Print

Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
Print Recipe

Peach Cobbler Cheesecake is a delightful dessert that perfectly combines the sweet, tender peaches and warm spices of a classic cobbler with the rich, creamy texture of cheesecake. This layered dessert features a buttery crust, a smooth cheesecake filling, and a spiced peach layer topped with a crumbly cobbler topping. Ideal for summer gatherings or year-round treats, it offers an irresistible fusion of fruity freshness and indulgent creaminess that will satisfy every palate.

Ingredients

Scale

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream or heavy cream
  • 1 tsp vanilla extract

Peach Layer

  • 4 cups fresh peaches, peeled and sliced (or well-drained canned peaches)
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Crust and Cobbler Topping

  • 1 1/2 cups all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, melted
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Crust: Mix flour, sugar, and melted butter until crumbly, then press this mixture firmly into the bottom of a 9-inch springform pan to form an even, golden base for your cheesecake.
  2. Make the Cheesecake Filling: Beat the cream cheese until smooth, gradually adding sugar, eggs, sour cream, and vanilla extract. Blend until silky and creamy without overmixing to maintain a tender texture.
  3. Prepare the Peach Layer: Peel and slice fresh peaches, then toss with sugar, cinnamon, and nutmeg. Let them macerate briefly to enhance their sweetness and flavor before layering them gently over the crust.
  4. Assemble and Add Cobbler Topping: Pour half of the cheesecake filling over the crust, layer the spiced peaches on top, then add the remaining filling. Finish by sprinkling a buttery crumble topping made from flour, sugar, cinnamon, and butter.
  5. Bake and Cool: Bake the cheesecake at 325°F (163°C) until set but still slightly jiggly in the center, approximately 55–65 minutes. Allow it to cool slowly to room temperature before chilling for several hours or overnight to fully develop flavors.

Notes

  • Use room temperature ingredients: Cream cheese and eggs blend more smoothly when softened, preventing lumps.
  • Don’t overmix batter: Over-beating can incorporate excess air, causing cracks during baking.
  • Peel peaches carefully: Use boiling water or a paring knife for smooth peach skin removal to avoid bitterness.
  • Prevent cracking: Bake your cheesecake in a water bath or place a pan of water in the oven to maintain moisture.
  • Chill sufficiently: Letting the cheesecake rest overnight enhances flavor melding and firmness for perfect slicing.

Nutrition

Keywords: peach cobbler cheesecake, summer dessert, peach dessert, cheesecake recipe, cobbler topping, fruit cheesecake

Find it online: https://marycorner.com/peach-cobbler-cheesecake/