Can I swap fresh peaches for frozen ones?

Definitely! Make sure to thaw and drain them before using. Frozen peaches are a great substitute, especially when fresh ones aren’t available.

Why is it necessary to bake cheesecake in a water bath?

The water bath ensures gentle heat and moisture while baking. This keeps the cheesecake smooth and helps stop cracks from forming.

Can I prepare this dessert in advance?

Of course! You can bake the cheesecake 2-3 days early and refrigerate it. Save adding the peach topping and glaze until you're ready to serve.

How do I cut perfect slices of cheesecake?

Dip a sharp knife into hot water, then dry it before slicing. Repeat this after every cut—it keeps the edges tidy without smudging the layers.

Is freezing this cheesecake an option?

Yes! Wrap the baked cheesecake (leave off the toppings) and freeze for about a month. Thaw in the fridge overnight, then add toppings right before serving.

Delicious Peach Cobbler Cheesecake

Category: Sweet Treats for Every Craving

A dreamy mash-up of cinnamon-spiced cheesecake and warm peach cobbler, topped with cream cheese glaze. Perfect for big celebrations or quiet treats.

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By Ana

Updated on Thu, 05 Jun 2025 23:20:05 GMT

Peach Cobbler Cheesecake New York Style | homebitesbyana.com

Recipe FAQs

→ Can I swap fresh peaches for frozen ones?: Definitely! Make sure to thaw and drain them before using. Frozen peaches are a great substitute, especially when fresh ones aren’t available.
→ Why is it necessary to bake cheesecake in a water bath?: The water bath ensures gentle heat and moisture while baking. This keeps the cheesecake smooth and helps stop cracks from forming.
→ Can I prepare this dessert in advance?: Of course! You can bake the cheesecake 2-3 days early and refrigerate it. Save adding the peach topping and glaze until you're ready to serve.
→ How do I cut perfect slices of cheesecake?: Dip a sharp knife into hot water, then dry it before slicing. Repeat this after every cut—it keeps the edges tidy without smudging the layers.
→ Is freezing this cheesecake an option?: Yes! Wrap the baked cheesecake (leave off the toppings) and freeze for about a month. Thaw in the fridge overnight, then add toppings right before serving.

Peach & Cobbler Delight

Creamy cheesecake paired with a cozy spiced peach cobbler topping. Finished with a rich cinnamon cream cheese glaze, it’s a combo that’s sure to impress!

Prep Time

30 min

Cooking Time

80 min

Total Time

110 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 12 Servings (1 cheesecake (12 slices))

Dietary Preferences: Vegetarian

Ingredients

→ Graham Cracker Base

01 2 tbsp brown sugar

02 ¼ cup melted butter

03 1 ½ cups crushed graham crackers

→ Cheesecake Mixture

04 1 tsp cinnamon

05 2 tbsp all-purpose flour

06 1 cup sour cream

07 1 tbsp vanilla extract

08 3 large eggs

09 1 cup granulated sugar

10 24 oz (3 blocks) cream cheese, softened

→ Peach Topping

11 2 tbsp butter

12 1 tbsp lemon juice

13 1 tbsp cornstarch

14 ½ tsp nutmeg

15 1 tsp cinnamon

16 ¼ cup brown sugar

17 2 cups fresh or canned peaches, sliced

→ Cinnamon Drizzle

18 2 tbsp milk (adjust to desired consistency)

19 ½ tsp vanilla extract

20 1 tbsp cinnamon

21 ½ cup powdered sugar

22 4 oz (½ block) cream cheese, softened

Steps

Step 01

Set your oven to warm up at 325°F (163°C). Blend the graham cracker crumbs with the butter and brown sugar until they're combined. Press this mixture into a 9-inch springform pan and bake for 10 minutes. Cool down before using.

Step 02

Smooth out the cream cheese and sugar together. Toss in one egg at a time, mixing as you go. Add the sour cream, vanilla extract, flour, and cinnamon, and stir until fully blended.

Step 03

Pour the cheesecake filling over the cooled crust. Wrap the pan in foil, pop it into a water bath to help it bake evenly, and slide it into a 325°F oven. Bake for about 60-70 minutes until the center wobbles just a little but is set. Turn off the heat, let the oven door stay open, and cool inside for an hour before chilling in the fridge for at least 4 hours (or overnight).

Step 04

Put the peaches, brown sugar, butter, lemon juice, cinnamon, and nutmeg into a small pot and heat over medium. Dissolve the cornstarch in a spoon of water, then stir it in. Cook for a few minutes until the mixture thickens. Cool before using.

Step 05

Whip the cream cheese along with powdered sugar, cinnamon, vanilla, and milk until silky. Adjust the milk if it's too thick or runny.

Step 06

Spread the peach topping across the cheesecake, then drizzle the cinnamon glaze on top. Cut into slices and dig in!