Peach Cobbler Cheesecake Fusion

Category: Sweet Treats Without Turning On the Oven

Experience the harmony of creamy cheesecake and summery peaches finished with a crisp brown sugar streusel. Roasted peach slices add caramelized notes inside and on top, while a buttery graham base supports every bite. A long, gentle bake in a water bath ensures a silky texture, and thorough chilling brings out full flavors. This dessert combines juicy stone fruit and rich cheese, resulting in a memorable treat for any gathering. Enjoy cool, with extra streusel and sweet roasted peach slices cascading over each slice.

A woman with a smile on her face.
Created By Melanie Carter
Updated on Sun, 01 Jun 2025 04:51:13 GMT
A slice of peach cobbler cheesecake. Pin
A slice of peach cobbler cheesecake. | mellierecipes.com

Peach Cobbler Cheesecake is the perfect marriage of classic summer fruit cobbler and creamy baked cheesecake. Layers of juicy roasted peaches, cookie-like streusel, and a luscious filling come together for a dessert that feels both nostalgic and showstopping. I make this every August at the height of peach season and no crumb is ever left.

I first made this for a summer birthday and now it is requested at every picnic and holiday. The roasted peaches add an incredible flavor and the cheesecake stays creamy even after chilling overnight.

Ingredients

  • Medium ripe peaches brings a juicy natural sweetness make sure they are fragrant and just slightly soft to the touch
  • Granulated sugar balances the tartness of the peaches taste for sweetness and adjust if your fruit is very sweet
  • Cinnamon plus nutmeg a must for deep cobbler flavor choose Ceylon cinnamon for a gentle spice
  • Salted butter needed for both crust and crumble topping use best quality for richer taste
  • Graham cracker crumbs form a crunchy buttery base look for those with no artificial flavors
  • Brown sugar brings caramel notes to the streusel choose dark brown for extra depth
  • All purpose flour creates structure in streusel sift if possible for the best texture
  • Salt just a pinch keeps the sweetness balanced use fine sea salt for best distribution
  • Full fat cream cheese results in a rich silky filling let it come to room temperature for smooth mixing
  • Large eggs bring lift and binding use room temperature eggs for even baking
  • Sour cream provides tang and helps keep the cake creamy opt for full fat for the best result
  • Vanilla extract rounds out the flavors use pure vanilla for the nicest aroma

Step-by-Step Instructions

Prepare the Peaches:
Roast four peaches by first slicing them into wedges then tossing with sugar cinnamon and nutmeg Lay the slices on a parchment lined sheet and bake at four hundred degrees Fahrenheit until they are soft and fragrant about ten minutes Cooling them after roasting intensifies their flavor
Make the Crust:
Combine melted salted butter with graham cracker crumbs and granulated sugar Mix until the texture resembles damp sand then press firmly into the bottom of your springform pan Bake at three hundred fifty degrees Fahrenheit for about ten minutes so the crust sets and stays crisp after chilling
Mix the Streusel Topping:
Mix melted butter with brown sugar flour cinnamon and a pinch of salt Use your fingertips to bring the mixture into small crumbly clusters Spread the streusel onto a baking sheet and bake until golden and set then cool completely for a perfect cookie like crunch
Prepare the Cheesecake Batter:
Beat room temperature cream cheese in a mixing bowl until completely smooth and fluffy This step is crucial for avoiding lumps Gradually mix in sugar then eggs one at a time taking care not to overbeat Stir in sour cream and vanilla combining just until incorporated
Assemble the Cheesecake:
Pour half the batter into your cooled crust Layer with roasted peaches and half of the streusel Pour the rest of the batter over then top with remaining streusel This builds the signature cobbler look and flavor
Bake in a Water Bath:
Place your pan inside a larger roasting pan and fill the outer pan with boiling water This gentle baking method prevents cracks Bake at three hundred fifty degrees Fahrenheit until the center is just set Cover and chill for at least six hours or overnight so flavors can meld and texture firms up
Finish with More Roasted Peaches:
Before serving roast the rest of your peaches just like before Pile the fresh roasted slices and any remaining streusel on top of the chilled cheesecake for a beautifully rustic finish
A slice of peach cobbler cheesecake. Pin
A slice of peach cobbler cheesecake. | mellierecipes.com

When my kids help pit the peaches in the summer the kitchen smells incredible and we always save a few slices to snack on while the cake bakes I always look forward to sharing this at family barbecues where it disappears in record time

Storage Tips

Refrigerate the cheesecake covered in the springform pan for up to five days For longer storage you can freeze individual slices tightly wrapped in plastic and foil for up to two months Let thaw overnight in the fridge for the best texture Avoid topping with roasted peaches until ready to serve

Ingredient Substitutions

If you need a gluten free version swap graham crumbs for gluten free cookies or blanched almond flour If fresh peaches are out of season use frozen ones but defrost and drain well Greek yogurt works wonderfully in place of sour cream for a tangier flavor

Serving Suggestions

Slice with a knife dipped in hot water for the cleanest cuts Serve chilled for the best creaminess It is fantastic with a dollop of whipped cream or a scoop of vanilla bean ice cream For a pretty finish add a few mint leaves or a sprinkle of powdered sugar

Cultural Context

Peach cobbler is a Southern classic and combining it with cheesecake pays homage to both creamy New York style cheesecakes and the beloved fruit desserts of the South This fusion makes it a crowd pleaser across all kinds of gatherings

Recipe FAQs

→ How do I keep the cheesecake from cracking?

Allow gradual cooling and use a water bath for gentle, even heat. Don't overbake; slight jiggle in the center is ideal.

→ Can I use frozen peaches?

Yes. Thaw and drain peaches first to avoid excess liquid and ensure proper roasting and texture.

→ Is there a gluten-free option?

Substitute the graham cracker crumbs with gluten-free cookies or finely ground almonds for the crust.

→ What’s the best way to slice the cheesecake?

Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat slices.

→ Can I make this dessert ahead of time?

Absolutely. The cheesecake requires at least 6 hours or overnight to chill, making it perfect for preparing in advance.

→ Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt provides a tangier flavor and works well in this dessert for a slight twist.

Peach Cobbler Cheesecake Delight

Layers of tangy cheesecake, peaches, and cinnamon streusel atop a buttery crust. Chill before serving.

Prep Time
50 minutes
Cooking Duration
100 minutes
Overall Cooking Time
150 minutes
Created By: Melanie Carter

Recipe Category: No-Bake Desserts

Skill Level: Expert-Level

Cuisine Style: American

Result Amount: 12 Portions (1 large cheesecake)

Diet Preferences: Suitable for Vegetarians

What You’ll Need to Make This

→ Fruit Layer

01 10 medium ripe peaches, divided
02 2 tablespoons granulated sugar
03 ½ teaspoon ground cinnamon
04 ⅛ teaspoon ground nutmeg

→ Crust

05 ½ cup salted butter, melted
06 2 cups graham cracker crumbs
07 2 tablespoons granulated sugar

→ Streusel Topping

08 ½ cup salted butter, melted
09 ⅔ cup brown sugar
10 1 cup all-purpose flour
11 ½ teaspoon ground cinnamon
12 Pinch of salt

→ Cheesecake Filling

13 32 ounces full-fat cream cheese, room temperature
14 1½ cups granulated sugar
15 4 large eggs, room temperature
16 1 cup sour cream, room temperature
17 2 teaspoons vanilla extract
18 2 tablespoons all-purpose flour

How to Prepare

Step 01

Preheat the oven to 200°C. Slice 4 peaches into wedges and toss with 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. Arrange on a parchment-lined baking tray and roast for 7–15 minutes until tender. Set aside to cool.

Step 02

Lower oven temperature to 175°C. In a mixing bowl, combine melted butter, graham cracker crumbs, and 2 tablespoons granulated sugar. Press evenly into the base of a springform pan to form the crust. Bake for 10 minutes, then cool completely.

Step 03

In a bowl, mix melted butter, brown sugar, 1 cup flour, ½ teaspoon cinnamon, and a pinch of salt until coarse crumbs form. Spread onto a lined baking sheet and bake at 175°C for 8 minutes until golden. Cool completely.

Step 04

Beat cream cheese in a large bowl until smooth. Gradually incorporate 1½ cups granulated sugar. Blend in eggs, one at a time. Add sour cream, vanilla extract, and 2 tablespoons flour. Mix until filling is silky and homogeneous.

Step 05

Pour half of the cheesecake mixture into the cooled crust. Arrange roasted peach slices over the filling and sprinkle with half the streusel. Top with remaining cheesecake mixture, then finish with the rest of the streusel.

Step 06

Place springform pan inside a larger roasting pan. Fill the outer pan with boiling water to create a water bath. Bake at 175°C for 88–91 minutes until the center is set but still slightly wobbly. Leave cheesecake in the switched-off oven for 1 hour to cool slowly.

Step 07

Remove the pan from the water bath. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours or overnight.

Step 08

Before serving, roast the remaining 6 peaches as done previously. Top the chilled cheesecake with fresh roasted peaches and any leftover streusel before slicing.

Extra Tips

  1. Reduce sugar in the filling for a less sweet dessert.
  2. Substitute Greek yogurt for sour cream to yield a tangier profile.
  3. Gluten-free cookies or ground almonds can replace graham crackers for a gluten-free option.
  4. If using frozen peaches, thaw and drain thoroughly to prevent excess moisture.

Tools Required

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Parchment paper
  • Roasting pan
  • Baking tray

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains dairy (cream cheese, butter, sour cream)
  • Contains gluten (graham crackers, flour)
  • Contains eggs

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 380
  • Fat Content: 22 grams
  • Carbohydrate Content: 40 grams
  • Protein Content: 6 grams