Print

Peach Cobbler Cheesecake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/peach-cobbler-cheesecake-recipe/