Looking for a simple sweet treat? Peach Cobbler Cheesecake is delicious in so many ways! Impress your guests with this cheesecake that combines two favorite desserts into one!
Just when you thought it couldn’t get any better than a cobbler, now you can make the most amazing Peach Cobbler Cheesecake dessert. Use this simple recipe to make a sweet treat that will blow you away because of how delicious it tastes!
Peach Cobbler Cheesecake
Take a traditional peach cobbler and add more to it with this sweet and flavorful Peach Cobbler Cheesecake dessert. It’s like having the best of both worlds with each bite you take. When you prepare this dessert, you can expect family and friends to rave over it while asking you for the recipe because they love it that much. If you’re ready to impress everyone around you while satisfying your sweet tooth, give this recipe a try!
Why You’ll Love this fruit Cheesecake
- It’s so easy to prepare this dessert. Sure, it might sound like a lot of work, but it only takes around 15 minutes to prep all your ingredients.
- You can make this delicious dessert a day in advance. Preparing it ahead of time is recommended!
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It’s so good. It’s the perfect dessert for anyone who loves cheesecake and peach cobbler. Instead of choosing between the two, you can combine them and enjoy ‘em both!
Do I have to prepare a homemade crust for this dessert?
While you don’t have to prepare a homemade crust and can use a premade option from the store, it’s so simple to make it yourself by combining some graham cracker crumbs with melted butter, ground cinnamon, and a bit of sugar. It’s much better than what you can get at the store and should only take a few seconds to make.
Can I use something other than graham cracker crumbs to make the crust?
Absolutely. If you don’t want to use graham crackers, you can use cookies. Golden Oreo cookies or Nilla Wafers would work well. You can break them into crumbled pieces and then mix the crumbs with the other ingredients to prepare your crust.
What kind of cream cheese will I need for this recipe?
Use any brand of full-fat cream cheese to get the best texture and taste for the cheesecake filling. If you’re not sure which brand is best, Philadelphia makes an excellent cream cheese. If you’re looking for a good generic brand, Happy Farms is another great option worth trying when you’re preparing this delicious Peach Cobbler Cheesecake.
Do I use fresh peaches for the peach topping on this dessert?
It’s optional. You can use two cans of peaches. If you don’t want to use canned peaches, feel free to use fresh peaches. If you’re going to use fresh peaches, be sure to wash them first and then begin slicing them into thin pieces.
Recipe Notes & Tips
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Use a food processor to create the crumbs when preparing your crust from scratch. It makes the job of breaking the cookies or graham crackers down that much easier. And, if you’re planning to use graham cracker crumbs, you can buy them in the store already broken into crumbles for this reason.
- Be sure to leave the cheesecake in the oven, even after it’s done cooking. You’ll turn the oven off and crack the door open, leaving the cheesecake to sit for a bit so that it doesn’t crack in the center. It’s the best way to keep it from cracking.
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You’ll need to make this cheesecake in advance because it needs to be set in the fridge overnight. Once you’ve allowed it to set, you can prepare the peach topping and add it on top. So, this is essentially a dessert that takes two days to complete. However, you have the option of making the peach topping while you’re preparing the cheesecake and then storing the topping in the fridge until you’re ready to add it on top of the cake.
How to Store the Peach Cobbler Cheesecake
Keep your cheesecake in an airtight container. If you don’t have a container, cover it in plastic wrap and aluminum foil before placing it in the fridge, where it will remain fresh for up to three days. You also have the option of freezing the cheesecake if you’d like to keep it for more than three days. It would remain fresh for up to a month when frozen.
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Peach Cobbler Cheesecake
Ingredients
Servings: 12-14
Cook Time: 70 minutes
It is best to make this recipe the day before you plan to serve it
Crust:
- 2 cups graham cracker crumbs
- 6 Tablespoons butter- melted
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon granulated sugar
Cheesecake Filling:
- 4- 8 oz packs of cream cheese-softened
- 3/4 cup granulated sugar
- 3 Tablespoons flour
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3 eggs
- 15-20 peach slices
Cobbler Topping:
- 1 cup all-purpose flour
- 1/4 cup brown sugar- packed
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter- cold and cut into small cubes
- 1/4 cup water
Peach Topping:
- 2 cans 15.25 oz. each peaches or you can use fresh peaches
- 1/4 cup brown sugar- packed
- 1/4 cup granulated sugar
- 1/2 Tablespoon fresh lemon juice
- 2 Tablespoon cornstarch- dissolved in 2 Tablespoons water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 350F and grease a 9” springform pan with non-stick spray and set aside.
- Start by pulsing graham crackers in a food processor until you get about 2 cups crumbs.
- Add in melted butter, cinnamon and sugar and pulse until well combined.
- Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
- Bake on 350 for about 10 minutes.
Cheesecake Filling:
- Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
- Cream until light and fluffy and you do not see any lumps, about 4-5 minutes.
- Add sugar and flour and mix for about 1 minute.
- While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.
- Add each egg one at a time. Allow each egg to combine fully before adding the next. Do not over mix.
- Pour the filling into the prepared crust and top with peach slices.
- Make the topping by adding all ingredients except water into a medium bowl and use a fork or pastry cutter to cut the butter into the dry ingredients.
- Add the water last and mix until combined. Crumble the topping all over the top of the cheesecake.
- Place the cheesecake in the center of your oven and bake at 350 for 25 minutes then reduce the heat to 200F. and bake for an additional 45-50 minutes or until the center slightly jiggles.
- Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes.
- Then remove and allow to cool completely on a wire rack.
- Refrigerate overnight until completely set.
- Once the cheesecake is set make the peach topping by adding all ingredients into a medium saucepan and bring to a low boil.
- Reduce heat and stir occasionally until mixture is thickened.
- Remove from heat and allow to cool for 10-15 minutes then pour peaches over the top of the cheesecake.
- Serve and enjoy!
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