Imagine a dessert that combines the creamy richness of a classic New York-style cheesecake with the warm, comforting flavors of a southern peach cobbler. Our Peach Cobbler Cheesecake does just that, creating a symphony of flavors that dance on your palate. The buttery graham cracker crust lays the foundation for a velvety smooth cheesecake, topped with juicy, cinnamon-spiced peaches. Each bite is a delightful contrast of textures and tastes, making it a perfect dessert for any season.
This Peach Cobbler Cheesecake is not just a treat for your taste buds but also a feast for your eyes. The golden crust, the creamy cheesecake layer, and the vibrant peach topping make it a showstopper at any gathering. Whether it’s a family dinner, a special occasion, or just a sweet craving, this cheesecake is sure to impress and satisfy everyone.
Peach Cobbler Cheesecake Racipe
Ingredients:
Peach Filling and Topping:
- 8 large peaches, pitted, peeled, and sliced (1/3-½ inch thick)
- ½ cup brown sugar
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter, melted
Cheesecake Layer:
- 3 (8 oz.) packages cream cheese, softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 4 large eggs, slightly beaten
- 2 tablespoons corn starch
Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup unsalted butter, cold and cut into small pieces
- ¼ cup boiling water
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Directions:
Peach Filling and Topping:
- In a large pot, combine sliced peaches and lemon juice. Add sugar, brown sugar, corn starch, cinnamon, and nutmeg. Stir and cook over medium-high heat for 8-10 minutes until peaches soften. Set aside to cool.
Graham Cracker Crust:
- Line a 9 X 3-inch springform pan with parchment paper and lightly spray with non-stick spray. Wrap the pan with heavy-duty aluminum foil to prevent water leakage during baking. Set aside.
- Preheat the oven to 425°F.
- Mix graham cracker crumbs with melted butter until moistened. Press into the bottom of the pan. Chill in the fridge or freezer while preparing the filling.
Cheesecake Filling:
- Beat cream cheese with sugar and vanilla until smooth. Mix in sour cream and corn starch. Gently mix in beaten eggs on low speed.
- Pour half of the mixture over the crust, smoothing the top. Place the pan in a large roasting pan, add hot water halfway up the springform pan, and bake for 13-15 minutes at 425°F until set.
- Reduce oven temperature to 350°F. Remove the pan, add a layer of peaches over the cheesecake, and top with the remaining cheesecake mixture. Bake for 40-45 minutes until slightly jiggly in the center.
Cobbler Topping:
- Mix flour, brown sugar, sugar, salt, and baking powder. Cut in cold butter, then add boiling water and stir.
- When the cheesecake is almost done, add a layer of peaches and dollop the cobbler topping over. Bake for 20-25 minutes until golden brown.
- Turn off the oven, leave the cheesecake inside with the door ajar for an hour. Remove from the water bath, cool to room temperature, and chill for 4-6 hours or overnight.
- Run a knife around the cake, release the springform ring, and transfer to a serving plate. Top with remaining peaches and sauce before serving. Store in the fridge.
Prep Time: 30 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 50 minutes
Kcal: 520 kcal | Servings: 12 servings
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Peach Cobbler Cheesecake FAQS
A cobbler typically has a moist, fruit-filled base, but it shouldn’t be excessively gooey. The fruit layer should be tender and syrupy, but not overly runny. The consistency can vary depending on the type of fruit used and the amount of thickening agent (like cornstarch or flour) in the recipe. A well-made cobbler will have a balance between the juicy fruit filling and the biscuit or cake-like topping.
Peach cobbler can be enjoyed both hot and cold, depending on personal preference. Serving it hot, often with a scoop of vanilla ice cream or a dollop of whipped cream, is a popular choice as it brings out the flavors and creates a delightful contrast between the warm cobbler and the cold ice cream. However, it’s also delicious when eaten cold, offering a firmer texture and more consolidated flavors.
If your peach cobbler isn’t cooking properly, there could be several reasons:
Oven Temperature: Ensure your oven is properly preheated and set to the correct temperature.
Incorrect Measurements: Too much liquid or not enough thickening agent in the fruit mixture can result in a cobbler that doesn’t set properly.
Baking Time: It might need more time in the oven than the recipe suggests, especially if the oven temperature is inaccurate or if the cobbler was colder (e.g., from the fridge) when it went into the oven.
Type of Dish: The material and color of the baking dish can affect cooking times. Darker dishes or glass can cook faster than lighter-colored or metal pans.
Whether cobbler is better hot or cold is largely a matter of personal preference. Many people prefer it hot because the warmth intensifies the fruit flavors and creates a comforting, cozy dessert experience, especially when paired with cold ice cream or whipped cream. However, others might prefer it cold, as the flavors have time to meld together, and the texture becomes more consistent. Both ways offer a unique and enjoyable dessert experience.
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Peach Cobbler Cheesecake
Bake your way to happiness with our Peach Cobbler Cheesecake recipe! Perfect for gatherings, this dessert will steal the show. ????????
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Ingredients
Peach Filling and Topping:
- 8 large peaches, pitted, peeled, and sliced (1/3–½ inch thick)
- ½ cup brown sugar
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter, melted
Cheesecake Layer:
- 3 (8 oz.) packages cream cheese, softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 4 large eggs, slightly beaten
- 2 tablespoons corn starch
Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup unsalted butter, cold and cut into small pieces
- ¼ cup boiling water
Instructions
Peach Filling and Topping:
- In a large pot, combine sliced peaches and lemon juice. Add sugar, brown sugar, corn starch, cinnamon, and nutmeg. Stir and cook over medium-high heat for 8-10 minutes until peaches soften. Set aside to cool.
Graham Cracker Crust:
- Line a 9 X 3-inch springform pan with parchment paper and lightly spray with non-stick spray. Wrap the pan with heavy-duty aluminum foil to prevent water leakage during baking. Set aside.
- Preheat the oven to 425°F.
- Mix graham cracker crumbs with melted butter until moistened. Press into the bottom of the pan. Chill in the fridge or freezer while preparing the filling.
Cheesecake Filling:
- Beat cream cheese with sugar and vanilla until smooth. Mix in sour cream and corn starch. Gently mix in beaten eggs on low speed.
- Pour half of the mixture over the crust, smoothing the top. Place the pan in a large roasting pan, add hot water halfway up the springform pan, and bake for 13-15 minutes at 425°F until set.
- Reduce oven temperature to 350°F. Remove the pan, add a layer of peaches over the cheesecake, and top with the remaining cheesecake mixture. Bake for 40-45 minutes until slightly jiggly in the center.
Cobbler Topping:
- Mix flour, brown sugar, sugar, salt, and baking powder. Cut in cold butter, then add boiling water and stir.
- When the cheesecake is almost done, add a layer of peaches and dollop the cobbler topping over. Bake for 20-25 minutes until golden brown.
- Turn off the oven, leave the cheesecake inside with the door ajar for an hour. Remove from the water bath, cool to room temperature, and chill for 4-6 hours or overnight.
- Run a knife around the cake, release the springform ring, and transfer to a serving plate. Top with remaining peaches and sauce before serving. Store in the fridge.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: 520 kcal