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A close-up slice of peach cobbler cheesecake on a scalloped plate, topped with peach compote, whipped cream swirls, and crumbled streusel, with a fork resting beside it.
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Peach Cobbler Cheesecake

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.
Course Dessert
Cuisine American
Keyword peach cobbler cheesecake
Prep Time 1 hour 15 minutes
Cook Time 1 hour 15 minutes
Cool Time 7 hours
Total Time 9 hours 30 minutes
Servings 14 slices
Calories 520kcal
Author Camila Hurst

Ingredients

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

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

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

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

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.

Whipped Cream

  • Add the cold heavy cream, powdered sugar, and vanilla to a chilled bowl. Whip on medium speed for 1–2 minutes, until soft to medium peaks form. Don’t overwhip—stop as soon as it holds shape. Transfer to a piping bag fitted with the tip of choice. I used 1M.

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. Don't use butter. I like to use spray oil instead.
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: 1slice | Calories: 520kcal