If you’re in the mood for a showstopping dessert that’s pure comfort but still sophisticated enough for a celebration, let me introduce you to Peach Cobbler Cheesecake. Imagine a luscious, creamy cheesecake sitting atop a buttery graham cracker crust, swirled and crowned with golden roasted peaches and cinnamon-spiced crumble. It’s an irresistible hybrid of two beloved classics, marrying sweet, juicy peaches and velvety cheesecake in every forkful! Whether it’s summer or you just want to capture those sunny, peachy vibes, this Peach Cobbler Cheesecake is guaranteed to make you swoon—and maybe even sneak a second slice.

Peach Cobbler Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is easy, and each one is vital for nailing that dreamy texture and flavor bomb that makes this Peach Cobbler Cheesecake truly unforgettable. From the ripeness of your peaches to the quality of your cream cheese, here’s everything that makes the magic happen!

All Purpose Flour (for crumble): Microwave before using—this makes the crumble safe to eat since it bakes only slightly in the oven.
Light Brown Sugar: Adds warm caramel notes to both the peach filling and to the crumble topping.
Cinnamon: Includes a sprinkle with almost every layer; it wakes up all the flavors and adds just enough cozy spice.
Salt: A pinch brings out all the sweetness and keeps things from getting overly cloying.
Unsalted Butter: Used in melt-in-your-mouth crumble, to pan-roast the peaches, and in the graham cracker crust for that unforgettable richness.
Peaches: Slightly underripe peaches are best—they hold their shape and deliver that just-right juicy bite.
Graham Crackers: The classic, crunchy foundation for your cheesecake; make sure they’re finely ground for that beautiful crust.
Granulated Sugar: Helps sweeten the crust and blend seamlessly into the cheesecake layer.
Cream Cheese: The heart and soul of your cheesecake—use full-fat for the ultimate creaminess.
Cornstarch: Adds stability to the batter so every slice holds up impeccably.
Eggs + Egg Yolk: Give lift and silkiness to your cheesecake filling.
Vanilla Bean Paste/Extract: If you can get paste, it’s worth it! Those little vanilla flecks take it up a notch.
Sour Cream or Full Fat Greek Yogurt: The secret to that tangy, cloud-like texture in the cheesecake layer.

How to Make Peach Cobbler Cheesecake

Step 1: Prepare the Crumble

Let’s start with the crumble! Microwave your flour for about 90 seconds to kill any bacteria, then chill it in the freezer so it’s ready to go. In a bowl, work the flour together with brown sugar, cinnamon, salt, and cold, cubed butter. You want the mixture to feel like wet sand—well-moistened with little clumps throughout. Pop this in the fridge while you move on; this ensures it bakes up ultra-crisp and buttery.

Step 2: Roast the Peaches

Here’s where the fruit magic happens. Toss your thick peach slices with melted butter, brown sugar, and cinnamon. Spread them out on a parchment-lined tray, letting any extra butter drip away so your fruit isn’t soggy. Roast at 425F for about 15 minutes until they’re golden, tender, and juicy—but not mushy. You can roast all at once, reserving half for the topping, or roast them in two batches if you love ultra-fresh peaches on your Peach Cobbler Cheesecake.

Step 3: Make the Graham Cracker Crust

Now for the crust! Mix your crushed graham crackers with sugar, cinnamon, salt, and melted butter. Pour into a 9-inch springform pan (lined with parchment for easy release) and use a flat measuring cup to pack it tightly on the bottom and up the sides for that beautiful thick edge. Bake at 350F for just 10 minutes, then cool while you dive into the cheesecake layer.

Step 4: Mix the Cheesecake Batter

Drop your oven temp to 325F and start a pot of boiling water—it’ll be for the water bath, ensuring a creamy, crack-free cake. In the bowl of a stand mixer, blend softened cream cheese, sugar, and cornstarch just until smooth (be gentle to keep it lump-free, not airy). Add eggs and yolk one at a time on low speed, scraping down the bowl for even mixing, and stir in the vanilla last. Fold in the sour cream by hand; this simple step seals in the perfect, silky consistency.

Step 5: Assemble and Bake

Pour half the batter into your cooled crust. Layer on half of your roasted peaches and three-quarters of your crumble. Add the rest of the batter, spreading evenly. Give the pan a few gentle taps on the counter to release air bubbles.

Step 6: Water Bath and Bake

Pull out the lower oven rack, carefully pour in 6 cups of boiling water for your water bath, then set the cheesecake on the rack above it. This gentle steam keeps the texture ultra-creamy. Bake for 1 hour and 15 minutes, then check for doneness: the edges should puff and the center should jiggle like jello—not like milk. If needed, bake 10 minutes more. Once done, turn off the oven and crack the door, letting the Peach Cobbler Cheesecake cool inside for an hour to prevent cracks.

Step 7: Cool, Chill, and Top

After the hour in the oven, cool the cheesecake at room temperature for 30 minutes, then transfer it (uncovered) to the fridge for at least 4 hours, overnight if you can. To serve, heap the rest of your peaches and remaining crumble on top—for that dramatic, bakery-style finish. Dive in and savor every dreamy bite!

How to Serve Peach Cobbler Cheesecake

Garnishes

Make your Peach Cobbler Cheesecake even more irresistible with a flourish of extra crumble, a sprinkle of cinnamon, and perhaps a cloud of whipped cream or a scoop of vanilla ice cream. For a finishing touch, try a drizzle of caramel sauce—the warm, toasty flavors pair beautifully with the peaches. A few sprigs of fresh mint or edible flowers don’t just look pretty, they add that pop of color and freshness.

Side Dishes

As the star of any dessert table, this cheesecake is best enjoyed with companions that highlight its flavors without overpowering. Think: a bowl of fresh seasonal berries, a platter of almond biscotti, or a light fruit salad. If you’re going all out for a summer picnic, serve this beside a pitcher of iced herbal tea or sparkling lemonade for extra refreshment.

Creative Ways to Present

If you want to wow your guests, try serving Peach Cobbler Cheesecake as mini individual parfaits—layer cubes of baked cheesecake, roasted peaches, and crumble in clear glasses. For a rustic look, slice generous wedges and plate on vintage china with a swirl of whipped cream. Hosting a birthday or brunch? Mini cheesecakes in muffin tins topped with single peach slices are adorable and crowd-pleasing.

Make Ahead and Storage

Storing Leftovers

One of the best things about Peach Cobbler Cheesecake is how well it keeps. Just cover the cheesecake (still in its springform base, if possible) tightly with plastic wrap or store in an airtight container in the fridge. It will stay ultra-creamy and delicious for up to four days—though chances are, it’ll be gone before then!

Freezing

Yes, you can freeze Peach Cobbler Cheesecake for longer storage. For best results, chill thoroughly first, then wrap slices or the whole cheesecake tightly in plastic wrap and a layer of foil. Freeze for up to two months. Thaw overnight in the fridge for the perfect texture—it’ll taste just as dreamy as the day it was baked.

Reheating

While you generally serve Peach Cobbler Cheesecake chilled, if you fancy a “just baked” vibe, microwave an individual slice for 10–20 seconds. This gently takes the chill off and makes the peach topping super juicy. If reheating from frozen, allow it to thaw fully in the fridge before microwaving briefly on low power.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If fresh, slightly underripe peaches aren’t in season, canned peaches (well-drained) or thawed frozen peaches will work. The texture may be a tad softer, but they’ll still deliver the signature sweet-tart flavor that makes Peach Cobbler Cheesecake so special.

How can I keep my cheesecake from cracking?

The secret is a gentle bake with a water bath and not over-mixing your batter. Letting the Peach Cobbler Cheesecake cool slowly in the oven, then at room temp before chilling, prevents dramatic temperature changes which can cause cracks. Even if you do get a crack, all those beautiful peaches on top will hide it!

Do I really need to use heat-treated flour in the crumble?

Yes, it’s an important step since some of the crumble doesn’t fully bake. Microwaving your flour ensures the topping is safe to eat, especially if serving little ones or anyone cautious about raw flour. It’s a simple way to enjoy that irresistible cookie-like crunch worry-free.

What can I use instead of graham crackers?

No graham crackers? No problem! Try vanilla wafers, digestive biscuits, or even gingersnaps for a spicy twist. Just make sure to pulse them into fine crumbs for that iconic cheesecake base.

Can I make Peach Cobbler Cheesecake in advance?

Absolutely—you actually should! Peach Cobbler Cheesecake is best after an overnight chill which allows the flavors to meld and the texture to set nicely. Go ahead and get a head start; your future self will thank you when dessert is ready and waiting.

Final Thoughts

If you’re craving a dessert that’s equal parts cozy, luxurious, and irresistibly nostalgic, you have to bake this Peach Cobbler Cheesecake. It’s a true crowd-pleaser that brings out the best of summer peaches with the creamy swoon of cheesecake. Gather your friends, slice up generous pieces, and let those compliments roll in—you seriously won’t regret making this delicious masterpiece!