Peach Cobbler Cheesecake

Why You’ll Love This Recipe

I know you’ll fall for this dessert because it delivers creamy cheesecake, juicy roasted peaches, and crisp cobbler textures all in one—no need to choose your favorite, I’ve combined them! Plus, the layers are as stunning as they are delicious, making it perfect for summer gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Peaches (fresh, ripe)

• Granulated and brown sugar

• Ground cinnamon, nutmeg

• Cornstarch (for peach filling)

• Graham cracker crumbs

• Unsalted or lightly salted butter

• Cream cheese (full‑fat), sour cream

• Eggs

• Vanilla extract

• All‑purpose flour (for streusel)

• Baking powder, salt

directions

1. Prep the crust: Combine graham crumbs, sugar, and melted butter. Press into a 9″ springform pan and pre-bake about 10 minutes.

2. Roast the peaches: Toss sliced peaches with sugar, cinnamon, nutmeg, corn starch, and a touch of lemon juice; roast until tender and juicy.

3. Streusel topping: Mix flour, sugars, cinnamon, salt, butter into crumbs; bake until lightly golden.

4. Cheesecake batter: Beat room‑temperature cream cheese with sugar, vanilla, sour cream, then eggs, mixing until just combined.

5. Layering: Add half the batter into crust, top with roasted peaches and half the streusel, then remaining batter.

6. Bake: Use a water bath alternative by placing the cheesecake on a roasting pan with hot water beneath (to prevent soggy crust). Bake initial layer 13–15 min at 425°F, lower to 350°F, bake ~45 min until center jiggles slightly.

7. Finish with topping: Scatter more peaches and streusel on top and bake additional 20–25 min until golden.

8. Cool & chill: Crack oven door, cool an hour, then chill at least 4–6 hours or overnight before serving.

Servings and timing

Serves about 12–16 slices.

• Prep time: ~1 hr

• Bake time: ~1 hr 15 min (with topping)

• Cooling & chilling: 4–10 hrs total (1 hr cooling + 4–6 hrs chilling)

Variations

• Use frozen peaches if fresh aren’t available—thaw and drain before roasting.

• Skip streusel for a simpler peach–cheesecake fusion.

• Make gluten‑free crust and streusel with GF crumbs and flour.

• Add ginger snap crust or swap in Biscoff crumbs for flavor variation, as seen in reader adaptations

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 5 days. For a warm drizzle, I gently reheat peach topping and pour it over chilled slices just before serving.

FAQs

 Can I make this ahead of time?

I often bake the cheesecake the day before serving—chilling overnight ensures clean slices and well‑developed flavor.

 Can I use canned peaches?

Yes—I substitute thawed canned peach slices (about 4 cups drained), then toss in corn starch, cinnamon, and sugar before roasting for consistency.

### Why water bath alternative instead of wrapping pan?

I prefer the steam method (roasting pan below with hot water) to prevent springform leaks and soggy crust, while still yielding creamy texture.

### My cheesecake cracked—what did I do wrong?

Over‑mixing, rapid temperature changes, or skipping a cooldown can cause cracks. I mix gently, cool gradually and use the water bath method for best results.

### Can I freeze the cheesecake?

Yes! Slice, wrap each piece in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the fridge before serving.

Conclusion

This peach cobbler cheesecake is my go‑to when I want to wow guests without excessive effort. It brings together creamy richness, juicy fruit, and a satisfying crumble in every bite. Best part? I can make it ahead and enjoy the praise—share and savor!