheesecake