Peach Cobbler Cheesecake is the ultimate dessert mash-up, combining the creamy decadence of cheesecake with the warm, spiced goodness of a peach cobbler. This indulgent treat is perfect for any occasion, whether you’re hosting a dinner party or simply craving a sweet, comforting dessert.
Why You’ll Love This Recipe
- Decadent Texture: Creamy cheesecake meets the buttery crunch of cobbler for an unmatched flavor experience.
- Seasonal Flavors: With juicy peaches and a hint of cinnamon, this dessert is a summer favorite, but it can be made year-round with canned or frozen peaches.
- Crowd-Pleaser: Perfect for impressing guests or indulging your family with a special dessert.
- Versatile: Easily adapt the recipe to suit your preferences, such as using different fruits or adding a touch of bourbon for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Peaches (fresh, canned, or frozen)
- Granulated sugar
- Brown sugar
- Cinnamon
- Butter
- All-purpose flour
- Cream cheese
- Sour cream
- Vanilla extract
- Eggs
- Graham crackers (for the crust)
- Whipping cream (optional for topping)
Directions
- Prepare the Peach Filling: Slice the peaches and cook them with sugar, cinnamon, and a bit of butter until softened and syrupy. Let it cool.
- Make the Crust: Crush graham crackers and mix them with melted butter and sugar. Press into the bottom of a springform pan and bake for a few minutes to set.
- Prepare the Cheesecake Layer: Beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs one at a time and mix well. Pour over the crust.
- Add the Peach Cobbler Topping: Spoon the cooled peach mixture over the cheesecake batter. Sprinkle with a mixture of flour, sugar, and butter to create the cobbler topping.
- Bake: Place the cheesecake in a water bath and bake at 325°F (163°C) for about 1 hour, or until the center is slightly jiggly.
- Cool and Chill: Let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Serve: Slice and serve with whipped cream or a scoop of vanilla ice cream, if desired.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours (minimum)
- Total Time: Approximately 5 hours 30 minutes
Variations
- Fruit Substitutes: Use apples, cherries, or mixed berries instead of peaches.
- Gluten-Free: Swap regular flour and graham crackers for gluten-free alternatives.
- Spiced Topping: Add nutmeg or ginger for extra warmth in the cobbler topping.
- Boozy Twist: Mix a tablespoon of bourbon or rum into the peach filling.
- Crust Alternatives: Try a shortbread or ginger snap crust for unique flavors.
Storage/Reheating
- Storage: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Cheesecake is best served cold or at room temperature, so reheating is not typically necessary. If you prefer it warm, microwave a slice for about 10 seconds.
FAQs
1. Can I use canned peaches for this recipe?
Yes, canned peaches work great. Just make sure to drain them well to avoid extra liquid in the cobbler topping.
2. How do I prevent cracks in my cheesecake?
Bake the cheesecake in a water bath to maintain even heat and prevent drying out.
3. Can I make this dessert ahead of time?
Absolutely! It’s best made a day ahead to allow the flavors to meld and the cheesecake to set properly.
4. What is the best way to slice a cheesecake?
Use a sharp knife dipped in hot water and wipe it clean between each cut for neat slices.
5. Can I use frozen peaches?
Yes, thaw the peaches and drain any excess liquid before using them in the recipe.
6. How do I know when the cheesecake is done?
The center should still be slightly jiggly when you gently shake the pan, but the edges should be set.
7. What if I don’t have a springform pan?
You can use a deep dish, but serving might be trickier without removable sides.
8. Can I use a premade crust?
Yes, a store-bought graham cracker crust works, but you may need to adjust the filling quantity to fit.
9. How can I make the cheesecake less sweet?
Reduce the sugar in the peach filling or cheesecake batter to suit your taste.
10. What toppings go well with this cheesecake?
Whipped cream, caramel sauce, or a sprinkle of cinnamon are all delicious additions.
Conclusion
Peach Cobbler Cheesecake combines two classic desserts into one irresistible treat. Its creamy texture, spiced peach topping, and crunchy cobbler layer make it a guaranteed hit for any occasion. Whether you serve it cold on a hot summer day or as a comforting dessert in winter, this cheesecake is bound to impress and delight. Try it today, and watch it become a new favorite!
PrintPeach Cobbler Cheesecake
Peach Cobbler Cheesecake combines the creamy richness of cheesecake with the sweet, fruity delight of peach cobbler. Here’s a detailed recipe to create this indulgent dessert at home.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 12 hours (including cooling and chilling time)
- Yield: 12 slices 1x
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, at room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup chopped peeled peaches (about 2 small peaches)
For the Peach Topping:
- 2 cups sliced peeled peaches (about 4 small peaches)
- 3 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 2 teaspoons fresh lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
For the Crumble Topping:
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake for 10 minutes until set. Remove from the oven and let it cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Add the sour cream and vanilla extract; mix until just combined.
- Add the eggs one at a time, beating on low speed after each addition until just incorporated.
- Gently fold in the chopped peaches.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan inside a large roasting pan.
- Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer to the oven and bake for 50-55 minutes, until the edges are set but the center still jiggles slightly.
- Prepare the Peach Topping:
- While the cheesecake is baking, in a medium saucepan over medium heat, combine the sliced peaches, light brown sugar, unsalted butter, lemon juice, cornstarch, and ground cinnamon.
- Bring to a boil, then reduce heat and simmer for about 5 minutes until the peaches are tender and the sauce has thickened.
- Remove from heat and let it cool.
- Prepare the Crumble Topping:
- In a small bowl, combine the all-purpose flour, granulated sugar, and light brown sugar.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Toppings and Continue Baking:
- After the initial baking time, carefully remove the cheesecake from the oven (leave the oven on).
- Spoon the peach topping evenly over the cheesecake.
- Sprinkle the crumble topping over the peaches.
- Return the cheesecake to the oven and bake for an additional 25-30 minutes until the crumble is lightly browned.
- Cool and Chill:
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
- Remove from the oven and let it cool completely at room temperature.
- Cover and refrigerate for at least 8 hours or overnight before serving.
Notes
- Ensure all refrigerated ingredients are at room temperature before starting to achieve a smooth cheesecake batter.
- To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually.
- Fresh, ripe peaches are recommended for the best flavor, but canned or frozen peaches can be used when fresh ones are not available.