Short Description
Peach Cobbler Cheesecake is a decadent dessert that layers a buttery graham cracker crust, creamy vanilla cheesecake, cinnamon-spiced streusel, and roasted peaches for a stunning fusion of two Southern favorites. With its rich texture and warm fruit topping, this cheesecake is a showstopper ideal for holidays, gatherings, or summer celebrations.

Why You’ll Love This Recipe
Two Desserts in One: Combines the creamy decadence of cheesecake with the fruity warmth of peach cobbler.

Textural Delight: Features a crunchy streusel, silky cheesecake, and juicy roasted peaches.

Perfect for Entertaining: A visually stunning dessert that tastes even better than it looks.

Customizable: Works with fresh, frozen, or canned peaches to suit the season.

Make-Ahead Friendly: Best served chilled after resting, so it’s perfect for prepping ahead.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Roasted Peaches:

10 medium ripe peaches (fresh preferred)

5 tbsp granulated sugar

1½ tsp ground cinnamon

¼ tsp ground nutmeg

For the Graham Cracker Crust:

2 cups graham cracker crumbs

½ cup salted butter, melted

2 tbsp granulated sugar

For the Cinnamon Streusel:

½ cup salted butter, melted

⅔ cup packed brown sugar

1 cup + 2 tbsp all-purpose flour

½ tsp ground cinnamon

Pinch of salt

For the Cheesecake Batter:

32 oz full-fat cream cheese, softened

1½ cups granulated sugar

4 large eggs, at room temperature

1 cup full-fat sour cream, at room temperature

2 tsp pure vanilla extract

Directions
Step 1: Roast the Peaches
Preheat oven to 400°F (200°C).
Slice 4 of the peaches and toss them with 2 tbsp sugar, ½ tsp cinnamon, and ⅛ tsp nutmeg. Spread on a parchment-lined baking sheet and roast for 7–15 minutes, until tender and juicy. Let cool completely and reserve the juices. Set aside.
Repeat this step with the remaining 6 peaches just before serving.

Step 2: Make the Crust
Lower the oven temperature to 350°F (175°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom and halfway up the sides of a 9-inch springform pan.
Bake for 10 minutes. Remove from oven and allow to cool slightly.

Step 3: Prepare the Streusel
In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 8 minutes. Let cool completely.
Reserve ¼ cup for topping. The rest will be used in the cheesecake filling.

Step 4: Make the Cheesecake Batter
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition.
Mix in sour cream and vanilla extract until fully incorporated and smooth.

Step 5: Assemble & Bake
Pour half of the cheesecake batter into the crust. Spoon the roasted peaches and their juices evenly over the batter. Sprinkle in most of the streusel (excluding the reserved portion).
Top with the remaining cheesecake batter, spreading it gently to cover the filling.
Bake in a water bath at 325°F (163°C) for 60–75 minutes, or until the center is just set and slightly wobbly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight.

Step 6: Top and Serve
Before serving, roast the remaining 6 peaches as in Step 1.
Top the chilled cheesecake with these fresh roasted peaches and the reserved streusel. Optionally, drizzle with caramel sauce for an extra touch.

Servings and Timing
Servings: 12–14

Prep Time: 40 minutes

Cook Time: 1 hour 15 minutes

Cooling + Chilling Time: 7–8 hours (or overnight)

Total Time: About 9 hours

Variations
Use Canned or Frozen Peaches: If using canned, drain and pat dry. For frozen, thaw and drain before roasting.

Add Bourbon: A splash of bourbon in the roasted peaches or cheesecake batter adds a rich depth.

Caramel Swirl: Swirl caramel sauce into the top layer of batter before baking for added sweetness.

Nutty Streusel: Add chopped pecans or walnuts to the streusel for crunch and flavor.

Mini Cheesecakes: Use a muffin tin and cupcake liners for individual servings with shorter bake time.

Storage/Reheating
Refrigeration: Store tightly covered in the refrigerator for up to 5 days.

Freezing: Freeze slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge.

Reheating: Not needed—serve chilled or at room temperature.

FAQs
Can I use canned or frozen peaches instead of fresh?
Yes, just be sure to drain and pat them dry. Roasting is still recommended to bring out the flavor.

Do I need to peel the peaches?
No, peeling is optional. The skins soften during roasting and add texture, but feel free to peel if preferred.

What’s the best pan to use?
A 9-inch springform pan is ideal for easy release and even baking.

How do I know when the cheesecake is done?
It should be slightly jiggly in the center. It will continue to firm up as it cools.

Can I make this without a water bath?
You can, but a water bath helps prevent cracks and ensures even baking. Wrap the pan in foil to avoid leaks.

How long should the cheesecake chill?
At least 6 hours, but overnight chilling gives the best texture and flavor.

Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but low-fat can be used with slightly different results.

What’s the purpose of roasting the peaches?
Roasting concentrates the flavor, reduces moisture, and brings out natural sweetness.

How far in advance can I make this?
You can make it up to 2 days ahead. Top with the roasted peaches just before serving.

Can I skip the streusel?
Yes, but it adds great texture. You can reduce the amount instead of omitting it completely.

Conclusion
Peach Cobbler Cheesecake is the ultimate dessert mashup—sweet, creamy, spiced, and bursting with summer fruit flavor. Whether you’re hosting a dinner party or looking for an impressive holiday dessert, this recipe delivers elegance and comfort in every bite. Make it ahead, serve it chilled, and enjoy the layers of indulgence.

Peach Cobbler Cheesecake

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Author: Olivia
Total Time: 8+ hours
Yield: Serves 12–14
Diet: Vegetarian

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Description

This Peach Cobbler Cheesecake combines rich, creamy cheesecake with cinnamon-roasted peaches, a buttery graham cracker crust, and a golden streusel topping—making it the ultimate summer dessert mashup of two classic favorites.

Instructions

Step 1: Roast the Peaches

Preheat oven to 400°F (200°C).
Slice 4 peaches and toss with 2 tbsp sugar, ½ tsp cinnamon, and ⅛ tsp nutmeg.
Spread on a parchment-lined baking sheet and roast for 7–15 minutes until tender. Let cool. Save juices for later.
Repeat with 6 additional peaches before serving for topping.

Step 2: Make the Crust

Reduce oven to 350°F (175°C).
Mix graham crumbs, butter, and sugar. Press into the bottom and sides of a 9-inch springform pan.
Bake for 10 minutes, then cool.

Step 3: Prepare the Streusel

Mix flour, brown sugar, cinnamon, and salt. Stir in melted butter to form crumbs.
Spread on a parchment-lined pan and bake at 350°F for 8 minutes. Cool.
Reserve ¼ cup for topping.

Step 4: Make the Cheesecake Batter

Beat cream cheese and sugar until smooth. Add eggs one at a time.
Mix in sour cream and vanilla until fully combined.

Step 5: Assemble & Bake

Pour half of the cheesecake batter into crust.
Add roasted peaches (with reserved juice) and most of the streusel.
Top with remaining cheesecake batter.
Bake at 325°F (163°C) for 55–70 minutes, or until center is set but slightly jiggly.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Chill for at least 6 hours or overnight.

Step 6: Top & Serve

Before serving, top with remaining roasted peaches and reserved streusel.
Slice and serve chilled.

Notes

Use canned or frozen peaches if fresh aren’t available—just pat dry and adjust roasting time.
For added richness, drizzle with caramel sauce before serving.
Best made a day ahead for full flavor and structure.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American