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 recipe:
- 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.
- 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.
- 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.
How to Make this Recipe Step-by-Step:
Step 1: 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 your peaches in the oven with a bit of cinnamon and sugar. This makes them tender and extra juicy.
Step 3: Make and bake the cinnamon streusel and let it cool while you make the cheesecake batter.
Step 4: Mix up the cheesecake batter. Cream together your cream cheese and sugar with an electric mixer or stand mixer. Then add your eggs, mixing between each until just combined. Add the sour cream and vanilla, and mix until just combined.
Step 5: Pour half of the cheesecake batter over the pre-baked crust. Add some of the roasted peaches and cinnamon streusel.
Step 6: 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!
Step 7: When ready to serve, top the cheesecake with more roasted peaches and the remaining cinnamon streusel!
Expert Success Tips:
- Pre-Baking the Crust – This is essential to avoiding a soggy crust. Do not skip this!
- What is a Water Bath? – I don’t like doing a traditional water bath because the crust always seems to get soggy. Instead, place your roasting pan full of boiling hot water on the rack below your cheesecake. You’ll get the same benefits of a water bath – an extra smooth, creamy cheesecake, without risking a soggy crust!
- 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!
- Frozen Peaches – See my note in the recipe card below about using frozen peaches when fresh are out of season.
- 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.
Serving + Storing this Recipe:
The cheesecake must come to room temp after baking, and then chill in the fridge at least 6 hours or up to 1-2 days before slicing and serving. I recommend making the peaches for the topping just before serving. Store leftover cheesecake in an airtight container in the fridge for 4-7 days.
- Springform Pan – This recipe uses a 9-inch springform pan.
- Offset Spatula – I use an offset spatula for so many things, including smoothing the batter evenly into the pan for this recipe.
This Peach Cobbler Cheesecake Recipe is an amazing treat for the summertime. It quickly became one of our favorite desserts. Happy baking!
More Perfect Cheesecake Recipes to Love
- 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
Did you make this recipe? Snap a photo and leave a comment!
Peach Cobbler Cheesecake
For the Roasted Peaches
- 10 medium ripe peaches, divided *See note for frozen peaches
- 5 tbsp granulated sugar
- 1 and 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For the Graham Cracker Crust
- 5 tbsp salted butter, melted
- 1 and 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
For the Cinnamon Streusel
- 1/2 cup salted butter, melted
- 2/3 cup brown sugar
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp cinnamon
- pinch of salt
For the Cheesecake Batter
- 32 ounces full-fat block-style cream cheese, at room temp
- 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temp
- 1 cup sour cream, at room temp
- 2 tsp vanilla extract
- 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. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool.
- 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.
- 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.
- 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 as well. In a large bowl, cream the softened cream cheese with a hand mixer on medium-high speed, until nice and creamy, about 1 minute. Add the sugar and mix until creamed with the cream cheese. Add the eggs, one at a time, mixing after each, on medium-low speed until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. Pour half of the batter over the baked and cooled crust, then add the roasted peaches in an even layer. Sprinkle on 1/3 to 1/2 of the streusel. Pour on the remaining batter and smooth the top.
- Prepare the Water Bath + Bake: Get out a roasting pan. Bring a large pot of water to a boil. Place the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below it. Pour the boiling water into the roasting pan. This is the best way to do a water bath – no possibility of leakage into your cheesecake!Bake cheesecake at 350 ° F for 88-91 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. (A clean knife is a good sign that you've over baked your cheesecake and it won't have that extra creamy texture.) Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool completely at room temp, then cover well with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days 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.