Description

This peach cobbler cheesecake features layers of creamy filling, roasted cinnamon-spiced peaches, and buttery streusel—perfect for summer gatherings or holiday desserts.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tbsp unsalted butter, melted

For the roasted peaches:

4 cups fresh ripe peaches, peeled and sliced

¼ cup granulated sugar

2 tbsp brown sugar

1 tsp ground cinnamon

¼ tsp nutmeg

1 tbsp cornstarch

1 tsp lemon juice

For the streusel topping:

½ cup all-purpose flour

¼ cup brown sugar

2 tbsp granulated sugar

¼ tsp salt

½ tsp ground cinnamon

4 tbsp unsalted butter, cold and cubed

For the cheesecake filling:

3 (8 oz) packages full-fat cream cheese, softened

1 cup granulated sugar

¾ cup sour cream

1 tsp vanilla extract

3 large eggs

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Instructions

Instructions:

Preheat oven to 350°F (175°C). Prepare a 9″ springform pan with parchment and foil to prevent leaks.

Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the pan base. Bake for 10 minutes. Set aside.

Roast the peaches: Toss peach slices with sugars, cinnamon, nutmeg, cornstarch, and lemon juice. Spread on a lined baking sheet and roast until tender (about 20–25 minutes).

Prepare streusel: Mix flour, sugars, salt, and cinnamon. Cut in cold butter until crumbly. Bake streusel on a sheet pan until golden, 10–12 minutes.

Cheesecake batter: Beat cream cheese until smooth. Add sugar and mix. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until combined.

Assemble layers: Pour half the batter into the crust. Layer with roasted peaches and half the streusel. Add remaining batter on top.

Bake: Place cheesecake on middle rack with a roasting pan of hot water beneath (do not submerge). Bake at 425°F for 13–15 minutes, reduce to 350°F, and continue baking 45 minutes or until the center slightly jiggles.

Add topping: Scatter more roasted peaches and remaining streusel. Bake additional 20–25 minutes.

Cool gradually: Crack oven door open and cool 1 hour. Then chill in fridge 4–6 hours or overnight.

Notes

Fresh vs. frozen peaches: Use frozen if needed—thaw and drain first.

Make-ahead friendly: Ideal to chill overnight for best flavor and slice cleanly.

Customize crust: Try ginger snaps or Biscoff cookies for a fun twist.

Storage: Refrigerate up to 5 days. Freeze slices individually for up to 3 months.

Warm topping: Reheat peach topping separately and pour over slices to serve.

Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American