If you are craving a dessert that perfectly captures the essence of summer with a creamy twist, this Peach Cobbler Cheesecake Recipe is destined to be your new favorite. Imagine the velvety richness of cheesecake fused with the warm, spicy sweetness of peach cobbler — a match made in dessert heaven that delights every bite with layers of flavor and texture. Whether you’re hosting a family gathering or simply want to treat yourself, this recipe brings together simple ingredients in a way that feels both comforting and indulgent, delivering a show-stopping finale to any meal.
Ingredients You’ll Need
Every ingredient in this Peach Cobbler Cheesecake Recipe plays a vital role in building those classic, crave-worthy layers. From the buttery graham cracker crust to the luscious peach topping, each component is simple yet essential to achieving that perfect balance of taste, texture, and color.
- 2 cups graham cracker crumbs: The foundation providing crunch and buttery goodness for the crust.
- 1/2 cup unsalted butter melted: Binds the crust ingredients while adding richness.
- 2 tablespoons granulated sugar (crust): Adds just the right bit of sweetness to the base.
- 24 oz cream cheese softened: The star of the cheesecake filling, delivering that iconic creamy texture.
- 1 cup granulated sugar (filling): Sweetens the filling without overpowering the other flavors.
- 1 teaspoon vanilla extract: Enhances the depth of flavor in the filling.
- 3 large eggs: Provide structure and help the cheesecake set beautifully.
- 1/2 cup sour cream: Adds a subtle tang and keeps the filling wonderfully smooth.
- 4 cups fresh or frozen sliced peaches: The heart of the cobbler topping, bursting with natural sweetness and juiciness.
- 1/2 cup brown sugar: Gives the peaches caramel notes and a rich sweetness.
- 1 teaspoon cinnamon: Brings warm, cozy spice perfectly complementing the peaches.
- 1/4 teaspoon nutmeg: Adds a subtle nutty warmth to the cobbler topping.
- 1 tablespoon cornstarch: Thickens the peach topping to luscious perfection.
- 2 tablespoons water: Helps the cornstarch activate and thicken the sauce.
- 3/4 cup all-purpose flour: Forms the base of your cobbler topping crumbles.
- 1/2 cup granulated sugar (cobbler topping): Sweetens and balances the topping’s flavor.
- 1/2 teaspoon baking powder: Helps create a light and tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors in the topping.
- 1/4 cup unsalted butter softened: Makes the cobbler topping irresistibly rich and crumbly.
- 1/4 cup milk: Binds the cobbler topping together without weighing it down.
How to Make Peach Cobbler Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture holds together when pressed. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even layer. Bake it for 10 minutes to set the crust and let it cool completely. This step ensures you have a sturdy yet buttery base for your cheesecake.
Step 2: Make the Cheesecake Filling
Using a large bowl, beat the softened cream cheese until smooth and creamy — this is key to avoiding lumps. Add sugar and vanilla extract, mixing until combined, then beat in eggs one by one. Finally, fold in sour cream gently until the mixture is silky smooth. Pour this luscious filling over the cooled crust, spreading it evenly for an even bake.
Step 3: Bake and Cool the Cheesecake
Bake your cheesecake for 50 to 60 minutes until the center looks almost set but still slightly jiggly. To avoid cracks, turn off the oven and let the cheesecake cool gradually inside with the door slightly open for one hour. This slow cooling step helps maintain that classic creamy texture. Afterward, refrigerate the cheesecake for at least 4 hours or—better yet—overnight to fully set and develop flavor.
Step 4: Prepare the Peach Cobbler Topping
While the cheesecake chills, combine sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and becomes bubbly, about 8 to 10 minutes. Once thickened, remove from heat and allow it to cool — this topping will add that signature fruity warmth on top of your cheesecake.
Step 5: Bake the Cobbler Topping Crumbles
Mix the flour, sugar, baking powder, and salt in a bowl. Cut in the softened butter until the mixture resembles coarse crumbs, then stir in milk until just combined. Drop spoonfuls of this dough onto a baking sheet and bake at 375°F (190°C) for 12 to 15 minutes, or until golden brown. These tender, buttery crumbles bring the perfect crunchy contrast to the creamy cheesecake and juicy peaches.
Step 6: Assemble Your Peach Cobbler Cheesecake Recipe
Once your cheesecake is chilled, spread the peach topping evenly over the surface. Finish by generously sprinkling the baked cobbler topping crumbles on top right before serving. This layering of textures and flavors creates a show-stopping dessert that’s both nostalgic and fresh.
How to Serve Peach Cobbler Cheesecake Recipe
Garnishes
To elevate your Peach Cobbler Cheesecake Recipe, consider fresh peach slices or a sprig of fresh mint as a simple garnish. A light dusting of powdered sugar can add an elegant, delicate touch, while a dollop of whipped cream balances the dessert’s richness perfectly.
Side Dishes
This dessert shines on its own but pairs beautifully with lightly brewed tea, a scoop of vanilla ice cream, or a glass of chilled Moscato for a full sensory experience. Fresh berries alongside the cheesecake add pops of color and enhance the fruity theme.
Creative Ways to Present
Serve slices of the cheesecake in pretty glass dishes or individual mason jars layered with extra peach topping for a rustic charm. For parties, mini versions in tartlet pans turn this Peach Cobbler Cheesecake Recipe into delightful bite-sized treats that are great conversation starters.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Peach Cobbler Cheesecake Recipe tightly in plastic wrap or store in an airtight container and keep refrigerated for up to 4 days. The flavors deepen as it sits, making each bite even more delightful the next day.
Freezing
You can freeze the cheesecake before adding the peach and cobbler toppings. Wrap tightly in plastic wrap and foil to prevent freezer burn, and freeze for up to 2 months. Thaw overnight in the refrigerator before topping and serving.
Reheating
Since this is a chilled dessert, avoid microwaving. Instead, bring refrigerated slices to room temperature about 20 minutes before serving to achieve the best texture and flavor.
FAQs
Can I use canned peaches instead of fresh or frozen?
Absolutely! Canned peaches work well if fresh or frozen aren’t available, just make sure to drain them well and adjust the cooking time to avoid overly soft topping.
How do I prevent the cheesecake from cracking?
Gradual cooling inside the oven with the door slightly open is your best bet. Also, avoid overbaking by checking for that slight jiggle in the center before removing.
Can I make this recipe gluten-free?
Yes, substitute the graham cracker crumbs and all-purpose flour with gluten-free versions, ensuring the baking powder is gluten-free as well.
Is it necessary to chill the cheesecake overnight?
While at least 4 hours is essential for setting, chilling overnight greatly improves texture and flavor, making the cheesecake easier to slice and more delicious.
Can I prepare the cobbler topping in advance?
Definitely! You can bake the cobbler topping a day ahead and store it in an airtight container at room temperature or in the fridge, then crumble it fresh on top before serving.
Final Thoughts
This Peach Cobbler Cheesecake Recipe is the perfect celebration of summer’s bounty wrapped in a rich, creamy dessert that feels like a warm hug. It’s approachable enough for everyday baking yet impressive enough to wow your guests. Dive in and enjoy the vibrant flavors and comforting textures — your family and friends will thank you for sharing this slice of heavenly delight.
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Peach Cobbler Cheesecake Recipe
- Total Time: 5 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and warm peach cobbler flavors. Featuring a buttery graham cracker crust, rich cream cheese filling, a luscious homemade peach topping, and a crumbly cobbler topping, this dessert is perfect for summer gatherings or any special occasion. The layers harmonize beautifully, offering a sweet and comforting treat that’s sure to impress.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Peach Cobbler Topping
- 4 cups fresh or frozen sliced peaches
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
Cobbler Topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix well until the crumbs are evenly coated. Firmly press this mixture into the bottom of a greased 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 cup granulated sugar and vanilla extract, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, add the sour cream and mix until the batter is smooth and homogenous.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Place it in the preheated oven and bake for 50 to 60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully chill and set.
- Prepare the Peach Topping: While the cheesecake chills, combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly, about 8 to 10 minutes. Remove from heat and let it cool completely before using.
- Make the Cobbler Topping: In a separate bowl, mix together the flour, granulated sugar, baking powder, and salt. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined; do not over mix. Drop spoonfuls of this dough onto a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 12 to 15 minutes or until the tops are golden brown. Remove and cool before crumbling.
- Assemble the Dessert: Once the cheesecake is chilled, spoon the cooled peach topping evenly over the surface. Sprinkle the crumbled cobbler topping on top, adding texture and a delightful crunch. Serve immediately and enjoy the combination of creamy cheesecake and spiced peach cobbler flavors.
Notes
- You can substitute canned peaches if fresh or frozen peaches are unavailable; drain them well before use.
- Ensure the cheesecake is fully chilled before adding the peach and cobbler toppings for the best texture and flavor balance.
- For easier slice serving, use a hot, wet knife to cut through the cobbler topping and cheesecake layers cleanly.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
