Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the fruity goodness of peaches and a crumbly cobbler topping. This treat is perfect for any occasion, whether it’s a summer picnic, a family gathering, or simply a cozy night at home.

Why Make This Recipe

This recipe is a crowd-pleaser that brings together two beloved desserts into one delicious slice. By making Peach Cobbler Cheesecake, you can impress your friends and family with your baking skills while enjoying the refreshing taste of peaches. It’s a sweet way to celebrate seasonal fruits, and it’s sure to become a favorite in your dessert rotation.

How to Make Peach Cobbler Cheesecake

Ingredients

• 1 1⁄2 cups graham cracker crumbs
• 2 tbsp sugar
• 1/2 tsp cinnamon (optional)
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour
• 2 cups fresh or canned peaches, sliced
• 1 tbsp butter
• 2 tbsp brown sugar
• 1/2 tsp cinnamon (optional)
• 1 tbsp cornstarch (optional)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup cold butter, cut into cubes

Directions

Step 1: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until it resembles wet sand. Press the mixture into the bottom of a springform pan (about 9 inches in diameter) and bake for 8 minutes. Once done, set aside to cool.

Step 2: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract and mix until combined. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and flour. Pour this cream cheese mixture over the cooled crust in the springform pan.

Step 3: Bake the cheesecake for 50–60 minutes or until the center is set and only slightly wobbles when shaken. Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours, or preferably overnight.

Step 4: In a pan, melt butter over medium heat. Add the sliced peaches, brown sugar, cinnamon, and cornstarch (if using). Cook for about 5 minutes until the peaches soften and the mixture thickens. Set aside to cool.

Step 5: In a bowl, mix flour, sugar, brown sugar, and cinnamon. Add the cold butter, cutting it into the dry ingredients until it resembles coarse crumbs. Sprinkle this mixture over the cheesecake once it has cooled completely and been topped with peaches.

Step 6: Bake at 350°F (175°C) for 15-20 minutes or until the cobbler topping is golden brown. Allow the cheesecake to cool completely, and chill it again if needed. Serve chilled, and enjoy!

How to Serve Peach Cobbler Cheesecake

Serve your Peach Cobbler Cheesecake chilled, topped with an additional scoop of whipped cream or a drizzle of caramel sauce if you like. It makes a beautiful dessert for any gathering!

How to Store Peach Cobbler Cheesecake

You can store leftover Peach Cobbler Cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container. It should stay fresh for about 4-5 days.

Tips to Make Peach Cobbler Cheesecake

1. Use Fresh Peaches: If in season, opt for fresh peaches for the best flavor. If not, canned peaches work well too; just be sure to drain them properly.
2. Don’t Skip Chilling: Make sure to chill the cheesecake for at least 4 hours after baking. This helps the texture set properly.
3. Check for Doneness: The cheesecake is done when the center is set but still has a slight jiggle. Overbaking can lead to cracks.

Variation

You can try using different fruits such as blueberries or berries in place of peaches for a different flavor. Just adjust the cooking time for the topping if needed.

FAQs

Q1: Can I use a regular pie pan instead of a springform pan?
A1: Yes, you can use a regular pie pan. Just note that it may be harder to remove the cheesecake if you use a standard pan.

Q2: Can I freeze Peach Cobbler Cheesecake?
A2: Yes, you can freeze it! Wrap it well in plastic wrap and foil. It can be frozen for up to 2-3 months.

Q3: What can I do if I don’t have graham crackers?
A3: You can substitute graham crackers with crushed cookies like digestive biscuits or even vanilla wafers.

Enjoy making your Peach Cobbler Cheesecake! It’s a dessert that combines the best of both worlds—rich cheesecake and fruity cobbler—a truly delightful treat.

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Peach Cobbler Cheesecake

A delightful dessert that combines creamy cheesecake with fresh peaches and a crumbly cobbler topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

For the crust

• 1.5 cups 1 1⁄2 cups graham cracker crumbs
• 2 tbsp 2 tbsp sugar
• 0.5 tsp 1/2 tsp cinnamon (optional) Optional for additional flavor
• 0.25 cups 1/4 cup melted butter For binding the crust

For the cheesecake filling

• 3 packages 3 (8 oz) packages cream cheese, softened
• 1 cups 1 cup granulated sugar
• 1 tsp 1 tsp vanilla extract
• 3 large 3 large eggs
• 1 cups 1 cup sour cream
• 1 tbsp 1 tbsp all-purpose flour

For the peach topping

• 2 cups 2 cups fresh or canned peaches, sliced Use fresh if in season
• 1 tbsp 1 tbsp butter
• 2 tbsp 2 tbsp brown sugar
• 0.5 tsp 1/2 tsp cinnamon (optional) Optional for additional flavor
• 1 tbsp 1 tbsp cornstarch (optional) For thickening the mixture

For the cobbler topping

• 1 cup 1 cup all-purpose flour
• 0.25 cups 1/4 cup granulated sugar
• 0.25 cups 1/4 cup brown sugar
• 0.5 tsp 1/2 tsp cinnamon
• 0.25 cups 1/4 cup cold butter, cut into cubes For a crumbly texture

See also  Summer Chocolate Swirl Ice Cream Cups

Instructions

 

Preparation of the crust

• Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until it resembles wet sand.
• Press the mixture into the bottom of a springform pan (about 9 inches in diameter) and bake for 8 minutes. Once done, set aside to cool.

Preparation of the cheesecake filling

• In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract and mix until combined.
• Add the eggs one at a time, beating well after each addition. Stir in the sour cream and flour.
• Pour this cream cheese mixture over the cooled crust in the springform pan.

Baking the cheesecake

• Bake the cheesecake for 50–60 minutes or until the center is set and only slightly wobbles when shaken.
• Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours, or preferably overnight.

Preparation of the peach topping

• In a pan, melt butter over medium heat. Add the sliced peaches, brown sugar, cinnamon, and cornstarch (if using).
• Cook for about 5 minutes until the peaches soften and the mixture thickens. Set aside to cool.

Preparation of the cobbler topping

• In a bowl, mix flour, sugar, brown sugar, and cinnamon. Add the cold butter, cutting it into the dry ingredients until it resembles coarse crumbs.
• Sprinkle this mixture over the cheesecake once it has cooled completely and been topped with peaches.

Final baking

• Bake at 350°F (175°C) for 15-20 minutes or until the cobbler topping is golden brown.
• Allow the cheesecake to cool completely, and chill it again if needed. Serve chilled, and enjoy!

Notes

For best results, use fresh peaches if in season. Don’t skip chilling to help the texture set properly. Check for doneness to prevent cracks; the cheesecake is done when slightly jiggly in the center.

Keyword Cheesecake, cobbler, dessert, Peach Cobbler Cheesecake, Peaches