Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

Introduction

Peach Cobbler Cheesecake is a delightful dessert that combines two beloved treats into one. This creamy cheesecake is infused with the sweet flavors of fresh peaches and is perfectly complemented by a crunchy graham cracker crust. It’s the ideal dessert for any occasion, bringing together the best of summer fruits and rich cheesecake.

Why Make This Recipe

Making Peach Cobbler Cheesecake at home allows you to enjoy a delicious dessert that is both impressive and easy to make. It’s a great way to use ripe peaches and offers a perfect balance of flavors and textures. Whether you are hosting a summer gathering or looking for a sweet treat to share with loved ones, this dessert is sure to impress.

How to Make Peach Cobbler Cheesecake

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tbsp granulated sugar
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 3 large ripe peaches, sliced
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 2 tbsp water

Directions:

1. Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, melted butter, and sugar together. Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes. Let the crust cool.
2. In a bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and eggs one at a time, mixing well after each addition. Blend in the sour cream and heavy cream. Pour the filling over the cooled crust.
3. Bake the cheesecake in a water bath for 55-65 minutes until the edges are set. Turn off the oven, crack the door, and let it cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight.
4. In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced peaches, brown sugar, cinnamon, nutmeg, and vanilla. Cook for about 5-7 minutes until the peaches soften. Stir in a mix of cornstarch and water, cooking until the mixture thickens. Let it cool completely.
5. Top your chilled cheesecake with the peach mixture and serve.

How to Serve Peach Cobbler Cheesecake

Serve the Peach Cobbler Cheesecake chilled, topped with the warm peach mixture. You can also add a dollop of whipped cream for extra creaminess. This dessert is perfect for gatherings or as a sweet finish to a family dinner.

How to Store Peach Cobbler Cheesecake

Store any leftover Peach Cobbler Cheesecake in the refrigerator. Cover it well to keep it fresh. It is best enjoyed within a few days, though it can last up to a week.

Tips to Make Peach Cobbler Cheesecake

• Use ripe, sweet peaches for the best flavor.
• Make sure your cream cheese is well softened to avoid lumps in the filling.
• Allow the cheesecake to cool in the oven to prevent cracking.
• You can serve it with vanilla ice cream for an extra treat.

Variation

You can add a touch of almond extract to the peach mixture for a different flavor twist. Alternatively, try using other fruits like apples or berries for a different fruit cheesecake.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes, you can make Peach Cobbler Cheesecake a day in advance. It actually tastes better after sitting overnight in the fridge.

Q: Can I use canned peaches instead of fresh?
A: Yes, you can use canned peaches in a pinch, but fresh peaches will provide better flavor and texture.

Q: What can I do if my cheesecake cracks?
A: It’s normal for cheesecakes to crack occasionally. If it does, you can cover it with the peach topping, which will hide the cracks and still look beautiful.

Peach Cobbler Cheesecake

A delightful dessert that combines creamy cheesecake with fresh peaches and a crunchy graham cracker crust.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 4 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

  

For the crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tbsp granulated sugar

For the cheesecake filling

• 3 packages cream cheese, softened (8 oz each)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream

For the peach topping

• 3 large ripe peaches, sliced
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

 

Preparation

• Preheat your oven to 325°F (160°C).
• Mix the graham cracker crumbs, melted butter, and sugar together.
• Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes.
• Let the crust cool.

Cheesecake Filling

• In a bowl, beat the cream cheese and granulated sugar until smooth.
• Add the vanilla extract and eggs one at a time, mixing well after each addition.
• Blend in the sour cream and heavy cream.
• Pour the filling over the cooled crust.

Baking

• Bake the cheesecake in a water bath for 55-65 minutes until the edges are set.
• Turn off the oven, crack the door, and let it cool inside for 1 hour.
• Then, refrigerate for at least 4 hours or overnight.

Peach Topping

• In a skillet, melt 2 tablespoons of butter over medium heat.
• Add the sliced peaches, brown sugar, cinnamon, nutmeg, and vanilla.
• Cook for about 5-7 minutes until the peaches soften.
• Stir in a mix of cornstarch and water, cooking until the mixture thickens.
• Let it cool completely.

Serving

• Top your chilled cheesecake with the peach mixture and serve.

Notes

Use ripe, sweet peaches for the best flavor. Make sure your cream cheese is well softened to avoid lumps in the filling. Allow the cheesecake to cool in the oven to prevent cracking. You can serve it with vanilla ice cream for an extra treat.

Keyword Cheesecake, Graham Cracker Crust, Peach Cobbler Cheesecake, Peach Dessert, Summer Desserts