Introduction

This Peach Cobbler Cheesecake perfectly combines the creamy richness of cheesecake with the sweet, spiced flavors of roasted peaches and a crunchy streusel topping. It’s a delightful dessert that feels like a comforting peach cobbler in every bite.

A close-up image shows a thick slice of cheesecake being lifted from a whole cheesecake on a white marbled surface. The cheesecake has three clear layers: a smooth, light beige bottom crust, a creamy white middle layer with visible dark specks, and a thin top layer with a mix of glossy red and orange pieces of fruit, likely plums, arranged decoratively. More sliced plums and crumbs are scattered on top of the whole cheesecake. A woman's hand is holding the slice with a wooden spatula. The overall setting is bright with natural light. 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 & 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
2 cups (210g) graham cracker crumbs
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, melted and cooled
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
5 medium peaches, slightly underripe
4 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 400°F for the peach filling. Core 4 peaches and slice them into roughly 1/8 to 1/4 inch thick wedges.
Step 2: Place the peach slices on a parchment-lined baking sheet. Sprinkle with 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Toss gently to coat and spread into an even layer. Let them sit for about 5 minutes until shiny and starting to release juice.
Step 3: Roast the peaches in the center of the oven for 10 to 15 minutes until fork tender. Set aside to cool on the baking sheet.
Step 4: While peaches roast, make the streusel. In a medium bowl, mix 1 & 1/4 cups flour, 1 cup packed brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter until the mixture resembles wet sand.
Step 5: Spread the streusel evenly on a parchment-lined baking sheet. Bake at 325°F for 10 minutes. Cool for 5 to 10 minutes, then break up large clumps into a crumble. Set aside.
Step 6: Prepare the graham cracker crust by mixing 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter in a medium bowl.
Step 7: Press the crust mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a cup or ramekin. Bake at 325°F for 8 minutes. Let cool slightly.
Step 8: For the cheesecake batter, beat 4 blocks cream cheese and 1 cup granulated sugar until smooth and lump-free. Add 1/2 teaspoon salt, 1/4 cup flour, 1/2 cup sour cream, and 2 teaspoons vanilla, mixing to combine.
Step 9: Add eggs one at a time, mixing gently after each until just combined. Avoid overmixing.
Step 10: Pour half of the batter over the graham cracker crust and spread evenly. Layer the cooled roasted peaches over the batter, then sprinkle 1/3 to 1/2 of the streusel on top. Reserve the rest of the streusel in the fridge for later.
Step 11: Dollop the remaining cheesecake batter over the peach layer and smooth it out carefully.
Step 12: Place a large pan with about 1 inch of boiling water on the bottom rack of the oven. Put the cheesecake on the center rack above the water. Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes. The edges should be set and browned slightly, and the center slightly jiggly.
Step 13: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. After 30 minutes, run a sharp knife around the edges to loosen it from the pan.
Step 14: Remove cheesecake and cool completely at room temperature. Cover and chill for at least 4 hours or overnight until firm.
Step 15: For the peach topping, preheat oven to 400°F. Core and slice 5 peaches into 1/4 to 1/2 inch thick wedges.
Step 16: Place peach slices on a parchment-lined baking sheet. Sprinkle with 4 tablespoons sugar and 1/2 teaspoon cinnamon. Toss and spread evenly. Let sit for 5 minutes until shiny.
Step 17: Bake peaches for 12 to 16 minutes until fork tender. Cool completely on the baking sheet.
Step 18: Unlatch the springform pan, transfer the cheesecake to a serving plate, and top with the cooled peaches and any juices.
Step 19: Sprinkle the reserved streusel over the top. Slice with a sharp knife and serve.

Tips & Variations

Use slightly underripe peaches for roasting to ensure they hold their shape and release just the right amount of juice.
If fresh peaches are not available, frozen thawed peaches can work but drain excess juice before roasting.
To avoid cracks, do not overmix the cheesecake batter and use a water bath to maintain moisture during baking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature or serve chilled for best texture and flavor. The topping and streusel may soften over time but still taste delicious.

How to Serve

A thick slice of cheesecake is lifted above a whole cheesecake, showing three distinct layers: a golden brown crumbly crust at the bottom, a thick creamy light beige middle layer with visible bits mixed inside, and a glossy red fruit topping with juices that seep slightly into the creamy layer below. The top of the whole cheesecake is decorated with fresh sliced red and orange plums arranged in a circular pattern, with a crunchy crumb topping scattered on one side. The cheesecake sits on a white marbled surface with fresh whole plums nearby, and a woman's hand holds the slice on a white cheesecake server. The image is well lit with natural light and a shallow depth of field. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better when made a day in advance to allow the flavors to meld and the texture to set fully. Just cover and refrigerate overnight.

Do I need to use a water bath for the cheesecake?

Using a water bath helps prevent cracking and keeps the cheesecake moist, but if you are careful with mixing and baking times, it can be optional. The water bath is recommended for best results.