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Roasted Peach Cobbler Cheesecake

Updated: Aug 7, 2023

This decadent cheesecake tastes like if a peach Cobbler and a New York Cheesecake had a baby. Perfectly ripe peaches caramelized with brown sugar and butter in the oven and a crunchy cinnamon crumble make this cake unique.

Brown sugar roasted peaches, cinnamon crumble and rich cheesecake - the traditional dessert with an amazing flavor upgrade!

How to soften cream cheese easy and fast

If you want to make cheesecake but you forgot to let the cream cheese soften for several hours, it is almost impossible to smooth it without mixing in too much air. If you follow my tip you get super smooth cream cheese every time in just a few minutes.

The first step is to heat up some water or use hot water from the sink. Fill it into a heat proof bowl and add the packages of cream cheese with the paper packing removed. Let them warm for about 10 minutes and the cream cheese should be nice and soft.

These are the cake pans and my KitchenAid hand mixer that I always use in my recipe videos

A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! This 6 speed KitchenAid hand mixer is the only one with flex edge beaters for a 2 times faster mixing and to protect your mixing bowl from scratches!

Read here my tips for a crackfree cheesecake every time!

Peach Cobbler Cheesecake

Ingredients for a 8 or 9 inch cake

For graham cracker crust:

2 cups (250g) graham cracker crumbs

6 tbsp butter, melted

1/2 tsp cinnamon

4 tbsp sugar

For the peach cheesecake filling:

32 oz (900 g) cream cheese, softened

4 tbsp all-purpose flour

1 cup (240 ml) sour cream

4 eggs

1 1/3 cups (270 g) sugar

2 tbsp lemon juice, 1/2 lemon

1 tbsp vanilla extract

For the roasted peaches (read instructions)

6 peaches, not too soft, cut into thick slices

4 tbsp butter, melted

3 tbsp brown sugar

1 tsp cinnamon

For the crumble:

1 cup (120 g) all-purpose flour

1/3 cup (70 g) brown sugar

5 tbsp butter, cold and cubed

1 tsp cinnamon

1/2 tsp salt (only if butter is unsalted)

Check out my full video tutorial with tons of helpful tips!


Step 1:

Preheat oven to 425 °F. I recommend for best freshness to make half of the roasted peaches now for the filling and the other half the next day for the topping. In a medium sized bowl add sliced peaches and coat with melted butter, sugar and cinnamon. Layer peaches on a lined baking tray and bake for 12 minutes. Let cool on a wire rack.

Step 2:

To make the cinnamon crumble preheat the oven to 375 °F. In a medium sized bowl add butter, flour, salt, sugar and cinnamon. Mix it with your hands or a pastry blender until it resembles wet sand. Crumble it on to a lined cookie sheet and bake for about 8 to 10 minutes. Let cool on a wire rack.

Step 3:

In a food processor pulse graham cracker until fine crumbs form. Add melted butter and sugar. Pulse until combined. Fill in prepared 8 or 9-inch springform pan. Press into bottom and 1/2 inch up the sides. Bake for 8 minutes. Let cool on a wire rack.

Step 4:

Heat up a big bowl of water while making the cheesecake filling. In a large mixing bowl add cream cheese and mix it with flour on the lowest setting of an electric mixer until smooth. This should take about 4 minutes. Add sugar, vanilla and lemon juice and mix it in. Then add sour cream and eggs and mix until smooth.

Step 5:

Fill half of the cheesecake batter into the cooled graham cracker crust and smooth it out. Add a layer of roasted peaches and half of the crumble. Then top it with the rest of the cheesecake batter. Cover the spring form pan with 3 or more layers of heavy-duty aluminum foil or a silicon baking pan to make sure no water can enter. Place the cake in a bigger baking dish and fill it up with hot water about 1/2 inch to 1 inch high. Then bake it in the oven at 300 °F for about 90 to 110 minutes. After baking turn off the oven without opening it and let the cheesecake cool in oven for about 10 to 15 minutes. Then remove water bath and place the cheesecake on a wire rack. Carefully run a knife around the edge of the cake to loosen its sides from the pan. Let cool at room temperature for 30 minutes or up to 2 hours (the slower the cheesecake cools the better), then refrigerate for at least 8 hours.

Step 6:

While the cake is chilling make the other half of roasted peaches if you only made half before following instructions of Step 1. Let it cool. When the cake has cooled enough remove it from the baking pan and decorate it with roasted peaches and crumble.

Enjoy cold!

**Pro Tips**

  • Another way of making graham cracker crumbs is to use a zip lock bag and a rolling pin to pulverize them into fine crumbs.

  • For a better cinnamon flavor use cinnamon graham cracker crust

  • To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.


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