Peach Cobbler Cheesecake is one of my favorite desserts to make when fresh peaches are in season. I combine a creamy vanilla cheesecake with sweet roasted cinnamon peaches, a buttery graham cracker crust, and a crisp golden streusel topping to create a rich dessert that tastes like two classic treats in one. Every bite is smooth, fruity, and full of warm spice, making it perfect for family gatherings, holidays, or any special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted peaches:

10 medium ripe peaches

5 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

For the graham cracker crust:

1/2 cup salted butter, melted

3 cups graham cracker crumbs

For the streusel topping:

1/2 cup salted butter, melted

2/3 cup brown sugar

1 cup plus 2 tablespoons all-purpose flour

Pinch of salt

Remaining cinnamon from the recipe

For the cheesecake filling:

32 ounces full-fat cream cheese, room temperature

1 1/2 cups granulated sugar

4 large eggs, room temperature

3/4 cup sour cream, room temperature

1 tablespoon vanilla extract

1 1/2 teaspoons cornstarch

Directions

I preheat the oven to 400°F. I slice four peaches and toss them with 2 tablespoons of granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Then I roast them for 7 to 15 minutes until tender, then let them cool completely.

I reduce the oven temperature to 350°F. Then I mix the graham cracker crumbs with the melted butter, press the mixture firmly into the bottom of a 9-inch springform pan, and bake the crust for 10 minutes. I allow it to cool slightly.

Next I prepare the streusel by mixing the melted butter, brown sugar, flour, the remaining cinnamon, and a pinch of salt until crumbly. I spread it onto a parchment-lined baking sheet and bake for about 8 minutes. Once golden, I let it cool completely.

I beat the cream cheese until smooth and creamy. I gradually add the granulated sugar, then mix in the eggs one at a time. Then I gently stir in the sour cream, vanilla extract, and cornstarch until everything is just combined without overmixing.

I pour half of the cheesecake batter onto the cooled crust. Then I evenly distribute the roasted peaches and one-third of the cooled streusel over the batter before covering everything with the remaining cheesecake mixture.

Next I place the springform pan into a water bath and bake the cheesecake at 350°F for 1 hour 28 minutes to 1 hour 43 minutes, or until the center has a slight jiggle.

I turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour. Then I let it cool completely at room temperature before refrigerating it for at least 6 hours.

While the cheesecake chills, I roast the remaining peaches with the remaining sugar, cinnamon, and nutmeg until soft. Just before serving, I spoon the roasted peaches over the cheesecake and sprinkle the remaining streusel on top.

Servings and Timing

Servings: 8

Prep Time: 1 hour

Cook Time: 1 hour 48 minutes

Chilling Time: At least 10 hours

Total Time: 12 hours 48 minutes

Variations

I sometimes replace the peaches with nectarines for a similar flavor without peeling the fruit. When I want extra warmth, I add a pinch of ground ginger or cloves to the roasted peaches. I also enjoy mixing chopped pecans into the streusel for added crunch and a classic cobbler flavor. If I want a slightly tangier cheesecake, I increase the sour cream just a little while reducing a small amount of cream cheese to maintain the texture.

Storage/Reheating

I store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, I wrap individual slices tightly and freeze them for up to 2 months. I thaw frozen slices overnight in the refrigerator before serving. Since cheesecake is best enjoyed chilled, I usually do not reheat it. If I prefer a softer texture, I simply let a slice sit at room temperature for about 20 to 30 minutes before serving.

FAQs

Do I have to peel the peaches?

I prefer peeling the peaches because it gives the filling a smoother texture, but I can leave the skins on if I don’t mind a little extra texture.

Why do I roast the peaches first?

I roast the peaches to concentrate their sweetness and remove excess moisture, which helps prevent the cheesecake from becoming watery.

Why is a water bath important?

I use a water bath because it helps the cheesecake bake evenly, reduces the chance of cracks, and creates an incredibly creamy texture.

Can I make this cheesecake ahead of time?

Yes. I actually prefer making it one day in advance because chilling overnight allows the cheesecake to fully set and the flavors to develop even more.

How do I know when the cheesecake is done baking?

I look for edges that are set while the center still has a slight jiggle. The cheesecake continues to firm up as it cools and chills.

Conclusion

I love serving this Peach Cobbler Cheesecake whenever I want a dessert that feels both comforting and impressive. The combination of roasted peaches, velvety cheesecake, buttery graham cracker crust, and crunchy streusel creates a memorable dessert that’s perfect for summer celebrations, family dinners, or holiday tables. Every slice delivers the perfect balance of creamy, fruity, and crisp textures, making this recipe one I return to again and again.

📖 Recipe:

Peach Cobbler Cheesecake

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Author: Sophia
Total Time: 12 hours 48 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Peach Cobbler Cheesecake combines a creamy vanilla cheesecake with roasted cinnamon peaches, a buttery graham cracker crust, and a crisp streusel topping. It’s a rich, comforting dessert that’s perfect for celebrations, holidays, or whenever fresh peaches are in season.

Instructions

Preheat the oven to 400°F. Slice 4 peaches and toss with 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Roast for 7 to 15 minutes until tender, then cool completely.

Reduce oven temperature to 350°F. Combine graham cracker crumbs with 1/2 cup melted butter, press into a 9-inch springform pan, and bake for 10 minutes. Cool slightly.
Prepare the streusel by mixing 1/2 cup melted butter, brown sugar, flour, the remaining cinnamon, and a pinch of salt until crumbly. Spread onto a parchment-lined baking sheet and bake for about 8 minutes until lightly golden. Cool completely.
Beat the cream cheese until smooth. Gradually mix in the remaining granulated sugar, then add the eggs one at a time. Stir in the sour cream, vanilla extract, and cornstarch just until combined.

Pour half of the cheesecake batter over the cooled crust. Top evenly with the cooled roasted peaches and one-third of the streusel. Cover with the remaining cheesecake batter.
Place the springform pan in a water bath and bake at 350°F for 1 hour 28 minutes to 1 hour 43 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Cool completely at room temperature, then refrigerate for at least 6 hours.

Roast the remaining peaches with the remaining sugar, cinnamon, and nutmeg until tender. Before serving, spoon the peaches over the chilled cheesecake and sprinkle with the remaining streusel.

Notes

Peeling the peaches creates a smoother texture, but the skins may be left on if preferred.

A water bath helps prevent cracks and creates a creamy texture.

Make the cheesecake a day ahead for the best flavor and texture.

Store covered in the refrigerator for up to 5 days.

Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.

Add chopped pecans to the streusel or substitute nectarines for peaches if desired.

Prep Time: 1 hour
Cook Time: 1 hour 48 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 720 kcal
Sugar: 48 g
Sodium: 430 mg
Fat: 48 g
Saturated Fat: 28 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 190 mg