Peach Cobbler Cheesecake 🍑

This delicious Peach Cobbler Cheesecake is everything you need in a summer dessert. This recipe will wow your guests and it’s the perfect dessert to bring to a dinner party. Peach season is short and it has to be the best season, so when peach season arrives I try to eat as many and make as much as I can with them. This cheesecake recipe is going to be a go-to for your summer baking.

❤️ Why You’ll Love Peach Cobbler Cheesecake

• Peachy 🍑: Is there anything better than peaches? They are so sweet and amazing to make desserts with but also amazing to pair with savory dishes, and eat on their own
• Impressive: People get scared about making cheesecake but it actually is quite simple to make when you follow a recipe like this one. There’s a lot of steps, but I promise the end result is worth it
• Seasonal: You can totally use this recipe as a base for other cheesecakes using seasonal fruit

🍲 Ingredients

Peaches 🍑 – Peaches are rich in vitamin A and known to help protect your body from both lung and oral cancels. Peaches are also high in minerals like potassium, fluoride and iron. Peaches are in season throughout the summer months of June-August depending on your climate.

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Cream Cheese – The key to cheesecake is of course, the cheese! For cheesecake you want to use full fat cream cheese and don’t substitute it. Full fat will ensure your cake has the perfect consistency and sets properly.

👩‍🍳 How to Make Peach Cobbler Cheesecake

Roast the peaches 🍑 for the filling only

1. Preheat the oven to 400F and line a baking sheet with parchment paper. Core and cut 4 peaches into ¼ inch slices. Add to a bowl with ¾ tsp cinnamon, 2 tbsp sugar and ¼ tsp nutmeg and stir to combine. Once the oven is preheated, add the peaches and all their juice to the pan and roast for 8-15 minutes until peaches are just tender and juicy – be careful not to overbake or they can become mushy. Once done, set aside to cool.

Make and roast the streusel topping

1. Turn the oven down to 325F. To a bowl combine all of the brown sugar, all purpose flour, cinnamon and salt. Add the melted butter to the bowl and use two forks or your fingers to mash the butter with the dry ingredients until you get a crumbly mixture. On a parchment lined baking sheet, add the streusel and bake for 8 minutes. Remove and set aside to cool.

Make the crust

1. Turn the oven to 350F. Coat a 9 inch springform pan with nonstick spray.
2. To a medium bowl add the graham cracker crumbs, sugar and cinnamon and stir together to combine.
3. Add the crust ingredients to the prepared springform pan. Use the bottom of a glass to press the crust into the bottom of the pan in an even layer and up the sides of the pan.
4. Bake for 10 minutes and then let cool while you make the cheesecake filling.

Make the cheesecake filling: make sure your cold filling ingredients are at room temperature or the filling won’t blend as well.

1. In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, cream the cream cheese and sugar on medium-high speed until creamy, about 1 minute.
2. Add the eggs, one at a time, mixing at medium-low speed after each addition until just combined. Finally, add the Greek yogurt and vanilla extract, mix again until just combined.

Assemble and bake the cheesecake:

1. Pour half of the cheesecake batter into the baked and cooled crust. Next, layer the roasted peaches on the batter followed by sprinkling over half of the streusel mixture. Finally, pour the remaining cheesecake batter into the pan and smooth out the top.
2. Make sure you have a rack positioned in the center of the oven and preheat to 350F.
3. Prepare a water bath by bringing water to a boil in a kettle or on the stove top in a pot. Fill a large baking pan / dish with about 1 inch of boiling water and then place on the bottom rack of the oven.
4. Once the oven is preheated, place the cheesecake on the center rack of the oven above the pan filled with water.
5. Bake the cheesecake on the center rack for 1 hour to 1 hour 30 minutes. When the cheesecake is done, it should have a slight jiggle in the center when you shake the pan gently and the cheesecake around the edges should be firm. A toothpick inserted into the edge of the cheesecake should come out clean.Don’t fret if the cheesecake is turning golden brown on top, ours was a deep golden brown when finished
6. Turn off the oven and open the oven door just a crack – leave the cheesecake in the oven to cool for 1 hour. After an hour, remove the cheesecake from the oven and let fully cool at room temperature. Then, cover with foil or plastic wrap and place the cheesecake in the fridge for at least 6 hours or up to 2 days.

Serving the Peach Cobbler Cheesecake

1. Set aside 20 minutes before serving the cheesecake to make the topping. Preheat the oven to 400F. Core and cut 4 peaches into ¼ inch slices. Add to a bowl with ¾ tsp cinnamon, 2 tbsp sugar and ¼ tsp nutmeg and stir to combine. Once the oven is preheated, add the peaches and all their juice to the pan and roast for 8-15 minutes until peaches are just tender and juicy – be careful not to overbake or they can become mushy. Once done, set aside to cool.
2. Remove the leftover streusel from the fridge and use a fork to break it up into smaller pieces.
3. Once the peaches have cooled, remove the cheesecake from the fridge. Top the cheesecake with the roasted peaches and the streusel. Sliced, serve and enjoy!

🪄 Tips and Tricks

• For best results, don’t sub the full fat cream cheese for low (or no) fat
• Let the cream cheese reach room temperature before working with it
• Use a springform pan to easily remove your cheesecake when it’s ready-to-serve

🗒 Substitutions

• You can swap the peaches in this recipe for whatever is in season such as nectarines, cherries, apples, etc.
• If you aren’t a fan of nutmeg, you can eliminate this from the roasted peaches or play with the warming spices to find the perfect balance for you

🗒 Other Cheesecake Recipes

• Vegan Cheesecake
• Pecan Pie Cheesecake
• Mini Cheesecake Recipe

👝 How to Store Leftovers

Keep leftovers in the fridge in an airtight container for 3-4 days.

🤔 Common Questions

Peach Cobbler Cheesecake 🍑

5 from 1 vote

This Peach Cobbler Cheesecake recipe is the perfect cheesecake for peach season. It's so delicious, and perfect for a summer dinner party or BBQ.

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Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Cooling time 6 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine American-Inspired

Servings 10 -12 slices

Calories 638 kcal

Ingredients

  

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For the roasted peaches

• 8 fresh peaches, divided
• 1 1/2 tsp ground cinnamon, divided
• 4 tbsp sugar, divided
• 1/2 tsp ground nutmeg, divided

For the streusel topping

• 1/4 cup salted butter, melted
• 4 tbsp brown sugar
• 4 tsp brown sugar
• 1/2 cup all purpose flour
• 1 tbsp all purpose flour
• 1/4 tsp cinnamon
• pinch salt

For the crust

• 1/2 cup salted butter, melted
• 2 cups graham cracker crumbs
• 2 tbsp sugar
• 1/2 tsp sugar

For the cheesecake filling

• 4 blocks (32oz / 900g) full fat cream cheese, room temperature
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 2 tsp vanilla extract
• 1 cup plain Greek yogurt, room temperature

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Instructions

 

Roast the peaches for the filling only

• Preheat the oven to 400F and line a baking sheet with parchment paper. Core and cut 4 peaches into ¼ inch slices. Add to a bowl with ¾ tsp cinnamon, 2 tbsp sugar and ¼ tsp nutmeg and stir to combine. Once the oven is preheated, add the peaches and all their juice to the pan and roast for 8-15 minutes until peaches are just tender and juicy – be careful not to overbake or they can become mushy. Once done, set aside to cool.

Make and roast the streusel topping

• Turn the oven down to 325F. To a bowl combine all of the brown sugar, all purpose flour, cinnamon and salt. Add the melted butter to the bowl and use two forks or your fingers to mash the butter with the dry ingredients until you get a crumbly mixture. On a parchment lined baking sheet, add the streusel and bake for 8 minutes. Remove and set aside to cool.

Make the crust

• Turn the oven to 350F. Coat a 9 inch springform pan with nonstick spray.
• To a medium bowl add the graham cracker crumbs, sugar and cinnamon and stir together to combine.
• Add the crust ingredients to the prepared springform pan. Use the bottom of a glass to press the crust into the bottom of the pan in an even layer.
• Bake for 10 minutes and then let cool while you make the cheesecake filling.

Make the cheesecake filling: make sure your cold filling ingredients are at room temperature or the filling won’t blend as well.

• In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, cream the cream cheese and sugar on medium-high speed until creamy, about 1 minute.
• Add the eggs, one at a time, mixing at medium-low speed after each addition until just combined. Finally, add the Greek yogurt and vanilla extract, mix again until just combined.

Assemble and bake the cheesecake

• Pour half of the cheesecake batter into the baked and cooled crust. Next, layer the roasted peaches on the batter followed by sprinkling over half of the streusel mixture. Finally, pour the remaining cheesecake batter into the pan and smooth out the top.
• Make sure you have a rack positioned in the center of the oven and preheat to 350F.
• Prepare a water bath by bringing water to a boil in a kettle or on the stove top in a pot. Fill a large baking pan / dish with about 1 inch of boiling water and then place on the bottom rack of the oven.
• Once the oven is preheated, place the cheesecake on the center rack of the oven above the pan filled with water.
• Bake the cheesecake on the center rack for 1 hour to 1 hour 30 minutes. When the cheesecake is done, it should have a slight jiggle in the center when you shake the pan gently and the cheesecake around the edges should be firm. A toothpick inserted into the edge of the cheesecake should come out clean.

  Don't fret if the cheesecake is turning golden brown on top, ours was a deep golden brown when finished but if preferred, you can cover it gently with foil once you notice it starting to brown so it doesn't turn as golden on top.
• Turn off the oven and open the oven door just a crack – leave the cheesecake in the oven to cool for 1 hour. After an hour, remove the cheesecake from the oven and let fully cool at room temperature. Then, cover with foil or plastic wrap and place the cheesecake in the fridge for at least 6 hours or up to 2 days.

Serving the cheesecake

• Set aside 20 minutes before serving the cheesecake to make the topping. Preheat the oven to 400F. Core and cut 4 peaches into ¼ inch slices. Add to a bowl with ¾ tsp cinnamon, 2 tbsp sugar and ¼ tsp nutmeg and stir to combine. Once the oven is preheated, add the peaches and all their juice to the pan and roast for 8-15 minutes until peaches are just tender and juicy – be careful not to overbake or they can become mushy. Once done, set aside to cool.
• Once the peaches have cooled, remove the cheesecake from the fridge. Top the cheesecake with the roasted peaches. Slice, serve and enjoy!
• Keep leftovers in the fridge in an airtight container for 3-4 days.

Video

Notes

• If you’d like to add streusel to the topping of the cheesecake, simply double the streusel and save half in the fridge to top the cheesecake.
• Do not use frozen peaches in this recipe; fresh peaches work best!
• If you love this recipe, try our Pecan Pie Cheesecake Recipe during the cooler months.

Nutrition

Calories: 638kcal | Carbohydrates: 59.9g | Protein: 10.9g | Fat: 41g | Saturated Fat: 23.7g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11g | Trans Fat: 3g | Cholesterol: 172.1mg | Sodium: 399.4mg | Fiber: 2.3g | Sugar: 49.2g

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