Peach Cobbler Cheesecake combines a buttery peach crisp and a creamy cheesecake into one incredible dessert. Fresh peaches, a smooth filling, and a crispy cinnamon oat topping come together to create a dessert that is so delicious, everyone will think it came from a bakery.
After years of testing and serving cheesecake recipes, we've learned how to get dependable results every time. We also include make-ahead instructions, so you can serve it up without any last-minute stress.
When it's peach season, this dessert is worth every bite! It is best with fresh peaches, but frozen peaches will work too! The warm spices in this make it a great late summer or even fall treat, and honestly, I can totally see this as one of our Thanksgiving recipes!
We borrowed the topping from our Peach Crisp and paired it with a tweaked version of our classic cheesecake. But the best part? No water bath needed, but you still get that creamy, smooth cheesecake that isn't over baked.
Recipe Notes from Danielle & Misty
Wow! Did it take some testing to get this one right! After many rounds of testing, we decided to swap out white sugar for the richness of brown sugar in the cheesecake filling, and worked through several versions of the topping to get both the flavor and a nice golden brown color (a little baking soda did the trick!).
The peaches were a little tricky. We wanted the right balance of texture and juiciness without it being overly dry or wet. Fresh peaches are our favorite, but frozen peaches work if fresh are not available. Canned peaches, however, were a no-go! They were just too mushy and juicy for this cheesecake.
Peach crumble cheesecake ingredients
Mostly typical cheesecake ingredients, with a few notes to make sure it turns out its best every time.
- Peaches: Fresh, semi-firm peaches are my top choice. I don't peel them, since they are diced small and the skin adds a pretty color, but you can if you prefer. I have also successfully used frozen peaches. Do not use canned peaches, as they are too juicy, too sweet, and will become too mushy.
- Cream cheese: Full-fat brick cream cheese is essential for the right consistency.
- Heavy cream: Adds a little body and subtle richness to the filling.
- Eggs: Three grade-A large eggs help give lift and keep the cheesecake from being like a brick.
- Oats: Old-fashioned rolled oats give the crumble topping the correct texture. Do not substitute with instant or quick cooking oats.
- Flour: All-purpose flour helps to thicken the topping.
- Sugar: Just a little white granulated sugar goes in the graham cracker crust.
- Brown sugar: A rich, molasses-y flavor in the batter and the topping. Be sure to use fresh, soft brown sugar so that it incorporates well.
- Salt: Kosher salt is our go-to. It helps cut the sweetness and enhances the other flavors.
- Baking soda: The small amount of this helps the topping turn a beautiful golden-brown. For best results, use a baking soda that has been opened in the last 6 months.
- Vanilla: We use pure vanilla extract for the best flavor.
- Cinnamon: A classic warm spice that pairs beautifully with peaches.
- Graham crackers: We prefer original recipe graham crackers.
- Butter: Salted butter is our go-to and the only thing we have in our kitchen.
Helpful kitchen tools
How to make peach cheesecake
Start by preheating the oven to 350ºF. Line a 9-inch springform pan with parchment paper. Once lined, lightly spray with baking spray to ensure that the crust removes cleanly.
Break the graham crackers into the bowl of a food processor fitted with the chopping blade. Pulse until they crackers are fine crumbs. Add the melted butter and sugar, then pulse until the mixture resembles wet sand.
To make the crust, pour about half the graham cracker crumbs into the bottom of a springform pan. Using firm pressure with a tamper or straight-bottom cup, press the crumbs about 1.5 inches up the sides. Add rest of the crumbs and press firmly to form the bottom.
Bake for 10 minutes, then set aside to cool.
Next, make the crumb topping by combining the oats, flour, brown sugar, baking soda, salt, and cinnamon. Pour melted butter over the top and combine with a fork until evenly mixed, leaving some big clumps. Pop it in the freezer while you make the rest of the cheesecake.
To make the filling, place the cream cheese, brown sugar, salt, cinnamon, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat for a few minutes on medium-low, scraping down the bowl a couple times. The mixture should be super smooth before moving on.
Next, add in the eggs on low, one at a time, mixing really well after each addition. Be sure to scrape the sides and bottom of the bowl after each egg.
Once the eggs are incorporated, pour in the heavy cream on low, just until combined. Scrape the bottom of the bowl. Set the mixture aside while you make the peaches.
For the peaches, finely dice a couple fresh, ripe peaches. Place them in a mixing bowl and sprinkle with sugar. Give a gentle stir, and set aside while you prepare the cheesecake filling.
To assemble, pour about half the creamy cheesecake filling into the cooled crust.
Sprinkle on about a third of the peaches, being sure not to get any of the juices that might be accumulating at the bottom of the bowl.
Gently pour on the other half of the batter and top with the remaining diced peaches. Be sure to get the peaches to the edge of the pan. Discard any of the peach juices.
Remove the cinnamon crumble from the freezer and use your hands to break it into different-sized clumps on top of the cheesecake.
Bake at 325ºF for 55 minutes. Immediately, prop open the oven door for one hour. I like to use the handle of a wooden spoon. Once that hour is up, remove the cheesecake from the oven and allow it to cool completely. Refrigerate overnight, or at least 12 hours, before serving.
No Water Bath
No Water Bath Method
The internet seems pretty convinced that you must use a water bath for a perfect cheesecake, but after testing cheesecake after cheesecake for years, we respectfully disagree.
This no-water-bath method gives us an ultra-creamy cheesecake without the cracks. The two most important tips are to create a steamy oven, and then allow the cheesecake to cool very gradually and gently. We've tested this method on 10+ cheesecake flavors, and we are confident in the results.
Bonus: No soggy crust!
Variations
- Use cinnamon graham crackers.
- Do half the crust recipe and just press it into the bottom (skipping the sides). It may stick just a bit to the sides, so grease the sides well.
- Use nectarines instead of peaches.
- Double the crumble topping and add half to the middle layer with the peaches.
Tips & Tricks
- Take 5 minutes to read through the whole recipe before you start. I suggest reading the post as it has more specific details.
- Only add the sugar to the peaches immediately before assembling. The longer they sit, the more juices accumulate. Excess juices will make the filling soggy.
- Start with room temperature ingredients. They will combine into the batter with less mixing, which leads to less cracks.
- If you need to soften the cream cheese in a hurry, try microwaving it on 30-40% power in 30 second increments, rotating it as needed until it is evenly soft.
- To avoid a crumbly crust, use a firm pressure when pressing it into the pan.
- Store it uncovered overnight in the fridge to avoid condensation collecting on the top.
- Trust the baking process! I used to be a chronic cheesecake overbaker, but following these directions exactly never fails me.
More recipes
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This post was photographed by Rhadonda Sedgwick.
Recipe
Peach Cheesecake Recipe
Equipment
- stand mixer or hand beaters
Ingredients
Crust
- 16 sheets graham cracker about 2 cups of crumbs
- ¼ cup granulated sugar
- 8 tablespoon butter melted
Crumble Topping
- ¼ cup old-fashioned rolled oats not instant
- 3 tablespoon all purpose flour
- 2 tablespoon brown sugar packed
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ¾ teaspoon cinnamon
- 2 tablespoon butter melted
Cheesecake Filling
- 3 8oz packages cream cheese softened
- ⅔ cup brown sugar packed
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 eggs room temperature
- ¼ cup heavy cream room temperature
Peach Topping
- 12 oz finely diced fresh peaches semi-firm but fragrant (see notes for frozen peaches)
- 2 teaspoons of granulated sugar
Instructions
- Preheat the oven to 350℉. Line a 9 inch springform pan with parchment paper, then spray lightly with baking spray.
Crust
- Pulse the graham cracker sheets in a food processor until they are fine crumbs and no large pieces remain. Add the sugar and melted butter (it should still be warm). Pulse the mixture until it is combined and the mixture has the texture of damp sand. Use a rubber spatula to scrape the bottom and sides so that everything is evenly mixed.16 sheets graham cracker, ¼ cup granulated sugar, 8 tablespoon butter
- Pour about half the crumbs into the prepared pan and push them to the sides. Use a tamper or flat measuring cup to press the crumbs firmly into the sides, taking it about 1.5 inches up the side. Then pour the remaining half of the crumbs into the bottom of the pan and press it firmly into the bottom.
- Bake for 10 minutes, then set aside to cool.
Crumble
- In a small bowl, combine the oats, flour, brown sugar, baking soda, salt, and cinnamon. Add the melted butter and combine until evenly mixed, then pop it in the freezer.¼ cup old-fashioned rolled oats, 3 tablespoon all purpose flour, 2 tablespoon brown sugar, ⅛ teaspoon baking soda, ⅛ teaspoon kosher salt, ¾ teaspoon cinnamon, 2 tablespoon butter
Cheesecake Filling
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, brown sugar, salt, cinnamon and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.3 8oz packages cream cheese, ⅔ cup brown sugar, ½ teaspoon kosher salt, ½ teaspoon cinnamon, 1 teaspoon vanilla extract
- Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl after each egg is incorporated.3 eggs
- Add the heavy cream on low until just combined.¼ cup heavy cream
Peaches
- Combine the peaches and sugar in a bowl until evenly combined. Set aside.12 oz finely diced fresh peaches, 2 teaspoons of granulated sugar
Assembly
- Reduce the oven temperature to 325°F and position two racks-one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you'll need it when the cheesecake goes into the oven.
- Pour half the batter into the crust. Sprinkle about ⅓ of the peaches onto the top (if there are excess juices accumulating, drain them off before sprinkling on the batter).
- Scoop the remaining batter on top, spreading it gently all the way to the edges of the pan and covering the peaches. Sprinkle the remaining peaches evenly across the top all the way to the edges. Sprinkle the crumble topping evenly on the top, clumping it in your palm as you sprinkle so that it forms crumbles of various sizes. There should be plenty of peaches showing through.
Baking
- Place the cheesecake on a rimmed cookie sheet. Place a cookie sheet with cheesecake on the middle rack. Place a roasting pan on the bottom rack and pour in the hot water you prepared earlier.
- Bake for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow it to stay inside the oven for 1 hour. Don't open the oven all the way or the heat will escape. Remove from the oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled.
- Once completely chilled you can remove from the springform pan. Just gently unlatch the pan, and it should pull away from the sides effortlessly. Sprinkle the top very lightly with powdered sugar, if desired, and serve.
Notes
- Take 5 minutes to read through the whole recipe before you start. I suggest reading the post as it has more specific details.
- Only add the sugar to the peaches immediately before assembling. The longer they sit, the more juices accumulate. Excess juices will make the filling soggy.
- Start with room temperature ingredients. They will combine into the batter with less mixing, which leads to less cracks.
- If you need to soften the cream cheese in a hurry, try microwaving it on 30-40% power in 30 second increments, rotating it as needed until it is evenly soft.
- To avoid a crumbly crust, use a firm pressure when pressing it into the pan.
- Store it uncovered overnight in the fridge to avoid condensation collecting on the top.
- Trust the baking process! I used to be a chronic cheesecake overbaker, but following these directions exactly never fails me.
- If using frozen peaches, dice them while they are still partially frozen (before they get slippery), then allow them to thaw. Drain off any excess juices before tossing in the sugar. Do not use canned peaches, they are too juicy, too sweet, and will become too mushy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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