Introduction

Peach Cobbler Cheesecake combines the rich creaminess of classic cheesecake with the warm, comforting flavors of peach cobbler. This dessert offers a buttery graham cracker crust, juicy roasted peaches, and a crunchy crumble topping, perfect for summer gatherings or special occasions.

A slice of cheesecake with three visible layers stands on a wooden cake stand, set on a white marbled surface. The bottom layer is a thick, crumbly light brown crust, followed by a thick middle layer of smooth creamy white cheesecake with a thin swirl of brown running horizontally through it. On top, there is a thin layer of golden caramel sauce, and the cake is crowned with several juicy peach slices, showing rich orange and red hues and a glossy texture. Crumbs are scattered lightly over the peaches and around the cake. The background is a soft beige color with subtle texture, giving a warm, rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (95g) all purpose flour, heat treated
1/3 cup (70g) light brown sugar, packed

1 tsp cinnamon
1/2 tsp salt

5 tbsp unsalted butter, cold and cubed
6 slightly underripe peaches, cut into thick slices

4 tbsp unsalted butter, melted
3 tbsp light brown sugar
1 tsp cinnamon

2 cups (280g) ground graham crackers (about 2 sleeves)
1/3 cup (70g) granulated sugar
1/2 tsp cinnamon

Pinch of salt
1/2 cup (110g) unsalted butter, melted
4 (8oz) blocks full fat cream cheese, room temperature

1 1/4 cup (255g) granulated sugar
2 tbsp cornstarch
3 large eggs + 1 egg yolk, room temperature

2 tsp vanilla bean paste, or 1 tbsp vanilla extract
1 cup (250g) sour cream or full fat Greek yogurt

Instructions

Step 1: Heat treat the flour by microwaving it for about 90 seconds to kill any bacteria, then chill it in the freezer for 15 minutes before making the crumble topping.

Step 2: In a medium dish, combine the heat treated flour, brown sugar, cinnamon, salt, and cold cubed butter. Use your fingers or two forks to smoosh the butter into the dry ingredients until the mixture resembles wet sand. Refrigerate to chill.
Step 3: Preheat the oven to 425°F. Toss the peach slices with melted butter, brown sugar, and cinnamon. Spread in a single layer on a parchment-lined baking sheet and bake for 15 minutes until tender but not mushy. Let cool.
Step 4: For the crust, preheat the oven to 350°F. Coat a 9” springform pan with nonstick spray and line the sides with parchment strips. Combine graham crackers, granulated sugar, cinnamon, salt, and melted butter until evenly moistened. Press into the bottom and up the sides of the pan. Bake for 10 minutes and let cool.

Step 5: Reduce oven temperature to 325°F and place a large roasting pan on the lowest rack for a water bath. Soften cream cheese, and bring eggs and sour cream to room temperature.
Step 6: In a stand mixer with the whisk attachment, mix the cream cheese, sugar, and cornstarch on low speed until smooth. Mix in eggs one at a time on low, scraping the bowl between additions. Add vanilla with the final egg yolk, then fold in sour cream gently with a spatula.
Step 7: Pour half the cheesecake batter into the cooled crust. Layer half the roasted peaches on top and sprinkle 3/4 of the crumble over them. Add the remaining batter evenly over this layer. Tap the pan gently on the counter to release air bubbles.

Step 8: Carefully slide the bottom oven rack out enough to pour boiling water into the roasting pan, then slide it back in. Place the cheesecake on a middle rack above the pan of water. Close the oven quickly and bake for 1 hour and 15 minutes.
Step 9: Check for doneness: edges should be puffed and center slightly sunken. The center should jiggle like jello but not wobble like liquid. If needed, bake 10 more minutes.
Step 10: Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove and cool further at room temperature for 30 minutes.

Step 11: Refrigerate uncovered for at least 4 hours or overnight to fully set.
Step 12: To serve, pile the remaining roasted peaches and crumble on top. Slice and enjoy your peach cobbler cheesecake!

Tips & Variations

For juicier topping, roast half the peaches fresh before serving rather than baking all at once.

Use vanilla bean paste for a more intense vanilla flavor.
You can substitute full fat Greek yogurt for sour cream for a tangier taste.
Cut the crust recipe in half if you prefer a thinner crust just on the bottom.

Let cream cheese and eggs come fully to room temperature to ensure a smooth batter.

Storage

Store leftover cheesecake in the refrigerator, tightly covered, for up to 4 days. To reheat, serve chilled or let sit at room temperature for 15 minutes before slicing. Do not freeze with the fruit topping as peaches may become watery when thawed.

How to Serve

A round cheesecake with three visible layers sits on a wooden cake stand with a sheet of parchment underneath. The bottom layer is a thick, crumbly, golden-brown crust. The middle layer is smooth and creamy with a pale yellow color, showing slight texture on the sides. The top layer is decorated with glossy, caramelized peach slices in shades of deep purple and orange, arranged closely together, and sprinkled with light brown crumbly topping. The cheesecake has a drip of caramel running down the side. The background has a white marbled texture and a couple of fresh peaches rest nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Fresh peaches are best for roasting to maintain texture and flavor, but you can use thawed frozen peaches if fresh aren’t available. Drain any excess juice before baking to avoid a soggy topping.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath helps maintain even heat and moisture, reducing cracks. Also, avoid overmixing the batter and cool the cheesecake gradually by leaving it in the oven with the door cracked after baking.