This peach cobbler cheesecake is made with a creamy cheesecake filled and topped with roasted peaches and cinnamon crumble.
This cheesecake starts with a creamy cheesecake base, which is smooth and rich. On top of this, you'll find juicy roasted peaches and crunchy cinnamon streusel that add a sweet and slightly tangy flavor.
The cheesecake is then baked without a water bath until set but still creamy, chilled, and topped with more roasted peaches and crunchy streusel topping.
This dessert brings together the best parts of a traditional peach cobbler and a creamy cheesecake.
It's perfect for those who can't decide between the two desserts or anyone who loves the taste of fresh peaches. The mix of textures and flavors makes it a crowd-pleasing treat for any occasion.
For more delicious cheesecake recipes, check out my cherry cheesecake, baklava cheesecake, creamy vanilla cheesecake, pistachio cheesecake, and no-bake chocolate cheesecake.
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Why this recipe works
- Texture- The creamy, smooth cheesecake base provides a velvety and creamy texture that goes perfectly with the juicy peaches, while the cinnamon crumble topping adds a satisfying crunch.
- Flavor- The natural sweetness of the peaches complements the rich, slightly tart cheesecake, along with warm flavor of the cinnamon graham cracker crust and streusel.
- Cinnamon streusel topping- The cinnamon crumble adds a warm, aromatic element to the dessert. Its spicy-sweet flavor compliments the peaches with a comforting and warm aroma.
- Fresh Peaches- The roasting process intensifies the peaches' natural sweetness and adds a subtle caramelized flavor. Their soft, juicy texture contrasts beautifully with the creamy cheesecake and crunchy topping.
- No water bath cheesecake- This recipe is made without a water bath. It is baked at a low temperature for a long time which gives you the most perfect cheesecake without cracks that is creamy and smooth.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers- you will need about 3 cups of graham crackers. If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Cinnamon- add ½ teaspoon of cinnamon to the crust for a delish and warm flavor that compliments the peaches perfectly.
Granulated sugar- the sugar will add sweetness to the crust.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake
Cream cheese- the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 4 large eggs for this recipe. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Cornstarch- I used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Sour cream- I suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
For the peaches
Peaches- opt for ripe, fragrant peaches that yield slightly to gentle pressure, as these will provide the best flavor and texture.
Brown sugar- I use brown sugar for this recipe. Brown sugar adds a caramel flavor. You can use dark brown sugar as well.
For the streusel
Oats- I used rolled oats for a crunchy texture, but you can also use quick oats for this.
Instructions
Start by roasting ½ of the peaches that are going to be in the filling of the cheesecake, the other half is going to be for the topping. Preheat the oven to 200c (400f) and prepare a baking sheet with parchment paper.
Slice the peaches into thick slices. Mix the peaches with cinnamon, nutmeg, and sugar until they are coated throughout.
Layer them onto the parchment paper-lined baking sheet into an even layer and bake in a 200c (400f) preheated oven for 10-15 minutes or until the peaches are softened slightly. Set aside to cool.
Lower the oven to 180c (350f) and prepare a 10-inch springform pan with parchment paper.
Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, granulated sugar, cinnamon, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 10-inch springform pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 8-9 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Meanwhile, make the streusel. In a medium mixing bowl, add the flour, oats, brown sugar, kosher salt, cinnamon, and mix until well combined.
Add the melted butter and mix with a spoon until well combined.
Transfer the streusel onto a baking sheet lined with parchment paper and bake in a preheated 180c (350f) oven for 12-15 minutes.
Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, sour cream, granulated sugar, and vanilla extract, and mix with an electric hand mixer until is creamy.
Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
Pour ½ of the cheesecake mixture onto the crust and gently top it with ½ of the roasted peaches and ½ of the streusel.
Top with the other half of the cheesecake mixture. Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Roast the remaining peaches for the topping. Carefully release the cheesecake from the pan and top it with the roasted peaches and the other half of the streusel.
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps.
- Use a springform tin. I use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Layer strategically. Pour half the cheesecake batter over the crust, add a layer of roasted peaches and ½ of the streusel, then top with the remaining batter.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. I know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
Fresh peaches provide vibrant flavor and texture when in season and ripe.
Canned peaches offer convenience and consistency year-round. The choice depends on availability, time, and preference. Both can make a delicious cobbler when prepared well.
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
Overbaked, overmixed, or stuck to the sides of the pan, there are a lot of reasons for the cheesecake to crack. To prevent the cheesecake from cracking, follow out tips written in the notes.
To prevent the cheesecake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
Start by allowing the cheesecake to cool completely at room temperature.
Once cooled, place the cheesecake in the refrigerator for at least 4 hours or overnight to firm up. Next, remove the cheesecake from its pan and wrap it tightly in plastic wrap, ensuring no air pockets remain.
For added protection, wrap the cheesecake again in aluminum foil. Label the package with the date and contents, then place it in the freezer.
The cheesecake can be stored frozen for up to 2 months. When you're ready to serve, thaw the cheesecake in the refrigerator overnight.
Add the roasted peaches topping and crumble topping just before serving to maintain the best texture and flavor.
Substitutions
Gluten-free- This recipe is really easy to turn gluten-free, simply replace the graham crackers with gluten-free graham crackers, or with gluten-free digestive biscuits.
Digestive biscuits- People outside of America usually don’t have graham crackers. You can use tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Vanilla bean- add the inside of the vanilla bean and add it to the cheesecake mixture instead of the vanilla extract. Or use a vanilla bean extract.
Nuts- add ⅓ cup of your favorite chopped nuts to the crumble mixture for extra crunch like chopped pecans, almonds, or walnuts.
Fruit- instead of using peaches, you can use other fruits that are similar to peaches like apples and pears, and roast them for 10 more minutes until they are soft.
Berries- add ½ to ⅔ cup of your favorite fresh berries to the peach mixture like strawberries, raspberries, blueberries, or blackberries. They go perfectly with peaches.
Bourbon- infuse the cheesecake filling with a splash of bourbon for a delish twist.
Almonds- add sliced almonds to the cinnamon crumble topping for extra crunch and nutty flavor.
Spices- instead of just using cinnamon and nutmeg, feel free your favorite warm spices like pumpkin pie spice, apple pie spices, ginger, allspice, etc.
Equipment
- You will need a 10-inch springform pan for this cheesecake. I love this set from Amazon.
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Baking sheet to bake the peaches
- Rubber spatula
- Mixing bowl (set of 3)
More peach desserts
Peach Pie With Canned Peaches- This delicious peach pie with canned peaches is made with a buttery and flakey pie crust and can be made all year round!
4 Ingredient Peach Cobbler- This 4 ingredient peach cobbler is made with juicy canned peaches and an easy buttery and crunchy topping.
Peach Cobbler Pound Cake- This peach cobbler pound cake is extra soft and moist and is made with all the flavors that peach cobbler has. It has a buttery cinnamon peach topping, and is made with peach puree inside the cake batter!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Peach Cobbler Cheesecake (No Water Bath)
Ingredients
For the crust
- 3 cups Graham crackers
- 1 teaspoon Granulated sugar
- ½ teaspoon Cinnamon
- ⅔ cup Butter unsalted, melted
For the streusel
- ¾ cup Flour
- ½ cup Rolled oats
- 1 teaspoon Cinnamon
- ⅓ teaspoon Kosher salt
- ⅓ cup Brown sugar
- 6 tablespoon Butter unsalted, melted
For the peach filling and topping (bake ½ at a time)
- 7 Peaches
- 2 tablespoon Granulated sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
For the cheesecake filling
- 28 oz Cream cheese softened, full fat
- 1 ¼ cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 cup Sour cream room temp
- 4 Eggs
- 2 tablespoon Cornstarch
Instructions
- Start by roasting ½ of the peaches that are going to be in the filling of the cheesecake, the other half is going to be for the topping. Preheat the oven to 200c (400f) and prepare a baking sheet with parchment paper.
- Slice the peaches into thick slices. Mix the peaches with cinnamon, nutmeg, and sugar until they are coated throughout.
- Layer them onto the parchment paper-lined baking sheet into an even layer and bake in a 200c (400f) preheated oven for 10-15 minutes or until the peaches are softened slightly. Set aside to cool.
- Lower the oven to 180c (350f) and prepare a 10-inch springform pan with parchment paper.
- Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, granulated sugar, cinnamon, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 10-inch springform pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 8-9 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Meanwhile, make the streusel. In a medium mixing bowl, add the flour, oats, brown sugar, kosher salt, cinnamon, and mix until well combined.
- Add the melted butter and mix with a spoon until well combined.
- Transfer the streusel onto a baking sheet lined with parchment paper and bake in a preheated 180c (350f) oven for 12-15 minutes.
- Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, sour cream, granulated sugar, and vanilla extract, and mix with an electric hand mixer until is creamy.
- Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
- Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.
- Pour ½ of the cheesecake mixture onto the crust and gently top it with ½ of the roasted peaches and ½ of the streusel.
- Top with the other half of the cheesecake mixture. Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Roast the remaining peaches for the topping. Carefully release the cheesecake from the pan and top it with the roasted peaches and the other half of the streusel.
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps.
- Use a springform tin. I use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Layer strategically. Pour half the cheesecake batter over the crust, add a layer of roasted peaches and ½ of the streusel, then top with the remaining batter.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. I know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Linda says
This cheesecake looks incredible!