Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is the ultimate summer dessert mashup—rich, creamy cheesecake layered with homemade peach jam, buttery streusel, and a classic graham cracker crust. It’s finished with whipped cream, extra jam, and a sprinkle of golden crumbs for a dessert that tastes just like peach cobbler in cheesecake form. Perfect for summer gatherings or anytime you’re craving something fruity and decadent.

If you’ve never made cheesecake before, I highly recommend you check out this post! It’ll set you up for success when making cheesecakes!

The Best Peach Cobbler Cheesecake Recipe

This recipe starts with a simple graham cracker crust, followed by layers of creamy cheesecake batter, cinnamon-spiced peach jam, and crisp streusel crumbs baked right into the cheesecake. It’s finished with whipped cream and extra jam for a pop of color and flavor. The combination of juicy peaches, warm spices, and creamy cheesecake makes every bite taste like summer.

Peach Jam

Start by peeling and chopping fresh peaches into small pieces. In a medium saucepan, combine the peaches with sugar, cinnamon, and lemon juice.

Bring the mixture to a boil over medium heat, stirring occasionally as the peaches soften and release their juices. After about 10 minutes, the syrup will begin to thicken. Mix the cornstarch with water to create a slurry, then stir it into the peaches, cooking for another 2 minutes until the jam becomes thick and glossy.

Transfer the peach jam to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 2 hours before using.

Streusel Crumbs

Preheat the oven to 350ºF. In a medium bowl, mix the flour, granulated and brown sugar, cinnamon, and a pinch of nutmeg if you like. Add the softened butter and use a fork—or your hands—to work it into the dry ingredients until the mixture holds together when pinched. Spread the crumb mixture onto a parchment-lined baking sheet and bake for 10 to 15 minutes, stirring occasionally, until golden brown. Use a spatula to break up any large clusters once out of the oven, then set aside to cool completely.

Graham Cracker Crust

Prepare the graham cracker crust following this recipe. Once baked and cooled, lightly grease the sides of your springform pan to prevent sticking during assembly.

Cheesecake Batter

In a large bowl, beat the softened cream cheese on medium speed for 3 minutes until smooth and fluffy. Add the granulated sugar and continue to beat for 2 minutes, scraping the sides of the bowl as needed. Mix in the sour cream until incorporated.

Add the eggs one at a time, mixing just until each is blended in, followed by the vanilla extract and salt with the last egg. Be careful not to over-mix once the eggs are added to avoid cracking during baking.

Assembly

To assemble, pour about 1 1/2 cups of cheesecake batter into the prepared crust and spread evenly. Spoon 1/4 cup of peach jam over the batter, then add another cup of cheesecake batter. Sprinkle about 1/3 cup of streusel crumbs over the top. Repeat the layering with another cup of batter, 1/3 to 1/2 cup of peach jam, another cup of batter, and more streusel. Finish with the remaining batter, smoothing the top.

Wrap the bottom of the pan with a few layers of foil to prevent leaks. Place the cheesecake pan in a larger roasting pan and fill it halfway with hot water to create a water bath. Bake in a preheated 325ºF oven for 75 minutes or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake rest inside for 1 hour before transferring it to the fridge to chill for at least 6 hours.

Topping

Once fully chilled, remove the cheesecake from the springform pan and transfer to a serving plate if desired. Pipe whipped cream around the edges, fill the center with more peach jam, and sprinkle with additional streusel crumbs for extra texture and visual appeal.

Storage

Store the cheesecake in the fridge, covered, for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 2 months—thaw overnight in the fridge before serving.

Tips & Tricks

• Use fresh, ripe peaches for the most flavorful jam.
• Don’t skip the water bath—it helps prevent cracks in the cheesecake.
• For an extra flavor boost, add freshly grated nutmeg to the streusel.
• Grease the pan sides after baking the crust to keep the crust intact.
• Use an oven thermometer to ensure even and accurate baking.

Variations

• Swap the graham cracker crust for digestive biscuits or Biscoff cookies.
• Make mini cheesecakes in cupcake tins—this recipe yields about 24 minis baked for 25 minutes, no water bath needed.
• Use other fruits like plums or nectarines in place of peaches for a seasonal twist.

Similar Recipes

• Peach Cobbler Pound Cake
• Banana Pudding Cheesecake
• Peach Crisp
• Lemon Shortbread Cookies

Let Me Know If You Make It

If you try this Peach Cobbler Cheesecake, I’d love to see! Tag me on Instagram to show off your creation.

Peach Cobbler Cheesecake

Camila Hurst

This Peach Cobbler Cheesecake features layers of creamy cheesecake, spiced peach jam, and buttery streusel baked into a graham cracker crust. Topped with whipped cream, more jam, and golden crumbs, it’s the perfect mashup of classic cobbler and rich cheesecake.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cool Time 7 hours hrs

Total Time 9 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 14 slices

Calories 520 kcal

Ingredients

  

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Peach Jam

• 4 cups peeled and chopped peaches about 613g, ~7 large peaches
• ½ cup granulated sugar 100g
• ½ tsp cinnamon powder
• 1½ tbsp lemon juice
• 1½ tbsp cornstarch
• 2½ tbsp water

Streusel Crumbs

• ⅔ cup all-purpose flour 85g
• ¼ cup granulated sugar 50g
• 3 tbsp brown sugar 43g
• ½ tsp cinnamon optional
• 4 tbsp unsalted butter 57g

Graham Cracker Crust

• Recipe Here

Cheesecake Batter

• 907 grams cream cheese softened 4 packages of 8 oz.
• 1⅓ cup granulated sugar 266g
• ½ cup sour cream 120g
• 4 large eggs room temperature
• 1 tbsp vanilla extract
• ½ tsp salt

Whipped Cream

• Recipe Here

Instructions

 

Peach Jam

• Peel the peaches, and chop into small pieces.
• Place the peaches, the sugar, the cinnamon powder, and lemon juice in a medium saucepan. Bring the mixture to a boil over medium heat. Stirring occasionally, let the peaches cook for about 10 minutes until the syrup thickens.
• Mix the cornstarch with the water and add to the pan with the peaches, stirring immediately as you add it so the cornstarch doesn’t clump up. Cook for another 2 minutes while stirring, until thick.
• Remove the peach jam filling to a bowl, and cover with plastic wrap directly on the surface of the jam. Let it cool down, then place it in the fridge for at least 2 hours.

Graham Cracker Crust

• Instructions here

Streusel Crumbs

• Pre-heat the oven to 350ºF.
• In a medium bowl, mix together the flour, granulated and brown sugar, cinnamon and nutmeg powder. I like to use freshly grated nutmeg.
• Add the softened butter to the brown sugar mixture. Use a fork to cut the butter into the dry ingredients and mix them together. You can also use your hands if you want.
• Get the butter completely incorporated with the dry ingredients. You should be able to pinch the dough, and it will hold together.
• Line a baking sheet with parchment paper.
• Transfer the streusel dough to the prepared pan. Bake in the oven for about 10 to 15 minutes, stirring a couple times in between to help the dough crumble.
• Remove from the oven when the crumbs are golden brown.
• As soon as you remove it from the oven, use a spatula to break the crumbs apart.
• Set it aside to cool down.

Cheesecake Batter

• Grease the exposed sides of the cheesecake pan. (Read notes)
• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine. Scrape the bowl.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
• Along with the last egg, add the vanilla and the salt.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Assembling the Cheesecake

• Pour about 1 1/2 cups of cheesecake batter on the bottom of the baked and cooled graham cracker crust.
• Add about 1/4 cup of peach jam in spoonfuls on top of the batter.
• Top with a cup of batter.
• Sprinkle about 1/3 cup of streusel on top.
• Cover with another cup of batter.
• Top with another 1/3 to 1/2 cup of peach jam, followed by another cup of batter.
• Top with more streusel, then the remaining batter.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 75 minutes, or more.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake to rest inside for 1 hour.
• Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

To Decorate

• After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.
• You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.
• Make the whipped cream then pipe it on top of the cheesecake, along the edge.
• Fill the center with peach jam, and sprinkle with more streusel crumbs if desired.

Storage

• You can store the Peach Cobbler Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.
• The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Notes

Cheesecake pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

Mini cheesecakes: For adorable mini cheesecakes, bake the batter in cupcake tins. This recipe yields approximately 24 perfectly portioned treats, ready in about 25 minutes. Best of all, no water bath is required!

Crust: You can use digestive biscuits instead of graham crackers.

Greasing the Cheesecake Pan: I prefer to grease the exposed sides of the pan after baking the crust. Greasing the pan beforehand often makes it difficult for the crust to adhere properly to the sides and can lead to a soggy crust.

Electric Mixer: I find a hand mixer works best for making cheesecake. The bowl of a stand mixer is often too deep and narrow, and the paddle attachment doesn’t effectively reach the bottom and sides. This can lead to a lumpy batter unless you scrape the bowl frequently, which can be tedious. A hand mixer provides better control and ensures a smoother texture.

Oven Temperature: When using a convection oven, it’s best to lower the baking temperature to around 300ºF. Keep in mind that baking times may vary. Bake the cheesecake until the center has a slight jiggle and the edges are fully set for perfect results.

Oven Thermometer: Using an oven thermometer is highly recommended to ensure accurate temperature measurement. Ovens are often inconsistent, and if the temperature is too low, the cheesecake will take much longer to bake. Conversely, if the temperature is too high, the cheesecake can crack due to overbaking. A thermometer helps you achieve perfect results every time.

Nutrition

Serving: 1sliceCalories: 520kcal

Keyword peach cobbler cheesecake

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