Peach Cobbler Cheesecake

We split the difference between a peach cobbler and classic cheesecake, combining roasted peaches with a decadent cheesecake filling and a classic cobbler topping. This recipe builds, you guessed it, a luxurious peach cobbler cheesecake. The peaches are roasted with cinnamon, nutmeg and brown sugar, concentrating their flavors so the peach is extra-punchy. Fresh peaches are preferred, but if you can’t get your hands on any good ones, frozen sliced peaches are second best.

Ingredients for Peach Cobbler Cheesecake

• Peaches: Fresh or frozen peaches work for this peach cobbler cheesecake recipe. If using fresh, peel the peaches first, then slice them. For frozen, thaw the peaches completely and drain the excess water.
• Sugars: We use brown sugar in the roasted peaches and crumble topping, and granulated sugar in the crust and filling. Make sure you have enough of each!
• Spices: Cinnamon and nutmeg form a warming, cozy spice pairing that enlivens summery peaches.
• Graham cracker crumbs: To make graham cracker crumbs, pulse the graham crackers in a food processor or close them in a zip-top bag and whack them with a rolling pin.
• Butter: For this recipe, we’ll need almost one whole stick of melted butter. Brown the butter to deepen the flavor and bring out toasty, nutty notes.
• Cream cheese: My biggest tip for this recipe is to soften the cream cheese to room temperature. This can take 30 to 60 minutes, but it will help you make the smoothest cheesecake filling of all time.
• Whole milk: Rich whole milk thins the filling a bit. You can use 2% in a pinch.
• All-purpose flour: There’s no need for any fancy flour in our peach cobbler cheesecake recipe. The crumble topping is perfect with all-purpose flour.
• Eggs: Eggs are the catalyst for the custardy texture we expect in a cheesecake filling. Take the eggs out of the fridge 30 minutes ahead of time.

Directions

Step 1: Roast the peaches

Preheat the oven to 425°F. Place the peaches, sugar, cinnamon and nutmeg in a large bowl and toss everything together to coat. Transfer the peach mixture to a foil-lined rimmed baking pan. Roast the peaches until they’re tender and browned, 12 to 15 minutes, turning halfway through.

Remove the peaches from the oven and allow them to cool completely to room temperature.

Step 2: Add the graham cracker crust

Reduce the oven temperature to 350°. Wrap the bottom half of an 8-inch springform pan with three layers of aluminum foil.

In a large bowl, stir together the graham cracker crumbs, sugar and melted butter. Press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake the crust until it’s lightly browned, 8 to 10 minutes. Set the pan aside and cool the crust to room temperature.

Editor’s Tip: Avoid packing the crust into the pan. Instead, lightly press it, just until it forms an even layer. I like to use the bottom of a measuring cup for this.

Step 3: Make the cheesecake filling and assemble

In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and sugar together until they’re completely smooth. Beat in the whole milk, all-purpose flour and vanilla extract. Add the lightly beaten eggs and beat on low speed just until everything is combined.

Reduce the oven temperature one more time to 325°. Pour 2 cups cheesecake filling over the graham cracker crust.

Roughly chop the roasted peaches, then spoon them over the filling. Pour the remaining filling over the peach mixture.

Editor’s Tip: Try not to overbeat the filling once the eggs are added. Doing so adds too much air, which will cause the eggs to inflate during baking and deflate after, creating the dreaded cheesecake crack.

Step 4: Bake the cheesecake

Put the cheesecake into a roasting pan or rimmed sheet pan. Pour 1 inch of hot water into the roasting pan to make a cheesecake water bath. Bake the cheesecake for 30 minutes.

Step 5: Top with the crumble

Meanwhile, in a small bowl, stir together the all-purpose flour, brown sugar, melted butter and cinnamon. Break the mixture into small, pea-sized crumbles. After the cheesecake bakes for 30 minutes, sprinkle the crumble topping all over the cheesecake. Don’t turn off the oven yet!

Step 6: Bake again

Place the cheesecake back in the oven and bake it until the center is just set and the crumb topping appears dull, 35 to 40 minutes longer.

Turn the oven off and open the oven door. Let the cheesecake sit in the open oven for 30 minutes or until the center is completely set. Remove the springform pan from the water bath, and place it on a wire rack to cool at room temperature for one hour.

Step 7: Chill

Cover the cheesecake tightly with storage wrap and let it cool completely in the refrigerator. Before serving, remove the aluminum foil from the outside of the springform pan, and run a knife or mini offset spatula between the edge of the cheesecake and the pan to loosen the sides from the pan. Top with additional fresh sliced peaches, if desired. Serve and enjoy!

Recipe Variations

• Try a different crumb crust: No need to stick with graham crackers for your cheesecake’s crust. There are a ton of other crumb crust ingredients to use instead, like shortbread cookies, Nilla wafers or even pretzels for a salty-sweet twist.
• Top with extra roasted peaches: Double the roasted peaches and save the extras for the topping, forgoing the fresh peaches. The roasted peaches are just a little tastier!
• Include a bit of ground ginger: Peaches, ginger and cinnamon are a knockout combo. If you want to include this zippy spice in your peach cobbler cheesecake recipe, add 1/4 teaspoon with the roasted peaches or crumble topping.

How to Store Peach Cobbler Cheesecake

Store cheesecake peach cobbler covered in the fridge for up to three days. Make sure the cheesecake is wrapped tightly, or if there are only a few slices left, transfer them to an airtight container. Never leave a cheesecake unwrapped in the fridge, as it is prone to absorbing lingering fridge smells.

Can you make peach cobbler cheesecake ahead of time?

Yes, you can make cheesecake peach cobbler ahead of time. After baking, the cheesecake needs to chill thoroughly, so I like to make it the night before serving so it has at least eight hours to chill in the fridge. Keep the cheesecake well covered in the fridge until you’re ready to serve.

Peach Cobbler Cheesecake Tips

How do you serve peach cobbler cheesecake?

Serve peach cobbler cheesecake with a dollop of homemade whipped cream or a scoop of vanilla or peach ice cream. For an extra boost of peach flavor, pour peach sauce on top of each slice. For a wine pairing, serve slices with Vin Santo, a Late Harvest Riesling or dry sparkling wine.

Do you have to use a water bath to bake this peach cobbler cheesecake recipe?

No, you don’t have to use a cheesecake water bath, but it works tremendously well to help the cheesecake avoid cracking and stay nice and moist. The air in an oven is very dry, so the moisture from the water bath creates a humid environment. The humidity prevents the cheesecake filling from drying out, which can cause a cracked cheesecake.

How can you cut clean, perfect slices of peach cobbler cheesecake?

To cut clean, perfect slices of the peach cobbler (and show off that gorgeous peach filling!), run a sharp chef’s knife under hot water, then carefully wipe it dry. Make the first cut in the cheesecake, then rinse the knife under hot water and wipe it dry again. Repeat this process until the whole cheesecake is sliced. The hot knife will cut cleanly through all the layers, and cleaning it between cuts will make sure food and crumbs aren’t sticking to the slices.