Peach Cobbler Cheesecake

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Indulge in a delightful treat with this mouthwatering Peach Cobbler Cheesecake recipe. A delicious combination of creamy cheesecake, caramelized peaches, and a buttery streusel crust, all perfectly balanced to create a dessert that will impress any crowd!

If you know me, then you know that I love cheesecake. no matter how you slice it, I think there is a cheesecake for every occasion! Check out my favorites like this classic New York Cheesecake, this chocolate lovers dream, Death by Chocolate Cheesecake, or this tart Key Lime Cheesecake!

A peach cobbler cheesecake on a wooden and white cake stand.

Peach Cobbler Cheesecake

It’s just about peach season, and I couldn’t let it pass without letting you know about this best-kept secret: Peach Cobbler Cheesecake. Yes, we all know and love peach cobbler, but I am telling you, that combining those delightful flavors and textures with a cheesecake?!… Let’s just say you may have a new favorite dessert after this!

This dessert not only has delicious peaches in the cheesecake filling, but you caramelize fresh peaches to garnish the top so that you can have that sweet, juicy taste in every bite. This cheesecake takes some time to make (but don’t worry, most of that time is chilling in the fridge!), but it’s worth every second!

Ingredients

The ingredients in this Peach Cobbler Cheesecake are classic. The cheesecake base is made up of all of the traditional ingredients but where it gets really good is the fresh peaches! Check out the recipe card at the bottom of the post for all of the exact measurements.

Streusel

  • Flour: Essential for the streusel topping, providing a light and crumbly texture.
  • Brown Sugar: Adds rich caramel sweetness to the streusel, complementing the cheesecake and peaches.
  • Salt: Balances flavors in the streusel.
  • Unsalted Butter: This binds streusel ingredients with a buttery touch.

Roasted Peaches

  • Peaches: Fresh and perfectly ripe peaches, ready to be roasted for a sweet and juicy addition to the cheesecake.
  • Brown Sugar: Sweetens and caramelizes the roasted peaches, enhancing their natural flavors.
  • Cinnamon: Adds a warm, aromatic spice to the roasted peaches, complementing their sweetness.
  • Nutmeg: Provides a subtle, nutty flavor to the roasted peaches, adding depth to the overall taste of the dessert.

Crust

  • Graham Cracker Crumbs: Finely crushed graham crackers form the base of the crust, making the perfect crust for the sweet filling.
  • Brown Sugar: Adds a rich, caramel-like sweetness to the crust, complementing the creamy cheesecake filling.
  • Salt: Balances the sweetness of the crust, enhancing its overall flavor.
  • Unsalted Butter: The melted butter binds the graham cracker crumbs together, creating a delicious crust.

Cheesecake

  • Cream Cheese: This provides a creamy and tangy element to the cheesecake filling, making it rich and smooth.
  • Sour Cream: This enhances the creaminess of the cheesecake filling, adding a slight tanginess and velvety consistency.
  • Brown Sugar: The brown sugar sweetens the cheesecake filling with a mellow caramel flavor, balancing the creaminess and tanginess.
  • Eggs: These bring the cheesecake filling together.
  • Vanilla Bean Paste: You can use vanilla extract instead if that’s what you have on hand.
4 photos showing how to make the peaches, the batter and assemble the cheesecake.

How to Make Peach Cobbler Cheesecake

These instructions are long, but only because I wanted to be thorough in making sure that you had every question answered and felt confident making this cheesecake on your own!

Streusel

  1. Prep: Preheat the oven to 350 degrees Fahrenheit.
  2. Whisk: Whisk together the flour, brown sugar, and salt in a medium bowl. Add the melted butter and stir until most of the dry ingredients are moistened but some flour mixture remains.
  3. Bake: Pour onto a parchment-lined baking sheet and bake for 10-12 minutes. Let cool completely.

Peaches

  1. Garnish: Slice the peaches into 8-12 slices. Lay on a parchment-lined baking sheet and sprinkle with the brown sugar, cinnamon, and nutmeg.
  2. Cook: Roast at 400 degrees Fahrenheit for 7-10 minutes, until soft but still holds its shape. Let cool completely.
  3. Slice: You may slice half of the cooled peaches into bite-size pieces for the center of the cheesecake, or you may leave them whole.
  4. Reserve Syrup: When ready to serve the cheesecake, reserve the remaining syrup from the peaches for drizzle.

Crust

  1. Prep Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray and wrapping it with four layers of heavy-duty 18-inch aluminum foil. Be sure the foil goes all the way up the sides for each layer, to prevent water from seeping into the crust.
  2. Make Crust: Mix graham cracker crumbs, brown sugar, and melted butter together. This should resemble damp sand.
  3. Press Crust: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
  4. Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on, as the peach cobbler cheesecake will bake at the same temperature.

Cheesecake

  1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
  2. Combine: Add the brown sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
  3. Add Eggs and Mix: Add the eggs one at a time and beat on low speed until combined about 30 seconds-1 minute. Scrape the bowl again. Add the vanilla paste or vanilla extract and mix just until fully combined. 

Bake The Cheesecake

  1. Prep Pan: Place the wrapped pan in a deep roasting pan. Alternatively, you can use a baking sheet as long as the sides are about 2 inches deep.
  2. Add Batter: Add half of the peach cobbler cheesecake batter to the pan. Carefully spread half of the cooled, roasted peaches over the filling and then top with half of the cooled streusel. Gently top with the remaining cheesecake batter, using a spatula to smooth out the top.
  3. Create a Bath: Carefully add boiling water to the baking sheet until there are about 1 ½ inches of water around the springform pan. Carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.
  4. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and recheck it.
  5. Let Cool IN OVEN: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
  6. Remove from foil: Once the oven and the cheesecake are fully cooled, remove the cheesecake from the oven and carefully remove the foil lining the pan.
  7. Chill: Chill in the fridge for 4-6 hours, or overnight before serving. Right before serving top the peach cobbler cheesecake with the remaining roasted peaches and streusel. Drizzle with the reserved peach syrup, if desired.
The side view of a slice of peach cobbler cheesecake being taken out with a pie server.

Tips and Variations

Here are some tips to ensure your Peach Cobbler Cheesecake turns out perfectly:

  • Room temperature ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature before starting. This ensures a smooth and creamy cheesecake filling without any lumps.
  • Roasting peaches: When roasting the peaches, keep an eye on them to avoid overcooking. They should be soft but still hold their shape. Overcooking may lead to mushy peaches.
  • Prevent water from leaking: Wrap the springform pan in layers of heavy-duty aluminum foil to prevent water from the water bath from seeping into the crust during baking.
  • Don’t overbake: Check the cheesecake’s doneness after an hour of baking. It should have a slight jiggle in the center but not be liquidy. Overbaking can result in a dry and cracked cheesecake.
  • Let it cool IN THE OVEN: Allow the cheesecake to cool gradually by turning off the oven and leaving it inside for about an hour. This helps prevent cracks due to sudden temperature changes.
A slice of peach cobbler cheesecake on a brown plate with a gold fork.

Storing Leftovers

Here is how you can store any leftover peach cobbler cheesecake (if you are lucky enough to have leftovers)! These steps will help maintain its freshness the longest.

  • In the Refrigerator: Place the cheesecake in an airtight container in the refrigerator. The cheesecake can be stored in the fridge for up to 4-5 days.
  • In the Freezer: If you have a large amount of leftover cheesecake or won’t be able to eat it within a few days, you can freeze it for longer storage. Wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer. Frozen cheesecake can last up to 2-3 months.
  • To Thaw: To thaw frozen cheesecake, transfer it to the refrigerator and allow it to thaw slowly overnight. Avoid thawing at room temperature, because it can change the texture and taste.

Streusel

  • 1 ¼ cup flour
  • ¾ cup brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled slightly

Roasted Peaches

  • 6 peaches, just ripening
  • 6 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg

Crust

  • 1 ½ cups graham cracker crumbs (about 12 crackers crushed)
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted

Cheesecake

  • 32 ounces cream cheese, room temperature
  • 8 ounces sour cream, room temperature
  • 1 ½ cup light brown sugar, packed
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla bean paste (or vanilla extract)

Streusel

  • Preheat the oven to 350 degrees Fahrenheit.

  • Whisk together the flour, brown sugar, and salt in a medium bowl. Add the melted butter and stir until most of the dry ingredients are moistened but some flour mixture remains.

  • Pour onto a parchment-lined baking sheet and bake for 10-12 minutes. Let cool completely.

Peaches

  • Slice the peaches into 8-12 slices. Lay on a parchment-lined baking sheet and sprinkle with the brown sugar, cinnamon, and nutmeg.

  • Roast at 400 degrees Fahrenheit for 7-10 minutes, until soft but still holds its shape. Let cool completely.

  • You may slice half of the cooled peaches into bite-size pieces for the center of the cheesecake, or you may leave them whole.

  • When ready to serve the cheesecake, reserve the remaining syrup from the peaches for drizzle.

Crust

  • Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray and wrapping it with four layers of heavy-duty 18-inch aluminum foil. Be sure the foil goes all the way up the sides for each layer, to prevent water from seeping into the crust.

  • Mix graham cracker crumbs, brown sugar, and melted butter together. This should resemble damp sand.

  • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

  • Bake for 10 minutes. Allow to cool completely. Keep the oven on, as the cheesecake will bake at the same temperature.

Cheesecake

  • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

  • Add the brown sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.

  • Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add the vanilla paste or vanilla extract and mix just until fully combined.

Bake The Cheesecake

  • Place the wrapped pan in a deep roasting pan. Alternatively, you can use a baking sheet as long as the sides are about 2 inches deep.

  • Add half of the cheesecake batter to the pan. Carefully spread half of the cooled, roasted peaches over the filling and then top with half of the cooled streusel. Gently top with the remaining cheesecake batter, using a spatula to smooth out the top.

  • Carefully add boiling water to the baking sheet until there are about 1 ½ inches of water around the springform pan. Carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.

  • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and recheck it.

  • Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

  • Once the oven and the cheesecake are both cool, remove the cheesecake from the oven and carefully remove the foil lining the pan.

  • Chill in the fridge for 4-6 hours, or overnight before serving. Right before serving top the cheesecake with the remaining roasted peaches and streusel. Drizzle with the reserved peach syrup, if desired.



Serves: 12

Calories740kcal (37%)Carbohydrates82g (27%)Protein11g (22%)Fat43g (66%)Saturated Fat24g (120%)Polyunsaturated Fat2gMonounsaturated Fat11gTrans Fat0.4gCholesterol190mg (63%)Sodium465mg (19%)Potassium348mg (10%)Fiber2g (8%)Sugar63g (70%)Vitamin A1783IU (36%)Vitamin C3mg (4%)Calcium164mg (16%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine American

Keyword Peach Cheesecake, Peach Cobbler Cheesecake

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