Peach Cobbler Cheesecake 

This indulgent Peach Cobbler Cheesecake blends the best of two beloved desserts: the creamy richness of cheesecake and the comforting sweetness of peach cobbler. It features layers of roasted cinnamon-sugar peaches and crumble tucked into a classic graham cracker crust, all baked into a thick, smooth cheesecake. A final flourish of freshly roasted peaches and crumble on top transforms it into a show-stopping summer dessert perfect for gatherings or special occasions 

Ingredients

Crumble

• ¾ cup (95 g) all-purpose flour (heat-treated)
  
  

• ⅓ cup (70 g) light brown sugar, packed
  
  

• 1 tsp cinnamon
  
  

• ½ tsp salt
  
  

• 5 Tbsp cold unsalted butter, cubed
  
  

Peaches

• 6 slightly underripe peaches, thickly sliced
  
  

• 4 Tbsp unsalted butter, melted
  
  

• 3 Tbsp light brown sugar
  
  

• 1 tsp cinnamon
  
  

Graham-Cracker Crust

• 2 cups (≈280 g) graham-cracker crumbs
  
  

• ⅓ cup (70 g) granulated sugar
  
  

• ½ tsp cinnamon
  
  

• Pinch of salt
  
  

• ½ cup (110 g) unsalted butter, melted
  
  

Cheesecake Batter

• 4 (8 oz) blocks full-fat cream cheese, room temperature
  
  

• 1¼ cups (255 g) granulated sugar
  
  

• 2 Tbsp cornstarch
  
  

• 3 large eggs + 1 egg yolk, room temperature
  
  

• 2 tsp vanilla bean paste (or 1 Tbsp vanilla extract)
  
  

• 1 cup (250 g) sour cream or full-fat Greek yogurt
  
  

Directions

1. Make the crumble
   Microwave the flour for ~90 seconds, then chill in the freezer for 15 minutes. Combine flour, brown sugar, cinnamon, salt, and butter until mixture resembles wet sand. Refrigerate
   
   

2. Roast the peaches
   Preheat oven to 425 °F. Toss peach slices with melted butter, brown sugar, and cinnamon. Arrange in a single layer, let excess drip off, and roast for ~15 minutes until caramelized and juicy. Reserve half for baking into the cheesecake and the rest for topping 

3. Prepare crust
   Preheat oven to 350 °F. Mix graham crumbs, sugar, cinnamon, salt, and melted butter. Press into a lightly greased 9″ springform pan, up the sides. Bake 10 minutes, then cool .
   
   

4. Make cheese layer
   Reduce oven to 325 °F and prepare a water bath. Beat cream cheese, sugar, and cornstarch on low until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream .
   
   

5. Assemble cheesecake
   Spread half the batter over cooled crust. Arrange roasted peaches evenly on top, then sprinkle ~¾ of the crumble. Pour remaining batter over. Gently tap pan to release air
   
   

6. Bake with water bath
   Place cheesecake in the center rack of the 325 °F oven over a roasting pan filled with boiling water. Bake ~1 hr 15 min until edges are set and center jiggles slightly. Crack oven door, then let cool inside for ~1 hr
   
   

7. Cool fully
   Remove and let rest at room temperature 30 min, then refrigerate uncovered at least 4 hrs or overnight .
   
   

8. Finish & serve
   Just before serving, top with reserved roasted peaches and remaining crumble. Slice with a sharp knife, wiping between cuts
   
   

Nutrients

(Per slice; yields 10–12 slices)

• Calories: ≈ 550 kcal
  
  

• Protein: ≈ 7 g
  
  

• Fat: ≈ 30 g (butter, cream cheese, sour cream)
  
  

• Carbohydrates: ≈ 60 g
  
  

• Fiber: ≈ 1 g
  
  

• Sugar: ≈ 40 g (natural peach sugars & added sugar)
  
  

• Sodium: Moderate–high (cheesecake and crust salt content)