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This Peach Cobbler Cheesecake has a layer of juicy peaches and cinnamon streusel baked in the center of an ultra creamy vanilla cheesecake. Top the cheesecake with more peaches and streusel for a showstopper summer dessert!
Why you’ll love this Peach Cheesecake:
- Fresh Peaches – Fresh peaches are roasted to juicy perfection, making them tender and extra juicy! This is the perfect dessert to make during peach season.
- Cinnamon Streusel – A quick cinnamon streusel gives this cheesecake the feel of peach cobbler.
- Creamy Cheesecake – My simple recipe for cheesecake is ultra creamy, and easy to make.
Ingredient Overview:
- Peaches – I recommend using fresh peaches! They’re in season right now and are so incredible. See substitutions for a frozen alternative.
- Cream Cheese – Be sure to use blocks of full-fat cream cheese. Set your cream cheese out ahead of time so it can come to room temperature.
- Sour Cream – Use full fat for best results. Pull this out ahead of time so it can come to room temperature.
- Eggs – Pull the eggs out ahead of time so it can come to room temperature.
- Vanilla Extract – Don’t skimp on the vanilla here – with a vanilla cheesecake batter, you want to use real vanilla for the best flavor.
Ingredient Substitutions:
- Frozen Peaches – If you’re making this out of season, you can use frozen peaches. There is a note in the recipe card below about using them for the filling and topping.
- Butter – As always, I adore salted butter! But, you can use unsalted if you prefer.
- Fewer Recipe Steps – You can skip the cinnamon streusel if you want to make one less element in this recipe.
- Gluten-Free Cheesecake – Use gluten-free graham crackers in the crust, and omit the streusel or make it with your favorite gluten-free cup-for-cup flour blend.
How to make this Peach Cheesecake Recipe:
Step 1: Make the Crust. Make your graham cracker crust by mixing together graham cracker crumbs, butter, and sugar. Pre-bake the crust in a springform pan for 10 minutes.
Step 2: Roast the Peaches. Roast your peaches in the oven with a bit of cinnamon and sugar. This makes them tender and extra juicy!
Step 3: Make the Streusel. Make and bake the cinnamon streusel and let it cool while you make the cheesecake batter.
Step 4: Make the Cheesecake Batter. Cream together cream cheese and sugar with an electric or stand mixer. Then add your eggs, mixing between each until just combined. Add the sour cream, vanilla, & corn starch, mixing until just combined.
Step 5: Assemble. Pour half of the cheesecake batter over the pre-baked crust. Add some of the roasted peaches and cinnamon streusel.
Step 6: Bake. Pour over the remaining batter. Bake the cheesecake as directed in the recipe below for best results. No need to use aluminum foil on the springform pan since we’re using a different water bath method!
Serving & Storing:
When ready to serve, top the cheesecake with more roasted peaches and the remaining cinnamon streusel! Store leftovers (hah!) in an airtight container in the fridge for 2 days. Roasted peaches will be a bit weird by the 3rd day.
Can’t get enough of peach season? Make some more Baked Peaches to use in my Peach Cobbler Pound Cake!
Expert Success Tips:
- Pre-Baking the Crust – This is essential to avoiding a soggy crust. Do not skip this!
- Don’t Over Mix Cheesecake Batter- Over mixing the cheesecake batter can cause the cheesecake to buckle in the oven. It will still taste great, but won’t look as pretty.
- Let the Cheesecake Chill – Allow the cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 6 hours or up to 1-2 days before serving.
- Roasted Peach Juices – Be sure to pour the juice left on the pan from roasting the peaches over your cheesecake – it adds SO much flavor!
FAQs:
Place your cheesecake pan inside of a 10-inch cake pan, then place that in the roasting pan. Pour water only into the roasting pan – the extra cake pan acts as a buffer between the water in the roasting pan and the cheesecake in the springform pan.
I *think* so – however I haven’t tried roasting canned peaches myself. See recipe card below for a note about using frozen. Otherwise, try to get canned peaches that only have fruit juice – and no sugar added. (It may give added sugars on the nutrition facts, but look for it on the ingredient list – these will often say “peaches in heavy syrup” on the can.) Try to avoid any with corn syrup. Drain the canned peaches well, and taste them to see their sweetness level. Start with 1/2 to 3/4 the amount of sugar I call for – taste and add more as desired.
Not at all! Read my post on Classic New York Style Cheesecake to learn more about making cheesecake – I answer lots of FAQs and have even more step-by-step photos!
Special Tools:
- Springform Pan – This recipe uses a 9-inch springform pan.
More Perfect Cheesecake Recipes:
- Mini S’mores Cheesecakes
- Perfect Classic Cheesecake with Strawberry Sauce
- Pecan Pie Cheesecake
- Chocolate Cherry Cheesecake
- No Bake Cherry Cheesecake Parfaits
- Mini No-Bake Apple Pie Cheesecakes
- Boozy Key Lime Rum Cheesecakes
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Peach Cobbler Cheesecake
Ingredients
For the Roasted Peaches
- 10 medium ripe peaches, divided, *See note for frozen peaches
- 5 tbsp granulated sugar, 66 grams
- 1 and 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For the Graham Cracker Crust
- 1/2 cup salted butter, melted, 113 grams – See note below if mixture seems dry
- 3 cups graham cracker crumbs, 276 grams
For the Cinnamon Streusel
- 1/2 cup salted butter, melted, 113 grams
- 2/3 cup brown sugar, 147 grams
- 1 cup + 2 tbsp all-purpose flour, 146 grams
- 1/2 tsp cinnamon
- pinch of salt
For the Cheesecake Batter
- 32 ounces full-fat block-style cream cheese, at room temp, 904 grams
- 1 and 1/2 cups granulated sugar, 315 grams
- 4 large eggs, at room temp
- 3/4 cup sour cream, at room temp, 180 grams
- 1 tbsp vanilla extract
- 1 and 1/2 tsp corn starch
Instructions
- Roast the Peaches: Preheat your oven to 400°F. Slice 4 peaches. You'll want to make the peaches for the topping fresh the day you serve the cheesecake. Line a baking sheet with parchment paper, and toss the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg and let rest for 10 minutes to bring out the juices. Be sure to pour the juices onto the pan with the peach slices. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool.10 medium ripe peaches, divided, 5 tbsp granulated sugar, 1 and 1/2 tsp cinnamon, 1/4 tsp nutmeg
- Make the Crust: Turn oven to 350° F for the remainder of this recipe. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients in a small bowl and press into prepared pan and up the sides of the pan. Bake this for 10 minutes. Set aside.1/2 cup salted butter, melted, 3 cups graham cracker crumbs
- Make the Cinnamon Streusel: Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. You should have a crumbly mixture. Bake on a parchment-lined pan at 350° F for 8 minutes. Keep the oven at 350℉.1/2 cup salted butter, melted, 2/3 cup brown sugar, 1 cup + 2 tbsp all-purpose flour, pinch of salt, 1/2 tsp cinnamon
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. Start a pot of water boiling for your water bath now!In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated – if you over-mix, the cheesecake can inflate and overflow in the oven. Be sure to scrape the bottom of the bowl between each egg addition, as little lumps of cream cheese will hide down there. Add the vanilla, sour cream, corn starch, and salt and mix until just combined. Pour half of the batter over the baked and cooled crust, then add the roasted peaches in an even layer. Sprinkle on 1/3 of the streusel. Pour on the remaining batter and smooth the top.32 ounces full-fat block-style cream cheese, at room temp, 1 and 1/2 cups granulated sugar, 4 large eggs, at room temp, 3/4 cup sour cream, at room temp, 1 tbsp vanilla extract, 1 and 1/2 tsp corn starch
- Prepare the Water Bath + Bake: Get out a roasting pan. Place your cheesecake pan inside of a 10-inch metal cake pan – this is a foolproof buffer against leakage. Place this into the roasting pan, and pour the boiling water only into the roasting pan.If you don't have a 10-inch buffer pan, place the cheesecake on a rack positioned in the center of the oven, and place the roasting pan full of boiling water on the rack below it.
- Bake: Bake cheesecake at 350°F for 1 hour and 28 minutes to 1 hour and 43 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. An instant read thermometer inserted into the center should read about 156℉ to 160℉ (avoid poking the bottom of the pan as this will give you a false reading).Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.Keep an eye on the bake time, as ovens vary. Some browning with this recipe is normal and does not mean your cheesecake is over done! Go by the indicators given above.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool for about 1-2 hours at room temperature, then cover with foil and refrigerate at least 6 hours but ideally overnight before removing from the pan and serving.
- Serve + Store: Once ready to serve the cheesecake, make the roasted peaches for the peach topping. Repeat the steps above, this time using 6 medium peaches, sliced, with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Let the peach slices cool to room temp on the pan and then place them on top of the chilled cheesecake with the remaining streusel. Be sure to drizzle on the juices from the pan! Slice and serve. Leftovers keep in an airtight container in the fridge for 4-6 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the recipe. I’ve made this twice before, but I have always used fresh peaches I am using frozen this time and seen the note with using frozen. Do I still roast them in the oven after I do the stove top method?
Hi Charli! Glad to hear that. And no, the stovetop method for frozen peaches would be in place of the roasting. However, I tried roasting my frozen peach slices this summer for the first time and it worked well, so you can do whichever option you prefer!