Peach Cobbler Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan lightly. Wrap the outside of the pan with a double layer of heavy-duty foil if you plan to bake the cheesecake in a water bath (recommended) to prevent leaks.

Combine graham crumbs, 1/4 cup granulated sugar and 1/4 tsp salt in a bowl. Stir in the 1/2 cup melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly into the bottom and about 1/2 inch up the sides of the prepared springform pan to form an even crust. Use the bottom of a measuring cup for an even press. Bake crust 8 minutes, then remove from oven and set aside while preparing fillings. Leave oven on.

Increase oven temperature to 400°F (200°C) if roasting peaches separately; OR roast at 375°F (190°C) for a gentler roast. Toss the peach slices with 1/2 cup light brown sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla, 1 tablespoon cornstarch, 1/2 tsp cinnamon, 1/8 tsp salt and 2 tablespoons melted butter until evenly coated.

Spread peaches in a single layer on a rimmed baking sheet lined with parchment. Roast until peaches are tender and the juices are bubbling and slightly caramelized, about 15–20 minutes. Remove and let cool to lukewarm (15–20 minutes). Reserve any juices on the baking sheet — they can be stirred back into the peaches before layering.

When peaches are cooled, spoon about 1 to 1 1/4 cups of the roasted peaches (with a little juice) into the baked graham crust, spreading an even layer. Reserve the remaining peaches for swirling into the cheesecake batter and for topping.

Reduce oven temperature to 325°F (160°C) if you roasted peaches at a higher temp. Using a stand mixer fitted with the paddle (or a large bowl and electric mixer), beat the room-temperature cream cheese on medium-low until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat until combined and slightly silky, about 1 minute. Mix in 1 cup sour cream, 2 teaspoons vanilla extract and 1 teaspoon lemon zest until smooth.

With the mixer on low, add the eggs one at a time, mixing just until incorporated after each addition. Add the extra egg yolk and mix briefly. Do not overmix; keep the batter smooth and slightly thick.

Sprinkle 2 tablespoons flour over the batter and fold in on low speed or by hand until just combined. If desired, fold in 3/4 cup of the reserved roasted peaches, chopped roughly, to create a peach swirl component. Gently fold only a couple of times to create streaks rather than fully blending.

Pour the cheesecake filling over the crust and the pre-layered peaches, smoothing the top with a spatula. If you folded in peaches, gently swirl with a knife for a marbled effect. Top with the remaining roasted peach slices arranged decoratively, leaving a little space for the streusel if desired.

Prepare a water bath: place the foil-wrapped springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. This ensures even baking and helps prevent cracking.

Slide the roasting pan into the oven and bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken. Rotate the pan once halfway through if your oven has hot spots.

Turn the oven off and crack the oven door. Let the cheesecake cool in the water bath inside the oven for 1 hour to minimize cracking. After an hour, remove the cheesecake from the water bath and unwrap the foil. Allow to cool at room temperature 30 minutes, then refrigerate, uncovered, at least 6 hours or overnight for best texture.

While the cheesecake is baking or after—prepare streusel: In a bowl combine 3/4 cup flour, 1/2 cup rolled oats, 1/2 cup light brown sugar, 1/2 tsp cinnamon and 1/8 tsp salt. Cut in 6 tablespoons cold cubed butter with a pastry cutter or fingertips until mixture forms coarse crumbs that hold together when squeezed.

If you prefer a crisper topping, spread streusel on a small baking sheet and bake at 350°F (175°C) for 8–10 minutes until golden, watching closely. Let cool. Sprinkle the streusel over the chilled cheesecake just before serving so it stays crunchy. Alternatively, sprinkle before the final 10 minutes of baking for a baked-in streusel (it will soften slightly).

Before serving, run a thin knife around the springform edge to loosen, then release the ring. Transfer cheesecake to a serving platter if desired. If you reserved extra roast-peeled peaches, arrange them on top and sprinkle the streusel evenly. Dust lightly with powdered sugar if using.

Slice with a hot dry knife (wipe between cuts) for clean slices. Serve chilled with optional vanilla ice cream or whipped cream. Leftovers keep covered in the refrigerator for up to 4 days.