Peach Cobbler Italian Ricotta Cheesecake

This Peach Cobbler Italian Ricotta Cheesecake is a dreamy summer dessert that combines the light, airy texture of Italian ricotta cheesecake with the warm, sweet flavors of a peach cobbler. Featuring a buttery graham cracker crust, a creamy ricotta and cream cheese filling, roasted peaches, and a golden brown sugar crumb topping—each bite is bursting with layered flavor and texture.

It’s the ultimate summer celebration dessert: juicy, cozy, creamy, and crunchy all in one. You only need a blender, a sheet pan, and a springform pan to bring this gorgeous cheesecake to life.

Ingredients

For the Roasted Peaches:

• 8–10 ripe peaches, pitted and thinly sliced
• 1/3 cup granulated cane sugar
• 2 teaspoons ground cinnamon

For the Brown Sugar Crumble:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 1 teaspoon ground cinnamon
• Pinch of salt

For the Graham Cracker Crust:

• 2 packages graham crackers (about 2 cups crushed)
• 1/2 cup melted butter

For the Italian Ricotta Cheesecake Filling:

• 15 oz whole milk ricotta
• 16 oz cream cheese
• 16 oz sour cream
• 1 cup granulated cane sugar
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 teaspoons vanilla extract (or vanilla bean paste)

Instructions

Step 1: Roast the Peaches and Make the Crumble

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. On one half of the pan, combine all the brown sugar crumb ingredients. Mix together with your hands or a fork until crumbly. Spread out on one half of the sheet pan.
3. On the other half of the pan, spread half of the sliced peaches and toss them with half the sugar and cinnamon mixture. (Reserve the other half of the peaches to roast later for topping.)
4. Roast everything for 15–20 minutes until the peaches are juicy and the crumb topping is lightly golden. Remove from oven and let cool.

Step 2: Make the Graham Cracker Crust

5. Lower the oven heat to 350°F (175°C). Grease a 9-inch springform cheesecake pan.
6. In a blender or food processor, pulse the graham crackers and melted butter until it reaches a sand-like consistency.
7. Press the mixture firmly and evenly into the bottom (and optionally up the sides) of the springform pan.
8. Bake the crust for 10 minutes. Remove and let cool slightly.

Step 3: Blend the Cheesecake Filling

9. In a blender or food processor, combine all the cheesecake filling ingredients—ricotta, cream cheese, sour cream, sugar, eggs, flour, melted butter, and vanilla.
10. Blend until the mixture is completely smooth and creamy.

Step 4: Assemble the Cheesecake

11. Pour half of the cheesecake filling into the pre-baked crust and smooth it out with a spoon or spatula.
12. Layer the roasted peaches and half of the roasted crumble over the first layer.
13. Gently pour the remaining cheesecake filling on top and smooth it evenly.

Step 5: Bake the Cheesecake

14. Bake at 350°F for 45–60 minutes, or until the center is mostly set but still slightly jiggly in the middle when shaken gently.
15. Turn off the oven, crack the door open, and let the cheesecake cool inside for 20 minutes.

Step 6: Chill and Finish

16. Transfer the cheesecake to the fridge to chill for at least 2–4 hours, or overnight for best results.
17. When ready to serve, roast the remaining half of the peaches with the rest of the sugar and cinnamon.
18. Top the chilled cheesecake with the freshly roasted peaches and the remaining roasted crumble.

Tips for Success

• Use whole milk ricotta for the creamiest texture.
• Don’t skip the cooling process—it helps set the cheesecake and prevents cracks.
• This dessert is best served chilled but not too cold—let it sit out 15 minutes before slicing.
• Make it ahead! You can make this a day in advance and store it in the fridge, covered, for up to 4–5 days.

Serving Suggestions

• Serve slices with a dollop of whipped cream or a drizzle of caramel sauce.
• Perfect for summer gatherings, family celebrations, or when you want to impress guests with a stunning dessert.

Final Thoughts

This Peach Cobbler Italian Ricotta Cheesecake is more than just a dessert—it’s a celebration of summer flavor and Italian baking tradition. From the velvety ricotta filling to the roasted peaches and crumbly topping, it’s rich in texture and bursting with flavor. Whether for a dinner party or a weekend indulgence, this cheesecake is sure to become a seasonal favorite.