If you're craving both peach cobbler and creamy cheesecake, this recipe is your answer, Peach Cobbler Cheesecake brings juicy, roasted peaches and a buttery cobbler topping in one piece to your holiday or summer table. Enjoy the best of both worlds!
You might also like Cinnamon Peach Yogurt Cake and Maple-Peach Frangipane Galette.
A dessert that feels like summer comfort in every bite - that's peach cobbler cheesecake. It's perfect for holidays, summer cookouts, or cozy family gatherings. If you are peach cobbler and cheesecake hungry, look no further: what looks like a double-decker cheesecake is actually a hybrid of peach cobbler and the modern cheesecake ! It's tasty, very creamy, less messy than a peach cobbler and so super simple to make.
This recipe is easier than you'd expect. The filling is creamy and smooth, balanced with juicy peaches and a crisp cobbler topping that adds just the right bite.
Why you'll love this cheesecake
- Fresh peaches: It's loaded with ripe peaches and sprinkles of cinnamon on top just like a peach cobbler.
- You get both a cheesecake and a pie: It's super easy to make and it combines 2 of your favorite things: a cheesecake and a pie; add a nice and thick crust to that combo and the end result is divine! Guaranteed to be a big hit with family and friends.
- This peach cobbler cheesecake is the best of both worlds: the fresh summer sweetness of peaches and the decadent richness of cheesecake. So majorly yummy! Great dessert, snack for guests, and good with morning coffee too. Peach Cobbler Cheesecake is so simple and tasty!
Key Ingredients
- Peaches: Fresh ripe peaches, medium in size.
- Cinnamon and sugar
- Graham cracker crumbs: To make crust
- Butter
- Cream cheese: Full fat cream cheese, softened at room temperature
- Vanilla extract
- Eggs
- Heavy whipping cream
- Cinnamon Streusel: brown sugar, flour, cinnamon and butter
How to make Peach Cobbler Cheesecake
1. Roast the Peaches
To make the peach topping extra fresh you can make ½ now for the filling and another ½ for the topping the day the cheesecake is being served. You can also make the entire batch and store ½ of the roasted peaches in the refrigerator until the cheesecake is ready to be served.
- Slice the peaches and toss in a large bowl with the sugar and cinnamon.
- Distribute the peach slices onto the prepared baking sheet and bake at 400 F for 9-13 minutes or until tender.
2. Make Streusel
While the peaches are cooking you can prepare the streusel. In a small mixing bowl, combine brown sugar, butter, flour and cinnamon until a crumbly mixture forms. Set aside.
3. Make Graham Cracker Crust
Prepare a 9-inch springform pan with a parchment paper circle at the bottom and cooking spray.
Combine graham crumbs with melted butter and sugar. Press into the base of a greased springform pan. Prebake for 10 minutes until lightly golden.
4. Make Cheesecake Filling
Beat softened cream cheese and sugar until smooth, then add eggs, sour cream, and vanilla. Mix until creamy with no lumps.
Once you made the cheesecake filling, divide it in half and pour half of it over the crust and spread into an even layer.
5. Add the Roasted Peaches (half)
Add half of the roasted peaches over top in an even layer.
6. Add Streusel
Now sprinkle half of the streusel on top of those peaches.
7. Add Remaining Cheesecake Filling
Add the remaining cheesecake filling (second half) and spread into an even layer over the streusel.
8. Top with the Remaining Streusel
Just make sure it fully covers the cheesecake filling.
9. Bake in Water Bath
- This ensures even heat and prevents cracks. Bake until the edges are set and the center jiggles slightly.
- Bake at 350 degrees for about 1 hour 25 minutes. Remove from the oven immediately if the cheesecake begins to crack.
10. Cool and Top with Peaches
- Cool the cheesecake at room temperature for 1 hour before transferring it to the refrigerator.
- Refrigerate for at least 5 hours or overnight.
- Top with the remaining roasted peaches.
Peach Cobbler Cheesecake
Equipment
- 9 inch spring form pan
Ingredients
Roasted Peaches
- 10 medium ripe peaches
- ½ cup granulated sugar
- 2 teaspoon cinnamon
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 3 tablespoon granulated sugar
- 6 tablespoon melted butter
Cheesecake Filling
- 24 oz cream cheese softened at room temperature
- 1¼ cups granulated sugar
- 2 teaspoon vanilla extract
- 4 large eggs
- ½ cup heavy whipping cream
Cinnamon Streusel
- ⅔ cup brown sugar
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- 6 tablespoon unsalted butter melted
Instructions
Roast the Peaches
- Slice the peaches and toss in a large bowl with the sugar and cinnamon.
- Distribute the peach slices onto the prepared baking sheet and bake at 400 F for 9-13 minutes or until tender.
Make Streusel
- While the peaches are cooking you can prepare the streusel. In a small mixing bowl, combine brown sugar, butter, flour and cinnamon until a crumbly mixture forms. Set aside.
Make Graham Cracker Crust
- Prepare a 9-inch springform pan with a parchment paper circle at the bottom and cooking spray.
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix with a fork until combined.
- Add crust mixture to the springform pan and press firmly on the bottom and along the sides.
- Bake for 10 minutes, remove from the oven and allow to cool while making the filling.
Make Cheesecake Filling
- In a large mixing bowl with a hand mixer, beat the cream cheese, vanilla extract,and granulated sugar until smooth and creamy.
- Add the eggs 2 at a time and mix until combined. Slowly add the cream while mixing on low speed, mix until completely combined.
Cheesecake assembly
- Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
- Pour half of the cheesecake filling over the crust and spread into an even layer.
- Add half of the roasted peaches over top in an even layer followed by a sprinkle of half of the streusel.
- *Cover and store the remaining roasted peaches in the refrigerator until ready to serve.*
- Add the remaining cheesecake batter and spread into an even layer. Top with the remaining streusel.
Bake
- Place the cheesecake into a large shallow pan containing 2-3 inches of hot water that comes halfway up the side of the spring form pan.
- Bake at 350 degrees for 1 hour 25 minutes (but check at 1 hour mark) or until the sides start to puff and the center is just slightly jiggly.
- Remove from the oven immediately if the cheesecake begins to crack.
- Cool the cheesecake at room temperature for 1 hour before transferring it to the refrigerator.
Refrigerate
- Refrigerate for at least 5 hours or overnight.
Add remaining peaches
- Top with the remaining roasted peaches. Slice and enjoy!
Tips for Stellar Peach Cobbler Cheesecake
- Room-temperature ingredients: Cold cream cheese or eggs create lumps in the batter.
- Don't overmix: Too much air can cause cracking or a dense texture.
- Use a water bath: Keeps the cheesecake creamy and prevents it from drying out.
- Add cornstarch to the peaches: Keeps the fruit juices thick and glossy, avoiding a watery layer.
- Chill fully before cutting: At least 6 hours for clean, firm slices.
- Always prebake your crust before filling i with the cheesecake filling
- Resist the urge to overbake the cheesecake. Baking at a lower temp for longer leads to a creamier end product. Also, it makes it more difficult for you to overbake it.
- Low and slow is the way to go when baking a cheesecake.
- Cool in the oven: After baking, leaving peach cobbler cheesecake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight.
What not to do when baking this cheesecake
- Don't go low on fat
- Don't use cold ingredients
- Don't rush the cooling process
- Don't bake it in a glass pan
FAQ
Do I bake it on lower or upper rack? Place your cheesecake on middle rack to bake.
Can I use frozen peaches? Fresh peaches only - frozen will wilt and release too much liquid.
Can I use canned peaches instead of fresh?
Yes, drain them thoroughly to prevent excess liquid. Canned peaches often have a softer texture but maintain excellent flavor.
Do I need to peel the peaches?
Peeling gives a smoother presentation, but leaving the skins adds color and a rustic touch.
How long does peach cobbler cheesecake need to chill?
Ideally, let it rest overnight for the best texture and flavor melding.
Can I make this ahead for a party?
Absolutely. Peach cobbler cheesecake tastes even better the next day after the flavors deepen.
Variations and Creative Twists
- Bourbon peach cobbler cheesecake: Add a splash of bourbon to the peach layer and brown sugar topping for Southern depth.
- No-bake version: Use a stabilized whipped cream base and canned peaches for a quicker preparation.
- Mini cheesecakes: Bake in muffin tins for portion-controlled desserts perfect for picnics or parties.
- Gluten-free option: Substitute almond flour or gluten-free graham crackers for the crust.
- Vegan version: Use dairy-free cream cheese, coconut yogurt, and a flaxseed egg replacement.
Storage and Leftovers
- Refrigerate: Keep Peach Cobbler Cheesecake covered and refrigerated for up to 5 days. The flavor deepens after the first day.
- Freeze: Wrap slices in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat (optional): Warm a slice at low heat in the oven or microwave for a cobbler-style experience.
More delicious peach desserts
- Spicy Peach Margarita
- Cinnamon Peach Yogurt Cake
- Peach and Blueberry Puff Pastry
- Raspberry Peach Cake
Alla says
My grandma used to make similar cake, but the cheesecake part was done with farmer cheese
Olya says
Farmer's cheese is a great substitute for cream cheese!!
Liz says
Can peaches be peeled prior to roasting?
Olya says
Yes, absolutely!!