Description
A heavenly twist on two dessert classics — this Peach Cobbler Cheesecake brings together creamy cheesecake layers, juicy cinnamon-spiced peaches, and a buttery crumble topping. Every bite is a burst of sweetness, warmth, and pure indulgence!
Ingredients:
For the Peach Filling:
6 cups fresh or canned peaches (drained and sliced)
½ cup brown sugar
1 tsp ground cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 tbsp cornstarch (optional, for thicker filling)
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
For the Cheesecake Layer:
32 oz (4 blocks) cream cheese, softened
1½ cups granulated sugar
1 cup sour cream
1 tbsp vanilla extract
5 large eggs, room temperature
For the Cobbler Topping:
¾ cup all-purpose flour
⅓ cup brown sugar
½ tsp ground cinnamon
6 tbsp cold butter, cubed
Optional Garnish:
Whipped cream, caramel drizzle, or extra peach slices
Instructions:
Prepare the Peach Filling
In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and vanilla.
Cook over medium heat for 8–10 minutes, stirring until peaches are soft and syrupy.
Mix in cornstarch if you want a thicker consistency.
Remove from heat and let cool.
Make the Crust
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, melted butter, and sugar until well combined.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool while preparing the filling.
Prepare the Cheesecake Batter
Beat cream cheese and sugar together until smooth and fluffy (2 minutes).
Add sour cream and vanilla, mixing until just combined.
Add eggs one at a time, blending on low speed to avoid overmixing.
Assemble the Layers
Pour half of the cheesecake batter over the crust.
Spoon half of the peach mixture on top.
Add the remaining cheesecake batter, followed by the rest of the peaches.
Add the Cobbler Topping
Mix flour, brown sugar, cinnamon, and cold butter until crumbly.
Sprinkle evenly over the cheesecake.
Bake the Cheesecake
Place the springform pan into a larger roasting pan.
Fill the outer pan halfway with hot water (for a gentle water bath).
Bake for 1 hour 25 minutes, or until the center is slightly wobbly.
Cool & Chill
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
Remove from oven, then refrigerate for at least 6 hours or overnight for perfect texture.
Serve & Enjoy
Before serving, top with whipped cream, caramel drizzle, or extra peaches for that bakery-style finish.
Prep Time: 30 minutes | Cook Time: 1 hour 25 minutes | Chill Time: 6 hours | Total Time: 7 hours 55 minutes
Kcal: 480 kcal | Servings: 12 slices
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Step-by-Step Guide
Follow this detailed sequence for a flawless dessert. First, prepare the peach filling and let it cool completely. While it cools, make and pre-bake the crust. For the cheesecake batter, ensure all ingredients are at room temperature to prevent lumps. The key assembly order is: crust, half the batter, half the peaches, remaining batter, remaining peaches. For the topping, use your fingers to rub the cold butter into the dry ingredients until pea-sized crumbs form. The water bath is non-negotiable for a crack-free top; wrap the springform pan bottom in foil to prevent leaks. Bake until the edges are set but the center still jiggles slightly.
Serving Suggestions
Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of salted caramel or bourbon sauce enhances the peach flavors beautifully. For a festive touch, garnish with a fresh mint leaf and a thin slice of grilled peach. This cheesecake pairs wonderfully with a cup of strong coffee or a glass of dessert wine like Moscato.
How-to Summary
This dessert combines a spiced peach compote, a buttery graham cracker crust, a rich vanilla cheesecake layer, and a crumbly cobbler topping. The process involves making each component separately, layering them in a springform pan, and baking in a water bath for gentle, even heat. A long, slow chill sets the texture perfectly.
Frequently Asked Questions
Can I use frozen peaches? Yes, thaw and drain them thoroughly to avoid excess liquid that can make the filling runny.
How do I prevent cracks in the cheesecake? Avoid overmixing the batter after adding eggs, use a water bath, and let the cheesecake cool gradually in the turned-off oven.
Can I make this ahead of time? Absolutely. It needs at least 6 hours to chill, making it ideal for preparing a day in advance.
Do I have to use a water bath? It is highly recommended for the creamiest texture and to prevent the top from cracking or over-browning.
How should I store leftovers? Keep covered in the refrigerator for up to 5 days. The cobbler topping will soften over time but will still be delicious.
Common Mistakes to Avoid
Avoid using cold cream cheese, as it will lead to a lumpy batter. Do not overmix the cheesecake filling once the eggs are added, as this incorporates too much air and can cause cracking. Skipping the water bath often results in a dry, cracked surface. Ensure the peach filling is completely cool before assembling, or it will begin to cook the cheesecake batter. Finally, do not skip the gradual cooling step; removing the cheesecake directly from the oven to room temperature can cause it to sink.
Conclusion
This Peach Cobbler Cheesecake is a show-stopping dessert that masterfully blends comforting cobbler with luxurious cheesecake. While it requires patience for cooling and chilling, the process is straightforward, and the result is incredibly rewarding. Each layer complements the next, creating a symphony of texture and flavor that is sure to impress any guest. Embrace the fusion of these two classics for a truly unforgettable treat.