Peach Cobbler Cheesecake

This peach cobbler cheesecake is simple, delicious, and perfect for any occasion. Enjoy its soft, sweet bites that everyone will love.

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Indulge in a dreamy peach cobbler cheesecake that combines creamy cheesecake with juicy peaches and a buttery cobbler topping. This delightful dessert bursts with sweet, fruity flavors in every bite, perfect for any occasion. Each layer adds a delicious texture that makes this recipe a must-try for peach lovers. Serve it chilled or warm for a comforting treat everyone will love.

This peach cobbler cheesecake is easy to make with our step-by-step guide. You'll find helpful photos and pro tips to ensure success, plus answers to the most frequently asked questions!

This peach crumble cheesecake takes about an hour to bake and brings together the best of both desserts. With a creamy cheesecake center, juicy peaches, and a crumbly cobbler topping, every bite is pure bliss.

Perfect for parties, potlucks, or family dinners, this dessert steals the show with its amazing flavors. Make it at home to impress everyone with a unique twist on classic cheesecake!

Peach Cobbler Cheesecake Recipe Overview:

🛒 MAIN INGREDIENTS: Peaches, light brown sugar, cinnamon, ground nutmeg, vanilla extract, fresh lemon juice, all-purpose flour, salted butter, graham cracker crumbs, granulated sugar, cream cheese, sour cream, eggs.

👩‍🍳 QUICK STEPS: Roast peaches, prepare streusel, make graham cracker crust, mix cheesecake filling, layer peaches and streusel with cheesecake filling, bake in water bath, cool in oven, chill in refrigerator, garnish with remaining peaches and streusel, add caramel sauce if desired.

⏲️ TOTAL TIME AND YIELD: Prep: 40 minutes. Total Time: approximately 11 hours, including chilling time. Serves 10-12 slices.

What you'll need to make this Peach Cobbler Cheesecake recipe:

You’ll need:

To Make the Peaches

• ½ cup light brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice
• 6 cups fresh peach slices, cut into ¼-½ inch thin slices (from approximately 2 pounds of fresh yellow peaches)

For the Streusel

• ⅓ cup light brown sugar
• ¾ cup all-purpose flour
• ¼ teaspoon cinnamon
• 6 tablespoons salted butter, melted

For the Crust

• 2 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 6 tablespoons salted butter, melted
• 4-5 cups boiling water for the water bath

To Make the Cheesecake Filling

• 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened to room temperature
• 1½ cups granulated sugar
• 1 tablespoon vanilla extract
• 6 large eggs, room temperature
• ½ cup full-fat sour cream, room temperature

Optional Garnish

• Caramel dessert sauce

To Make The Peaches

FIRST STEP: Preheat your oven and line a large, rimmed baking sheet with parchment paper for roasting the peach slices. Set it aside for now.

SECOND STEP: In a large mixing bowl, combine the light brown sugar, cinnamon, ground nutmeg, vanilla extract, and fresh lemon juice. Gently stir together until the peaches are evenly coated with the sugar and spices. 

THIRD STEP: Pour the coated peach slices onto the prepared baking sheet in an even layer. Place them in the oven and roast them for 15-20 minutes.

You can begin preparing the streusel (instructions below) while the peaches roast.

FOURTH STEP: Remove the roasted peaches from the oven and allow them to cool completely on the counter.

As they cool, gently flip the roasted peaches over to ensure that both sides of the roasted peaches are coated in the sweet, syrupy liquid.

To Make the Streusel

FIRST STEP: Lower the oven temperature and line a small rimmed baking sheet with parchment paper.

SECOND STEP: Add the light brown sugar, all-purpose flour, cinnamon, and melted, salted butter to a small mixing bowl. Stir to combine until a crumble texture forms.

THIRD STEP: Transfer the streusel crumble mixture to the small, parchment-lined, rimmed baking sheet and spread it out into an even layer.

Bake for ten minutes, then remove from the oven and allow it to cool completely on the counter.

You can begin to prepare the crust (instructions below) while the streusel is baking.

Once cooled, you can use your hands to gently break apart any larger pieces of the streusel.

For the Crust

FIRST STEP: Spray your springform pan with baker’s spray, and line the bottom with a parchment circle.

Tear off two big pieces of heavy-duty aluminum foil. Set the springform pan on the foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil.

This recipe uses a water bath to bake the cheesecake, and the purpose of the aluminum foil is to ensure that water from the water bath does not seep into the pan while the cheesecake is baking.

SECOND STEP: Add the graham cracker crumbs, granulated sugar, and melted salted butter to a medium mixing bowl. Stir to combine until the mixture resembles the texture of wet sand.

THIRD STEP: Firmly press the crust mixture evenly onto the bottom and three quarters of the way up the sides of the prepared springform pan. You can use the flat bottom of a measuring cup or a small glass to firmly press the graham cracker crumbs in the pan.

FOURTH STEP: Bake the crust for ten minutes, then remove it from the oven. Place the springform pan directly into a large roasting pan, and allow the crust to cool while you prepare the cheesecake filling.

FIFTH STEP: Reduce the oven temperature to 325°F. Start to boil the water for the water bath. You can use a kettle, or put water in a pot on the stove.

To Make The Cheesecake Filling

FIRST STEP: In a large mixing bowl, beat the softened cream cheese and granulated sugar with a handheld mixer on medium speed until smooth.

SECOND STEP: Add the vanilla extract and room-temperature eggs to the cream cheese, one egg at a time.

Beat on low, just until each of the eggs is fully incorporated. Do not overmix the cheesecake batter, as you want as few air bubbles in the batter as possible.

THIRD STEP: Add the sour cream and mix on low just until fully incorporated.

FOURTH STEP: Pour half the cheesecake batter into the cooled graham cracker crust.

FIFTH STEP: Using a slotted spoon or your fingers, place a single layer of cooled roasted peaches on top of the bottom layer of cheesecake batter.

You can use your fingers to pick up and place the peaches if it’s easier. Sometimes, this helps because you can allow the excess juice to drip off of each one.

SIXTH STEP: Place the remaining roasted peach slices and all their juices into an airtight container to reserve for topping the baked and chilled cheesecake.

SEVENTH STEP: Sprinkle ¾ cup of the cooled streusel crumbles evenly over the peach slices.

Try not to add too much of the crumble mixture into the cheesecake layers, as it can affect the final results of the interior texture of the baked and chilled cheesecake.

EIGHTH STEP: Place the remaining streusel crumbles into an airtight container and reserve for the topping.

NINTH STEP: Carefully pour the remaining half of the cheesecake batter over the peach slices and streusel crumble. Be careful not to mix the layers. Spread the cheesecake batter to create an even top layer.

TENTH STEP: Place the large roasting pan with the peach cobbler cheesecake on the center rack of the oven.

Pour the boiling water into the roasting pan until it reaches about one inch up the sides of the aluminum foil-wrapped springform pan. Be very careful not to get any of the water on the cheesecake!

ELEVENTH STEP: Bake the peach cobbler cheesecake for one hour 30 minutes or until the center just barely jiggles when the side of the pan is gently tapped.

Turn off the oven and crack open the oven door about one inch.

TWELFTH STEP: Allow the cheesecake to start to cool in the oven for one hour. This helps to finish baking the cheesecake helps avoid getting any cracks on the top.

THIRTEENTH STEP: Once the cheesecake has cooled in the oven for one hour, remove it from the oven and from the roasting pan.

Gently slide a sharp knife around the edges of the springform pan to ensure that as the cheesecake cools, it does not stick to the sides of the pan. Place the cheesecake into the refrigerator, uncovered,  to chill and set up for a minimum of eight hours or preferably overnight.

An overnight chill helps to ensure that the cheesecake has fully set up and chilled before slicing and serving.

To Garnish

Once the cheesecake has completely chilled, remove the outer ring from the springform pan and set the cheesecake on a cake plate.

Place the remaining roasted peach slices into the center of the chilled cheesecake, and sprinkle the remaining streusel crumbles over the top of the peach slices.

You can add an optional garnish of drizzled caramel dessert sauce over the entire cheesecake, or just add to individual slices.

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Peach Cobbler Cheesecake

This peach cobbler cheesecake is simple, delicious, and perfect for any occasion. Enjoy its soft, sweet bites that everyone will love.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 2 hours hrs

Refrigerate for 8 hours or overnight 8 hours hrs

Total Time 10 hours hrs 40 minutes mins

Course Dessert, Desserts

Cuisine American

Servings 12

Calories 619 kcal

Ingredients

  

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Peaches

• ½ cup light brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon juice
• 6 cups fresh peach slices cut into ¼-½ inch thin slices (from approximately 2 pounds of fresh yellow peaches)

Streusel

• ⅓ cup light brown sugar
• ¾ cup all-purpose flour
• ¼ teaspoon cinnamon
• 6 tablespoons salted butter melted

Crust

• 2 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 6 tablespoons salted butter melted
• 4-5 cups boiling water for the water bath

Cheesecake Filling

• 32 ounces four 8-ounce blocks full-fat cream cheese (softened to room temperature)
• 1½ cups granulated sugar
• 1 tablespoon vanilla extract
• 6 large eggs room temperature
• ½ cup full-fat sour cream room temperature

Optional Garnish

• Caramel dessert sauce

DIRECTIONS

 

For the Peaches

• Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper for roasting the peach slices.
• Add the light brown sugar, cinnamon, ground nutmeg, vanilla extract, and fresh lemon juice to a large mixing bowl with the fresh peach slices. Gently stir together all the ingredients until all the peaches are evenly coated with the sugar and spices.
• Pour the coated peach slices onto the prepared large rimmed baking sheet in an even layer, and roast for 15-20 minutes.
• Remove the roasted peaches from the oven and allow them to cool completely on the counter. You can gently flip the roasted peaches over to ensure that both sides of the roasted peaches are coated in the sweet, syrupy liquid as they cool.

For the Streusel

• Lower the oven temperature to 350°F. Line a small rimmed baking sheet with parchment paper.
• While your peach slices are roasting, you can prepare the streusel by adding light brown sugar, all-purpose flour, cinnamon, and melted salted butter to a small mixing bowl. Stir to combine until a crumble texture forms.
• Transfer the streusel crumble mixture to the small, parchment-lined, rimmed baking sheet and spread it out into an even layer. Bake for 10 minutes. Remove from the oven and let the streusel cool completely on the counter. Once cooled, you can use your hands to gently break apart any large streusel pieces.

For the Crust

• Spray a 9-inch springform pan with 3-inch deep sides with baker’s spray, and line the bottom of the pan with a parchment circle. Tear two big pieces of heavy-duty aluminum foil. Set the springform pan on the foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil.
• While the streusel is baking, you will make the crust mixture by adding the graham cracker crumbs, granulated sugar, and melted salted butter to a medium mixing bowl. Stir to evenly combine until the mixture resembles the texture of wet sand.
• Firmly press the crust mixture evenly onto the bottom and ¾ the way up the sides of the prepared springform pan. You can use the flat bottom of a 1-cup dry measure cup to firmly press the graham cracker crumbs in the pan.
• Bake the crust for 10 minutes. Remove from the oven, place into a large roasting pan, and allow the crust to cool while you prepare the cheesecake filling.
• Reduce the oven temperature to 325°F. Start your water boiling for the water bath.

For the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and granulated sugar with a handheld mixer on medium speed until smooth.
• Add the vanilla extract and room-temperature eggs to the cream cheese, one egg at a time, and beat on low just until each of the eggs is fully incorporated. Do not overmix the cheesecake batter, as you want as few air bubbles in the batter as possible.
• Add the sour cream and mix on low just until fully incorporated.
• Pour half the cheesecake batter into the cooled graham cracker crust.
• Using a slotted spoon or your fingers, place a single layer of cooled roasted peaches on top of the bottom layer of cheesecake batter, allowing as much liquid to drip off the peaches as possible. Place the remaining roasted peach slices and all their juices into an airtight container to reserve for topping the baked and chilled cheesecake.
• Sprinkle ¾ cup of the cooled streusel crumbles evenly over the peach slices. Resist the urge to add too much of the crumble mixture into the cheesecake layers, as it can affect the final results of the interior texture of the baked and chilled cheesecake. Place the remaining streusel crumbles into an airtight container and reserve for the topping.
• Carefully pour the remaining half of the cheesecake batter over the peach slices and streusel crumble. Be careful not to mix the layers. Spread the cheesecake batter to create an even top layer.
• Place the large roasting pan that has the peach cobbler cheesecake in it onto the center rack of the oven. Being very careful not to get any of the water on the cheesecake, pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the aluminum foil-wrapped springform pan.
• Bake the peach cobbler cheesecake for 1 hour 30 minutes or until the center just barely jiggles when the side of the pan is gently tapped. Turn off the heat to the oven and crack open the oven door about 1 inch. Allow the cheesecake to start to cool in the oven for 1 hour. This helps to finish baking the cheesecake and to help avoid getting any cracks in the top of the cheesecake as it cools.
• Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven and from the roasting pan. Gently slide a sharp knife around the edges of the springform pan to ensure that as the cheesecake cools, it does not stick to the sides of the pan before placing the cheesecake into the refrigerator, uncovered, to chill and set up for a minimum of 8 hours or preferably overnight. An overnight chill helps to ensure that the cheesecake has fully set up and chilled before slicing and serving.
• Once the cheesecake has completely chilled, remove the outer ring from the springform pan and set your cheesecake on a serving platter. When you're ready to serve, place the remaining roasted peach slices into the center of the chilled cheesecake, and sprinkle the remaining streusel crumbles over the top of the peach slices. You can add an optional garnish of drizzled caramel dessert sauce over the entire cheesecake, or just add it to individual slices.

Notes

• The amount of time needed to cook the peaches will vary depending on how thick your fresh peach slices are and how firm or soft they are to start.
• Check your roasted peach slices at 15 minutes for doneness. They should be soft enough for the tip of a sharp paring knife to pierce them easily, but still firm enough to hold their shape.
• The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
• Air bubbles in your batter can contribute to cracks in your cheesecake, and can cause dark bubbles to appear on top. Keeping your electric mixer on low speed helps prevent extra air from getting into your batter. It’s critical not to add too much extra liquid to the batter, as it will affect how your cheesecake bakes and sets.
• If your oven door won’t stay open just one inch, you can use a wooden spoon to crack it open just a little bit.
• Using a serrated knife in a gentle back and forth motion makes it easier to cut through the cobbler topping without destroying the cheesecake layers.

Nutrition

Calories: 619kcal | Carbohydrates: 74g | Protein: 11g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 394mg | Potassium: 314mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1470IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 2mg

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