Peach Cobbler Cheesecake Cake

This peach cobbler cheesecake brings together the creamy tang of classic cheesecake and the sweet juiciness of baked peaches for a showstopper dessert. A cinnamon-spiced buttery crumble hides in the center and gets showered over the top along with glossy roasted peaches making every forkful layered with flavor and texture.

The first time I made this for a summer barbecue my friends thought I had bought it at a fancy bakery. Now it is my go-to dessert every peach season.

Ingredients

• Fresh peaches: select ones that give slightly when pressed but are not mushy for the best sweet and tangy bite
• Cream cheese: use full fat for the creamiest filling and let it come fully to room temperature for smooth mixing
• Graham crackers: crush until fine for the base that holds everything together and opt for honey variety for a touch of extra sweetness
• Cornstarch: thickens the cheesecake gently and gives that dense but silky texture
• Sour cream or full fat Greek yogurt: adds tanginess and prevents the batter from being heavy
• Eggs: at room temperature ensures an even thick custard without lumps
• Light brown sugar: for deep caramel undertones in both peaches and crumble
• Cinnamon: highlights the peach flavor throughout the layers for warmth
• Unsalted butter: choose European style for the richest flavor in crust and crumble

Selecting the best peaches makes all the difference. If yours are rock hard let them sit on the counter a day or two. For the cream cheese and eggs place them in warm water before baking for a smooth texture.

Step-by-Step Instructions

Prepare the Crumble:

Chill the flour first by microwaving it then freezing to make it food safe since you will be sprinkling it uncooked. Squeeze together the flour sugar cinnamon salt and cold butter until large clumps form and refrigerate the mix while you prep everything else.

Roast the Peaches:

Slice peaches thick so they will hold together after baking. Toss in melted butter brown sugar and cinnamon. Spread out on a parchment lined sheet so they roast evenly and do not steam. Bake at high heat until tender yet not mushy then cool to avoid making the filling soggy.

Make the Graham Cracker Crust:

For a tall sturdy crust mix ground graham crackers sugar salt cinnamon and melted butter. Press firmly into a lined springform pan going up the sides for structure. Bake until fragrant then cool which helps keep the crust crisp even after filling.

Mix the Cheesecake Batter:

Ensure all dairy is at room temperature for a lump free batter. Whip cream cheese sugar and cornstarch at low speed. Add eggs one by one then a splash of vanilla. Gently fold in sour cream by hand for a silky finish.

Assemble the Cheesecake:

Layer half the cheesecake batter then a generous scoop of roasted peaches and most of the crumble. Pour on the rest of the batter spreading carefully so nothing shifts. Tap the pan several times on the counter to pop any air bubbles hiding in the thick batter.

Bake with a Water Bath:

Set a pan of boiling water on the lowest oven rack to fill the oven with gentle steam. Bake your cheesecake on the middle rack above the water which helps prevent cracks and keeps it creamy. The edges should puff while the center stays slightly jiggly like set custard.

Cool and Chill:

Turn off the oven leaving the cheesecake inside with the door cracked so it cools slowly. Later cool at room temperature then refrigerate at least 4 hours. This patient cooling prevents cracks and gives the best texture.

Finish and Serve:

Pile on the remaining roasted peaches and fresh crumble for dazzling height and color right before serving. Slice with a hot knife for perfectly clean cuts.

Save

My favorite part is the crumble which I sometimes double and tuck into parfaits with yogurt. My family always battles over the slices with the most topping and my dad once snuck an extra spoonful right from the fridge when he thought nobody was looking.

Storage Tips

Store cheesecake covered in the refrigerator for up to five days. For longer storage freeze individual slices on parchment and wrap tightly before sealing in a ziplock bag. Thaw overnight in the fridge for best texture. Hold off adding fresh peaches and crumble until just before serving so everything stays crisp and juicy.

Ingredient Substitutions

If you do not have sour cream use an equal amount of full fat Greek yogurt for similar tang. Switch out graham crackers for digestive biscuits or vanilla wafers if needed. For the peaches try nectarines if peaches are not in season just skip roasting if using canned fruit as it will soften too much.

Serving Suggestions

Plate slices with a drizzle of caramel or a scoop of vanilla ice cream for a luxurious finish. This cheesecake shines at potlucks or as a birthday centerpiece. I like to sprinkle a little extra cinnamon on top or even sneak in a handful of toasted pecans for crunch.

A Bit of History

This dessert draws from two beloved classics southern peach cobbler and creamy cheesecake. Roasting fruit intensifies its scent and flavor a trick passed down in my family. Combining these traditions makes every slice feel both homey and celebratory.

Recipe FAQs

→ How do I keep the cheesecake texture smooth?

Ensure all dairy ingredients are at room temperature and mix gently to avoid overbeating, which prevents cracks and creates a creamy texture.

→ Can I use canned peaches?

Yes, skip roasting canned peaches and use them as-is. Be mindful they can become quite soft, so add just before serving.

→ What does the water bath do?

The water bath helps gently cook the cheesecake, promoting an even texture and preventing the edges from overbaking or cracking.

→ Is it necessary to pre-bake the crust?

Pre-baking the graham cracker crust ensures a firm, crisp base that holds together well when layered with the moist filling.

→ When should I add the topping crumble and peaches?

Pile the final roasted peaches and remaining crumble on top once fully chilled, just before serving for the best texture and appearance.

→ How long should the dessert chill before serving?

Allow at least four hours in the fridge, but overnight is recommended to help flavors blend and the texture set completely.