Introduction

Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the sweet, tender flavors of roasted peaches and a crunchy streusel topping. This dessert is perfect for summer gatherings or any time you want a comforting yet elegant treat.

A round cheesecake with a thick, golden brown crust forms the base and edges, holding everything together. The bottom layer is creamy off-white cheesecake filled with a middle layer made of soft, cooked peach or nectarine pieces that add a reddish hue mixed with a bit of syrup. On top of that is another thick layer of smooth, white cheesecake. The topmost layer is covered in chunky slices of fresh peaches or nectarines showing bright orange and deep red colors scattered all over, sprinkled with a crumbly light brown topping that looks like streusel. The cheesecake is partially cut, showing the neat layers clearly, and it sits on white parchment paper over a white marbled surface, with some crumbs scattered around. The image has a soft, natural light giving the textures a warm, inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium peaches, slightly underripe
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 ¼ 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
2 cups (210g) graham cracker crumbs
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, melted and cooled
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

Step 1: Make the peach filling. Core the 4 peaches and slice into 1/8 to 1/4 inch thick wedges. Place on a parchment-lined baking sheet and sprinkle with 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Toss to coat evenly and let sit for 5 minutes until peaches release water and become shiny.
Step 2: Roast the peaches at 400°F (200°C) in the center of the oven for 10-15 minutes until fork tender. Set aside to cool on the baking sheet.
Step 3: Prepare the streusel. In a medium bowl, combine 1 ¼ cups flour, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter. Mix until the mixture resembles wet sand.
Step 4: Spread streusel on a parchment-lined baking sheet in an even layer. Bake at 325°F (165°C) for 10 minutes. Cool for 5-10 minutes, then break up clumps into a crumble and set aside.
Step 5: Make the graham cracker crust. Combine 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter in a bowl. Press firmly into the bottom and halfway up the sides of a 9-inch springform pan.
Step 6: Bake the crust at 325°F for 8 minutes. Set aside to cool slightly while preparing the batter.
Step 7: Prepare the cheesecake batter. In a large bowl, beat cream cheese and 1 cup sugar until smooth and lump-free. Add salt, 1/4 cup flour, sour cream, and vanilla; mix to combine.
Step 8: Add eggs one at a time, mixing gently until each egg is incorporated before adding the next. Avoid overmixing; use a whisk by hand or mixer on low speed.
Step 9: Pour half the batter into the prepared crust and spread evenly. Layer roasted peaches over the batter, then sprinkle 1/3 to 1/2 of the streusel on top. Reserve the remaining streusel in the fridge.
Step 10: Dollop the remaining batter over the peach layer and smooth into an even layer.
Step 11: Place a large baking pan filled with 1 inch of boiling water on the bottom oven rack. Put the cheesecake on the center rack above the water pan.
Step 12: Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes. The cheesecake should be puffed with slightly browned edges and a jiggly center.
Step 13: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. After 30 minutes, run a sharp knife around the edges to loosen the cake from the pan to prevent cracks.
Step 14: Remove from the oven, cool completely to room temperature, then cover and refrigerate for at least 4 hours or overnight until set.
Step 15: Make the peach topping. Core and slice 5 peaches into 1/4 to 1/2 inch wedges. Toss with 4 tablespoons sugar and 1/2 teaspoon cinnamon on a baking sheet. Let sit for 5 minutes.
Step 16: Bake the peach slices at 400°F for 12 to 16 minutes until fork tender. Cool completely.
Step 17: Unlatch the springform pan and transfer the cheesecake to a serving plate. Top with the cooled peaches and their juices, then sprinkle the reserved streusel on top.
Step 18: Slice with a sharp knife and serve.

Tips & Variations

Use slightly underripe peaches to ensure they hold their shape and have the perfect balance of sweetness and tartness.
If you prefer a nutty streusel, add chopped walnuts or pecans to the mixture before baking.
To avoid cracks in your cheesecake, don’t overmix the batter and use the water bath as directed for gentle, even baking.
You can swap graham cracker crumbs for crushed digestive biscuits or any flavorful cookie crumbs for the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the topping separate if possible until ready to serve for the best texture. Reheat not recommended; enjoy chilled for the best flavor and consistency.

How to Serve

A round cheesecake with a smooth, light creamy base forms the bottom layer, topped with a thick layer of sliced red and orange plums arranged unevenly, showing their juicy inner flesh. The fruit layer is covered with a crumbly streusel topping in golden brown, sprinkled generously with small and medium-sized crumbs scattered across the fruit and the cheesecake edges. One slice is cut and lifted with a metal spatula, revealing the neat layers and crumbly base. The cheesecake is set on a white marbled surface with whole plums and extra crumbs scattered around, alongside a white plate with more of the crumb topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes great when made a day or two in advance. Just keep it covered in the fridge and add the peach topping fresh before serving.

What can I use if I don’t have a springform pan?

A regular cake pan can be used, but it may be more difficult to remove the cheesecake. Consider lining the pan with parchment paper extending above the sides to help lift the cake out.

Peach Cobbler Cheesecake Recipe

Print Recipe

★★★★★

5 from 69 reviews

This Peach Cobbler Cheesecake combines the best of two classic desserts into one luscious treat. A crisp graham cracker crust supports a creamy, smooth cheesecake layered with roasted cinnamon-spiced peaches and a buttery streusel topping. Finished with a fresh peach topping baked to tender perfection, this dessert offers a delightful blend of textures and flavors that evoke the comforting warmth of a homemade peach cobbler in every bite.

Author: Elias
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 6 hours 15 minutes including chilling time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Peach Filling

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

Streusel

1 & 1/4 (150g) cups 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

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

Make the peach filling: Core and slice 4 medium peaches into wedges about 1/8 to 1/4 inch thick. Toss the peach slices with 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon, spreading them evenly on a parchment-lined baking sheet. Let sit for 5 minutes to allow the peaches to release moisture and the sugar to dissolve slightly, creating a shiny coating. Roast in a preheated 400°F oven for 10 to 15 minutes until fork-tender. Cool on the baking sheet.
Prepare the streusel: In a medium bowl, combine 1 1/4 cups all-purpose flour, 1 cup packed brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter. Mix until the texture resembles wet sand. Spread on a parchment-lined baking sheet evenly and bake at 325°F for 10 minutes. Cool for 5 to 10 minutes, then crumble to a coarse consistency with your fingers and set aside. Reserve half for topping later.
Make the graham cracker crust: Mix 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter in a medium bowl. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a cup or ramekin. Bake at 325°F for 8 minutes to set and crisp the crust. Cool slightly.
Prepare the cheesecake batter: In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and lump-free (about 1 minute with a mixer or 2 minutes by hand). Add 1/2 teaspoon salt, 1/4 cup flour, 1/2 cup sour cream, and 2 teaspoons vanilla extract and mix gently to combine. Add eggs one at a time, mixing each in until just incorporated to avoid overmixing, preferably by hand with a whisk or on low mixer speed.
Assemble the cheesecake: Pour half of the batter over the graham crust in the springform pan, spreading evenly. Layer the cooled roasted peach filling on top, then sprinkle 1/3 to 1/2 of the streusel evenly over the peaches. Dollop the remaining cheesecake batter on top carefully and smooth to an even layer.
Bake the cheesecake: Place a large baking pan filled with about 1 inch of boiling water on the bottom oven rack. Place the cheesecake on the middle rack above the water bath. Bake in a preheated 325°F oven for 1 hour 10 minutes to 1 hour 20 minutes until the edges are set and slightly browned, and the center jiggles slightly. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. After 30 minutes, run a sharp knife around the edges to prevent sticking and cracking. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
Make the peach topping: Core and slice 5 medium peaches into thicker wedges about 1/4 to 1/2 inch thick. Toss with 4 tablespoons granulated sugar and 1/2 teaspoon cinnamon, spreading evenly on a baking sheet. Let sit for 5 minutes until shiny. Bake at 400°F for 12 to 16 minutes until fork-tender. Cool completely on the baking sheet.
Finish and serve: Unlatch the springform pan and transfer the chilled cheesecake to a serving plate. Top with the baked peach slices and any juices, then sprinkle the reserved streusel over the top. Slice with a sharp knife and enjoy.

Notes

Use slightly underripe peaches for a firmer texture in the filling and topping, which holds shape better during roasting and baking.
Letting the peaches sit with sugar before roasting helps them release juices and enhances sweetness.
Using a water bath (bain-marie) during baking ensures a creamy cheesecake texture and prevents cracking.
Running a knife around the cheesecake edges while cooling avoids tearing and crumbling.
Make sure cream cheese and eggs are at room temperature for a smooth batter and to prevent lumps.
You can prepare the streusel and peach filling ahead of time and store in the fridge until assembling.
For serving, chill cheesecake for at least 4 hours or overnight for best texture.

Keywords: Peach Cobbler Cheesecake, Peach cheesecake, Streusel cheesecake, Roasted peach dessert, Summer cheesecake