I always make this peach cobbler cheesecake when peaches are at their peak — it’s the kind of dessert that starts conversations. It marries a dense, creamy cheesecake base with the buttery, cinnamon-kissed crumble of a peach cobbler. The result is a comforting, show-stopping dessert that works for summer barbecues, holiday tables, or a weekend baking project when you want something a little more special.

What makes this recipe special

This mash-up takes the best parts of two classics. The cheesecake filling is rich and silky, brightened by fresh peach puree or chunks. The oat-and-brown-sugar crumble on top gives a crisp, cobbler-like contrast that keeps each bite interesting. It’s approachable for home bakers but impressive enough for guests.

“A perfect balance of velvety cheesecake and crunchy peach cobbler topping — every forkful has texture and fresh peach flavor.” — a happy first-time tester

Reasons to try it:

Seasonal: shows off fresh peaches at their best.
Crowd-pleaser: familiar flavors that feel elevated.
Make-ahead friendly: tastes better after chilling overnight.
Versatile: swap toppings or fruit depending on what you have.

How this recipe comes together

Step-by-step overview:

Make a buttery graham cracker crust and press it into a springform pan.
Whip a smooth cream cheese filling and fold in fresh peaches.
Mix a streusel of flour, oats, brown sugar and butter.
Pour the filling into the crust, sprinkle the crumble on top.
Bake gently (water bath optional) until set, then chill until firm.

This overview gives you the flow: crust → filling → crumble → gentle bake → thorough chill.

What you’ll need

Key ingredients (with quick notes):

1.5 cups graham cracker crumbs (use GF crumbs for gluten-free)
1/2 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted (for crust)
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup fresh peaches, chopped or pureed (peeled if preferred)
1/2 teaspoon ground cinnamon (optional; adds warmth)
1 cup all-purpose flour (for streusel)
1/2 cup brown sugar (for streusel; light or dark)
1/2 cup oatmeal (old-fashioned oats work well)
1/2 teaspoon ground cinnamon (for streusel)
1/3 cup unsalted butter, softened (for streusel — about 5 tbsp)

Substitutions/notes:

If peaches are out of season, use thawed frozen peaches (drain excess liquid) or a light canned peach, but fresh is best.
For a gluten-free version, substitute gluten-free graham crumbs and certified gluten-free oats.
For less sugar, reduce the filling sugar slightly, but note texture and sweetness will change.

Step-by-step instructions

Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan in foil if you plan to use a water bath.
Make the crust: Combine graham cracker crumbs, 1/2 cup granulated sugar, and 1/2 cup melted butter. Press the mixture firmly into the bottom (and slightly up the sides, if you like) of the springform pan. Bake 8–10 minutes. Let cool while you prepare the filling.
Prepare the filling: Beat the softened cream cheese until smooth and lump-free. Add 1 cup sugar and 1 teaspoon vanilla; beat until combined. Add eggs one at a time, mixing on low speed and scraping the bowl after each. Fold in the 1 cup chopped or pureed peaches and 1/2 teaspoon cinnamon if using. Don’t overmix — stop when the batter is homogenous.
Make the streusel: In a bowl, mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup oats, 1/2 teaspoon cinnamon, and 1/3 cup softened butter. Use a fork or your fingers to rub until coarse crumbs form.
Assemble: Pour the cheesecake filling into the cooled crust and smooth the top. Evenly sprinkle the streusel over the filling.
Bake: Place the springform pan in a larger roasting pan. Optionally, pour hot water into the roasting pan to come halfway up the side of the springform for a water bath (helps prevent cracks). Bake 50–65 minutes, until the edges are set and the center still jiggles slightly when nudged.
Cool and chill: Turn off the oven and crack the door. Let the cheesecake cool in the oven for 30–60 minutes (this reduces sudden temperature changes). Remove, cool to room temperature, then refrigerate at least 4 hours, preferably overnight.
Serve: Run a knife around the edges before releasing the springform. Slice with a hot, clean knife for neat pieces. Top with fresh peach slices or whipped cream if desired.

Best ways to enjoy it

Serve slightly chilled with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
Drizzle with a warm bourbon-caramel sauce for holiday flair.
Pair slices with strong coffee or a late-harvest Riesling for a sweet pairing.
For an elegant presentation, arrange thin peach fan slices and a dusting of cinnamon on each plate.

How to store & freeze

Refrigeration: Keep covered (use plastic wrap or an airtight container) and store in the fridge up to 4 days. Because of eggs and dairy, don’t leave slices at room temperature for more than 2 hours.
Freezing: Wrap whole cheesecake tightly in plastic wrap and foil, or freeze individual slices in airtight containers. Freeze up to 2 months. Thaw overnight in the refrigerator.
Reheating: Avoid reheating cheesecake in the microwave; if you want a slightly warm slice, warm briefly (10–15 seconds) in the microwave on low, or serve with a warm sauce alongside.

Pro chef tips

Use room‑temperature cream cheese and eggs. They mix more smoothly and produce fewer lumps.
Avoid overmixing after adding eggs — excessive air causes cracks while baking.
If you’re worried about cracks, use a water bath and tent loosely with foil to protect the top from browning.
Chill fully. Cheesecakes set and slice much cleaner after a full chill (4–12 hours).
For clean slices, dip your knife in hot water and wipe between cuts.

Creative twists

Roasted-peach version: Halve and roast peaches with a bit of sugar and butter until caramelized, then fold into the filling or use as a warm topping.
Boozy boost: Macerate peaches in a splash of bourbon or rum for 30 minutes before adding.
Single-serve: Make mini cheesecakes in a muffin tin with liners and reduced bake time.
Lower-sugar or vegan swaps: Use reduced-sugar substitutes and vegan cream-cheese alternatives; adjust bake/chill times slightly and note texture differences.

Your questions answered

Q: Can I use canned peaches?
A: Yes. Choose peaches packed in juice (not heavy syrup) and drain well. Pat dry to avoid extra moisture that can change the filling’s texture.

Q: How do I know when the cheesecake is done?
A: The edges should be set and slightly puffed. The center should still have a gentle jiggle — it will firm up while cooling and chilling. Over-baking will dry the cake.

Q: Can I make this ahead for a party?
A: Absolutely. It’s ideal made a day ahead. Make it up to 48 hours in advance and keep refrigerated until serving. For longer storage, freeze as directed.

Q: Why did my cheesecake crack?
A: Rapid temperature changes, over-beating, and over-baking are common causes. Use a water bath, avoid over-mixing, and cool gradually to reduce cracking.

Q: Is it safe to eat the cheesecake with eggs?
A: Yes. The eggs are fully baked. Still, store the cheesecake refrigerated and consume within 3–4 days for safety.

Conclusion

If you want more inspiration or a slightly different spin on peaches and cheesecake, this Roasted Peach Cobbler Cheesecake recipe is a lovely comparison: Roasted Peach Cobbler Cheesecake | Butternut Bakery. For another tested take with step-by-step photos and serving ideas, see this version here: Peach Cobbler Cheesecake – Grandbaby Cakes.

Enjoy baking — and don’t forget to save a slice for yourself.