If you’re searching for a truly unforgettable dessert, the Peach Cobbler Cheesecake Recipe is your golden ticket to sweet, creamy bliss. Imagine the comforting warmth of a classic peach cobbler wrapped inside the luscious, velvety texture of cheesecake, all adorned with a buttery graham cracker crust and a crunchy cinnamon streusel. Every bite is like summer on a plate, bursting with rich flavors and irresistible textures that feel like a warm hug from your oven. Trust me, once you try this Peach Cobbler Cheesecake Recipe, it’s going to become your new favorite go-to for celebrations or a cozy night in.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a crucial role in creating the perfect balance of flavor, texture, and color. From juicy ripe peaches to rich cream cheese and warm spices, every component works harmoniously to bring this decadent treat to life.
- Peaches: Use ripe peaches for natural sweetness and vibrant color in both the filling and topping.
- Granulated sugar: Sweetens and enhances the peaches and cheesecake filling.
- Cinnamon and nutmeg: Spices that add warmth and depth, making the dish feel cozy and comforting.
- Salted butter: Gives richness to the crust and streusel, creating a perfect golden, crunchy texture.
- Graham cracker crumbs: Forms a buttery, flavorful base for the cheesecake.
- Brown sugar: Adds a rich molasses flavor to the cinnamon streusel topping.
- All-purpose flour: Provides structure for the streusel, ensuring the perfect crumbly finish.
- Cream cheese: Makes the cheesecake filling creamy, smooth, and decadently tangy.
- Eggs: Bind the cheesecake and help achieve that dreamy, silky texture.
- Sour cream: Adds subtle tang and silkiness, balancing the sweetness beautifully.
- Vanilla extract: Lifts and rounds out all the flavors with its aromatic warmth.
- Frozen peach slices: Convenient and juicy for folding into the filling and topping.
- Lemon juice and zest: Provides a fresh pop of brightness to awaken the peaches.
- Corn starch: Thickens the peach topping syrup for a perfect glaze.
How to Make Peach Cobbler Cheesecake Recipe
Step 1: Roast the Peaches (Filling)
Start by preheating your oven to 400°F. Slice four peaches and toss them with sugar, cinnamon, and nutmeg to bring out their juicy goodness. Let them rest for 10 minutes, then roast until tender and fragrant. This step intensifies the natural peach flavor while softening them just right for the cheesecake layers.
Step 2: Prepare the Crust
Reduce the oven temperature to 350°F. Mix graham cracker crumbs with melted butter and sugar, then press this mixture firmly into a 9-inch springform pan’s bottom and sides. Baking this crust sets that buttery base, giving it a perfect crunch that complements the creamy filling.
Step 3: Make the Cinnamon Streusel
Melt butter and stir in brown sugar, flour, cinnamon, and a pinch of salt to create a crumbly topping. Bake it briefly until golden and crisp. This streusel topping adds that signature crunch and warm spice contrast that elevates the whole experience.
Step 4: Prepare the Cheesecake Filling
Beat cream cheese until creamy, then gradually add sugar and eggs, mixing just until combined to avoid overbeating. Stir in vanilla and sour cream for a smooth, silky batter that will bake into the luscious heart of this Peach Cobbler Cheesecake Recipe.
Step 5: Assemble the Cheesecake
Pour half of the cheesecake batter onto the cooled crust. Layer roasted peaches evenly on top, sprinkle with a generous portion of cinnamon streusel, then finish by pouring the remaining batter over everything. Smooth it out gently with a spatula for an even bake.
Step 6: Prepare Water Bath and Bake
Place the springform pan in a larger cake pan and put both inside a roasting pan. Pour boiling water around the larger pan to create a water bath, which ensures even, gentle baking without cracking. Bake for about 90 minutes at 350°F, until the edges are set but the center still has a slight wobble.
Step 7: Cool Completely
After baking, allow the cheesecake to cool gradually in the oven with the door cracked before refrigerating it for at least six hours or up to two days. This slow cooling helps prevent cracks and lets the flavors meld beautifully.
Step 8: Roast Peaches for Topping
Before serving, roast six more peaches with sugar and warm spices to create a juicy, aromatic topping that perfectly finishes off the cheesecake.
Step 9: Finish and Serve
Remove the cheesecake from the pan, top with roasted peaches and the remaining streusel, drizzle with pan juices, slice, and prepare for compliments. This final step is where the magic and inviting appeal of the Peach Cobbler Cheesecake Recipe truly shines.
How to Serve Peach Cobbler Cheesecake Recipe
Garnishes
Topping your cheesecake with freshly roasted peaches and the buttery cinnamon streusel adds an irresistible, rustic charm. For an extra touch, a light dusting of powdered sugar or a dollop of whipped cream complements the warm spices and adds a delicate finish.
Side Dishes
Pair this Peach Cobbler Cheesecake Recipe with a scoop of vanilla ice cream or a small bowl of fresh berries to contrast the rich creaminess. A cup of strong coffee or lightly spiced chai tea also makes a perfect accompaniment, balancing the dessert’s sweetness with warmth.
Creative Ways to Present
Serve individual mini cheesecakes layered in clear jars for an elegant, portable treat. Alternatively, create a beautiful dessert platter by slicing the cheesecake and surrounding it with assorted fresh peach slices and colorful edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Peach Cobbler Cheesecake Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for 4 to 6 days, giving you time to enjoy every creamy, fruity bite without worrying about spoilage.
Freezing
You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before serving to retain that perfect texture and flavor.
Reheating
This cheesecake is best enjoyed chilled, so reheating is not necessary. However, if you prefer a warm touch, serve slices with warm peach compote or a drizzle of caramel sauce warmed just before eating to enhance the cozy vibe.
FAQs
Can I use canned peaches instead of fresh?
Fresh peaches are recommended for their vibrant flavor and texture, but if you only have canned peaches, drain them well to avoid excess moisture and adjust sugar to taste to prevent the cheesecake from becoming too sweet or watery.
Do I need a water bath for this cheesecake?
Yes, the water bath is crucial in this Peach Cobbler Cheesecake Recipe because it ensures gentle, even cooking and helps prevent cracks on the surface by keeping the temperature stable.
Can I make this recipe gluten-free?
Absolutely! Substitute the graham cracker crumbs and all-purpose flour with gluten-free versions, and double-check that your other ingredients like baking staples and toppings are gluten-free to keep the integrity of the recipe intact.
How do I know when the cheesecake is done baking?
The edges should be set and starting to pull away from the pan with a slight wobble remaining in the center. The internal temperature should read between 150-160°F for perfect doneness without overbaking.
Can I prepare this cheesecake a day ahead?
Yes, preparing the cheesecake a day or two ahead allows the flavors to deepen and the texture to fully set, making it even more delicious and easier to serve at your event or dinner.
Final Thoughts
There’s something truly special about this Peach Cobbler Cheesecake Recipe that makes every bite feel like a celebration of summer’s best flavors wrapped in creamy indulgence. It’s a dessert that impresses without fuss, perfect for sharing with loved ones or savoring solo. Give it a try and watch how it quickly becomes a treasured favorite in your recipe collection!
Print
Peach Cobbler Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 12 hours 48 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Cobbler Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the warm, fruity flavors of roasted peaches and a cinnamon streusel topping. Featuring a graham cracker crust and a luscious peach filling, this recipe delivers the comforting essence of peach cobbler in a beautifully layered cheesecake form. Perfect for special occasions or a sweet treat any time, it requires some patience and care in baking, including a water bath for the perfect texture.
Ingredients
Roasted Peaches for Filling
- 4 medium ripe peaches, sliced
- 2 tbsp granulated sugar (26 grams)
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
Crust
- 2 cups graham cracker crumbs (184 grams)
- 1/2 cup salted butter, melted (113 grams)
- 2 tbsp granulated sugar (26 grams)
Cinnamon Streusel
- 1/2 cup salted butter, melted (113 grams)
- 2/3 cup brown sugar (147 grams)
- 1 cup + 2 tbsp all-purpose flour (146 grams)
- 1/2 tsp cinnamon
- Pinch of salt
Cheesecake Filling
- 32 ounces full-fat block-style cream cheese, at room temperature (904 grams)
- 1 and 1/2 cups granulated sugar (315 grams)
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature (240 grams)
- 2 tsp vanilla extract
Additional Toppings and Final Roasted Peaches
- 36 ounces frozen peach slices
- 2 and 1/4 tsp lemon juice
- Pinch of lemon zest
- 1 and 1/2 cups granulated sugar
- 1 and 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp corn starch
- 6 medium ripe peaches, sliced (for topping)
- 3 tbsp granulated sugar (for topping)
- 1 tsp cinnamon (for topping)
- 1/8 tsp nutmeg (for topping)
Instructions
- Roast the Peaches (Filling): Preheat your oven to 400°F. Slice 4 peaches and toss them with 2 tablespoons of granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Let the mixture rest for 10 minutes to draw out the natural juices. Line a baking sheet with parchment paper and spread the peaches and their juices in a single layer. Roast for 7 to 15 minutes until the peaches reach your desired softness. Remove from oven and let cool.
- Prepare the Crust: Lower the oven temperature to 350°F. Grease a 9-inch springform pan with nonstick spray ensuring the bottom is well secured. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the crumb mixture firmly into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes to set, then remove and let cool.
- Make the Cinnamon Streusel: In a medium bowl, melt the butter. Add brown sugar, flour, cinnamon, and a pinch of salt. Stir until the mixture becomes crumbly and evenly combined. Spread the streusel on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Allow to cool once baked.
- Prepare the Cheesecake Filling: Ensure all ingredients are at room temperature for a smooth batter. In a large bowl, beat the cream cheese with a hand mixer on medium-high speed until creamy, about 1 minute. Gradually add the granulated sugar and continue beating until well incorporated. Add eggs one at a time, mixing on medium-low just until each is blended in. Mix in vanilla extract and sour cream until the batter is smooth and homogenous.
- Assemble the Cheesecake: Pour half of the cheesecake batter evenly over the cooled crust in the springform pan. Spread the roasted peaches evenly over the batter layer. Sprinkle about one-third to one-half of the cinnamon streusel over the peaches. Pour the remaining cheesecake batter over the top and smooth the surface gently with a spatula.
- Prepare Water Bath and Bake: Bring a large pot of water to a boil. Place the filled springform pan inside a 10-inch metal cake pan to prevent leaks. Set this assembly inside a roasting pan and carefully pour boiling water around the cake pan to create a water bath. Bake the cheesecake at 350°F for 88 to 91 minutes, until the edges are set but the center still has a slight wobble. After baking, turn off the oven, crack open the oven door and let the cheesecake cool inside for 1 hour. The internal temperature should reach 150-160°F.
- Cool Completely: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Once cooled, cover and refrigerate for a minimum of 6 hours or up to 2 days to fully set.
- Roast Peaches for Topping: When ready to serve, repeat the roasting process with 6 peaches, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Roast as previously and cool to room temperature.
- Finish and Serve: Remove the cheesecake from the springform pan carefully. Top the cheesecake with the freshly roasted peach slices and the remaining cinnamon streusel. Drizzle any pan juices over the top. Slice and serve immediately. Store any leftovers in an airtight container refrigerated for 4–6 days.
Notes
- Using room temperature ingredients in the cheesecake filling ensures a smooth and lump-free batter.
- The water bath is essential for preventing cracks and ensuring a creamy texture in the cheesecake.
- Roasting peaches enhances their sweetness and flavor, contributing to the depth of the filling and topping.
- Allow the cheesecake to chill fully before serving for the best texture and flavor.
- Leftovers should be refrigerated and are best enjoyed within 4 to 6 days.
- You can substitute frozen peach slices for fresh in the filling if out of season, but always roast fresh peaches for topping if possible.
