Print

Peach Cobbler Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 50 reviews

This Peach Cobbler Cheesecake is a delicious fusion dessert combining the creamy richness of classic cheesecake with the rustic charm of peach cobbler. Featuring a graham cracker crust, roasted peach layers, a tender cheesecake filling, and a crumbly cinnamon streusel topping, this dessert offers perfectly balanced flavors and textures. With separate roasted peach components for filling and topping, the dish boasts both depth of flavor and fresh presentation, making it ideal for special occasions or a luxurious treat.

Ingredients

Units Scale

Peach Filling

  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Crumby Streusel

  • 1 & 1/4 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

Graham Cracker Crust

  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Cheesecake Filling

  • 4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • 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

Peach Topping

  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Make the peach filling: Position two oven racks—one in the center, one on the lowest position—and preheat the oven to 400°F. Line a baking sheet with parchment paper. Core and slice 4 peaches into ⅛ to ¼ inch thick wedges. Spread on the baking sheet, sprinkle with 3 tablespoons sugar and ½ teaspoon cinnamon, toss to coat evenly, and let sit for 5 minutes to release juices. Roast for 10-15 minutes until fork tender. Cool on the baking sheet.
  2. Make the streusel: Reduce oven temperature to 325°F and line a separate baking sheet with parchment paper. In a bowl, combine 1¼ cups flour, 1 cup brown sugar, 1 teaspoon cinnamon, and ½ cup melted butter. Mix until it resembles wet sand. Spread evenly on the baking sheet and bake for 10 minutes. Cool 5-10 minutes, then break into crumbles. Reserve half for topping later.
  3. Make the graham cracker crust: Mix 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and ½ cup melted butter in a medium bowl. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake in the center rack at 325°F for 8 minutes. Cool slightly but keep oven on.
  4. Make the cheesecake batter: In a large bowl, beat 4 blocks of cream cheese and 1 cup sugar until smooth and lump-free (about 1 minute with a mixer or 2 minutes by hand). Add ½ teaspoon salt, ¼ cup flour, ½ cup sour cream, and 2 teaspoons vanilla; mix to combine. Add 4 eggs one at a time, mixing gently until just combined to avoid overmixing, preferably by hand with a whisk or low mixer speed.
  5. Assemble cheesecake layers: Pour half the batter over the graham cracker crust, spreading evenly. Layer all the roasted peach filling evenly over the batter, then sprinkle ⅓ to ½ of the streusel crumble atop the peaches. Dollop remaining batter over the streusel carefully and smooth to form an even top layer.
  6. Bake the cheesecake: Fill a large baking pan with 1 inch boiling water and place it on the lowest oven rack. Place the cheesecake on the center rack above the water pan. Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes until puffed, edges slightly browned, and center is jiggly but not liquid. Turn off oven, crack the door open, and cool cheesecake in oven for 1 hour. After 30 minutes, run a sharp knife around the edges to loosen the cake from the pan. Remove and cool completely at room temperature, then cover and chill at least 4 hours or overnight.
  7. Make the peach topping: Preheat oven to 400°F and line a baking sheet with parchment paper. Core and slice 5 peaches into ¼ to ½ inch thick wedges, toss with 4 tablespoons sugar and ½ teaspoon cinnamon until coated. Let sit 5 minutes until shiny, then bake for 12 to 16 minutes until fork tender. Cool on the sheet.
  8. Decorate and serve: Unlatch springform pan, transfer cheesecake to a serving plate. Arrange peach topping and juices over cheesecake surface. Sprinkle reserved streusel crumble over the peaches. Slice with a sharp knife and serve.

Notes

  • You can roast all peaches for filling and topping together to save time, but separating them preserves fresh appearance and texture of topping peaches.
  • Letting the cheesecake cool gradually in the oven prevents cracking and helps set the texture.
  • Running a knife around the pan edges during cooling prevents tearing or breaking of the cheesecake sides.
  • Using slightly underripe peaches helps maintain structure and prevents mushiness when roasted.
  • For best flavor and texture, chill the cheesecake overnight before serving.

Find it online: https://queenrecipe.com/peach-cobbler-cheesecake-recipe/