If you love the comforting, fruity goodness of a classic peach cobbler and the rich creaminess of cheesecake, then you are absolutely going to adore this Peach Cobbler Cheesecake Recipe. It brings together golden roasted peaches, a buttery graham cracker crust, and a lush cinnamon streusel that perfectly complements the velvety smooth cheesecake filling. Every bite is a warm hug of sweet, spicy, and tangy flavors, making it an unforgettable dessert for family gatherings or anytime you want a slice of pure joy.

Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Peach Cobbler Cheesecake Recipe plays a crucial role in building layers of flavor and texture. From ripe peaches bursting with natural sweetness to cinnamon and nutmeg that add a cozy spice, every element is simple yet essential, ensuring your cheesecake tastes like a slice of peach cobbler heaven.

10 medium ripe peaches, divided: Fresh peaches bring juicy sweetness and a luscious peach flavor to the filling and topping.
5 tbsp granulated sugar, divided: Balances the tartness of peaches and adds just the right amount of sweetness.
1 and 1/2 tsp cinnamon, divided: Provides that warm, comforting spice synonymous with peach cobbler.
1/4 tsp nutmeg, divided: Adds a subtle depth of flavor with a hint of earthiness.
1/2 cup salted butter, melted (113 grams), divided: Creates a rich, buttery crust and crispy streusel topping.
2 cups graham cracker crumbs (184 grams): Forms a sturdy yet tender base with a classic graham flavor.
2 tbsp granulated sugar (26 grams): Sweetens and caramelizes the graham crust beautifully.
2/3 cup brown sugar (147 grams): Adds deep molasses notes to the streusel topping.
1 cup + 2 tbsp all-purpose flour (146 grams): Binds the streusel and provides that lover’s crunch on top.
1/2 tsp cinnamon: More of that timeless, warming spice for the streusel.
Pinch of salt: Enhances all flavors and balances sweetness.
32 ounces full-fat block-style cream cheese (904 grams), at room temperature: The heart of the cheesecake, ensuring a creamy and smooth texture.
1 and 1/2 cups granulated sugar (315 grams): Fuels the cheesecake batter with just the right sweetness.
4 large eggs, at room temperature: Provide structure and richness for the perfect cheesecake set.
1 cup sour cream (240 grams), at room temperature: Adds tanginess and moisture, lending a silky finish.
2 tsp vanilla extract: Brightens the batter with warm, fragrant notes.
36 ounces frozen peach slices: Convenient, flavorful fruit for the filling layer.
2 and 1/4 tsp lemon juice: Brings brightness and helps balance sweetness.
Pinch of lemon zest: Adds a fresh, citrusy aroma.
1 and 1/2 cups granulated sugar: Sweeter peach topping to perfectly round out the dessert.
1 and 1/2 tsp vanilla: Infuses the topping with a subtle sweetness.
1 tsp cinnamon: More warm spice for the roasted peach topping.
1/8 tsp nutmeg: A final kiss of autumnal warmth.
1 tbsp corn starch: Thickens the peach topping juices for a luscious finish.

How to Make Peach Cobbler Cheesecake Recipe

Step 1: Roast the Peaches for the Filling

Start by preheating your oven to 400°F. Slice 4 of your ripe peaches and toss them with 2 tablespoons of sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Let this mixture rest for 10 minutes to draw out the juices—a simple trick that intensifies the peach flavor beautifully. Then, spread these peaches and their sweet juices on a parchment-lined baking sheet and roast for about 7 to 15 minutes, until the peaches are tender and slightly caramelized. Set them aside to cool while you prepare the next parts. This initial roasting step deepens the fruit’s flavor, giving you layers of that classic cobbler taste inside your cheesecake.

Step 2: Prepare the Graham Cracker Crust

Lower your oven temperature to 350°F and grease a 9-inch springform pan well, making sure the bottom is secure. In a bowl, combine your graham cracker crumbs with 1/2 cup melted butter and 2 tablespoons of sugar, mixing until all crumbs are coated and clump together slightly. Press this mixture firmly into the bottom and up the sides of your springform pan—it forms the sturdy and buttery base that holds everything together. Bake the crust for 10 minutes, then take it out and let it cool; this sets your crust perfectly crisp.

Step 3: Create the Cinnamon Streusel Topping

In a medium bowl, gently melt 1/2 cup butter. Stir in brown sugar, flour, cinnamon, and a pinch of salt, mixing just until it becomes crumbly—this streusel topping will add irresistible texture. Spread the mixture thinly on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Once done, let it cool while you move on to the cheesecake filling. The streusel will provide sweet crunch and a burst of cinnamon spice that echoes the cobbler sensation with every bite.

Step 4: Make the Cheesecake Filling

Make sure your cream cheese, eggs, and sour cream are all at room temperature—this is key to achieving the smooth, creamy texture of your cheesecake. In a large bowl, beat the cream cheese on medium-high speed until silky and lump-free, about one minute. Gradually add 1 and 1/2 cups sugar and mix until fully incorporated. Add the eggs one at a time on medium-low speed to maintain a silky batter, then mix in the vanilla extract and sour cream last, combining until smooth. The filling should be luxuriously creamy with a slight tang—that perfect contrast to the sweet peaches.

Step 5: Assemble and Bake the Cheesecake

Pour half of the cheesecake batter evenly onto your cooled graham cracker crust. Next, layer the roasted peaches you prepared earlier over the batter. Sprinkle about one-third to one-half of your cinnamon streusel on top of the peaches, adding that delicious crunch in every slice. Then, carefully pour the remaining cheesecake batter on top, smoothing it with a spatula so it’s even. To ensure perfect baking without cracks, place the springform pan inside a larger cake pan and set it inside a roasting pan, filling the outer pan with boiling water to create a water bath. Bake at 350°F for 88 to 91 minutes. Look for set edges with a slight wobble in the center. After baking, leave the cheesecake in the oven with the door cracked open for an hour to cool gently and avoid sudden temperature changes.

Step 6: Chill and Finalize

Once cooled to room temperature, cover the cheesecake and refrigerate it for at least 6 hours or up to two days. This resting time allows the flavors to meld and the texture to firm up perfectly. When you’re ready to serve, roast the remaining 6 peaches with 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg just like you did earlier, then let them cool. Remove the cheesecake from its pan, arrange the roasted peach slices on top, sprinkle with the remaining streusel, and drizzle any leftover pan juices over the top for a beautiful finish. Slice up your masterpiece and prepare for compliments!

How to Serve Peach Cobbler Cheesecake Recipe

Garnishes

Fresh garnishes can elevate your Peach Cobbler Cheesecake Recipe to the next level. Consider adding a dollop of freshly whipped cream or a scoop of vanilla bean ice cream on the side to balance the warm spices and creamy richness. A sprinkle of toasted pecans or a light dusting of cinnamon also adds a lovely visual and textural contrast.

Side Dishes

This dessert stands beautifully on its own, but if you want to create a more memorable dessert spread, pair it with a fresh berry salad or a simple fruit compote. Light, fresh flavors offset the richness without competing, creating a delightful balance of taste and texture.

Creative Ways to Present

For a stunning presentation, serve individual portions in clear glass jars layered with peach compote and streusel crumbles, mimicking the cobbler feel in a handheld treat. Alternatively, candy a few peach slices to create edible decorations or drizzle a warm caramel sauce over the cheesecake right before serving for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Leftover Peach Cobbler Cheesecake Recipe should be stored in an airtight container in the refrigerator to maintain freshness. It will keep beautifully for 4 to 6 days, and the flavors often deepen even more after a day or two.

Freezing

If you want to save some for later, this cheesecake freezes well. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the refrigerator.

Reheating

For the best experience, serve the cheesecake chilled. If you prefer a slightly warmer dessert, let slices sit at room temperature for 15-20 minutes before eating. Avoid microwaving to prevent changing the texture.

FAQs

Can I use canned peaches instead of fresh or frozen?

While fresh or frozen peaches provide the best texture and flavor for this Peach Cobbler Cheesecake Recipe, canned peaches can work in a pinch. Just be sure to drain them well and adjust the sugar to prevent the filling from becoming too sweet or watery.

Do I have to roast the peaches?

Roasting the peaches enhances their natural sweetness and adds a caramelized depth that really elevates the dessert. You could skip this step, but the flavors won’t be as rich or intense.

Can I make this gluten-free?

Absolutely! Swap the graham cracker crumbs for gluten-free ones and use a gluten-free flour blend in the streusel. Make sure all other ingredients are verified gluten-free to keep the cheesecake safe for sensitive eaters.

How do I prevent cracks on the cheesecake surface?

Baking the cheesecake in a water bath is key to even cooking and preventing cracks. Also, use room temperature ingredients and avoid overmixing the batter to keep it smooth and crack-free.

Can I prepare this recipe without the streusel topping?

Yes, if you prefer a simpler cheesecake, you can omit the streusel. However, the streusel adds an essential crunchy texture and a spiced flavor that makes this Peach Cobbler Cheesecake Recipe uniquely delightful.

Final Thoughts

There’s truly nothing like combining the best parts of two classic desserts in one unforgettable Peach Cobbler Cheesecake Recipe. Whether you’re a peach lover or just craving a warm, cozy dessert with a creamy twist, this recipe promises to become your new favorite. So grab those peaches, get your oven warmed, and treat yourself to some homemade happiness—you deserve every delicious bite!

Peach Cobbler Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 23 reviews

Author: admin
Total Time: 12 hours 48 minutes (including chilling and resting times)
Yield: 8 servings 1x

Print Recipe

Description

This Peach Cobbler Cheesecake combines the luscious flavors of ripe roasted peaches with creamy cheesecake and a crumbly cinnamon streusel topping. Featuring a graham cracker crust and layers of sweet peaches, this dessert is a perfect blend of classic cobbler and smooth cheesecake, baked in a water bath for a velvety texture.

Ingredients

Scale

Roasted Peach Filling

4 medium ripe peaches, sliced
2 tbsp granulated sugar (about 26 grams)
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Crust

2 cups graham cracker crumbs (184 grams)
1/2 cup salted butter, melted (113 grams)
2 tbsp granulated sugar (26 grams)

Cinnamon Streusel

1/2 cup salted butter, melted (113 grams)
2/3 cup brown sugar (147 grams)
1 cup + 2 tbsp all-purpose flour (146 grams)
1/2 tsp ground cinnamon
Pinch of salt

Cheesecake Filling

32 ounces full-fat block-style cream cheese, at room temperature (904 grams)
1 1/2 cups granulated sugar (315 grams)
4 large eggs, at room temperature
1 cup sour cream, at room temperature (240 grams)
2 tsp vanilla extract

Topping and Additional Peach Roasting

36 ounces frozen peach slices
2 1/4 tsp lemon juice
Pinch of lemon zest
1 1/2 cups granulated sugar
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tbsp corn starch
6 medium ripe peaches (for topping), sliced
3 tbsp granulated sugar (for topping)
1 tsp ground cinnamon (for topping)
1/8 tsp ground nutmeg (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Roast the Peaches for Filling: Preheat your oven to 400°F. Slice 4 peaches and toss them with 2 tablespoons of granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Let the mixture rest for 10 minutes to draw out the juices. Line a baking sheet with parchment paper and spread the peaches and their juices in a single layer. Roast for 7-15 minutes until the peaches reach your desired tenderness. Remove from oven and set aside to cool.
Prepare the Crust: Reduce the oven temperature to 350°F. Spray a 9-inch springform pan with nonstick spray and secure the bottom tightly. In a bowl, mix graham cracker crumbs with the melted butter and sugar until combined. Press this mixture firmly onto the bottom and up the sides of the pan. Bake for 10 minutes, then remove and set aside to cool.
Make the Cinnamon Streusel: In a medium-sized bowl, melt the butter. Stir in the brown sugar, all-purpose flour, cinnamon, and a pinch of salt until the mixture is crumbly. Spread the streusel evenly on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Remove and let it cool.
Prepare the Cheesecake Filling: Ensure that cream cheese, eggs, and sour cream are at room temperature. In a large bowl, beat the cream cheese with a hand mixer on medium-high speed for about 1 minute until smooth and creamy. Add granulated sugar and beat until combined. Add eggs one at a time, mixing on medium-low speed, just until each is incorporated. Add vanilla extract and sour cream, mixing until the batter is smooth and just combined.
Assemble the Cheesecake: Pour half of the cheesecake batter onto the cooled graham cracker crust. Evenly layer the roasted peaches on top. Sprinkle 1/3 to 1/2 of the cinnamon streusel over the peaches. Pour the remaining cheesecake batter on top and smooth with a spatula.
Prepare Water Bath and Bake: Bring a large pot of water to a boil. Place the springform pan into a 10-inch metal cake pan to prevent leaks and set this into a larger roasting pan. Carefully pour the boiling water into the roasting pan around the cake pan to create a water bath. Bake the cheesecake at 350°F for 88-91 minutes. The edges will be set and the center should have a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. The internal temperature should be between 150-160°F.
Cool Completely: After 1 hour, remove the cheesecake from the oven and allow it to cool completely to room temperature. Cover and refrigerate for at least 6 hours or up to 2 days before serving to set fully.
Roast Peaches for Topping: When ready to serve, roast 6 sliced peaches tossed with 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg as done earlier. Roast until tender, then cool to room temperature.
Finish and Serve: Remove the cheesecake from the springform pan. Top with the roasted peach slices and the remaining cinnamon streusel. Drizzle any pan juices from the roasted peaches on top. Slice carefully and enjoy. Store any leftovers in an airtight container in the refrigerator for 4-6 days.

Notes

Ensure all dairy ingredients are at room temperature to avoid lumps and cracking in the cheesecake.
Use a water bath to maintain a gentle and even cooking temperature for smooth cheesecake texture.
Roasting peaches intensifies their natural sweetness and flavor.
The streusel adds a delightful crunch that contrasts the creamy cheesecake.
Allowing the cheesecake to chill overnight enhances flavor and texture.
Leftover cheesecake should be stored refrigerated and consumed within 4-6 days for best quality.

Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Category: Dessert
Method: Baking
Cuisine: American