If you know me, then you know that I love cheesecake. no matter how you slice it, I think there is a cheesecake for every occasion! Check out my favorites like this classic New York Cheesecake, this chocolate lovers dream, Death by Chocolate Cheesecake, or this tart Key Lime Cheesecake!
Peach Cobbler Cheesecake
It’s just about peach season, and I couldn’t let it pass without letting you know about this best-kept secret: Peach Cobbler Cheesecake. Yes, we all know and love peach cobbler, but I am telling you, that combining those delightful flavors and textures with a cheesecake?!… Let’s just say you may have a new favorite dessert after this!
This dessert not only has delicious peaches in the cheesecake filling, but you caramelize fresh peaches to garnish the top so that you can have that sweet, juicy taste in every bite. This cheesecake takes some time to make (but don’t worry, most of that time is chilling in the fridge!), but it’s worth every second!
Ingredients
The ingredients in this Peach Cobbler Cheesecake are classic. The cheesecake base is made up of all of the traditional ingredients but where it gets really good is the fresh peaches! Check out the recipe card at the bottom of the post for all of the exact measurements.
Streusel
Flour: Essential for the streusel topping, providing a light and crumbly texture. Brown Sugar: Adds rich caramel sweetness to the streusel, complementing the cheesecake and peaches. Salt: Balances flavors in the streusel. Unsalted Butter: This binds streusel ingredients with a buttery touch.
Roasted Peaches
Peaches: Fresh and perfectly ripe peaches, ready to be roasted for a sweet and juicy addition to the cheesecake. Brown Sugar: Sweetens and caramelizes the roasted peaches, enhancing their natural flavors. Cinnamon: Adds a warm, aromatic spice to the roasted peaches, complementing their sweetness. Nutmeg: Provides a subtle, nutty flavor to the roasted peaches, adding depth to the overall taste of the dessert.
Crust
Graham Cracker Crumbs: Finely crushed graham crackers form the base of the crust, making the perfect crust for the sweet filling. Brown Sugar: Adds a rich, caramel-like sweetness to the crust, complementing the creamy cheesecake filling. Salt: Balances the sweetness of the crust, enhancing its overall flavor. Unsalted Butter: The melted butter binds the graham cracker crumbs together, creating a delicious crust.
Cheesecake
Cream Cheese: This provides a creamy and tangy element to the cheesecake filling, making it rich and smooth. Sour Cream: This enhances the creaminess of the cheesecake filling, adding a slight tanginess and velvety consistency. Brown Sugar: The brown sugar sweetens the cheesecake filling with a mellow caramel flavor, balancing the creaminess and tanginess. Eggs: These bring the cheesecake filling together. Vanilla Bean Paste: You can use vanilla extract instead if that’s what you have on hand.
How to Make Peach Cobbler Cheesecake
These instructions are long, but only because I wanted to be thorough in making sure that you had every question answered and felt confident making this cheesecake on your own!
Streusel
Peaches
Crust
Cheesecake
Bake The Cheesecake
Room temperature ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature before starting. This ensures a smooth and creamy cheesecake filling without any lumps. Roasting peaches: When roasting the peaches, keep an eye on them to avoid overcooking. They should be soft but still hold their shape. Overcooking may lead to mushy peaches. Prevent water from leaking: Wrap the springform pan in layers of heavy-duty aluminum foil to prevent water from the water bath from seeping into the crust during baking. Don’t overbake: Check the cheesecake’s doneness after an hour of baking. It should have a slight jiggle in the center but not be liquidy. Overbaking can result in a dry and cracked cheesecake. Let it cool IN THE OVEN: Allow the cheesecake to cool gradually by turning off the oven and leaving it inside for about an hour. This helps prevent cracks due to sudden temperature changes.
In the Refrigerator: Place the cheesecake in an airtight container in the refrigerator. The cheesecake can be stored in the fridge for up to 4-5 days. In the Freezer: If you have a large amount of leftover cheesecake or won’t be able to eat it within a few days, you can freeze it for longer storage. Wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer. Frozen cheesecake can last up to 2-3 months. To Thaw: To thaw frozen cheesecake, transfer it to the refrigerator and allow it to thaw slowly overnight. Avoid thawing at room temperature, because it can change the texture and taste.
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