Name: Peach Cobbler Cheesecake
Prep time: 60 min
Cook time: 65 min
Total time: 720 min
Ingredients: 2 medium medium peaches (Use the same amount twice: one batch for the inside, one for the topping.); 1 Tbsp granulated sugar (Reduce to 1/2 Tbsp if peaches are very sweet.); 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; a pinch salt (For roasting each batch.); 2 sleeves graham crackers (Blitzed into crumbs (about 2 cups crumbs).); 2 Tbsp granulated sugar; 1 Tbsp brown sugar; 1/2 cup unsalted butter, melted; a pinch salt (Substitution: Use gluten-free graham-style crackers for GF option.); 1/2 cup all-purpose flour; 2 Tbsp packed brown sugar; 3 Tbsp unsalted butter, browned; a pinch salt; 24 oz full-fat cream cheese, room temperature (Important for smooth texture.); 3/4 cup granulated sugar; 2 Tbsp brown sugar; 3 large eggs, room temperature (Approximately 150–155 g each.); 2 tsp vanilla extract; 3/4 cup sour cream, room temperature

I’ve been making this peach-forward cheesecake every late summer when stone fruit is at its peak. It pairs the warm, nostalgic flavors of peach cobbler — roasted cinnamon peaches and a brown-butter crumble — with a rich, silky cream cheese filling. The result is a crowd-pleasing dessert that looks impressive but mostly relies on simple technique: roast, bake in a water bath, cool, and top.

Why you’ll love this dish

This Peach Cobbler Cheesecake combines two favorites into one show-stopping dessert. The roasted peaches bring concentrated sweetness and a hint of caramelized flavor. A graham cracker crust keeps things buttery and familiar, while a brown-butter crumble adds toasty, nutty contrast. It’s an ideal recipe for summer gatherings, holiday dinners, or any time you want a dessert that tastes homemade and special.

“The fruit is bright, the filling is silky, and the crumble gives it the perfect crisp contrast — everyone asked for seconds.”

Reasons to try it:

Uses seasonal peaches to maximize flavor.
Makes a stunning centerpiece for potlucks and holidays.
Components can be prepped ahead (roast peaches, crust, crumble).
Kid-approved flavor profile and adult-friendly sophistication.

The cooking process explained

Step-by-step overview:

Roast peaches twice: once to fold into the batter, and again to top the finished cheesecake. Roasting concentrates sugars and softens fruit without making it watery.
Press a buttery graham cracker crust into the pan and par-bake briefly.
Make a brown-butter crumble to dot on top for texture.
Beat a classic cream cheese filling, fold in roasted peach pieces, and bake in a water bath for even cooking.
Cool slowly, chill overnight, then add more roasted peaches and the crumble before serving.

This quick roadmap helps you plan timing: expect active hands-on time ~45–60 minutes and total time including chilling ~12–24 hours.

What you’ll need

Ingredient list (with helpful notes and substitutions):

2 medium peaches + 2 medium peaches (same amount used twice; one batch for inside the cheesecake, one for the topping)
- 1 Tbsp granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, pinch of salt (for roasting each batch)
- Note: If peaches are very sweet you can reduce the granulated sugar to 1/2 Tbsp.
2 sleeves (275 g) graham crackers, blitzed into crumbs (about 2 cups crumbs)
- 2 Tbsp (24 g) granulated sugar, 1 Tbsp (10 g) brown sugar
- 1/2 cup (110 g / 1 stick) unsalted butter, melted
- Pinch of salt
- Substitution: Use gluten-free graham-style crackers for GF option.
Brown Butter Crumble:
- 1/2 cup all-purpose flour
- 2 Tbsp packed brown sugar
- 3 Tbsp unsalted butter, browned
- Pinch of salt
Cheesecake:
- 24 oz (675 g / 3 blocks) full-fat cream cheese, room temperature (important for smooth texture)
- 3/4 cup (160 g) granulated sugar
- 2 Tbsp (20 g) brown sugar
- 3 large eggs (150–155 g each), room temperature
- 2 tsp vanilla extract
- 3/4 cup (195 g) sour cream, room temperature
Pantry notes: Use room-temperature eggs and dairy to minimize air in the batter and prevent curdling. Full-fat cream cheese yields the best texture.

Step-by-step instructions

Graham Cracker Crust

Preheat oven to 350°F (175°C).
Mix graham cracker crumbs with 2 Tbsp granulated sugar, 1 Tbsp brown sugar, melted butter, and a pinch of salt until evenly moistened.
Press the crumb mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan.
Bake 8–10 minutes until set. Cool slightly while preparing the rest.

Brown Butter Crumble

In a small skillet, brown 3 Tbsp unsalted butter over medium heat until nutty aroma appears. Remove from heat.
Combine 1/2 cup flour, 2 Tbsp packed brown sugar, browned butter, and a pinch of salt. Toss to form clumps.
Set aside on a sheet to cool. This will top the cheesecake later.

Roasted Peaches (for inside the cheesecake)

Halve and slice 2 medium peaches. Toss with 1 Tbsp granulated sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and a pinch of salt.
Spread on a baking sheet and roast at 400°F (200°C) for 12–15 minutes until soft and slightly caramelized.
Cool. Chop coarsely and reserve.

Cheesecake

Reduce oven to 325°F (160°C). Wrap the outside of the springform pan in foil to prevent water leaking into the crust.
Beat room-temperature cream cheese until smooth. Add 3/4 cup granulated sugar and 2 Tbsp brown sugar. Beat until creamy and no lumps remain.
Add eggs one at a time, mixing gently and scraping the bowl. Stir in 2 tsp vanilla.
Fold in 3/4 cup sour cream until incorporated. Do not overmix; you want a smooth batter with minimal air.
Gently fold in the roasted peach pieces.
Pour batter over the prepared crust. Smooth the top. Sprinkle the brown-butter crumble evenly over the batter.
Place the pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform (water bath).
Bake at 325°F (160°C) for 50–65 minutes. The center should jiggle slightly but not be liquid. A thin crack is okay.
Turn oven off. Crack the oven door and let cheesecake cool inside for 1 hour to reduce cracking.
Remove from oven, cool completely on a rack, then refrigerate 4 hours or overnight.

Roasted Peaches on top

Roast the second batch of 2 medium peaches the same way (1 Tbsp sugar, 1 tsp cinnamon, 1/2 tsp nutmeg) at 400°F (200°C) for 12–15 minutes.
Cool and arrange slices atop chilled cheesecake just before serving. Add extra crumble if desired.

Food safety note: Refrigerate within 2 hours of baking. Chill thoroughly before slicing for clean cuts.

Best ways to enjoy it

Serving suggestions:

Slice with a hot, clean knife (dip in hot water and wipe between cuts) for neat servings.
Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
Pair with coffee, a late-harvest Riesling, or a sparkling rosé for contrast.
For a brunch twist, serve smaller slices alongside fried chicken or bacon for a sweet-and-savory board.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Store tightly covered in the refrigerator for up to 4–5 days. Cheesecake is dairy-based, so keep it chilled.
Freeze: Wrap the whole cake (or individual slices) in plastic wrap, then foil, and freeze up to 2 months. Thaw in the refrigerator overnight.
Reheating: Cheesecake is best served cold or room temperature. If you prefer warm, microwave individual slices for 10–15 seconds, but don’t overheat or it will become grainy.

Safe handling: Always use clean utensils and avoid leaving the cheesecake at room temperature for more than 2 hours.

Pro chef tips

Bring dairy and eggs to room temperature for a silky batter and fewer air pockets.
Brown your butter slowly until it smells nutty; watch closely — it can burn in seconds.
Water bath is key: it ensures even baking and prevents cracking. Wrap the springform in two layers of foil.
Avoid overmixing after adding eggs; incorporate just until combined.
To check doneness: the edges should be set and the center should have a slight jiggle — it will firm up while chilling.
Chill overnight for the best flavor and texture. Slicing is easier after full refrigeration.

Creative twists

Flavor swaps and variations:

Stone fruit swap: Use nectarines or plums instead of peaches.
Glaze: Brush roasted tops with warmed apricot jam thinned with a splash of lemon juice for shine.
Gluten-free: Swap graham crumbs for gluten-free cookies and use a GF flour for the crumble.
Lighter version: Use Neufchâtel or reduced-fat cream cheese and Greek yogurt instead of sour cream (texture will be slightly different).
Boozy boost: Macerate peaches in bourbon or rum for 30 minutes before roasting for a deeper flavor.

Your questions answered

Q: Can I use frozen peaches?
A: Yes. Thaw and drain excess liquid, then roast to remove extra moisture. Frozen fruit tends to be softer, so roasting helps concentrate flavor.

Q: How long does this take to make from start to finish?
A: Active prep and bake time is about 1.5–2 hours. Cooling and chilling require at least 4 hours; overnight chilling (8–12 hours) is recommended.

Q: How do I prevent cracks in the cheesecake?
A: Use a water bath, avoid overmixing, bake until just set in the center, and cool slowly in the oven with the door ajar. Also, room-temp ingredients and gentle mixing help.

Q: Can I make components ahead?
A: Yes — roast the peaches and make the crumble 1–2 days ahead. The crust can be prebaked and stored briefly. Assemble and bake when ready.

Q: Is it safe to freeze the cheesecake?
A: Yes — freeze wrapped tightly for up to 2 months. Thaw in the fridge overnight before serving.

Conclusion

If you love the comforting warmth of a peach cobbler but want something richer and more elegant, this Peach Cobbler Cheesecake delivers both. For another take on roasted-peach cheesecake inspiration, see this version from Roasted Peach Cobbler Cheesecake | Butternut Bakery. For variation ideas and a different technique, check out Peach Cobbler Cheesecake – Grandbaby Cakes.