Best Peach Cobbler Cheesecake Recipe

This peach cobbler cheesecake has everything you love about a classic cheesecake and a peach cobbler combined into one delicious dessert. A layer of roasted peaches and spiced buttery crumble are baked into the center of an ultra-creamy vanilla cheesecake, then the cheesecake is topped with more peaches and crumble for a showstopping summer dessert! Here's how to make it the best it can be:

Tips for making the best peach cobbler cheesecake.—Pre-bake the crust. This is essential to avoiding a soggy crust. Do not skip this step!—Skip the water bath. Instead of a traditional water bath, place a roasting pan full of hot water on the rack below your cheesecake. You’ll get the same benefits of a water bath—an extra-smooth, creamy cheesecake—without all the hassle.—Use room-temperature ingredients. Before you start cooking, make sure all of your refrigerated ingredients are at room temperature, especially the cream cheese. Room-temperature ingredients mix together more easily, helping you make a lump-free cheesecake.—Don't overmix the batter. Beating your filling 'til just combined makes sure it won't puff up and then fall in the oven while baking.—Look for the jiggle. For a perfectly cooked cheesecake, you want the center to still be slightly jiggly before you turn your oven off and prop it open to cool.—Save those peach juices. After you roast the peaches, there will be some juices left on the pan. Pour them over the peaches on top of the cheesecake—it adds SO much flavor!

Serving and storing the cheesecake.It takes a while to make this cheesecake, but that also makes it a great make-ahead dessert. After the cheesecake has cooled down in the oven with the door propped open for about an hour, let it sit at room temperature for another hour, then refrigerate it (uncovered, and still in the pan) for at least 6 hours or up to overnight. Store any leftover cheesecake in an airtight container in the fridge for 4 to 7 days.

NOTE: If you want the roasted peach topping to look extra-fresh, roast half of the peaches for the filling, then roast the rest before serving the dessert. Let the fruit cool to room temperature before adding to the cheesecake.

Did you make this dessert? Tell us all about it in the comments below.

large peaches (about 2 1/2 lb.), pits removed, sliced 1/2" thick

(1/2 stick) unsalted butter, melted

(50 g.) granulated sugar

Juice of 1/2 lemon

ground cinnamon

ground ginger

ground nutmeg

kosher salt

(120 g.) all-purpose flour

(70 g.) packed light brown sugar

ground cinnamon

kosher salt

unsalted butter, melted

Cooking spray

(280 g.) finely ground graham cracker crumbs (from about 14 crackers)

(1 stick) unsalted butter, melted

(70 g.) granulated sugar

ground cinnamon

kosher salt

(8-oz.) blocks cream cheese, room temperature

(200 g.) granulated sugar

large eggs

sour cream

pure vanilla extract

all-purpose flour

kosher salt

Mary Rupp is a food writer and recipe developer who contributes, tests, and styles recipes for Delish. After graduating from the International Culinary Center in New York, she earned her stripes at restaurants like Per Se and The NoMad. When she's not cooking Caramel Pecan Pie and Creamy Corn Pasta in the Delish test kitchens, you can find her traveling abroad and hunting for the next great food trend.

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