Highlight
This dreamy Peach Cobbler Cheesecake blends smooth, creamy layers with tender golden peaches and a sweet, crunchy crumble. Every bite has that homey, summery feel—no wonder my family finishes it off every time I make it in August, peach season's high point!
First time I made this, it was for a July birthday. After that, folks won't let me show up to a cookout or holiday without it! Roasted peaches pack so much flavor, and the filling stays wonderfully creamy even after a night in the fridge.
Lush Ingredients
- Full fat cream cheese gives this a soft, rich texture Just let it sit out to reach room temp so it mixes smooth
- Salt just a tiny pinch helps keep everything from getting overly sweet A fine sea salt mixes the best
- All purpose flour gives the streusel its soft but sturdy crumb Sift it if you can for a tender bite
- Brown sugar adds deep caramel flavor to that crunchy finish Dark brown makes the whole thing taste richer
- Vanilla extract ties everything together Use the good stuff for better aroma
- Sour cream tangs up the filling and locks in moisture Full fat makes it taste best
- Large eggs make the cheesecake airy and hold it all together It's key they aren’t cold from the fridge
- Medium ripe peaches are the juicy star here Choose peaches that smell sweet and feel barely soft
- Granulated sugar sweetens the layers Taste your fruit first and go easy if they're already candy-sweet
- Cinnamon with nutmeg adds that classic, cozy cobbler kick Go for Ceylon if you like a milder taste
- Salted butter is for both the crust and the topping Makes everything golden and rich—try to use high quality
- Graham cracker crumbs become a crisp base Look for versions without fake flavor
Step-by-Step Instructions
- Finish With Extra Peaches
- When you're ready to serve, roast any leftover peaches the same way as before. Load them up with extra streusel onto your chilled cheesecake for that perfect, rustic comfort look.
- Bake Using Water Bath
- Pop your cheesecake pan into a bigger roasting pan. Fill the space around it using boiling water. This gentle oven steam helps your cheesecake avoid cracks. Bake at 350°F until barely jiggly then cool, chill overnight, and let the magic happen.
- Layer It All Together
- Pour half your filling in the cooled crust. Press in roasted peaches and scatter half your crispy streusel. Pour the rest of the batter over, finish with the last of your crumble, and get that signature look with golden topping.
- Whip Up Cheesecake Batter
- Beat soft cream cheese till it’s really smooth and a bit fluffy. Blend in sugar, then eggs one at a time–don't rush, and avoid overmixing. Last, gently stir in vanilla and sour cream. Stop mixing once everything’s together.
- Mix Streusel
- Combine melted butter, flour, brown sugar, cinnamon, and a dash of salt. Rub with your fingers for chunky crumbles. Bake on a sheet until golden then cool off for that crunchy, cookie vibe.
- Build That Crust
- Stir together graham crumbs, sugar, and melted butter till it clumps like wet sand. Press this into your pan’s base and bake at 350°F for about ten minutes. Let it cool before filling.
- Roast Those Peaches
- Slice four peaches, toss with nutmeg, cinnamon, and sugar. Set the wedges onto a lined tray and bake at 400°F for ten minutes or until juicy and fragrant. Let them cool so the flavors get even deeper.
Highlight
In late summer, my kids love helping to pit peaches and the whole house smells amazing. We always sneak a few peach slices while the cheesecake bakes. Family BBQs are the best because this dessert vanishes before I even get a second piece!
Smart Storage
Keep your cheesecake cold in the pan, covered, and it'll stay fresh for up to five days. Want to keep it even longer? Freeze individual pieces wrapped well in both plastic and foil—good for two months. Defrost in the fridge overnight before eating. Save the roasted peaches and pile them on just before serving.
Switch It Up
Need it gluten free? Try blanched almond flour or gluten free cookies instead of graham crackers. Out of fresh peaches? Frozen will work—just thaw and drain them well. Greek yogurt is great instead of sour cream for extra tang.
Ways to Serve
For extra neat slices, dip your knife in hot water before each cut. Serve this cold for the creamiest texture. Top with whipped cream or a big scoop of vanilla ice cream. Finish with a dusting of powdered sugar or some mint leaves for extra flair.
Background
This dessert mashes up rich New York-style cheesecake with beloved cobbler from the American South. The combo is extra special—two classic comfort sweets from totally different places, all in one bite. No surprise, everyone loves it at potlucks!
Recipe FAQs
- → How can I stop cracks from showing up?
Be sure to let it cool off slowly and use a water bath to make the heat gentle and steady. Don’t bake it too long—if the center wobbles a bit, you’re good.
- → Is it okay to go with frozen peaches?
Sure thing. Just let the peaches thaw and drain them first so you don’t get soggy layers. That way they roast up nice.
- → Can I make it without gluten?
Swap regular graham crackers for gluten-free cookies or use ground-up almonds for your base.
- → Any tips for getting clean slices?
Slice it with a sharp knife that you dip in hot water and wipe off between each cut. That’ll keep the edges neat every time.
- → Can I put this together ahead of time?
Yep! Make it at least 6 hours before you need it (overnight works too). That way, it sets up perfectly in the fridge.
- → Can I toss in Greek yogurt instead of sour cream?
Go for it. Greek yogurt gives a tangy twist and works great in this treat.