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Peach Cobbler Cheesecake

A delightful dessert combining creamy cheesecake with a buttery, cinnamon-kissed peach cobbler crumble, perfect for summer gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Use GF crumbs for gluten-free
  • 0.5 cups granulated sugar For crust
  • 0.5 cups unsalted butter, melted For crust
For the filling
  • 2 packages cream cheese, softened (8 oz each)
  • 1 cups granulated sugar For filling
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cups fresh peaches, chopped or pureed Peeled if preferred
  • 0.5 teaspoon ground cinnamon Optional; adds warmth
For the streusel
  • 1 cups all-purpose flour For streusel
  • 0.5 cups brown sugar Light or dark, for streusel
  • 0.5 cups oatmeal Old-fashioned oats work well
  • 0.5 teaspoon ground cinnamon For streusel
  • 0.33 cups unsalted butter, softened For streusel — about 5 tbsp

Method
 

Preparation
  1. 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.
  2. 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 for 8–10 minutes. Let cool while you prepare the filling.
  3. 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.
  4. 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.
  5. Assemble: Pour the cheesecake filling into the cooled crust and smooth the top. Evenly sprinkle the streusel over the filling.
  6. 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 for 50–65 minutes, until the edges are set and the center still jiggles slightly when nudged.
  7. 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.
  8. 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.

Notes

For best results, use room-temperature cream cheese and eggs to avoid lumps. Avoid overmixing after adding eggs to prevent cracks during baking. Chill fully for cleaner slices.