Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a decadent dessert that brings together the richness of creamy cheesecake with the warmth and rustic charm of a peach cobbler. With juicy roasted peaches, a spiced crumble topping, and a velvety cheesecake filling, this treat is perfect for any occasion, especially during peach season.

Why You’ll Love This Recipe

• Two favorites in one: Combines the indulgence of cheesecake with the comforting flavor of peach cobbler.
• Perfect for peach season: A great way to use fresh, juicy peaches when they’re at their best.
• Decadent and satisfying: Each slice is layered with creamy filling, sweet fruit, and buttery crumble.
• Make-ahead friendly: It’s best served chilled, making it an excellent option for preparing in advance.
• Crowd-pleaser: Whether for a family gathering or a special event, this cheesecake will be a hit with everyone.

Ingredients

Peach Filling & Topping:

• 3 lb fresh peaches (about 5–6 large), pitted and sliced
• Juice of 1 lemon
• ¼ cup brown sugar
• 1 tsp cornstarch
• 1 tsp ground cinnamon

Crumble Topping:

• 1¼ cup all-purpose flour
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• ½ tsp ground cinnamon
• 8 Tbsp (½ cup) salted butter, melted
• 1 tsp vanilla extract

Graham Cracker Crust:

• 2¼ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup salted butter, melted

Cheesecake Filling:

• 32 oz cream cheese, softened
• 1¼ cups granulated sugar
• ½ cup sour cream
• ¼ cup heavy cream
• 3 Tbsp all-purpose flour
• 2 tsp vanilla extract
• 4 large eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the peaches: Preheat the oven to 400°F. Toss peach slices with lemon juice, brown sugar, cornstarch, and cinnamon. Spread on a baking sheet and roast for 10–12 minutes. Set aside. Lower oven to 350°F.
2. Make crumble topping: Mix flour, both sugars, and cinnamon. Stir in melted butter and vanilla until clumps form. Bake on parchment paper for 20 minutes. Reserve ⅔ cup for topping.
3. Prepare crust: Combine graham cracker crumbs, sugar, and butter. Press into a 9-inch springform pan (bottom and 1½ inches up the sides). Bake at 350°F for 10 minutes. Let cool.
4. Make cheesecake filling: Beat cream cheese and sugar until smooth. Mix in sour cream, heavy cream, and flour. Add vanilla, then eggs one at a time, mixing on low and scraping the bowl as needed.
5. Assemble: Pour half the cheesecake batter into the crust. Layer with half the roasted peaches and most of the crumble. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
6. Bake: Lower oven temperature to 325°F. Wrap the springform in foil and place in a larger pan. Fill the outer pan with boiling water to create a water bath. Bake for 70–80 minutes, until the edges are set and the center jiggles slightly.
7. Cool: Turn off the oven and crack the door. Let the cheesecake cool inside for 30 minutes. Then, remove from the oven and allow to cool at room temperature for 2 hours. Refrigerate for 4–6 hours or overnight.
8. Top and serve: Before serving, top the cheesecake with the remaining roasted peaches and reserved crumble. Let sit for 20–30 minutes at room temperature before serving.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Cooling/Chilling Time: 8 hours
• Total Time: 9 hours 50 minutes
• Calories: ≈ 787 kcal per slice

Variations

• Canned peaches: Use canned peach slices (drained) when fresh peaches aren’t in season.
• Berry mix: Add raspberries or blueberries to the roasted fruit layer for extra color and flavor.
• Nut crumble: Mix chopped pecans or almonds into the topping for added crunch.
• Spiced crust: Add a pinch of cinnamon or nutmeg to the crust for a warm, spiced flavor.
• Mini cheesecakes: Use muffin tins for individual servings of peach cobbler cheesecake.

Storage/Reheating

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge overnight before serving.
• Serve chilled: This cheesecake is best served cold or at cool room temperature. Avoid reheating.

FAQs

Can I use canned or frozen peaches?

Yes, canned (drained) or frozen (thawed and drained) peaches can be used when fresh are unavailable. Roasting is still recommended for best flavor.

Do I need a water bath to bake this cheesecake?

Yes, a water bath ensures even baking and prevents cracks in the cheesecake.

How do I know when the cheesecake is done?

The cheesecake is ready when the edges are set and the center jiggles slightly when gently shaken.

Can I make this cheesecake ahead of time?

Yes! This dessert is ideal for making 1–2 days in advance and storing it in the refrigerator.

What type of cream cheese should I use?

For the best texture and flavor, use full-fat brick-style cream cheese.

Can I skip the crumble topping?

While you can skip the crumble, it adds wonderful texture and flavor that makes the dessert reminiscent of a cobbler.

Can I use a different crust?

Yes, feel free to use crushed vanilla wafers, shortbread cookies, or gingersnaps as alternatives.

How do I avoid cracks in the cheesecake?

Using a water bath, avoiding over-mixing the eggs, and letting the cheesecake cool gradually in the oven with the door cracked will help prevent cracks.

What if my cheesecake cracks anyway?

No worries! The peach topping and crumble will cover up any imperfections.

Can I add spices to the cheesecake filling?

Absolutely! A dash of cinnamon or nutmeg can enhance the overall flavor of the cheesecake filling.

Conclusion

Peach Cobbler Cheesecake is a truly dreamy dessert, combining the smooth richness of cheesecake with the heartwarming elements of peach cobbler. The roasted peaches, creamy filling, and crunchy crumble make for a stunning and delicious treat. Whether you’re celebrating summer or just want something special, this cheesecake is sure to impress and satisfy.

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