Introduction

This Cobbler Cheesecake combines the best of two classic desserts: creamy cheesecake and fruity peach cobbler. With layers of roasted peaches, a buttery graham cracker crust, and a crispy streusel topping, it’s a show-stopping treat perfect for any occasion.

A round cheesecake with a crumbly brown crust forms the base, filled with a creamy off-white cheese layer about two-thirds thick; inside the cheesecake, there is a visible thin layer of red fruit jam. The top layer consists of a crumbly golden-brown streusel sprinkled with fresh wedges of ripe peaches and plums in orange and deep red colors, arranged unevenly. The cheesecake is placed on a sheet of parchment paper on a white marbled surface with scattered crumbs around. The background has blurred peaches and plums, creating a soft, cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium peaches, slightly underripe
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 ¼ cups (150g) all-purpose flour, spooned and leveled
1 cup (200g) packed brown sugar, light or dark
1 teaspoon ground cinnamon
1/2 cup (115g) unsalted butter, melted and cooled (for streusel)
2 cups (210g) graham cracker crumbs
2 tablespoons granulated sugar (for crust)
1 teaspoon ground cinnamon (for crust)
1/2 cup (115g) unsalted butter, melted and cooled (for crust)
4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
1 cup (200g) granulated sugar (for cheesecake batter)
1/2 teaspoon salt
1/4 cup (30g) all-purpose flour, spooned and leveled
1/2 cup (120g) sour cream, at room temperature
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
5 medium peaches, slightly underripe (for topping)
4 tablespoons granulated sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

Instructions

Step 1: Make the peach filling by coring the peaches and slicing them into 1/8 to 1/4 inch wedges. Place the slices on a parchment-lined baking sheet and sprinkle with 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Toss to coat and spread into an even layer. Let sit for 5 minutes until shiny.
Step 2: Roast the peaches at 400°F in the center of the oven for 10 to 15 minutes until fork tender. Set aside to cool.
Step 3: Prepare the streusel by combining 1 ¼ cups flour, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter in a bowl until it resembles wet sand. Spread on a parchment-lined baking sheet and bake at 325°F for 10 minutes. Cool and break into crumble. Set aside.
Step 4: Make the crust by mixing 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake at 325°F for 8 minutes. Cool slightly.
Step 5: For the cheesecake batter, beat cream cheese and 1 cup sugar until smooth. Add salt, 1/4 cup flour, sour cream, and vanilla, mixing to combine. Add eggs one at a time, mixing gently after each to avoid overmixing.
Step 6: Pour half the cheesecake batter over the crust. Layer the cooled roasted peaches evenly on top, then sprinkle 1/3 to 1/2 of the streusel over the peaches. Save the remaining streusel for later.
Step 7: Dollop the remaining batter over the peaches and spread gently into an even layer. Place a large baking pan with 1 inch boiling water on the oven bottom rack and the cheesecake on the center rack above it.
Step 8: Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes. The edges should be slightly browned and firm, while the center remains slightly jiggly. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. Run a sharp knife around the edges after 30 minutes to prevent sticking.
Step 9: Remove cheesecake from the oven and cool fully at room temperature. Cover and chill for at least 4 hours or overnight until set.
Step 10: Prepare the peach topping by coring and slicing peaches into 1/4 to 1/2 inch wedges. Toss with 4 tablespoons sugar and 1/2 teaspoon cinnamon, let sit 5 minutes, then bake at 400°F for 12 to 16 minutes until fork tender. Cool completely.
Step 11: Unlatch the springform pan and transfer the cheesecake to a serving plate. Top with roasted peaches and juices, then sprinkle with reserved streusel. Slice with a sharp knife and serve.

Tips & Variations

Use slightly underripe peaches for roasting—they hold their shape better and develop a nice texture.
If fresh peaches aren’t available, thawed frozen peaches can be used, but reduce roasting time to avoid mushiness.
To avoid cracks in the cheesecake, gently fold ingredients and do not overmix the eggs.
For a nutty twist, add chopped pecans or walnuts to the streusel topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Leftover slices can be wrapped tightly in plastic wrap or stored in an airtight container. Reheat peach toppings gently in the microwave if desired, but the cheesecake is best enjoyed chilled.

How to Serve

A round cheesecake with a smooth light golden top sits on a white marbled surface, topped with a generous layer of sliced red and orange plums arranged loosely, creating a colorful mix of warm tones. Over the fruit, there is a crumbly streusel topping in a pale brown color, scattered unevenly to add texture. One slice is cut out and placed slightly away from the cake on a silver cake server, showing the creamy, pale interior. Around the cheesecake are whole plums and scattered streusel crumbs, enhancing the fresh and homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set and develop flavors. Prepare the cheesecake a day before serving and add the peach topping just before serving.

How do I prevent the cheesecake from cracking?

Mix the batter gently and avoid overmixing, especially when adding eggs. Baking the cheesecake in a water bath helps maintain moisture and reduces cracking. Also, cooling the cheesecake gradually with the oven door ajar prevents sudden temperature changes that cause cracks.