Peach Cobbler Cheesecake Recipe with Buttery Crust & Peaches

Benefits and Advantages of Peach Cobbler Cheesecake

The peach cobbler cheesecake is a delightful fusion of creamy cheesecake richness and the warm, fruity flavors of traditional peach cobbler. This dessert offers the comforting taste of a classic Southern favorite with an elegant twist, making it appealing to a wide range of palates. One significant advantage is its relatively straightforward preparation, perfect for both beginner and experienced bakers alike.

Utilizing fresh peaches not only adds natural sweetness but also provides a boost of vitamins and antioxidants, contributing some nutritional benefit to this indulgent dessert. Moreover, the recipe’s flexibility allows for easy dietary customization, including vegan and gluten-free adaptations, ensuring everyone can enjoy it. The buttery graham cracker crust and crumble topping create a pleasing textural contrast that balances the smooth cheesecake and juicy, roasted peaches. This unique combination makes peach cobbler cheesecake an excellent choice for holidays, special gatherings, or anytime you want a crowd-pleasing dessert that feels both nostalgic and sophisticated.

Essential Ingredients for Peach Cobbler Cheesecake

3/4 cup all-purpose flour (heat treated) for crumble topping
1/3 cup packed light brown sugar
1 tsp cinnamon
1/2 tsp salt (for crumble)
5 tbsp unsalted butter (cold and cubed, or melted)
6 to 10 medium peaches (fresh; peeled if preferred), cut into thick slices or 1-inch pieces
4 to 5 tbsp unsalted or salted butter (melted, for roasting peaches)
3 to 5 tbsp light brown or granulated sugar (for peaches)
1 to 1 1/2 tsp ground cinnamon
Optional: 1/4 tsp nutmeg, juice of 1 lemon (to toss peaches)
Optional: 2 tsp cornstarch (for thickening peach topping)
2 cups ground graham crackers (about 2 sleeves; for crust)
1/3 cup granulated sugar (or 2-3 tbsp; for crust)
1/2 tsp cinnamon (for crust)
Pinch of salt (for crust)
1/2 cup unsalted or salted butter (melted, 4 to 8 tbsp; for crust)
4 (8 oz) blocks full-fat cream cheese, room temperature (32 oz total)
1 1/4 to 1 1/2 cups granulated sugar
2 tbsp cornstarch or all-purpose flour (for batter)
3 large eggs plus 1 egg yolk, room temperature
2 tsp vanilla bean paste or 1 tbsp vanilla extract
1 cup sour cream or full-fat Greek yogurt, room temperature

Dietary Substitutions to Customize Your Peach Cobbler Cheesecake

Many substitutions can tailor the peach cobbler cheesecake to different dietary needs without compromising taste or texture:

Vegan Options: Use plant-based cream cheese alternatives and substitute eggs with flax or chia seed “eggs.” Swap butter for vegan margarine or coconut oil. For sour cream, try vegan yogurt or coconut cream.
Gluten-Free: Replace graham crackers in the crust with gluten-free alternatives or crushed nuts like almonds or pecans. Use gluten-free all-purpose flour in the crumble topping or omit if preferred.
Low-Sugar: Choose natural sweeteners such as stevia or erythritol instead of granulated sugar and brown sugar, adjusting quantities to taste.
Lactose Intolerant: Use lactose-free cream cheese and sour cream, or suitable plant-based substitutes to maintain the creamy consistency.
Nut-Free: Avoid nuts in crust and crumble; ensure all ingredient choices are free of nut cross-contamination.

These substitutions make this dessert accessible to a wider audience while preserving the core luscious flavor combination of peach cobbler and cheesecake.

How to Prepare the Perfect Peach Cobbler Cheesecake: Step-by-Step Guide

Preheat Oven and Prepare Crumble: Microwave 3/4 cup flour for 90 seconds to heat treat, then chill for 15 minutes. Combine flour, brown sugar, cinnamon, salt, and butter; mix until crumbly. Refrigerate until ready to use, or bake separately at 350°F for 8–20 minutes until light brown and fragrant, then cool.
Prepare Peaches: Toss peach slices with melted butter, sugar, cinnamon, and optional nutmeg and lemon juice. Roast on parchment-lined baking sheet at 400–425°F for 7–15 minutes until tender but not mushy. Cool completely. Reserve some fresh peaches for last-minute roasting if juicier topping is desired.
Make Graham Cracker Crust: Preheat oven to 350°F. Mix graham cracker crumbs, sugar, cinnamon, and salt with melted butter until evenly moistened. Firmly press into bottom and up sides of a 9-inch springform pan lined with parchment paper. Bake 8–10 minutes; cool.
Prepare Cheesecake Batter: Lower oven temperature to 325°F. Soften cream cheese fully and bring eggs and sour cream to room temperature. Beat cream cheese, sugar, and cornstarch or flour at low speed until smooth. Add eggs one at a time, mixing gently. Stir in vanilla. Fold in sour cream carefully.
Assemble: Pour half the batter over cooled crust. Layer half the roasted peaches evenly. Sprinkle 1/3 to 3/4 of the crumble over peaches. Pour remaining batter on top. Gently tap pan to remove air bubbles.
Bake: Place springform pan in roasting pan and pour boiling water halfway up sides to create a water bath. Bake 1 to 1.5 hours until edges are set and center jiggles slightly. Turn off oven, leave door open, and cool cheesecake inside for an hour.
Cool and Chill: Remove from oven; cool to room temperature 30 minutes to 2 hours. Refrigerate uncovered at least 4 to 6 hours, preferably overnight, to fully set.
Serve: Top chilled cheesecake with remaining roasted peaches and reserved crumble. Drizzle peach juices over the top for extra flavor. Slice with a sharp knife warmed under hot water and dried between cuts for clean slices.

Following these steps yields a moist, flavorful peach cobbler cheesecake that beautifully balances textures and tastes.

For more tips on perfecting peach desserts, visit How to Make the Perfect Peach Cobbler, and for crack-free cheesecakes see Tips for Baking Crack-Free Cheesecakes.

How to Store Peach Cobbler Cheesecake: Best Practices

Proper storage is essential to maintain the flavor and texture of your peach cobbler cheesecake. After baking, allow the cheesecake to cool to room temperature for 30 minutes to 2 hours, then refrigerate it uncovered for 4 to 6 hours, preferably overnight, to set fully. Once chilled, cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other odors in the refrigerator. Stored this way, the cheesecake will stay fresh for up to 5 days.

For longer storage, you can freeze the cheesecake. Wrap it tightly in aluminum foil and place it in a freezer-safe container. It can be frozen for up to 2 months without significant loss of texture or flavor. When ready to enjoy, thaw the cheesecake overnight in the refrigerator. To refresh the texture, allow it to come to room temperature or warm gently in the oven at low heat before serving.

Keep the peach topping and crumble separate if planning to store the cheesecake for extended periods, and add them just before serving to maintain their texture and appearance. Following these guidelines ensures your peach cobbler cheesecake remains moist, flavorful, and visually appealing.

Nutritional Value of Peach Cobbler Cheesecake

Nutrient	Approximate Amount per Slice
Calories	700 – 880 kcal
Total Fat	45 – 55 g
Saturated Fat	25 – 30 g
Carbohydrates	60 – 75 g
Sugar	40 – 50 g
Protein	8 – 10 g
Calcium	150 – 200 mg
Vitamin A	900 – 1100 IU

This cheesecake is rich and indulgent, due to the cream cheese, butter, and sugar content, making it high in calories and fats. However, the fresh peaches provide vitamins such as vitamin A and C, and some dietary fiber. If you opt for low-fat or reduced-sugar ingredients, these values can decrease accordingly. Remember to enjoy this decadent dessert in moderation while balancing it with a healthy diet.

FAQs: Frequently Asked Questions About Peach Cobbler Cheesecake

Can I use frozen or canned peaches instead of fresh for peach cobbler cheesecake?

Yes, you can substitute fresh peaches with frozen or canned peaches. For frozen peaches, thaw them slightly and cook on the stovetop with sugar, lemon juice, and spices to thicken before using. If using canned peaches, drain them well, reduce added sugar since they are often sweetened, and skip the roasting step as these peaches are already soft. These alternatives maintain good flavor and texture when fresh peaches are not available.

How do I prevent cracks when baking peach cobbler cheesecake?

To avoid cracks, bake the cheesecake in a water bath to maintain moisture and even heat. Use room temperature ingredients and mix the batter slowly on low speed for a smooth texture. Avoid opening the oven door during baking. After baking, let the cheesecake cool gradually at room temperature before refrigerating overnight to set. Additionally, lining the pan edges with parchment paper helps reduce cracking.

What is the best way to roast peaches for the topping on peach cobbler cheesecake?

Slice peaches into thick wedges and toss them with butter, sugar, and cinnamon. Let excess coating drip off to avoid sogginess, then roast on a baking sheet at a high temperature until the edges caramelize and turn golden. Roasting softens the peaches and intensifies their sweetness. You can peel the peaches if you prefer, but roasting softens the skin enough that it’s usually not noticeable.

Can this peach cobbler cheesecake recipe be made gluten-free?

Yes, you can make the cheesecake gluten-free by using gluten-free graham crackers for the crust. For the crumble topping, substitute the regular flour with a gluten-free all-purpose blend or omit the streusel entirely if preferred. This swap does not affect the flavor much, allowing those with gluten sensitivities to enjoy the dessert without compromising its creamy texture.

How should I store peach cobbler cheesecake to keep it fresh?

Store the cheesecake in an airtight container in the refrigerator for up to one week. To maintain freshness longer, you can store the cheesecake without the peach topping and roast peaches just before serving. This helps preserve the texture and flavor of the peaches and prevents the crust from becoming soggy. For best results, keep the cheesecake chilled overnight before serving.

Peach Cobbler Cheesecake Recipe with Buttery Crust and Roasted Peach Topping

Author: Valentina Lewis
Total Time: 9 hours
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

🍑 Indulge in a decadent dessert that perfectly marries the creamy richness of cheesecake with the fruity sweetness of roasted peaches.
🧀 Ideal for any special occasion, this peach cobbler cheesecake offers a buttery crust, spice-infused crumble, and a velvety smooth filling.

Instructions

1. Preheat oven to 350°F. Prepare crumble by microwaving flour for 90 seconds, mix ingredients until clumpy, refrigerate.
2. Toss peaches with butter, sugar, cinnamon, nutmeg, and lemon juice. Roast on a baking sheet at 400-425°F for 7-15 minutes. Cool.
3. Combine graham cracker crumbs with sugar, cinnamon, salt, and butter. Press into a 9-inch springform pan. Bake for 8-10 minutes and cool.
4. Lower oven to 325°F. Beat cream cheese, sugar, and cornstarch until smooth. Add eggs gradually, mixing in vanilla and sour cream.
5. Pour half the batter into crust. Layer half roasted peaches and crumble. Top with remaining batter.
6. Prepare a water bath and bake cheesecake for 1 hour to 1 hour 30 minutes. Cool in the oven with the door ajar for 1 hour.
7. Let cheesecake cool at room temperature, then refrigerate for at least 4-6 hours.
8. Before serving, top with remaining peaches and crumble.

Notes

🔍 Use full-fat cream cheese to avoid cracks and ensure a smooth batter.
📏 Mix batter on low speed to minimize air bubbles and maintain texture.
📋 Line pan with parchment for easy removal and to protect against cracking.

Prep Time: 1.5 hours
Chilling Time: 6 hours
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 780
Sugar: 45g
Sodium: 430mg
Fat: 52g
Saturated Fat: 30g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 3g
Protein: 10g
Cholesterol: 185mg

Keywords: Peach Cobbler Cheesecake, Buttery Crust, Roasted Peach Topping, Special Occasion Dessert