When dessert dreams come true, they look a lot like this Peach Cobbler Cinnamon Roll Cheesecake. This indulgent treat layers soft cinnamon rolls, a rich and creamy cheesecake filling, and a luscious peach cobbler topping all in one delicious dish. It's the ultimate comfort dessert that brings together the best of three favorites: cinnamon rolls, cheesecake, and warm peach cobbler.
Perfect for holidays, brunches, or weekend baking adventures, this show-stopping cheesecake is surprisingly easy to make thanks to a shortcut with refrigerated cinnamon rolls. The sweet, spiced peaches melt into the cheesecake, making every bite a flavor-packed delight. Drizzle it all with icing and prepare for applause!
Every bite offers a perfect contrast of textures and flavors—the gooey warmth of baked peaches, the soft yet structured cinnamon roll base, and the silky, tangy cheesecake center. This dessert doesn't just look impressive, it tastes like a celebration. And with a few helpful tips and a bit of prep, you can turn your kitchen into a cozy southern bakery in no time.
Why You’ll Love Peach Cobbler Cinnamon Roll Cheesecake
- Triple-layer treat: Combines cinnamon rolls, creamy cheesecake, and sweet peach cobbler.
- Easy prep: Uses canned cinnamon rolls for a no-fuss base that saves time.
- Perfect for gatherings: Ideal for brunches, potlucks, celebrations, or holidays.
- Rich and comforting: Warm spices, a creamy filling, and tender peaches in each bite.
- Make-ahead friendly: Can be made the day before for less day-of prep.
- Customizable: Use fresh, frozen, or canned peaches depending on the season.
- Visually stunning: Makes a beautiful centerpiece for your dessert table.
Ingredients You’ll Need
For the Cinnamon Roll Base:
- 1 can (8-count) refrigerated cinnamon rolls (with icing)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoon all-purpose flour
For the Peach Cobbler Topping:
- 3 large peaches, peeled and sliced thin (or 2 cups canned peaches, drained)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoon water
For the Icing Drizzle:
- Icing from the cinnamon roll package or homemade:
- ½ cup powdered sugar
- 2–3 tablespoon milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Cinnamon Roll Base
- Unroll and flatten each cinnamon roll slightly. Arrange them in the bottom of the pan, pressing them together to form a seamless crust.
- Bake the crust for 10 minutes. It should puff slightly but not be fully cooked. Set aside to cool.
- Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Stir in the sour cream and flour until well combined and silky.
- Pour the cheesecake batter evenly over the pre-baked cinnamon roll base.
- Make the Peach Cobbler Topping
- In a saucepan over medium heat, combine sliced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.
- In a small bowl, whisk together the cornstarch and water, then stir into the peach mixture.
- Cook until the mixture is bubbling and thickened, about 5–7 minutes. Allow it to cool slightly.
- Spoon the peach topping gently over the cheesecake batter, spreading it evenly to the edges.
- Bake and Cool
- Place the pan on a baking sheet to catch any drips. Bake for 50–55 minutes or until the center is just set and slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour in the oven.
- Remove from oven and cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
- Drizzle with Icing and Serve
- Whisk together the powdered sugar, milk, and vanilla (if using homemade). Adjust consistency as needed.
- Drizzle generously over the chilled cheesecake just before serving.
- Slice and serve with extra peach slices or a dollop of whipped cream if desired.
Serving and Storage Tips
- Serve chilled: This cheesecake tastes best when served cold from the fridge.
- Store in fridge: Cover tightly and store in the refrigerator for up to 5 days.
- Freeze for later: Wrap individual slices in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.
- Slice smart: Use a sharp knife dipped in hot water for clean slices.
- Add garnish: Top with fresh mint, peach slices, or a dusting of cinnamon for a special touch.
Helpful Notes
- Use a springform pan: Essential for easy release and beautiful presentation.
- Make it boozy: Add a splash of bourbon or rum extract to the peach topping for an adult twist.
- Fruit options: Try apples, cherries, or pears instead of peaches for variety.
- Prevent cracks: Bake the cheesecake in a water bath or place a pan of hot water on the rack below to add moisture.
Frequently Asked Questions
- Can I use canned peaches?
Yes, just drain them well and skip the peeling and slicing step. - Do I need a springform pan?
While ideal, a deep-dish pie plate or cake pan can work if lined and greased well. - Can I make this ahead of time?
Yes! It actually tastes better after a day in the fridge. - What if I don’t have sour cream?
You can use plain Greek yogurt or a mixture of yogurt and cream cheese. - How do I prevent soggy crust?
Pre-baking the cinnamon rolls and cooling them slightly before adding the filling helps keep the crust firm.
Final Thoughts
Peach Cobbler Cinnamon Roll Cheesecake is a showstopping dessert that looks impressive but is surprisingly easy to put together. With its trio of comforting flavors and textures, it brings a bakery-style wow factor to your table without much fuss. Whether you're celebrating a special occasion or simply treating yourself, this cheesecake delivers pure joy in every bite. So go ahead, whip it up, slice it thick, and savor every forkful!
Peach Cobbler Cinnamon Roll Cheesecake
Ingredients
For the Cinnamon Roll Base:
- 1 can 8-count refrigerated cinnamon rolls (with icing)
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoon all-purpose flour
For the Peach Cobbler Topping:
- 3 large peaches or 2 cups canned, drained
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoon water
- For the Icing Drizzle:
Icing from the cinnamon roll package or:
- ½ cup powdered sugar
- 2 –3 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F; prepare a greased springform pan.
- Flatten and layer cinnamon rolls in pan. Bake 10 min; cool slightly.
- Mix cream cheese, sugar, eggs, vanilla, sour cream, and flour. Pour over crust.
- Cook peaches, sugars, cinnamon, nutmeg, lemon juice. Thicken with cornstarch slurry.
- Spoon peach topping over cheesecake layer.
- Bake 50–55 min. Cool in oven 1 hr, then refrigerate 4 hrs or overnight.
- Drizzle with icing, slice, and serve.
Notes
- Use canned, fresh, or frozen peaches.
- Try other fruits like apples or cherries.
- Add bourbon or rum extract to the topping for extra depth.
- Best made ahead and chilled overnight.
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