Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a delightful blend of two beloved desserts: creamy cheesecake and sweet peach cobbler. This dessert offers a perfect balance of flavors and textures, making it a great treat for any occasion. With a buttery graham cracker crust, smooth cheesecake filling, and a luscious peach topping, every bite is a moment of joy.

Why Make This Recipe

If you love cheesecake and peaches, this recipe is for you! It’s a great way to enjoy fresh peaches, especially when they are in season. This dessert is not only delicious but also visually appealing, making it perfect for gatherings, celebrations, or just a sweet treat at home. Plus, it’s a crowd-pleaser with its creamy texture and fruity topping!

How to Make Peach Cobbler Cheesecake

Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
3 fresh peaches, thinly sliced
1/2 cup brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Directions:

Preheat your oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. After baking, let it cool.
In a mixer, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, sour cream, and heavy cream, mixing until well combined. Then, beat in the eggs one at a time. Pour this cheesecake batter over the cooled crust.
Place the springform pan in a water bath and bake for 55–65 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Once cooled, refrigerate for at least 6 hours or overnight.
In a saucepan, combine the sliced peaches, brown sugar, butter, cinnamon, and nutmeg. Cook over medium heat until the peaches are tender. Then, add the cornstarch slurry and stir until thickened. Remove from heat and let it cool slightly.
Spoon the peach topping over the chilled cheesecake, spreading it evenly. Drizzle any extra syrup from the peaches for added flavor.

How to Serve Peach Cobbler Cheesecake

Serve the Peach Cobbler Cheesecake chilled. You can cut it into slices and plate it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It looks great topped with additional fresh peach slices!

How to Store Peach Cobbler Cheesecake

Store any leftover Peach Cobbler Cheesecake in the refrigerator. Keep it covered to maintain its freshness. It is best enjoyed within 3-4 days.

Tips to Make Peach Cobbler Cheesecake

Make sure your cream cheese is softened before mixing to avoid lumps in the batter.
Use ripe peaches for the best flavor and sweetness.
You can add a bit of lemon juice to the peach topping for an extra zing.
If you want a firmer cheesecake, bake it a few minutes longer but be careful not to overbake.

Variation

You can try using different fruits based on your preference. For example, blueberries or strawberries can be used instead of peaches for a different flavor. You can also mix in some nuts like pecans or walnuts in the crust for added crunch.

FAQs

1. Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches! Just thaw and drain them before cooking to avoid excess moisture.

2. How long can Peach Cobbler Cheesecake be stored?
It can be stored in the fridge for up to 4 days.

3. Can I make this cheesecake in advance?
Absolutely! You can make the cheesecake a day or two ahead of when you plan to serve it. Just keep it in the fridge.

Enjoy making and sharing this delicious Peach Cobbler Cheesecake!