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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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Peach Cobbler Cheesecake is a decadent dessert that fuses the creamy richness of cheesecake with the warm, spiced flavors of peach cobbler. Featuring a smooth cheesecake layer topped with tender, cinnamon and nutmeg spiced peaches and a buttery cobbler crust, this recipe offers a unique and irresistible flavor combination perfect for any occasion.

Ingredients

Scale

Cheesecake Base

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Peach Cobbler Topping

  • 4–5 fresh peaches, peeled and sliced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter, cold and cut into small pieces
  • 1/4 cup all-purpose flour (for cobbler crumb topping)

Instructions

  1. Prepare the Crust: Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl until well combined. Firmly press this mixture into the bottom of a springform pan to form an even layer. Chill in the refrigerator while you prepare the filling.
  2. Make the Cheesecake Filling: Beat softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing fully after each addition to maintain a silky texture. Stir in sour cream and vanilla extract until just combined. Pour the filling over the chilled crust carefully.
  3. Prepare the Peach Cobbler Topping: In a large bowl, toss peach slices with cinnamon, nutmeg, 1/2 cup sugar, and 2 tablespoons flour to coat evenly. In a separate small bowl, combine 1/4 cup flour with cold butter pieces, mixing with fingers until crumbly. Sprinkle the crumbly dough over the peaches evenly.
  4. Assemble and Bake: Spread the peach mixture evenly over the cheesecake filling and dot with the cobbler topping crumbs. Bake in a preheated oven (350°F/175°C) until the cheesecake is set but slightly jiggly in the center and the topping is golden brown, approximately 50-60 minutes. Cool gradually by leaving the oven door slightly open after turning off the heat, then refrigerate for at least 4 hours or overnight.
  5. Serve and Enjoy: Release the cheesecake from the pan carefully and slice with a sharp knife. Serve chilled or slightly warmed, optionally topped with whipped cream, cinnamon, or caramel sauce.

Notes

  • Use room temperature cream cheese and eggs to avoid lumps and achieve a smooth filling.
  • Do not overmix the batter to prevent cracks; mix until just combined.
  • Baking in a water bath helps maintain moisture and avoid cracking.
  • Soak peach slices in lemon juice to preserve color and enhance flavor.
  • Cool cheesecake gradually in the oven with door ajar to prevent cracks.

Nutrition

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

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