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 & Peaches

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.

Ingredients

Scale

Crumble:
3/4 cup all-purpose flour (heat treated)
1/3 cup light brown sugar (packed)
1 tsp cinnamon
1/2 tsp salt
5 tbsp unsalted butter (cold and cubed or melted)

Peaches:
6 to 10 medium peaches, sliced or diced
4 to 5 tbsp unsalted or salted butter (melted)
3 to 5 tbsp light brown or granulated sugar
1 to 1 1/2 tsp ground cinnamon
Optional: 1/4 tsp nutmeg, juice of 1 lemon
Optional: 2 tsp cornstarch

Graham Cracker Crust:
2 cups ground graham crackers
1/3 cup granulated sugar
1/2 tsp cinnamon
Pinch of salt
1/2 cup unsalted or salted butter (melted)

Cheesecake Batter:
4 (8 oz) blocks cream cheese, at room temperature
1 1/4 to 1 1/2 cups granulated sugar
2 tbsp cornstarch or all-purpose flour
3 large eggs plus 1 egg yolk, at room temperature
2 tsp vanilla bean paste or 1 tbsp vanilla extract
1 cup sour cream or full-fat Greek yogurt, at room temperature

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