This peach cobbler cheesecake is everything you love about peach cobbler, with added creaminess! This rich cheesecake is baked with a layer of roasted fresh peaches and crumble in the center, and is then topped with more juicy roasted peaches. It’s sweet, tart, creamy, decadent, and the perfect dessert for any peach lover.
What makes this the best peach cobbler cheesecake recipe?
Trust me, this peach cobbler cheesecake tastes as good as it looks! It’s made with my tried and true classic cheesecake recipe, which always turns out thick, creamy, and crack-free. The crust is my go-to graham cracker crust recipe that’s the perfect ratio – not too thick, not too stiff, and not too crumbly.
But for the peaches, this is where things get both interesting and delicious. Fresh peaches are cut into thick slices and baked in a coating of butter, sugar, and cinnamon. This caramelizes the outside of the peaches, creating a tender peach that’s bursting with flavor. These roasted peaches are then baked into the center of the cheesecake, alongside a layer of crumble to resemble the topping of peach cobbler. Once baked, you’re left with a rich and creamy cheesecake with a layer of sweet and tart peaches in every single bite.
But it does NOT stop there. After the cheesecake has baked and chilled, a pile of fresh roasted peaches are layered on top. They’re glossy, tender, and an absolute show stopper. This is seriously the perfect cheesecake to make for anyone who loves peaches, or make it as a way to celebrate peach season!
How to make roasted peaches
The star of the show is the roasted peaches, and they’re so easy to make. First, slice the peaches into thick wedges. Don’t slice them too thin, otherwise they’ll bake into a mushy texture. You can also choose to peel them or leave the skins on, although the roasting process softens the skins significantly so you can’t even tell they’re there.
Once sliced, they’re tossed in a coating of butter, sugar, and cinnamon. This coating will help caramelize the exterior of the peaches as they bake. But be careful as too much coating will prevent that caramelization process from happening. To fix this issue, scoop the peaches onto your baking sheet, allowing an excess coating to drip off.
Now they’re ready to bake at a high heat for a short amount of time. This will allow the edges to turn golden, but the center remains tender and not too soft. You could honestly use this recipe on its own, filling a bowl with roasted peaches, crumble, and a scoop of ice cream. They’re just that good!
My top tips for baking perfect cheesecake
Now for the fun part, making the cheesecake batter! This is where things CAN get tricky, but if you follow my tips your cheesecake will turn out perfect. For even more details, see my post on classic cheesecake that’s loaded with tips and tricks on how to perfect cheesecake baking. But here’s the essentials:
- Parchment Paper – Before adding the crust, line the edges of a springform pan with parchment paper. I found that cheesecake tends to stick to the sides of the pan and as it cools, it shrinks. With the sides sticking to the pan, this creates tension in the center thus forming a big crack. Parchment paper prevents this from happening.
- The Cream Cheese – If you can, always try to use Philadelphia full fat cream cheese. It provides the BEST flavor and texture. And this is not sponsored, it’s just the only cream cheese I’ll ever use.
- Room Temperature Ingredients – Before you start ANYTHING, make sure all of your refrigerated ingredients are at room temperature…especially the cream cheese. This prevents lumps and over mixing (adding too much air to the batter can create cracks). To speed up the process, add the cream cheese (still in the wrappings) and eggs to large bowl of warm water. Let it sit for about 30 minutes and your cream cheese will be perfectly softened.
- Low and slow – Always keep your mixer on LOW speed, whether you’re using a hand or a stand mixer (although stand is preferred). This means the mixing process will take a little bit longer, but it also ensures your cheesecake turns out smooth and crack-free.
- Easy Water Bath – Most importantly, always bake your cheesecake in a water bath. Place a roast pan on the bottom rack of your oven and start a pot of boiling water on the stove top. When you’re ready to bake the cheesecake, pour the boiling water into the roast pan and then place the cheesecake on the middle rack above. Baking in a moist environment prevents the cheesecake from drying out and cracking.
- Jiggle Test – To make sure your cheesecake is done, crack open the door and nudge the pan. If the center wobbles like a bowl of milk, it’s not done. If it jiggles like jello, it’s ready.
- Gradual Cooling – I’ll cover this in more detail later in the post, but allowing the cheesecake to slowly come back to room temperature provides the perfect texture and stops any cracks from forming.
How to layer peach cobbler cheesecake
With the crumble prepped, the peaches roasted, and the batter mixed, it’s time to layer up our peach cobbler cheesecake. To do so, pour half of the batter into the cooled crust.
On top gently lay down the peach slices one-by-one, fully covering the surface. The cheesecake batter is somewhat thin, so take your time during this process to ensure the peaches don’t sink into the batter. Then, sprinkle a hefty amount of the crumble on top. I sparingly sprinkled it on top for these images, so you can see the peaches underneath. But after the photo was taken I piled it on!
Then gently pour the rest of the cheesecake batter on top, constantly moving around the bowl so the batter doesn’t all gather in one spot. If this happens, the weight will disrupt the even peach layer underneath. Then just spread the batter even and bake.
Crucial tips for serving peach cobbler cheesecake
First and foremost, allow the cheesecake to cool for at least 4 hours or preferably overnight. This allows the cheesecake to fully settle and develop, creating a dense but creamy texture. If it’s not chilled properly, the center will become too thin and soft.
Once chilled, you can either leave the cheesecake as is or add more roasted peaches on top. With the peaches, you have two options:
- Roast the peaches all at once at the very beginning of the recipe, placing half inside the cheesecake and storing the other half in the refrigerator alongside the cheesecake. Then to serve, pile the cooled peaches on top.
- Roast half of the peaches for the center of the cheesecake, then roast the other half later on when you’re ready to serve the cheesecake.
I prefer the second option, as the freshly roasted peaches look more appetizing then the roasted and chilled peaches. Either way, it tastes amazing. It’s really just for aesthetic preference!
If you’re topping with the fresh peaches, spoon the excess juices on top and let it drip down the sides. Then allow the peaches to cool for about 20 minutes before slicing. Slice with a large and sharp knife so you can easily cut through that pile of peaches AND thick cheesecake.
How to store the cheesecake
Store the cheesecake in a cake container in the refrigerator. It will keep for up to 1 week. You can also store the bare cheesecake (without the peaches on top) and then roasted the peach topping before serving. This will keep the cheesecake fresher for a bit longer.
For more cheesecake recipes, check out my:
- Salted Caramel Cheesecake
- New York Style Cheesecake
- Classic Cheesecake
- Chocolate Cheesecake
- Basque Burnt Cheesecake
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this Peach Cobbler Cheesecake recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print