Peach Cobbler Cheesecake

This peach cobbler cheesecake is a showstopping summer dessert to serve to guests! A creamy cheesecake filling is layered with juicy peaches and a brown sugar streusel. More streusel topping is sprinkled on top and it’s served with a cinnamon whipped cream! The cheesecake can be made the day before!

 

When it comes to the summertime, nothing beats a peach cobbler, like my peach blueberry cobbler. And you know I can’t say no to a cheesecake. So I thought why not combine two of my favorite desserts into one and create a peach cobbler cheesecake recipe!

This recipe starts with my silky vanilla cheesecake recipe as the base with the buttery graham cracker crust. I layered in roasted peaches I cooked on the stovetop with a little sugar and cinnamon and a cinnamon crumble that I bake before hand. Once the cheesecake is baked, I top the cheesecake with more peaches and more of that buttery crumble. 

And I thought why stop there? I could have served this with my homemade whipped cream but I decided to make a cinnamon whipped cream to pipe on top for even more flavor! This peach cobbler cheesecake tastes like summer on a plate. 

If you’re a peach lover like I am, then I know you and your entire family are going to fall in love with this peachy cheesecake.

Need help peeling peaches? Check out this easy guide on how to peel peaches for your next peach recipe!

Why This Recipe Works

• Perfect dessert to serve during peach season
• Great make ahead dessert as the cheesecake needs to set up in the fridge overnight
• Made with fresh peaches, but frozen peaches can also be used
• Tastes like a peach cobbler in cheesecake form!

Ingredients Needed

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

• Graham crackers – If you can’t find graham crackers you can also use vanilla wafers or digestive biscuits
• Salt
• Butter – I used unsalted butter but you can also use salted butter. Just omit the added salt. 
• Granulated sugar 
• Flour – Regular all-purpose flour is all you need. But you could swap and use a 1:1 gluten free flour if need be. I used King Arthur 1:1 gluten free flour.
• Brown sugar – I used packed light brown sugar, but you can also use dark brown sugar. If you have run out try making your own homemade brown sugar!
• Cinnamon
• Cream cheese – Make sure your cream cheese is softened before you begin. Read my tutorial on how to soften cream cheese. I also recommend full-fat cream cheese in the blocks, not the tubs which can have a different texture. 
• Vanilla
• Lemon juice – This is optional but you can add to the cheesecake batter.
• Eggs – You want room temperature eggs so you get a creamy filling. Read my tutorial on how to bring eggs to room temperature fast. 
• Sour cream – Full fat is best, but a low-fat may still work. I do not recommend fat-free sour cream. And you could try swapping and use plain full-fat Greek yogurt. 
• Heavy cream – You want heavy whipping cream. For the whipped cream, you want the cream cold so it whips up to full volume.
• Peaches – I used fresh peaches but frozen peaches will also work. I recommend peeling the peaches first. Read my tutorial on how to peel peaches easily.
• Powdered sugar – If you have run out, try making your own powdered sugar!

How To Make Peach Cobbler Cheesecake

Make graham cracker crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven. Lightly grease a 9-inch springform pan. 

Make cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Place the graham cracker crumbs in a large bowl, and stir in the salt, melted butter and brown sugar.

Assemble the crust. Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan, using the bottom of a measuring cup (or you can use your fingers).

Bake the crust. Place the pan on a baking sheet and bake at 350°F (180°C) for 10 minutes. Remove from the oven and let cool.

Make peach filling:

In a medium saucepan over medium heat combine the peaches, sugar and cinnamon. 

Cook until softened, stirring occasionally about 5-7 minutes. Using frozen peaches may take a couple minutes longer. Remove from the oven to allow it to cool. I like to make this one day ahead of time and store it in the fridge.

Make and bake the streusel.

In a medium bowl stir together the flour, brown sugar, melted butter and salt until a crumbly mixture forms. 

Spread the streusel onto the baking sheet and bake for 7-10 minutes. Remove from the oven and allow to cool. Mixture will harden as it cools.  Store half of the streusel for decorating the cheesecake when finished baking.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and sugar on low speed for 4 minutes.

Add remaining ingredients. Add the salt, vanilla, and lemon juice (if using) beating after each addition. Add the eggs, one at a time, beating for one minute after each addition.

Add the sour cream, beat until incorporated.

Add heavy cream and beat until incorporated.  Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).

Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend wrapping in a slow-cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water it still gets in. 

Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Assemble the cheesecake. Add about ½ of the cheesecake filling on top of the crust.

Layer half of the peaches on top (making sure to leave any juice behind in the bowl.) Sprinkle on half of the baked streusel.

Pour the rest of the cheesecake filling on top. Smooth the top with a rubber spatula.

Place in oven. Place the roasting pan with the springform pan in it, in the oven.

Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours (90 minutes) until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking. 

Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for one hour, which will help prevent the cheesecake from cracking.

Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make the whipped cream

Chill beaters and bowl for 10 minutes before starting the recipe. 

With an electric mixer, whip cream, sugar vanilla and cinnamon on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking. 

When ready to serve, top with the reserved peaches and streusel on top in the center of the cheesecake. Pipe or dollop on top of the cheesecake before serving around the outside of the cheesecake in a circle.

Recipe Tips

• Use the right kind of Cream Cheese. I always use blocks of full-fat cream cheese for my cheesecake filling. Based on my experience of creating different cheesecakes, blocks of full-fat cream cheese give a smooth, silky, and creamy cheesecake. Don’t use the kind in the tub. 
• Use softened soften cream cheese. You need the cream cheese at room temperature before you start mixing ingredients so you get a smooth filling.
• Wrap the springform pan well. You don’t want any water from the water bath to leak in and ruin the cheesecake and oreo crust. I like to wrap in a few layers of tin foil, and then wrap in a slow cooker liner. I’ve also used a silicone pan as well that’s also a great option. Read more here about what is a water bath?
• Bake in a water bath. A water bath, or also known as a bain marie, allows the cheesecake filling to cook slowly so you get a smooth filling and no cracks in the top of the cheesecake. Read my full tutorial on what is a water bath?
• Cool slowly. You need to let the cheesecake cool in the oven with the heat off and the door open. This will help prevent cracks in the top of the cheesecake. 

Storage Instructions

Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container.

You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!

Recipe FAQs

More Recipes To Try

If you’re craving more peach desserts this summer then be sure to try my peach quick bread with streusel recipe. Or my peach crumble pie recipe. Just make sure to bring the ice cream! And my peach cobbler pound cake is a crowd favorite. You have to give this one a try!

And if it’s cheesecake you’re after this summer, then you have to try my easy no bake blueberry cream cheese pie, or my lemon blueberry cheesecake for a baked version. And you can’t go wrong with my no bake peanut butter cheesecake!