Roasted Peach Cheesecake - a creamy cheesecake layered with caramelized fresh peaches, baked into a buttery graham cracker crust, and topped with even more roasted peach wedges.

It is peach season, and I could not let it pass without doing something about it. Roasted Peach Cheesecake is a creamy cheesecake layered with caramelized fresh peaches, baked into a cooled graham cracker crust, and topped with even more roasted peach wedges. And before you ask - yes, it is exactly as good as it sounds. Peach and cream cheese is basically peaches and cream in a past life, and this recipe is proof of that.

If you are a cheesecake lover who also happens to be obsessed with peaches right now, you are in the right place. And while you are here, you should also check out my peach cobbler cookies, peach cobbler cinnamon rolls, and apple cheesecake - because apparently I have a type.

Why You'll Love Roasted Peach Cheesecake

The roasted peaches do something magical. Roasting concentrates the flavor and caramelizes the brown sugar, which means you are getting deeply flavorful peaches, not sad watery fruit floating in your cheesecake filling.
It is layered, which means peach in every single bite. Half the roasted peaches go into the middle of the cheesecake, and the rest get piled on top before serving.
The crust is buttery and sturdy. The graham cracker crust holds up against the water bath and the weight of the filling without turning into a soggy mess.
It is a perfect dessert for summer entertaining. It has to chill anyway, so you can make it the day before and just pull it out of the refrigerator when you need it.
The cinnamon and brown sugar situation throughout this recipe is not an accident. It makes the whole thing taste warm and a little spiced, which pairs perfectly with the peaches.

Ingredients Overview

You probably have most of this already. Here is a quick rundown of what you need and why it matters. For the full list check out the recipe card below!

Fresh peaches - You want ripe but firm peaches here. Too soft and they will fall apart during roasting; too hard and they will not caramelize properly. Cut into thick slices.
Brown sugar - Used in both the peach filling and the cheesecake filling. It adds a subtle molasses flavor that plays really well with the cinnamon and peaches.
Graham cracker crumbs - The base of your crust. Fine crumbs work best here so the crust presses together like wet sand and holds its shape when sliced.
Unsalted butter - Melted butter binds the crust together. Use unsalted so you can control the salt level.
Cream cheese - Four blocks, full fat, room temperature. This is non-negotiable. Cold cream cheese will leave you with lumps in your cheesecake filling no matter how long you run the mixer.
Sour cream - Adds a subtle tang and keeps the filling creamy rather than dense.
Egg yolk and large eggs - The egg yolk adds richness while the whole eggs give the cheesecake structure.
Cornstarch - Helps the cheesecake set up cleanly so you get those neat slices.
Cinnamon - Goes into both the peach filling and the cheesecake batter. It is a lot, and it is intentional.
Vanilla extract - Just a teaspoon, but it rounds everything out.

How to Make Roasted Peach Cheesecake

Make the roasted peaches first and let them cool completely before you do anything else.
Preheat your oven to 350°F. Make the graham cracker crust, press it into your spring form pan, and bake for 14 minutes. Let it cool.
Lower your oven to 325°F. Set a sheet pan filled halfway with water on the lowest rack so it can start heating up while you make the cheesecake filling.
Beat the room temperature cream cheese with your mixer until completely smooth in a large bowl. Add the brown sugar and beat until combined. Add the egg yolk and large eggs all at once and mix on low just until incorporated. Fold in the sour cream, vanilla, cornstarch, and cinnamon with a rubber spatula until smooth.
Pour half of the cheesecake filling into the cooled graham cracker crust. Arrange half of the roasted peaches on top. Pour the rest of the cheesecake batter over the peaches and spread into an even layer.
Place the cheesecake on a separate sheet pan and bake above the pan of water for 70 to 75 minutes, until the edges are set and the center has a slight jiggle. Turn the oven off and prop the door open for one hour.
Cool to room temperature, then transfer to the fridge for at least 4 hours or overnight.
When ready to serve, arrange the remaining roasted peach wedges over the top and slice.

How to Make Roasted Peaches

The roasted peaches are the backbone of this whole recipe, so do not skip any steps here.

Preheat your oven to 400°F.
Cut each peach into 4 to 6 wedges and arrange them in a single layer in a baking dish or sheet pan.
Sprinkle the brown sugar, cinnamon, and salt evenly over the top and toss gently to coat.
Roast for 10 to 12 minutes, until the peaches are just tender and the sugar has started to caramelize around the edges.
Let them cool completely before using. They will release some juice as they cool, which is fine - that goes right into the cheesecake with them.

Common Mistakes - Roasted Peach Cheesecake

Using cold cream cheese. If your cream cheese is not fully at room temperature, your cheesecake filling will be lumpy no matter how long you run the mixer. Pull it out at least an hour before you start.
Skipping the water bath. The steam from the water bath keeps the oven environment moist, which prevents cracking and helps the cheesecake bake evenly. Do not skip it.
Overmixing after adding the eggs. Once the eggs go in, mix on low and stop as soon as everything is incorporated. Overmixing introduces air bubbles, which can cause the cheesecake to puff up and then crack as it cools.
Opening the oven door while it bakes. Temperature swings are the enemy of cheesecake. Leave it alone.
Pulling it too early. The center should still wobble when you turn the oven off. It will finish setting as it cools. If it comes out completely firm, it is overbaked.
Not chilling long enough. Four hours is the minimum. Overnight is better. The best flavor and cleanest slices come from a fully chilled cheesecake.

Tips and Tricks

A few things that will make this go smoothly.

Wrap the outside of your springform pan in two layers of heavy duty foil before it goes in the oven. This keeps water from seeping into the crust during the bake.
Use a flat bottomed measuring cup to press the crust into the pan. It gives you a much more even layer than using your hand alone.
Let the roasted peaches cool fully before layering them into the cheesecake batter. Warm peaches can partially cook the batter on contact.
For clean slices, dip a sharp knife in hot water and wipe it dry between each cut.
If you forget to pull your cream cheese ahead of time, microwave it in 10 second intervals until it gives slightly when pressed. Do the same for your eggs - a five minute soak in warm water brings them up to room temperature quickly.

Frequently Asked Questions

Can I use frozen peaches? Yes. Frozen peaches will roast in about 5 to 6 minutes instead of 10 to 12. Pat them dry before roasting so they do not release too much liquid.
Do I have to use a water bath? Technically no, but your cheesecake is much more likely to crack without one. If you skip it, bake at the same temperature and keep a close eye on it.
How do I know when the cheesecake is done? The edges should look set and the center should still have a wobble of about 2 to 3 inches when you gently shake the pan.
Can I make this ahead of time? Yes, and honestly you should. It needs at least 4 hours to set and tastes better the next day. Just wait to add the peach topping until right before serving.
What if I do not have a springform pan? A springform pan is really the move here - it is how you get clean slices and remove the cheesecake without destroying it. It is worth grabbing one if you do not have it.
Can I add a streusel topping? You could, but the roasted peaches are doing a lot of work on top already. Keep it simple and let them shine.

Storing and Freezing

Storing: Keep leftover Roasted Peach Cheesecake covered in the fridge for up to 5 days. If you have already added the peach topping, store it as is - the peaches will soften slightly over time but will still taste great. For the cleanest storage, keep the cheesecake and the remaining peach wedges separate and add them to each slice as you go.

Freezing: Roasted Peach Cheesecake freezes well without the peach topping. Wrap individual slices tightly in plastic wrap, then place them in a freezer safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving, and add the fresh roasted peaches after it has thawed. Do not freeze with the peach topping already on - the texture of the peaches will not survive it.

FOR MORE RECIPES LIKE THIS, HERE ARE SOME OF MY FAVORITE!

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