Peach Cobbler Cheesecake is the ultimate combination of two beloved desserts. With a creamy cheesecake base, spiced peach topping, and a buttery cobbler crumble, this dessert is the perfect blend of sweet, fruity, and rich flavors. Ideal for summer gatherings or any special occasion, this Peach Cobbler Cheesecake is sure to impress friends and family. Let’s dive into this delicious dessert recipe!
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes & Tips
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Introduction
Peach Cobbler Cheesecake is a decadent dessert that combines the creamy, tangy richness of cheesecake with the juicy, warm spiced peaches and buttery crumble of a traditional peach cobbler. This dessert has layers of textures and flavors, from the crispy graham cracker crust to the luscious cheesecake filling and the sweet peach topping. Perfect for celebrating summer peach season or impressing guests at a dinner party, this cheesecake will have everyone coming back for more.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Peach Topping
- 4 cups fresh peaches, peeled and sliced (or canned peaches, drained)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Cobbler Crumble
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leakage.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan, forming an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until fully combined and smooth.
- Pour the Filling: Pour the cheesecake filling over the cooled crust and smooth the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to prevent cracks.
- Bake the Cheesecake: Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks. Then transfer it to the refrigerator to chill for at least 4 hours, or overnight.
- Make the Peach Topping: In a saucepan over medium heat, combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook, stirring frequently, for 5-7 minutes, or until the peaches are tender and the mixture has thickened. Let cool before topping the cheesecake.
- Prepare the Cobbler Crumble: In a small bowl, combine the flour, rolled oats, brown sugar, melted butter, and cinnamon. Mix until crumbly. Spread the crumble on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until golden brown. Let it cool.
- Assemble the Cheesecake: Once the cheesecake has chilled, spoon the peach topping over the top, spreading it evenly. Sprinkle the cobbler crumble over the peaches.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Cook Notes & Tips
- Water Bath: Using a water bath helps to prevent the cheesecake from cracking and ensures even baking.
- Peaches: Fresh peaches are best, but if they’re out of season, canned or frozen peaches work well too. Just make sure to drain them well.
- Room Temperature Ingredients: Make sure all the cheesecake ingredients are at room temperature to ensure a smooth filling.
Variations
- Berry Cobbler Cheesecake: Substitute the peaches with mixed berries for a berry cobbler version.
- Spiced Apple Cobbler Cheesecake: Use spiced apples in place of peaches for a fall-inspired dessert.
- Gluten-Free Option: Use gluten-free graham crackers and oats for a gluten-free version of this cheesecake.
Frequently Asked Questions (FAQs)
1. Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.
2. How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months.
3. Can I Use Canned Peaches?
Yes, you can use canned peaches. Be sure to drain them well before using to avoid excess moisture.
Peach Cobbler Cheesecake is the perfect dessert for those who love both cheesecake and fruity cobbler. With its creamy filling, sweet spiced peaches, and crumbly topping, it’s a delightful blend of flavors and textures. Whether you’re celebrating a special occasion or just want to treat yourself, this cheesecake is sure to be a hit. Give it a try, and enjoy the delicious taste of peach cobbler in cheesecake form!
Happy Baking!
