Peach Cobbler Cheesecake Recipe

Peach cobbler and cheesecake are two beloved desserts, each offering a unique blend of flavors and textures. Peach cobbler, with its soft, spiced fruit filling and buttery biscuit topping, is the epitome of comfort food. On the other hand, cheesecake, with its rich, creamy filling and dense texture, is a staple for celebrations and indulgence. Combining these two desserts results in an unforgettable treat — Peach Cobbler Cheesecake. This dessert brings together the best of both worlds, blending the sweetness of peaches with the smoothness of cheesecake and the crunch of a cobbler topping.

Why Peach Cobbler Cheesecake?

Peach cobbler is the quintessential summer dessert, while cheesecake is a timeless classic. By merging the two, you get the perfect balance of creamy and fruity layers, with a delicious topping that adds texture and crunch. This dessert is great for any occasion — from family gatherings to special celebrations — and it’s sure to impress with its stunning presentation and incredible taste.

Instructions

Step 1: Prepare the Crust

The crust is the foundation of this dessert, providing a crunchy base that contrasts beautifully with the creamy cheesecake filling and the soft peach layer.

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray to ensure easy removal after baking.

   - Advertisement -

2. Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well-coated and the mixture resembles wet sand.

3. Press into the Pan: Pour the graham cracker mixture into the prepared springform pan and use the back of a spoon or your fingers to press it evenly into the bottom. The crust should be firmly packed.

4. Bake the Crust: Place the pan in the oven and bake the crust for about 8-10 minutes, or until golden brown. Once done, remove it from the oven and set it aside to cool.

Step 2: Prepare the Peach Filling

The peach filling adds the perfect fruity layer to your cheesecake, balancing out the richness of the cheesecake filling.

1. Prepare the Peaches: Peel and slice the peaches into thin, bite-sized pieces. If you’re using frozen peaches, make sure to thaw them and drain any excess liquid.

2. Cook the Peach Filling: In a medium saucepan, combine the sliced peaches, granulated sugar, lemon juice, ground cinnamon, and cornstarch. Cook over medium heat, stirring occasionally, for about 8-10 minutes, or until the peaches release their juices and the mixture thickens into a jam-like consistency.

3. Cool the Filling: Remove the saucepan from the heat and allow the peach filling to cool to room temperature. Once cooled, set it aside.

Step 3: Prepare the Cheesecake Filling

The cheesecake filling is rich, smooth, and creamy, and it’s the heart of the dessert. The addition of sour cream and heavy cream helps create a luscious texture that complements the peaches perfectly.

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it becomes smooth and creamy. Be sure to scrape down the sides of the bowl to ensure all the cream cheese is well incorporated.

2. Add the Sugar: Gradually add the granulated sugar to the cream cheese, and continue to beat until the mixture is smooth and the sugar is dissolved.

3. Add the Eggs: Add the eggs one at a time, beating well after each addition. Be sure to beat only until the ingredients are incorporated — overmixing can lead to cracks in the cheesecake.

4. Add the Sour Cream and Heavy Cream: Add the sour cream and heavy cream, and beat until smooth. These ingredients will create a creamy, silky texture in the cheesecake.

5. Add the Flour: Finally, add the all-purpose flour and mix until everything is combined.

Step 4: Assemble the Peach Cobbler Cheesecake

Now it’s time to assemble the layers: the graham cracker crust, the cheesecake filling, and the peach topping. The magic happens as the cheesecake and peach layers meld together during baking.

1. Layer the Peach Filling: Pour the cooled peach filling over the graham cracker crust in the prepared springform pan. Spread the peaches evenly across the crust.

2. Add the Cheesecake Filling: Carefully pour the cheesecake filling over the peach layer. Use a spatula to smooth out the top.

3. Bake the Cheesecake: Place the pan in the preheated oven and bake for 50-60 minutes at 325°F (163°C), or until the edges are set and the center is slightly jiggly. If the cheesecake starts to brown too quickly, tent it with aluminum foil.

4. Cool the Cheesecake: Once the cheesecake is done, turn off the oven and let it cool in the oven with the door slightly ajar for 1 hour. This will prevent the cheesecake from cracking due to rapid cooling.

5. Chill the Cheesecake: After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, or overnight for best results.

Step 5: Prepare the Cobbler Topping

The cobbler topping is what ties the whole dessert together. It adds a sweet, biscuit-like crunch that complements the creamy cheesecake and juicy peach layers.

1. Make the Cobbler Dough: In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

2. Add the Milk: Pour in the milk and stir until just combined. The dough should be thick but scoopable.

3. Top the Cheesecake: After the cheesecake has chilled, spoon the cobbler dough in small mounds over the top of the cheesecake, covering the surface. Don’t worry about making it perfect — the topping will spread slightly as it bakes.

Step 6: Final Baking

This final step bakes the cobbler topping, creating a golden, crispy finish that contrasts perfectly with the creamy cheesecake below.

1. Bake the Cobbler Topping: Preheat your oven to 350°F (175°C). Place the cheesecake back in the oven and bake for 25-30 minutes, or until the cobbler topping is golden brown and firm.

2. Cool and Serve: Allow the cheesecake to cool for 10 minutes before removing the sides of the springform pan. Serve the Peach Cobbler Cheesecake warm or at room temperature, topped with whipped cream or vanilla ice cream if desired.

Tips for Perfect Peach Cobbler Cheesecake

1. Use Ripe Peaches: The flavor of the peaches is key to this recipe. Use ripe, sweet peaches for the best flavor. If peaches are out of season, frozen peaches will work as well, but make sure to thaw and drain them.

2. Don’t Overmix the Cheesecake Filling: Overmixing can incorporate too much air, leading to cracks. Beat the cream cheese mixture just until the ingredients are combined.

3. Chill the Cheesecake: Be patient and allow the cheesecake to chill properly. A few hours in the fridge will help it set and allow the flavors to meld.

4. Make Ahead: This cheesecake can be made a day in advance and stored in the fridge. In fact, the flavors often improve after a night of chilling.

5. Customize the Topping: Feel free to adjust the cobbler topping by adding spices like cinnamon or nutmeg for extra warmth. You can also sprinkle a little sugar on top for added sweetness and crunch.

Conclusion

The Peach Cobbler Cheesecake combines two beloved desserts into one amazing creation. The creamy, tangy cheesecake pairs perfectly with the sweet, spiced peaches, and the crunchy cobbler topping provides the ideal contrast in texture. Whether you’re serving it for a special occasion or simply enjoying a treat with friends and family, this dessert is sure to impress.

Yield: 10

Peach Cobbler Cheesecake Recipe

Print

Peach cobbler and cheesecake are two beloved desserts, each offering a unique blend of flavors and textures. Peach cobbler, with its soft, spiced fruit filling and buttery biscuit topping, is the epitome of comfort food. On the other hand, cheesecake, with its rich, creamy filling and dense texture, is a staple for celebrations and indulgence. Combining these two desserts results in an unforgettable treat — Peach Cobbler Cheesecake. This dessert brings together the best of both worlds, blending the sweetness of peaches with the smoothness of cheesecake and the crunch of a cobbler topping.

Prep Time 30 minutes

Cook Time 1 hour

Chilling Time 30 minutes

Total Time 2 hours

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• For the Peach Topping:
• 3 cups fresh or canned peaches (drained and sliced)
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/4 cup water
• 1/4 teaspoon ground cinnamon (optional)
• For the Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour
• For the Crumble Topping (optional):
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cubed

Instructions

1. Prepare the Crust:
   Preheat your oven to 325°F (165°C).
   In a medium-sized bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the mixture is evenly combined.
   Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
   Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and let it cool while you prepare the filling.
   
2. Make the Peach Topping:
   In a medium saucepan, combine the peaches, sugar, vanilla extract, cornstarch, water, and cinnamon (if using).
   Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches soften (about 5-7 minutes). Remove from heat and set aside to cool.
   
3. Prepare the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   Add the sugar and vanilla extract, and beat until well combined.
   Add the eggs one at a time, beating well after each addition.
   Stir in the sour cream, heavy cream, and flour, mixing until smooth.
   Pour the cheesecake filling into the cooled crust in the springform pan.
   
4. Bake the Cheesecake:
   Bake the cheesecake for 55-60 minutes, or until the center is set and slightly jiggles when the pan is gently shaken.
   Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
   After an hour, remove the cheesecake from the oven and let it cool to room temperature.
   
5. Prepare the Crumble Topping (Optional):
   In a small bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
   Sprinkle the crumble topping evenly over the cheesecake once it has cooled to room temperature.
   
6. Chill the Cheesecake:
   Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set and develop its flavors.
   
7. Top with Peach Topping:
   Once the cheesecake is fully chilled, spread the peach topping evenly over the top of the cheesecake.
   
8. Serve:
   Carefully remove the sides of the springform pan.
   Slice the cheesecake and serve chilled. For an extra touch, drizzle with caramel sauce or add a dollop of whipped cream.

Notes

Peach Options: If using canned peaches, make sure to drain them well to avoid excess liquid. Fresh peaches are ideal, but frozen peaches work too, just be sure to thaw and drain them first.

Crumble Topping: If you prefer a more traditional peach cobbler texture, add the crumble topping right before serving to keep it crunchy. You can also skip the crumble topping if you prefer a smoother, more classic cheesecake look.