Peach Cobbler Cheesecake

If you’re torn between a classic peach cobbler and a rich, creamy cheesecake, this Peach Cobbler Cheesecake brings you the best of both worlds. With layers of roasted peaches, smooth cheesecake filling, and a buttery streusel topping over a graham cracker crust, this dessert is a showstopper. It’s packed with cozy, nostalgic flavors and a modern twist that’s perfect for summer gatherings or holiday feasts.

Why You’ll Love This Recipe

This dessert is the ultimate fusion—part fruity cobbler, part indulgent cheesecake. The roasted peaches bring warmth and depth of flavor, while the cinnamon streusel offers a crumbly, buttery crunch. The cream cheese filling is luscious and smooth, beautifully balanced by the bright, juicy fruit. Plus, it’s much neater to slice and serve than traditional cobbler, and it’s easy to make ahead.

Ingredients

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

For the Roasted Peaches:

• 10 medium ripe peaches

• ½ cup granulated sugar

• 2 teaspoons cinnamon

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs

• 3 tablespoons granulated sugar

• 6 tablespoons melted butter

For the Cheesecake Filling:

• 24 oz cream cheese, softened

• 1¼ cups granulated sugar

• 2 teaspoons vanilla extract

• 4 large eggs

• ½ cup heavy whipping cream

For the Cinnamon Streusel:

• ⅔ cup brown sugar

• 1 cup all-purpose flour

• ½ teaspoon cinnamon

• 6 tablespoons unsalted butter, melted

Directions

Roast the Peaches

1. Preheat oven to 400°F.

2. Slice peaches and toss with sugar and cinnamon in a large bowl.

3. Spread peaches onto a baking sheet and roast for 9–13 minutes until tender.

Make the Streusel

4. While peaches roast, combine brown sugar, flour, cinnamon, and melted butter in a small bowl until crumbly. Set aside.

Prepare the Graham Cracker Crust

5. Line the bottom of a 9-inch springform pan with parchment and spray with cooking spray.

6. In a mixing bowl, stir together graham cracker crumbs, sugar, and melted butter.

7. Press mixture firmly into the bottom and up the sides of the pan.

8. Bake at 350°F for 10 minutes. Let cool.

Make the Cheesecake Filling

9. In a large bowl, beat cream cheese, sugar, and vanilla until smooth.

10. Add eggs two at a time, mixing between each addition.

11. Slowly mix in the heavy cream on low speed until fully combined.

Assemble the Cheesecake

12. Wrap the outside of the pan in two layers of aluminum foil to prevent water from leaking in during baking.

13. Pour half the cheesecake batter into the crust and spread evenly.

14. Layer half the roasted peaches on top, then sprinkle with half the streusel.

15. Add the remaining batter and spread evenly. Top with remaining streusel.

Bake

16. Place the pan in a large roasting dish with 2–3 inches of hot water (water bath).

17. Bake at 350°F for 1 hour 25 minutes, checking after 1 hour. The sides should be set and the center slightly jiggly.

18. Remove from oven if cracking begins. Cool at room temperature for 1 hour.

Refrigerate

19. Transfer to refrigerator and chill for at least 5 hours, preferably overnight.

Top and Serve

20. Before serving, top the cheesecake with the reserved roasted peaches. Slice and enjoy!

Servings and timing

This recipe makes 8 slices.
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 25 minutes

Variations

• Gluten-Free Option: Use gluten-free graham crackers and substitute almond flour in the streusel.

• Creamier Cheesecake: Swap some of the cream cheese for mascarpone for a silkier texture.

• Crunchy Crust: Add chopped pecans or walnuts to the crust mixture.

• Mini Cheesecakes: Use a muffin tin to make individual portions (adjust bake time accordingly).

Storage/Reheating

Refrigerate the cheesecake in an airtight container for up to 5 days.
To freeze, wrap slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator.
This cheesecake is best served chilled, so reheating is not necessary or recommended.

FAQs

Can I use canned or frozen peaches?

Yes, canned or frozen (and thawed) peaches can be used, but fresh peaches offer the best texture and flavor.

What if I don’t have a springform pan?

A deep 9-inch cake pan can work in a pinch, but be sure to line it well with parchment for easy removal.

How do I know when the cheesecake is done?

The center should still have a slight jiggle. Overbaking can cause cracks, so keep an eye on it starting at the 1-hour mark.

Why do I need a water bath?

It helps the cheesecake bake evenly and prevents cracking by keeping the oven moist.

Can I make this ahead of time?

Yes, it’s perfect for making the night before. Chill overnight and add the peach topping just before serving.

How do I keep the crust from getting soggy?

Baking the crust before adding the filling helps keep it crisp.

Can I skip the streusel topping?

Yes, but it adds a lovely texture and flavor contrast to the creamy filling.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between each cut.

Can I use other fruits?

Yes, nectarines, plums, or berries can be used in place of peaches for variety.

Is this cheesecake overly sweet?

The sweetness is well-balanced by the tangy cream cheese and spiced peaches, but you can reduce the sugar slightly if preferred.

Conclusion

Peach Cobbler Cheesecake is the ultimate dessert mash-up that brings together everything you love about cobbler and cheesecake. With its creamy filling, sweet roasted peaches, and crumbly streusel topping, it’s a stunning and satisfying treat for any season. Whether you’re baking for a holiday, dinner party, or just because, this cheesecake is sure to impress.