Peach Cobbler Cheesecake

Indulge in a dessert that captures the essence of summer: Peach Cobbler Cheesecake. This delightful recipe marries the rich creaminess of cheesecake with the warm, fruity charm of peach cobbler, creating a treat that’s both decadent and comforting. Perfect for gatherings, this layered masterpiece showcases juicy peaches, a buttery crumble, and a creamy filling that will leave your taste buds singing.

Why You Will Love This Recipe

This Peach Cobbler Cheesecake is not only visually stunning, but it’s also bursting with flavor. The combination of cream cheese and fresh peaches creates a harmonious balance of tangy and sweet. Each layer offers a unique texture, from the crunchy crumble topping to the smooth cheesecake filling. It’s a delicious way to celebrate peach season and impress your friends and family. Plus, it’s a great make-ahead dessert that can be prepared a day in advance, making it perfect for celebrations or casual family dinners.

Ingredients

For this mouthwatering Peach Cobbler Cheesecake, you’ll need the following ingredients:

For the Peach Layer:

3 lbs peaches, peeled, pitted, and cut into 1-inch pieces (about 6 cups or 6 large peaches)
Juice of 1 lemon
1 teaspoon ground cinnamon

½ cup granulated sugar (55g)
2 teaspoons cornstarch

For the Crumble Topping:

8 tablespoons unsalted butter, melted (56g or 2 oz)

1 teaspoon vanilla extract
½ cup granulated sugar (80g)
½ cup light brown sugar (72g)

Pinch of salt
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour (192g)

For the Bottom Crust:

2 cups graham cracker crumbs (225g, about 14 sheets)
3 tablespoons granulated sugar (50g)
1 teaspoon ground cinnamon

Pinch of salt
5 tablespoons unsalted butter, melted (2 ounces)

For the Filling:

32 ounces cream cheese, room temperature

1 ¼ cups granulated sugar (277g)
2 tablespoons all-purpose flour
4 large eggs, room temperature

1 tablespoon vanilla extract
1 cup sour cream, room temperature (8oz or 227g)

Instructions

Creating the Peach Cobbler Cheesecake is straightforward. Follow these steps for the best results:

Step 1: Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by inverting the bottom and attaching the sides. Lightly coat with cooking spray if non-stick.
Step 2: For the peach layer, toss the diced peaches with lemon juice, cinnamon, sugar, and cornstarch. Set aside.
Step 3: Prepare the crumble topping by mixing the melted butter, vanilla, sugars, salt, cinnamon, and flour until clumpy. Spread this mixture on a parchment-lined baking sheet and bake for 20 minutes.

Step 4: For the crust, pulse the graham crackers with sugar, cinnamon, and salt in a food processor. Mix in the melted butter and press this mixture into the bottom and sides of the pan. Bake for 8–10 minutes.
Step 5: Reduce the oven temperature to 325°F (163°C). Wrap the outside of the pan with foil and prepare a water bath.
Step 6: For the filling, beat the cream cheese, sugar, and flour together until smooth. Add the sour cream, vanilla, and eggs one at a time, mixing until incorporated.

Step 7: Pour half of the filling into the crust, then layer with half of the peach mixture and sprinkle some crumble over it. Pour the remaining filling on top and bake in the water bath for about 90 minutes.
Step 8: Add the remaining peach mixture and crumble on top, then bake for an additional 15 minutes.
Step 9: Turn off the oven, prop the door open, and let the cheesecake cool in the oven for 1 hour. Transfer to a rack, remove the foil, and let it cool to room temperature. Chill overnight in the refrigerator.

Pro Tips for Making Peach Cobbler Cheesecake

Use ripe, fresh peaches for the best flavor.
Let all dairy ingredients come to room temperature for a smoother batter.
Wrap the springform pan tightly in foil to prevent water from seeping into the cheesecake.

Cool the cheesecake slowly to reduce cracking.
Allow it to chill overnight for the best flavor and texture.

Frequently Asked Questions (FAQs)

1. Can I use canned peaches instead of fresh?

Yes, but fresh peaches provide a better flavor and texture. If using canned, make sure they are well-drained.

2. How do I prevent cracking in my cheesecake?

Cool the cheesecake gradually in the oven and ensure all ingredients are at room temperature before mixing.

3. Can I freeze this cheesecake?

Yes, it freezes well. Wrap it tightly and store in an airtight container for up to three months.

4. How long will the cheesecake last in the fridge?

It can last up to one week in the refrigerator when stored properly in an airtight container.

5. What can I use instead of a springform pan?

You can use a regular cake pan, but remove the cake from the pan carefully; it may be challenging to slice.

Conclusion

This Peach Cobbler Cheesecake is a delightful combination of flavors and textures that you not only want to bake but also to share. Perfect for any occasion, this sweet treat promises to be a hit among family and friends. Don’t hesitate to whip up this scrumptious cheesecake and enjoy the taste of summer all year round!