Can I make this without a springform pan?

Yes, you can — but it might be a bit trickier. A springform pan helps keep your cheesecake’s shape and makes it easy to release. If you must use a regular cake pan, line it with parchment and be extra careful when removing it. Consider turning your recipe into bars instead, which work great in square or rectangular pans.

How long can it stay fresh in the fridge?

Your Classic Peach Cobbler Cheesecake will stay fresh for 4–5 days in the fridge if stored in an airtight container. Just don’t add the final peach topping until you’re ready to serve, so it stays bright and juicy.

What’s the best way to store leftovers?

Cover slices tightly with plastic wrap or place them in a sealed container. For best flavor, let them sit at room temperature for 10–15 minutes before serving — that takes the chill off and brings back the creamy texture.

Absolutely! Just skip the peach topping and wrap the cheesecake (or slices) in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge, then top with fresh peach goodness right before serving.

How do I prevent the cheesecake from cracking?

Avoid over-mixing, use room temperature ingredients, and let it cool slowly in the oven. Oh, and always go with the water bath trick — it really works!

Classic Peach Cobbler Cheesecake Recipe

Description

Classic Peach Cobbler Cheesecake is the perfect fusion of two beloved desserts — creamy vanilla cheesecake and juicy peach cobbler. With a graham cracker crust, a rich cheesecake layer, a spiced peach topping, and a cinnamon streusel crumble, this summer-friendly treat is perfect for parties and holidays.

Ingredients

Scale

10 medium ripe peaches, divided
5 tbsp granulated sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup salted butter, melted
2 cups graham cracker crumbs
2 tbsp granulated sugar (for crust)
2/3 cup brown sugar
1 cup + 2 tbsp all-purpose flour
Pinch of salt
32 oz full-fat block-style cream cheese, room temp
1 1/2 cups granulated sugar (for filling)
4 large eggs, room temp
1 cup sour cream, room temp
2 tsp vanilla extract

Instructions

Preheat oven to 400°F. Slice 4 peaches and toss with sugar, cinnamon, and nutmeg. Roast for 10 minutes until soft. Let cool.
Lower oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes. Let cool.
Combine melted butter with brown sugar, flour, cinnamon, and salt for the streusel. Bake on a lined pan for 8 minutes.
In a large bowl, beat cream cheese until smooth. Add sugar and mix. Add eggs one at a time, then mix in vanilla and sour cream.
Pour half the batter into crust. Add roasted peaches and some streusel. Pour remaining batter on top and smooth.
Place pan in a water bath. Bake at 350°F for 88–91 minutes. Cool in oven for 1 hour with door cracked.
Cool to room temp, then chill in fridge for at least 6 hours.
Roast remaining peaches. Top cheesecake with peaches and leftover streusel before serving.

Notes

Use fresh, frozen, or canned peaches depending on the season.
Make the cheesecake a day ahead for best results.
Swap crust ingredients for gluten-free or low-lactose versions.

Prep Time: PT1H
Cook Time: PT1H48M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 877
Sugar: 92g
Sodium: 752mg
Fat: 73g
Saturated Fat: 42g
Unsaturated Fat: 23g
Trans Fat: 1g
Carbohydrates: 121g
Fiber: 4g
Protein: 16g
Cholesterol: 286mg

Keywords: Classic Peach Cobbler Cheesecake, peach cheesecake, cobbler cheesecake, fruit cheesecake, summer dessert, peach dessert, streusel cheesecake