Introduction

Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and warm, spiced peaches with a buttery crumble topping. This indulgent dessert combines a graham cracker crust with roasted peaches for a perfect balance of flavors and textures. It’s perfect for impressing guests or treating yourself to a special homemade dessert.

A slice of cheesecake sits on a wooden cake stand covered with parchment paper against a white marbled background. The cheesecake has three layers: the bottom is a thick, crumbly brown crust, the middle is a thick, smooth, creamy white cheese filling with a thin layer of caramel swirled inside, and the top layer is a glossy mix of sliced golden-yellow and reddish peaches with a few crumbs sprinkled over them. The cheesecake is cut so you can see the creamy texture inside and the juicy fruit on top. 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 temp
1 1/4 cup (255g) granulated sugar
2 tbsp cornstarch
3 large eggs + 1 egg yolk, room temp
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. Let it cool in the freezer for 15 minutes before making the crumble.
Step 2: Combine the cooled flour, light brown sugar, cinnamon, salt, and cold cubed butter in a medium dish. Use your fingers or forks to mix until the mixture resembles wet sand. Refrigerate the crumble.
Step 3: Preheat the oven to 425°F. Toss sliced peaches with melted butter, brown sugar, and cinnamon. Spread evenly on a parchment-lined baking sheet and bake for 15 minutes until tender but not mushy. Let cool.
Step 4: Preheat oven to 350°F. Prepare a 9” springform pan with nonstick spray and line sides with parchment strips. Mix graham crackers, granulated sugar, cinnamon, salt, and melted butter until moist. Press mixture evenly into the pan’s bottom and sides. Bake 10 minutes, then cool.
Step 5: Reduce oven temperature to 325°F and place a large roasting pan on the bottom rack. Soften cream cheese and bring eggs and sour cream to room temperature for the cheesecake batter.
Step 6: In a mixer with a whisk attachment, beat cream cheese, sugar, and cornstarch on low until smooth. Scrape bowl and mix 20 seconds more. Slowly add eggs one at a time on low speed, scraping bowl after the second egg. Mix in vanilla with the final egg yolk, then gently fold in sour cream with a spatula.
Step 7: Pour half the batter into the cooled crust. Layer half of the roasted peaches on top, then sprinkle 3/4 of the crumble over them. Add remaining cheesecake batter and smooth the top. Tap pan gently to release air bubbles.
Step 8: Carefully pour boiling water into the roasting pan on the bottom rack. Place the cheesecake on the middle rack above the water bath. Close oven door quickly and bake for 1 hour and 15 minutes.
Step 9: Check for doneness: cheesecake edges should be puffed, center slightly sunken and wobbly like thick jelly. If center is very loose, bake 10 minutes more. Turn off oven, crack the door, and leave cheesecake inside for 1 hour.
Step 10: Remove cheesecake from oven and cool at room temperature for 30 minutes. Refrigerate uncovered for at least 4 hours or overnight.
Step 11: Before serving, pile the remaining roasted peaches and remaining crumble on top. Slice and enjoy your peach cobbler cheesecake!

Tips & Variations

For fresher topping, roast half the peaches before baking and the other half just before serving.
Use full fat Greek yogurt instead of sour cream for a tangier flavor.
To speed up cream cheese softening, place wrapped blocks in warm water for 20-30 minutes.
If you prefer a thinner crust, halve the graham cracker crust ingredients.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep peaches and crumble separate until ready to serve to maintain their texture. Reheat peach topping slightly if preferred warm, but do not warm the cheesecake itself to avoid texture changes.

How to Serve

A single slice of cheesecake sits on a round wooden plate, showing distinct layers from bottom to top: a crumbly brown crust, a thick creamy white cheesecake layer with pockets of soft yellow filling, and a topping of caramelized peach slices with a glossy, slightly caramel-browned finish. The peach slices are arranged upright at the top edge, adding texture and color contrast with their warm orange and red hues. A silver fork with crumbs rests beside the slice, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Frozen peaches can be used but they should be thawed and gently patted dry to reduce excess moisture. Roasting time may also vary slightly due to water content.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients, mix on low speed to avoid air bubbles, and bake the cheesecake in a water bath to maintain even heat. Cooling the cheesecake slowly with the oven door cracked also helps prevent cracks.