Introduction

This Peach Cobbler Cheesecake is a delightful blend of creamy cheesecake, sweet roasted peaches, and a crunchy streusel topping. Perfect for summer gatherings or a special dessert treat, it combines classic cobbler flavors with rich, smooth cheesecake for a truly irresistible experience.

The image shows a sliced round cheesecake with three clear layers. The bottom layer is a thick, light beige crust that looks firm and crumbly. Above is a smooth, creamy pale yellow cheesecake layer mixed with a reddish fruit filling running through the middle. The top layer is another thick section of creamy cheesecake, topped with a crumbly brown streusel and fresh peach wedges, which are bright orange with dark red edges. The cake sits on white parchment paper, placed on a white marbled surface. In the background, there are whole peaches and a folded dark gray cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium peaches, slightly underripe
3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon
1 ¼ cups (150g) all-purpose flour, spooned and leveled

1 cup (200g) packed brown sugar, light or dark
1 teaspoon ground cinnamon

1/2 cup (115g) unsalted butter, melted and cooled (for streusel)
2 cups (210g) graham cracker crumbs
2 tablespoons granulated sugar (for crust)

1 teaspoon ground cinnamon (for crust)
1/2 cup (115g) unsalted butter, melted and cooled (for crust)
4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature

1 cup (200g) granulated sugar (for cheesecake batter)
1/2 teaspoon salt
1/4 cup (30g) all-purpose flour, spooned and leveled

1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
4 large eggs, at room temperature

5 medium peaches, slightly underripe (for topping)
4 tablespoons granulated sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

Instructions

Make the peach filling: Core the 4 peaches and slice into roughly 1/8 to 1/4 inch thick wedges. Place on a parchment-lined baking sheet and sprinkle with 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Toss until sugar coats the peaches and spread into an even layer. Let sit 5 minutes to release juices, then roast at 400°F (200°C) for 10-15 minutes until fork tender. Set aside to cool.
Prepare the streusel: In a medium bowl, mix 1 ¼ cups flour, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter until mixture resembles wet sand. Spread on a parchment-lined baking sheet and bake at 325°F (160°C) for 10 minutes. Cool 5-10 minutes and break up clumps into a crumble. Set aside.
Make the graham cracker crust: Combine 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter. Press mixture firmly into bottom and halfway up the sides of a 9-inch springform pan. Bake at 325°F for 8 minutes. Cool slightly while preparing batter, keeping oven temperature the same.

Prepare the cheesecake batter: In a large bowl, beat cream cheese with 1 cup sugar until smooth and lump-free. Add salt, 1/4 cup flour, sour cream, and vanilla extract; mix well. Add eggs one at a time, mixing gently just to combine each before adding the next. Avoid overmixing.
Assemble the cheesecake: Pour half the batter over the crust in the pan and spread evenly. Layer the roasted peaches on top, then sprinkle 1/3 to 1/2 of the streusel over the peaches. Dollop the remaining batter on top and smooth gently into an even layer.
Bake the cheesecake: Place a large pan filled with 1 inch boiling water on the oven’s bottom rack. Put the cheesecake on the center rack above it. Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes until edges are set and slightly browned and the center jiggles slightly. Turn oven off and crack door open, cooling cheesecake inside for 1 hour. Run a knife around edges halfway through cooling to prevent sticking.

Chill the cheesecake: Remove from oven and cool completely to room temperature. Cover and refrigerate at least 4 hours or overnight until firm.
Make the peach topping: Slice 5 peaches into 1/4 to 1/2 inch thick wedges. Toss with 4 tablespoons sugar and 1/2 teaspoon cinnamon. Let sit 5 minutes, then roast at 400°F for 12-16 minutes until fork tender. Cool completely.
Finish and serve: Remove cheesecake from springform pan and transfer to serving plate. Arrange roasted peaches on top with any juices, then sprinkle reserved streusel over peaches. Slice with a sharp knife and enjoy.

Tips & Variations

Use slightly underripe peaches for roasting; they hold shape better and have a nice tang.
For extra flavor, add a pinch of nutmeg or ginger to the streusel mixture.
To avoid cracks, be gentle when mixing the batter and bake with a water bath as instructed.

Swap graham cracker crumbs with crushed digestive biscuits for a different crust flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For best results, keep it chilled until ready to serve. Leftovers can be frozen for up to 2 months; thaw overnight in the fridge. Reheat peach topping gently in a microwave if desired, but it’s delicious served cold.

How to Serve

A thick round cheesecake with a firm brown crust forms the base layer. On top, there is a creamy, pale yellow layer of cheesecake filling. The next layer consists of juicy, sliced red and orange peaches spread evenly over the cheesecake. The final layer is a crumbly golden brown streusel topping being sprinkled by a woman's hand above the cake. The cake rests on white parchment paper on a white marbled surface, surrounded by whole peaches and a blurred white bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches are best for texture and flavor, but if using canned, drain them well and roast briefly to reduce excess moisture before layering.

Why do I need to bake the streusel before adding it to the cheesecake?

Baking the streusel first ensures it’s safe to eat and gives it a crispier texture that contrasts nicely with the creamy cheesecake and soft peaches.