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Peach Cobbler Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 27 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 14 hours 30 minutes (including chilling time)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the sweet, spiced freshness of ripe peaches and a buttery crumb topping. Perfectly layered with a buttery crust, luscious cheesecake filling, and a cinnamon-scented peach layer, it’s baked to golden perfection and chilled overnight for the ideal dessert experience.

Ingredients

Cheesecake Filling

  • 16 oz full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or heavy cream

Peach Layer

  • 4 ripe fresh peaches, peeled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Crust & Cobbler Topping

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/4 cups all-purpose flour (substitute almond flour or gluten-free mix for gluten-free)
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Crust: In a bowl, combine softened butter, granulated sugar, brown sugar, cinnamon, and all-purpose flour. Mix until the texture becomes crumbly. Press this mixture firmly into the bottom of a springform pan, creating an even buttery crust layer.
  2. Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the granulated sugar and mix well. Add the eggs one at a time, mixing just until combined after each addition. Stir in vanilla extract and sour cream or heavy cream until the batter is thoroughly combined and creamy.
  3. Prepare the Peach Layer: Peel and slice the fresh peaches. Toss the peach slices gently with granulated sugar, ground cinnamon, and ground nutmeg to enhance sweetness and flavor.
  4. Layer the Ingredients: Spread half of the cheesecake filling evenly over the prepared crust in the springform pan. Arrange the seasoned peach slices evenly over this cheesecake layer. Carefully spoon and spread the remaining cheesecake filling on top of the peaches, covering them completely.
  5. Add the Cobbler Topping: In a separate bowl, mix softened butter, granulated sugar, brown sugar, cinnamon, and flour until crumbly. Sprinkle this cobbler crumb topping generously over the entire top layer of cheesecake filling and peaches.
  6. Bake and Cool: Preheat your oven to 325°F (163°C). Bake the assembled cheesecake for about 60 minutes until the topping is golden brown and the filling is mostly set but still slightly jiggly in the center. Allow the cheesecake to cool to room temperature on a wire rack, then refrigerate it overnight to fully set and develop its best flavor and texture.

Notes

  • Use a springform pan for easy removal and presentation of the cheesecake.
  • For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
  • Ensure cream cheese and eggs are at room temperature to prevent lumps in the cheesecake batter.
  • Peeling peaches can be made easier by blanching them in boiling water for 30 seconds, then plunging into ice water.
  • Letting the cheesecake chill overnight improves texture and flavor development.

Find it online: https://slsrecipes.com/peach-cobbler-cheesecake-recipe-2/