Peach Cobbler Cinnamon Roll Cheesecake: A Dessert Mashup Dream
If you’ve ever wished you could combine the warm, gooey goodness of a cinnamon roll, the creamy richness of cheesecake, and the sweet, fruity bliss of peach cobbler—all in one bite—this recipe is your answer. The Peach Cobbler Cinnamon Roll Cheesecake is exactly what it sounds like: three classic desserts layered into one show-stopping creation. It’s decadent, unique, and surprisingly simple to make thanks to a shortcut base made with refrigerated cinnamon rolls.
Perfect for summer gatherings, special occasions, or whenever you want to impress without the fuss, this dessert delivers bold flavor and eye-catching appeal with every creamy, peach-packed bite.
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 tsp vanilla extract
½ cup sour cream
2 tbsp all-purpose flour
For the Peach Cobbler Topping:
3 large peaches, peeled and thinly sliced (or 2 cups canned peaches, drained)
¼ cup light brown sugar
¼ cup granulated sugar
1 tsp ground cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
For the Icing Drizzle:
Icing from the cinnamon roll package
or make your own with:
½ cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
How to Make Peach Cobbler Cinnamon Roll Cheesecake
Step 1: Prepare the Cinnamon Roll Base
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Open the can of cinnamon rolls and press them into the bottom of the pan, gently flattening and pinching them together to form a crust that fully covers the base. Bake the crust for 10 minutes until slightly puffed and set, then remove it from the oven and let it cool slightly.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and flour until everything is fully combined. Pour this rich cheesecake batter over the pre-baked cinnamon roll crust and spread it evenly.
Step 3: Prepare the Peach Cobbler Topping
In a saucepan over medium heat, combine the sliced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook the mixture for about 5–7 minutes, stirring occasionally, until the peaches soften and the mixture becomes juicy and fragrant. In a small bowl, whisk the cornstarch with water to form a slurry, then stir it into the peach mixture. Cook for 1–2 more minutes until it thickens into a jammy consistency. Let it cool for a few minutes before using.
Step 4: Assemble and Bake the Cheesecake
Spoon the peach cobbler topping evenly over the cheesecake layer, spreading it across the top. Place the pan back into the oven and bake for 35–40 minutes. The cheesecake should be mostly set with a slight jiggle in the center when gently shaken. Remove it from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set.
Step 5: Add the Icing Drizzle
Just before serving, drizzle the included cinnamon roll icing (or your homemade glaze) generously over the chilled cheesecake. The drizzle adds a beautiful finish and brings the cinnamon roll element full circle.
Why You’ll Love This Dessert
It’s a mashup of three beloved desserts in one bite.
The shortcut cinnamon roll crust makes it quick and easy.
Juicy peaches balance the richness of the cheesecake.
It looks fancy but is easy enough for beginners.
Perfect for birthdays, brunches, or holidays.
Fun Variations to Try
Use apples or berries instead of peaches for seasonal spins.
Add chopped pecans or walnuts to the topping for crunch.
Sprinkle extra cinnamon sugar on the crust before baking for more spice.
Make mini versions in muffin tins for individual servings.
Swap in flavored cream cheese (like cinnamon or honey) for a twist.
Tips for the Best Cheesecake
Soften the cream cheese fully to avoid lumps in the batter.
Don’t overmix once the eggs are added—too much air can cause cracks.
Use canned peaches if fresh ones aren’t in season.
Let the cheesecake chill fully for clean slices and best texture.
Place a pan of water on the lower oven rack for a gentler bake (optional but helps prevent cracks).
FAQ: Peach Cobbler Cinnamon Roll Cheesecake
Q: Can I use canned or frozen peaches instead of fresh?
A: Yes! Canned (drained) or thawed frozen peaches work just as well. Make sure to pat them dry a bit to avoid excess moisture.
Q: Do I need a springform pan?
A: It’s highly recommended for easy removal and the best presentation, but you can use a deep cake pan lined with parchment as a backup.
Q: Can I make it ahead of time?
A: Absolutely! This cheesecake actually tastes better after chilling overnight.
Q: What’s the texture like?
A: The base is soft and slightly chewy from the cinnamon rolls, the middle is creamy like classic cheesecake, and the top is fruity and jammy—like cobbler!
Q: Can I freeze leftovers?
A: Yes! Slice and wrap each piece tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Final Thoughts
This Peach Cobbler Cinnamon Roll Cheesecake is the kind of dessert that makes people pause mid-bite and go, “Whoa.” It’s creamy, sweet, fruity, and cozy all at once, with the kind of layered flavor you don’t expect from such an easy recipe. Whether it’s summer peach season or the holidays are calling for something warm and nostalgic, this dessert delivers every time.
Sweet, spiced, and show-stopping—this is not your average cheesecake.