Ready for a true showstopper dessert that marries two classic favorites? This Peach Cobbler Cheesecake is as dreamy as it sounds: creamy cheesecake gets layered with sweet, spiced roasted peaches and a buttery graham cracker crust, all topped with a generous crumble of cinnamon streusel and even more juicy peaches. The flavors are bright, summery, and comforting with every bite. The best part? Despite its impressive bakery-worthy looks, it’s surprisingly easy to pull together, making it perfect for busy weeknights or when you just want to WOW with minimal fuss. Whether you’re celebrating something special or simply treating yourself after a long day, this peach-packed wonder brings all the comfort (and excitement!) of two desserts in one.

Why You’ll Love This Recipe

  • No-Fuss, Big Impact: Don’t let the layers fool you—each step is straightforward and designed with ease in mind. Nothing complicated here!
  • Sweet, Creamy, Crunchy: The combo of velvety cheesecake, roasted peaches, and crumbly streusel is a texture lover’s dream.
  • Summery All Year: Fresh ripe peaches give a sunshine-bright flavor, but frozen peaches work beautifully out-of-season.
  • Easy to Make Ahead: The cheesecake only gets better as it chills, leaving you zero stress before serving.
  • Perfect for Sharing: This is a crowd-pleaser, whether for family Sunday dinner or your next potluck.

Ingredients You’ll Need

Gather up these all-stars for the best Peach Cobbler Cheesecake ever:

  • Peaches: For that juicy, vibrant flavor. Fresh is best in season, but frozen work in a pinch (see note below).
  • Granulated Sugar: Sweetens both the peach layers and the cheesecake itself for the perfect balance.
  • Cinnamon & Nutmeg: Warm baking spices that enhance the peaches and give real cobbler vibes.
  • Salted Butter: Used in both the crust and streusel; brings depth and a rich, toasty finish.
  • Graham Cracker Crumbs: Builds that classic, buttery cheesecake base. Use digestive biscuits if you’re outside the US.
  • Brown Sugar: Adds deep caramel-y notes to the streusel topping.
  • All-Purpose Flour: Helps form the crumbly streusel texture.
  • Full-Fat Cream Cheese: For a cheesecake base that’s ultra-smooth and creamy—block-style is a must for best results.
  • Eggs: Binds the cheesecake and creates that beautifully set texture.
  • Sour Cream: Lends a slight tang for balance and extra creaminess.
  • Vanilla Extract: A must for sweet, aromatic undertones in every bite.

Note: For frozen peaches, add lemon juice and zest with extra sugar and vanilla. Cook them down as directed in the notes for a thicker, jam-like topping that still delivers big flavor!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Berry Burst: Swap out half the peaches for blueberries or raspberries for a mixed fruit spin.
  • Gluten-Free: Use a gluten-free cookie or cracker for the base, and substitute a 1:1 gluten-free flour blend in the streusel.
  • Nutty Crunch: Add a handful of chopped pecans or almonds to your streusel for extra crunch and flavor.
  • Brown Butter Upgrade: Brown the butter before using it in the streusel and crust for a richer, toasty flavor.
  • Mini Cheesecakes: Make individual cheesecakes in muffin tins for party-perfect treats.

How to Make Peach Cobbler Cheesecake

Step 1: Roast the Peaches

Prep your oven to 400°F. Toss sliced peaches with sugar, cinnamon, and nutmeg, then let them hang out for a bit to release their juices. Roast until soft and caramelized—this brings out their sweetness and gives an unbeatable cobbler flavor. (Be sure to save some for the show-stopping topping before serving!)

Step 2: Prepare the Crust

Lower your oven to 350°F. Blend melted butter, graham cracker crumbs, and a little sugar, then firmly press into your springform pan, going up the sides for a sturdy base. Bake just until set for extra crunch.

Step 3: Bake the Cinnamon Streusel

Mix melted butter with brown sugar, flour, cinnamon, and a pinch of salt, then bake on a sheet pan. The result: a golden, crumbly topping that’s pure cobbler magic.

Step 4: Make the Creamy Cheesecake Filling

Let your cream cheese, sour cream, and eggs come to room temp—this ensures the silkiest batter! Beat the cream cheese until smooth, then blend in sugar, eggs (one at a time), vanilla, and sour cream. Go slowly and don’t overmix after adding eggs for that ultra-creamy bite.

Step 5: Assemble the Layers

Pour half the cheesecake batter onto the cooled crust. Spread a layer of roasted peaches and sprinkle with about half the streusel. Top with the remaining cheesecake batter and smooth it out.

Step 6: Prepare the Water Bath & Bake

Nestle your springform inside a larger pan as a “buffer,” place both in a roasting pan, then pour boiling water into the outer pan. This clever trick bakes the cheesecake gently—no cracks or soggy bottom! Bake at 350°F until just set with a little wobble in the center.

Step 7: Cool & Chill

Let the cheesecake gently cool in the oven with the door ajar, then fully at room temp before chilling at least 6 hours. This hands-off time means you can prep ahead with zero stress.

Step 8: Finish & Serve

Just before serving, roast more peaches with cinnamon sugar for the topping and scatter over the chilled cheesecake. Add a final sprinkle of crunchy streusel and pour over any collected juices—you won’t want to miss this extra hit of saucy peach flavor!

Pro Tips for Making the Recipe

  • Always use room-temp cream cheese and eggs for the smoothest filling—cold ingredients can cause lumps!
  • Don’t overbake. The center should jiggle slightly; it will firm up as it chills for that dreamy, creamy texture.
  • A double-pan water bath is a foolproof way to avoid leaks and ensures gentle, even baking—so worth the extra step.
  • Line your pan with parchment for easier removal and picture-perfect slices.
  • Burnt top? No worries! This cheesecake sometimes browns more than a classic version; it’s still creamy inside and absolutely delicious.

How to Serve

Serve thick slices chilled, topped with those freshly roasted, syrupy peaches and a generous sprinkle of crisp streusel. Each bite is a balance of creamy, fruity, and crunchy. Pair with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling fancy. This cheesecake easily steals the show at brunches, picnics, or after-dinner dessert spreads. Try serving alongside coffee or sweet wine for a true treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake covered in an airtight container in the fridge for 4-6 days. The flavors only deepen and get better after a day or two!

Freezing

To freeze, wrap individual slices tightly in plastic wrap, then foil, and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving—streusel may lose a touch of crunch but will still taste fantastic.

Reheating

This cheesecake is best served chilled, but if you prefer a slightly softer texture, let it rest at room temperature for 30 minutes before enjoying. Avoid microwaving, as it can alter the creamy texture.

FAQs

  1. Can I use canned or frozen peaches instead of fresh?

    Absolutely! When peaches aren’t in season, frozen peaches work wonderfully—just cook them with some sugar, lemon juice, zest, cinnamon, vanilla, and a touch of cornstarch until jammy, as outlined in the notes. Canned peaches are a last resort (be sure to drain them well), but for the freshest taste, frozen or ripe fresh peaches are best.

  2. What’s the secret to a crack-free cheesecake?

    A gentle water bath is key for even, slow baking. Make sure the cream cheese mixture isn’t overbeaten (especially after adding eggs), and cool the cheesecake gradually by leaving it in the oven with the door ajar after baking.

  3. Can I make this cheesecake ahead of time?

    Yes! This cheesecake needs at least 6 hours to chill (overnight is even better), making it perfect for prepping in advance. Add the final roasted peaches and streusel right before serving for best texture.

  4. How do I tell when my cheesecake is done?

    Look for a slight wobble in the center when you gently shake the pan, with the edges set. A toothpick inserted at the edge should come out clean. Don’t rely on the top browning—some ovens color more than others, but a pale, just-set top is your target.

Final Thoughts

If you love the classic comfort of peach cobbler and the creamy indulgence of cheesecake, this dessert will absolutely steal your heart. It’s easy enough for a beginner but impressive enough to delight any crowd. Each luscious slice brings together the very best flavors of summer with a touch of nostalgia and a whole lot of soul. Give it a try—you’ll be surprised just how simple (and irresistibly delicious!) homemade cheesecake can be. Enjoy every bite!

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Peach Cobbler Cheesecake Recipe

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  • Author: Jaden Christner
  • Prep Time: 1 hour
  • Cook Time: 1 hour 48 minutes
  • Total Time: 12 hours 48 minutes (includes chilling)
  • Yield: 8 to 16 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Peach Cobbler Cheesecake combines the creamy smoothness of classic cheesecake with layers of roasted peaches, a buttery graham cracker crust, and a warm cinnamon streusel. With fresh or frozen peaches, this impressive dessert is bursting with fruity cobbler flavor and crunchy texture, making it perfect for any gathering or special occasion.

Ingredients

Units Scale

For the Roasted Peaches

  • 10 medium ripe peaches, divided (4 for filling, 6 for topping; see note for frozen peaches)
  • 5 tbsp granulated sugar (66 grams; 2 tbsp for filling, 3 tbsp for topping)
  • 1 and 1/2 tsp cinnamon (1/2 tsp for filling, 1 tsp for topping)
  • 1/4 tsp nutmeg (1/8 tsp for filling, 1/8 tsp for topping)

For the Graham Cracker Crust

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

For the 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 cinnamon
  • Pinch of salt

For the Cheesecake Batter

  • 32 ounces full-fat block-style cream cheese, at room temperature (904 grams)
  • 1 and 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

For the Water Bath

  • Large pot of water
  • Roasting pan and 10-inch metal cake pan (for buffer, if available)

Instructions

  1. Roast the Peaches (for filling): Preheat oven to 400°F (204°C). Slice 4 peaches and toss with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Rest for 10 minutes to bring out juices. Line a baking sheet with parchment; spread peaches and juices in a single layer. Roast for 7-15 minutes until the desired tenderness is reached. Cool and set aside.
  2. Prepare the Graham Cracker Crust: Reduce oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick spray, ensuring the bottom is secure. Mix melted butter, graham cracker crumbs, and sugar in a small bowl. Press the mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.
  3. Make the Cinnamon Streusel: In a medium mixing bowl, melt the butter. Stir in the brown sugar, flour, cinnamon, and a pinch of salt until a crumbly mixture forms. Spread on a parchment-lined pan and bake at 350°F for 8 minutes. Set aside to cool.
  4. Prepare the Cheesecake Batter: Ensure all cold ingredients are at room temperature. In a large bowl, cream the softened cream cheese using a hand mixer on medium-high for about 1 minute until smooth. Add granulated sugar and beat until well combined. Add eggs one at a time, mixing on medium-low just until incorporated. Add vanilla and sour cream, mixing until just combined.
  5. Assemble the Cheesecake: Pour half the cheesecake batter over the cooled crust. Layer the roasted peaches evenly over the batter, then sprinkle 1/3 to 1/2 of the streusel on top. Pour the remaining cheesecake batter over this and smooth the surface.
  6. Prepare the Water Bath and Bake: Place the springform pan inside a 10-inch metal cake pan for a leak-proof water bath buffer. Put this into a large roasting pan. Bring a large pot of water to a boil and pour it into the roasting pan, surrounding the cake pan. Bake at 350°F for 88 to 91 minutes (cheesecake should have a slight wobble in the center when done). Turn off oven, crack door, and allow to cool in oven for 1 hour.
  7. Cool and Chill Cheesecake: After 1 hour, remove cheesecake from oven and let it cool completely at room temperature. Then, cover with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days before removing from pan and serving.
  8. Make Roasted Peaches for Topping (day of serving): Slice the remaining 6 peaches and toss with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Roast as before, then cool to room temperature. Arrange peaches and remaining streusel over chilled cheesecake and drizzle any pan juices on top.
  9. Serve and Store: Slice cheesecake and serve. Store leftovers in an airtight container in the refrigerator for 4-6 days.

Notes

  • You can use 36 ounces of frozen peach slices when fresh peaches aren’t in season. Cook in a saucepan with 2 1/4 tsp lemon juice, a pinch of lemon zest, 1 1/2 cups sugar, 1 1/2 tsp vanilla, 1 tsp cinnamon, and 1/8 tsp nutmeg over medium for 14 minutes. Boil, then add 1 tbsp cornstarch, cook 2-4 minutes, and chill. Use 1/3 of peaches inside cheesecake and rest on top.
  • Cheesecake may brown on top; this is normal and does not indicate overbaking. Overbaking can be detected by a totally clean knife or loss of center wobble.
  • Allow cheesecake to cool gradually (in the oven with the door cracked) to prevent cracking.
  • Ensure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature for a smooth, creamy batter.
  • The cheesecake needs at least 6 hours to chill (preferably overnight) for best texture and flavor.

Nutrition

  • Serving Size: 1 slice (if serving 16 slices)
  • Calories: 480
  • Sugar: 37g
  • Sodium: 350mg
  • Fat: 30g
  • Saturated Fat: 17g
  • Unsaturated Fat: 11g
  • Trans Fat: 1g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 120mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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