Hey there, friends! Let’s talk about a match made in dessert heaven. Imagine, if you will, the creamy, dreamy indulgence of a classic New York cheesecake. Now, picture it getting a cozy, Southern-style hug from a warm, bubbling peach cobbler. Sounds incredible, right? Well, I’m here to tell you that this dream is completely achievable in your very own kitchen. Today, I’m sharing my absolute favorite peach cobbler cheesecake recipe.
This Peach Cobbler Cheesecake dessert is a showstopper, but don’t let that intimidate you. Honestly, it’s surprisingly straightforward. We’re going to walk through it step-by-step, so you can create a dessert that will have everyone begging for the recipe.
WHY MAKE THIS PEACH COBBLER CHEESECAKE RECIPE
A Dessert That Wows
First of all, the visual appeal is off the charts. The golden crust, the pale, creamy filling, and that jewel-toned, spiced peach topping is a feast for the eyes before you even take a bite. Secondly, the flavor combination is pure magic.
The tangy, rich cheesecake cuts through the sweetness of the peaches perfectly, creating a balanced bite that is simply unforgettable. It’s the perfect centerpiece for a birthday, holiday, or any day you want to feel a little fancy.
Surprisingly Simple Steps
Now, I know cheesecake can seem daunting. However, I’ve streamlined this peach cobbler cheesecake recipe to be as foolproof as possible. We use a simple water bath technique to prevent cracking, and the cobbler topping doesn’t require any fancy pastry skills. It’s all about mixing simple ingredients with care. If you can measure and mix, you can absolutely make this stunning dessert.
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The Ultimate Peach Cobbler Cheesecake Recipe
- Total Time: 5 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake layered with juicy peaches, buttery cobbler topping, and warm cinnamon, the ultimate fusion of two classic desserts!
Ingredients
- **For the crust:**
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- **For the cheesecake filling:**
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- **For the peach layer:**
- 3 cups fresh or canned sliced peaches (drained)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- **For the cobbler topping:**
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
- 1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- 2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- 3. In a saucepan, combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5 minutes. Set aside to cool.
- 4. In a large mixing bowl, beat cream cheese and sugars until smooth and fluffy.
- 5. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and heavy cream until combined.
- 6. Pour half of the cheesecake batter over the crust. Add a layer of peaches, then pour remaining batter on top.
- 7. In a small bowl, make the cobbler topping by combining flour, brown sugar, baking powder, salt, cinnamon, and cubed butter. Mix with a fork until crumbly.
- 8. Sprinkle cobbler topping evenly over the cheesecake.
- 9. Bake for 60–70 minutes, or until center is just set and edges are lightly golden.
- 10. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- 11. Refrigerate for at least 4 hours or overnight before serving.
- 12. Top with extra peaches or whipped cream if desired.
Notes
- For an easier version, use canned peaches in light syrup and skip the stovetop thickening.
- Let the cheesecake chill fully before slicing for the cleanest cuts.
- This dessert is perfect for summer gatherings or holiday feasts the flavors are always a crowd-pleaser!
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: cheesecake, peach cobbler, dessert, summer, creamy, fruit cheesecake
HOW TO MAKE PEACH COBBLER CHEESECAKE
Ingredients
Gather your ingredients! Having everything at the right temperature is the secret to a smooth, lump-free filling.
| Component | Ingredients |
|---|---|
| For the Crust | 2 cups graham cracker crumbs, 1/2 cup unsalted butter (melted), 1/4 cup granulated sugar |
| For the Filling | 24 oz (three 8-oz blocks) full-fat cream cheese, softened, 1 cup granulated sugar, 1 cup full-fat sour cream, room temperature, 3 large eggs, room temperature, 1 teaspoon pure vanilla extract |
| For the Peach Topping | 4 cups fresh peaches, peeled and sliced (about 4-5 peaches), 1/3 cup light brown sugar, packed, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon all-purpose flour, 1 tablespoon fresh lemon juice |
Directions
Prep the Oven and Pan: Start by preheating your oven to 325°F (165°C). Then, take a 9-inch springform pan and wrap the bottom and sides tightly with heavy-duty aluminum foil. This crucial step prevents water from the water bath seeping into our crust.
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Pour it into your prepared springform pan and press it down firmly and evenly into the bottom. I like to use the bottom of a measuring cup for a nice, compact crust. Pop it in the oven for 10 minutes, then let it cool on a wire rack.
Start the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until it’s completely smooth and creamy. You absolutely must scrape down the sides and bottom of the bowl a few times to ensure no lumps remain.
Incorporate Wet Ingredients: Beat in the sour cream and vanilla extract until just combined. Then, add the eggs one at a time, mixing on low speed after each addition until the yolk disappears. Remember, overmixing at this stage incorporates too much air and can cause cracking, so mix until just combined.
Prepare for the Water Bath: Pour the beautiful, smooth filling over your pre-baked and cooled crust. Smooth the top with a spatula. Now, place the foil-wrapped springform pan into a large roasting pan. Carefully carry it to the oven, then pull out the rack and place the pans on it.
Bake the Cheesecake: Pour hot (almost boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath creates a steamy environment for a gentle, even bake. Bake for 55 to 70 minutes. The edges should look set, but the center will still have a slight jiggle to it.
Cool Slowly: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for one full hour. This gradual temperature change is our second secret weapon against cracks!
Chill Thoroughly: After the hour, remove the cheesecake from the water bath, take off the foil, and let it cool completely on the counter. Then, cover it and refrigerate for at least 6 hours, but preferably overnight. This patience is non-negotiable for the perfect texture.
Make the Peach Topping: About 30 minutes before you’re ready to serve, make the topping. In a saucepan, combine all the peach topping ingredients. Cook over medium heat, stirring occasionally, for about 8-10 minutes, until the peaches have softened and the sauce has thickened slightly.
Assemble and Serve: Let the peach topping cool for 15-20 minutes so it’s warm, not scorching hot. Spoon it generously over the top of your chilled cheesecake. Slice, serve, and get ready for the compliments to roll in!
NUTRITION AND HEALTH CONSIDERATIONS
A Treat to Savor Mindfully
Let’s be real, this is a decadent dessert, and it’s meant to be enjoyed as such. A single slice is rich and satisfying, so a little goes a long way. Because it’s so dense, it’s naturally high in calories, sugar, and fat. Consequently, it’s the perfect dessert for sharing with a crowd, turning one treat into many happy moments.
Making Smart Swaps
If you’re looking for a lighter version, you can certainly experiment. For instance, you can use reduced-fat cream cheese and sour cream. Additionally, for the crust, you could mix in some finely chopped nuts for added fiber.
Remember, these swaps will slightly alter the final texture and richness, but they can still yield a delicious result. Ultimately, it’s about finding a balance that works for you and your lifestyle.
HOW TO SERVE PEACH COBBLER CHEESECAKE
The Classic Combo
Honestly, is there anything better than a warm dessert with a cold scoop of ice cream? I think not. For the ultimate experience, serve a slice of this chilled cheesecake with the warm peach topping and a generous scoop of high-quality vanilla bean ice cream.
The hot-and-cold contrast is simply divine. A little drizzle of caramel sauce never hurt anybody, either!
Getting Creative
On the other hand, you can keep it simple. A dollop of freshly whipped cream and a sprinkle of cinnamon is absolutely lovely. For a brunch gathering, you can even cut smaller, bite-sized pieces for a elegant, shareable treat.
Furthermore, a cup of strong coffee or a glass of sweet dessert wine makes for a perfect pairing, cutting through the sweetness beautifully.
HOW TO STORE PEACH COBBLER CHEESECAKE
Refrigeration is Key
Once assembled, this cheesecake needs to live in the refrigerator. Cover it tightly with plastic wrap or transfer slices to an airtight container. Properly stored, it will keep beautifully for up to 5 days. The flavors actually meld and get even better after a day or two!
Freezing for Later
Good news! You can freeze this cheesecake for up to 3 months. First, freeze the whole cheesecake (without the peach topping) on a baking sheet until solid. Then, wrap it tightly in several layers of plastic wrap and one layer of aluminum foil. To serve, thaw it overnight in the refrigerator and add the fresh peach topping just before serving. You can also freeze individual slices for a quick future dessert fix.
TIPS TO MAKE PEACH COBBLER CHEESECAKE
Tips and Notes: Your Kitchen Companion
Room temperature ingredients are non-negotiable for a smooth, lump-free filling. Take your cream cheese, sour cream, and eggs out of the fridge at least 1-2 hours before you start baking. When you beat the filling, don’t go overboard! Mix on low speed once the eggs are added, and only until everything is incorporated. Overmixing incorporates air bubbles which can lead to cracks and a puffy texture.
Details
If you don’t have fresh peaches, frozen sliced peaches work wonderfully. Just thaw and drain them well before using. You don’t even need to thaw them completely for the topping, just add a few extra minutes to the cooking time. For the crust, feel free to use digestive biscuits or even ginger snaps for a different flavor twist.
Variation
Feeling adventurous? Try adding a 1/2 teaspoon of almond extract to the cheesecake filling along with the vanilla. It pairs incredibly well with the peaches. You could also mix 1/2 cup of chopped pecans into the peach topping right at the end for a delightful crunch.
Notes
If a small crack does appear, don’t panic! The glorious peach topping will cover it right up. No one will ever know. This dessert is all about rustic, homestyle elegance.
PEACH COBBLER CHEESECAKE FAQs
Can I use canned peaches?
You sure can! Just be sure to drain them thoroughly and maybe even pat them dry with a paper towel to remove excess syrup. I’d recommend peaches canned in juice rather than heavy syrup for a less sweet result.
Why did my cheesecake crack?
Cracking usually happens from a sudden temperature change or overmixing. That’s why we use the water bath, cool the cheesecake slowly in the oven, and mix the filling gently. Following those steps will give you a crack-free top almost every time.
Can I make this without a springform pan?
It’s tricky, but not impossible. You could use a deep 9-inch cake pan with a parchment paper sling to help lift it out. However, a springform pan is highly recommended for the cleanest and easiest release.
CONCLUSION
And there you have it! Your very own guide to creating a dessert that truly has it all. This peach cobbler cheesecake recipe is more than just a list of instructions; it’s an invitation to create something special and share it with the people you love. So, preheat that oven, grab your peaches, and get ready to bake a memory. I promise, the result is worth every single minute. Happy baking