Peach Cobbler Cheesecake

Why You’ll Love Peach Cobbler Cheesecake Recipe

This Peach Cobbler Cheesecake is a perfect blend of creamy cheesecake and sweet, juicy peach cobbler. The smooth and velvety cheesecake filling is combined with the comforting flavors of cinnamon-spiced peaches and a crumbly, buttery cobbler topping. It’s a dessert that hits all the right notes, making it a perfect choice for any occasion. Whether you’re a fan of cheesecake, peach cobbler, or both, this recipe will definitely be a crowd-pleaser. Plus, it’s easy to make and offers a delicious twist on two classic desserts.

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/3 cup melted butter

• 4 cups fresh or frozen peaches, sliced

• 1/2 cup sugar

• 1/2 teaspoon ground cinnamon

• 2 tablespoons cornstarch

• 1 1/2 pounds cream cheese, softened

• 1 cup sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1/4 cup sour cream

• 1/4 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

2. In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for about 10 minutes, then remove from the oven and set aside to cool.

3. In a separate saucepan, combine the sliced peaches, sugar, cinnamon, and cornstarch. Cook over medium heat, stirring occasionally, until the peaches release their juices and the mixture thickens, about 5-7 minutes. Set aside to cool.

4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract and continue mixing until well combined.

5. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and heavy cream, mixing until smooth and creamy.

6. Pour the cheesecake filling over the cooled graham cracker crust. Spoon the peach mixture on top of the cheesecake, spreading it evenly.

7. Bake in the preheated oven for about 55-60 minutes, or until the center is set and the edges are lightly golden. Let the cheesecake cool completely at room temperature before refrigerating for at least 4 hours, or overnight.

8. Before serving, top with the cobbler crumble topping (see the variations section for optional additional toppings).

Servings and Timing

• Servings: 8-10 servings

• Prep time: 30 minutes

• Cook time: 70 minutes

• Cooling time: 4 hours or overnight

Variations

• Crust Options: You can switch out the graham cracker crust for a shortbread or Oreo cookie crust for a different flavor base.

• Topping: For an extra indulgent treat, add a crumble topping made from butter, brown sugar, flour, and oats for a crunchy finish.

• Fruit: If you’re not a fan of peaches, try substituting them with other fruits such as blueberries, strawberries, or apples.

• Spices: Experiment with spices such as nutmeg or allspice to give the peach filling an extra flavor boost.

Storage/Reheating

• Storage: Store any leftover cheesecake in the refrigerator for up to 4-5 days. Be sure to cover it tightly to prevent it from drying out or absorbing any odors from other foods.

• Reheating: If you prefer your cheesecake slightly warm, you can reheat individual slices in the microwave for about 20-30 seconds, but it is often best served chilled for optimal texture.

FAQs

1. Can I use canned peaches for this recipe?

Yes, you can use canned peaches, but make sure to drain and pat them dry to avoid excess liquid. Fresh peaches will give the best texture and flavor, though.

2. How do I prevent cracks in my cheesecake?

To minimize cracks, make sure to bake the cheesecake at a low temperature and avoid overmixing the batter. Let the cheesecake cool gradually by turning off the oven and leaving the door slightly ajar for a while.

3. Can I freeze Peach Cobbler Cheesecake?

Yes, you can freeze the cheesecake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

4. Can I make this recipe ahead of time?

Yes, this cheesecake can be made a day or two ahead of time. In fact, it often tastes even better after sitting in the fridge for a day as the flavors meld together.

5. Can I make this recipe without the cobbler topping?

Yes, you can skip the cobbler topping and still enjoy the delicious peach and cheesecake layers. However, the cobbler topping adds a nice texture and extra flavor.

6. How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to firm up as it cools.

7. Can I substitute the sour cream in the cheesecake filling?

Yes, you can substitute the sour cream with Greek yogurt for a similar creamy texture and tangy flavor.

8. Can I use a regular pie pan instead of a springform pan?

A springform pan is ideal for cheesecakes as it allows you to easily remove the sides once it’s set. If you use a regular pie pan, you may have trouble removing the cheesecake without damaging it.

9. How do I make the peach filling thicker?

To make the peach filling thicker, increase the amount of cornstarch or add a tablespoon of flour. This will help absorb the extra moisture from the peaches.

10. Can I add more spices to the peach mixture?

Yes! Feel free to experiment with adding nutmeg, ginger, or allspice to the peach filling to give it more depth and flavor.

Conclusion

Peach Cobbler Cheesecake is a unique and mouth-watering dessert that combines the creamy richness of cheesecake with the sweet, spiced goodness of peach cobbler. Whether for a family gathering or a special celebration, this dessert is sure to impress everyone. With simple ingredients and an easy-to-follow process, you can enjoy this delicious treat in no time. Don’t forget to try some variations to make it your own, and enjoy the perfect blend of flavors in every bite!