Dreamy Peach Cobbler Cheesecake Recipe: Summer’s Sweet Treat

Sweet summer memories flood back when I whip up this delectable peach cobbler cheesecake that combines two classic desserts into one incredible treat.

Creamy cheesecake layers mingle with juicy peach chunks and a crumbly cobbler topping.

Soft peaches nestled between rich cream cheese create a magical dessert experience.

Southern kitchens know how to make magic with simple ingredients and pure love.

Each bite promises a perfect balance of tangy and sweet flavors that dance across your palate.

Unexpected texture contrasts make this dessert a conversation starter at any gathering.

You won’t be able to resist cutting another slice of this irresistible creation.

Why Peach Cobbler Cheesecake Is a Standout

• Craft a Culinary Masterpiece: Elevate your dessert game with this show-stopping peach cobbler cheesecake that combines creamy texture and fruity sweetness in one irresistible treat.
• Impress without Stress: Designed for home bakers of all skill levels, this recipe breaks down complex steps into simple, manageable instructions that guarantee delicious results every single time.
• Versatile Crowd-Pleaser: Perfect for summer gatherings, family celebrations, or when you want to treat yourself to something special – this dessert works magic for any occasion and pleases diverse taste buds.
• Seasonal Comfort Delight: Capture the essence of ripe summer peaches and classic cheesecake in a dessert that brings warmth, nostalgia, and pure indulgence to your table with minimal kitchen effort.

Ingredients to Create Peach Cobbler Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Unsalted Butter: Helps bind the crust together and adds rich flavor.
• Granulated Sugar: Enhances the sweetness of the crust.

• Cream Cheese: The primary component that creates the smooth and creamy texture of the cheesecake.
• Granulated Sugar: Adds sweetness to the cheesecake base.
• Large Eggs: Provide structure and help bind the cheesecake filling.
• Vanilla Extract: Introduces a warm and aromatic flavor to the cheesecake.
• Sour Cream: Adds moisture and tanginess to the cheesecake filling.

• Fresh Peaches, Frozen Peaches: The star ingredient that brings a sweet and fruity dimension to the dessert.
• Brown Sugar: Creates a rich, caramel-like sweetness for the topping.
• Ground Cinnamon, Ground Nutmeg: Warm spices that complement the peaches and add depth of flavor.
• Cornstarch: Helps thicken the peach topping and create a glossy texture.
• Lemon Juice: Adds a bright, acidic note and helps prevent the peaches from browning.

Cooking Peach Cobbler Cheesecake the Right Way

Step 1: Warm Up the Oven

Set your oven to a cozy 325°F.

Grab a 9-inch springform pan and give it a light butter massage to prevent sticking.

Step 2: Create the Crumbly Base

Combine your graham cracker crumbs with melted butter and sugar.

Press the mixture firmly into the pan, creating a solid foundation.

Bake for 10 minutes until golden, then let it cool completely.

Step 3: Whip Up the Creamy Cheesecake Filling

In a large mixing bowl, beat cream cheese until silky smooth.

Gradually add sugar, then eggs one by one.

Stir in vanilla and sour cream until the mixture becomes luxuriously velvety.

Gently pour this dreamy filling over the cooled crust.

Step 4: Bake to Perfection

Slide the pan into the oven and bake for 50-60 minutes.

You’ll know it’s ready when the center has a subtle wiggle.

Turn off the oven and let the cheesecake rest inside for an hour.

Afterward, transfer to the refrigerator and chill for 4 hours or overnight.

Step 5: Craft the Peachy Topping

• Fresh peaches
• Brown sugar
• Cinnamon
• Nutmeg
• Cornstarch
• Lemon juice

Cook until the mixture thickens and becomes gloriously glossy.

Allow to cool completely.

Step 6: Final Flourish

Once the cheesecake is thoroughly chilled, generously spoon the luscious peach topping over the surface.

Slice, serve, and watch everyone swoon with delight!

Make Every Layer of Cobbler Cheesecake Work

• Use a flat-bottomed glass or measuring cup to press graham cracker mixture evenly into the pan for a compact, uniform base.
• Add eggs one at a time and mix slowly to prevent cheesecake from cracking during baking.
• Allow cream cheese to reach room temperature before mixing to ensure smooth, lump-free filling.
• Choose ripe, sweet peaches for maximum flavor and adjust sugar based on their natural sweetness.
• Cheesecake tastes better when chilled overnight, allowing flavors to meld and texture to set perfectly.

Mix-Ins That Complement Peach Cobbler Cheesecake

• Gluten-Free Cobbler Cheesecake: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Vegan Peach Delight: Swap cream cheese with cashew cream, use coconut milk, and replace eggs with flax eggs for a plant-based alternative.
• Low-Sugar Option: Substitute regular sugar with stevia or monk fruit sweetener, and use fresh peaches instead of added sugar in the topping.
• Dairy-Free Adaptation: Use dairy-free cream cheese alternatives like coconut cream cheese and replace sour cream with coconut yogurt for lactose-intolerant individuals.

What Tastes Best with Cobbler Cheesecake

• Sweet Summer Picnic Companion: Pack slices in individual containers for a delightful outdoor dessert that will wow friends and family.
• Brunch Showstopper: Serve chilled cheesecake alongside fresh mimosas and light breakfast pastries for an elegant weekend gathering.
• Rustic Dessert Plating: Garnish each slice with a sprinkle of cinnamon, fresh mint leaves, and a dollop of whipped cream for a restaurant-style presentation.
• Ice Cream Pairing Magic: Top a warm slice with vanilla bean ice cream for a decadent hot-and-cold dessert experience that melts in your mouth.

How to Keep Cheesecake in Perfect Shape

• Store leftovers in an airtight container for up to 5 days. Cover the cheesecake with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Slice the cheesecake and wrap each piece individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds on low power. Alternatively, let the slice sit at room temperature for 10-15 minutes to soften naturally.
• Remove from the refrigerator 30 minutes before serving to allow the cheesecake to reach a creamy, smooth texture and enhance its flavors.

FAQs

• Can I use frozen peaches instead of fresh ones?

Yes, thaw and drain frozen peaches completely before cooking to prevent excess liquid in the topping.

• What if I don't have a springform pan?

Use a regular 9-inch cake pan lined with parchment paper, but it might be harder to remove the cheesecake neatly.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, bake in a water bath, and let it cool gradually inside the oven to minimize cracking.

• Is there a way to make this recipe gluten-free?

Substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour for the crust.

Peach Cobbler Cheesecake Recipe

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4.8 from 26 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Classic peach cobbler cheesecake merges two beloved desserts into one irresistible treat. Creamy cheesecake layers mingle with sweet Georgia peaches and crumbly streusel topping, offering you a delightful Southern-inspired indulgence.

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Ingredients

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Main Ingredients (Crust):

• 2 cups graham cracker crumbs
• 1/2 cup (120 ml) melted butter
• 1/4 cup (50 g) sugar

Filling Ingredients:

• 16 ounces (450 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) sour cream

Topping Ingredients:

• 4 ripe peaches, sliced
• 1/4 cup (50 g) brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons cornstarch
• 2 tablespoons water

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Instructions

1. Preheat the oven to 325°F (163°C) and thoroughly coat a 9-inch springform pan with non-stick spray.
2. Create the graham cracker foundation by combining crumbs with melted butter and sugar, pressing firmly into the pan’s bottom. Bake for 10 minutes until lightly golden, then allow to cool completely.
3. Craft the creamy cheesecake base by whipping cream cheese and sugar until silky smooth. Incorporate eggs individually, ensuring each is fully integrated before adding the next. Gently fold in vanilla extract and sour cream until the mixture is uniform and velvety.
4. Pour the cheesecake mixture over the prepared crust, ensuring an even distribution. Bake for 50-60 minutes, watching for a slight wobble in the center when gently shaken.
5. After baking, turn off the oven and leave the cheesecake inside with the door closed for one hour to prevent cracking. This gradual cooling helps maintain a smooth texture.
6. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set completely.
7. Prepare the peach topping by simmering fresh peaches with brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a saucepan. Cook until the mixture thickens and becomes glossy, stirring constantly.
8. Allow the peach topping to cool to room temperature before spooning generously over the chilled cheesecake just before serving.

Notes

• Crust Customization: Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac-friendly version.
• Temperature Precision: Use room temperature ingredients to prevent lumpy cheesecake and ensure smooth, creamy texture.
• Prevent Cracking: Create steam environment by placing a water pan beneath cheesecake during baking to minimize surface cracks.
• Topping Flexibility: Substitute fresh peaches with frozen or canned varieties, adjusting sugar levels based on fruit’s natural sweetness.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 211
• Sugar: 6 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg