Peach Cobbler Cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the sweet, juicy goodness of peaches. It’s the perfect treat for any gathering, and it’s sure to please everyone at the table. If you love the classic flavors of peach cobbler and cheesecake, this recipe is for you!
Table of Contents
Why Make This Recipe
You should make this Peach Cobbler Cheesecake because it is simple and delicious! This dessert is perfect for family gatherings, special occasions, or just a sweet treat at home. The layers of cream cheese and peach create a mouthwatering contrast that everyone will enjoy. Plus, it looks beautiful on any dessert table!
How to Make Peach Cobbler Cheesecake
Making this Peach Cobbler Cheesecake is easier than you think! Follow these steps, and you will have a stunning dessert that tastes amazing.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- 3 packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches, diced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 1/4 teaspoon cinnamon
Directions
- Preheat your oven to 325°F (165°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
- In another bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract, then pour the filling over the crust.
- Toss the diced peaches with brown sugar, cinnamon, and flour. Spoon this mixture over the cheesecake filling.
- In a separate bowl, mix flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle this over the peaches.
- Bake for 60-70 minutes or until the center is set. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.
- Let the cheesecake cool completely before putting it in the fridge for at least 4 hours or overnight.
- Slice and serve this creamy, sweet dessert with its perfect balance of spiced peaches and buttery crumble.
How to Serve Peach Cobbler Cheesecake
Serve Peach Cobbler Cheesecake chilled. You can add a dollop of whipped cream or serve it with a scoop of vanilla ice cream on the side for extra indulgence. Enjoy every bite!
How to Store Peach Cobbler Cheesecake
Keep any leftovers of the cheesecake in an airtight container in the fridge. It will last for up to 4 days. You can also wrap it tightly in plastic wrap and freeze it for up to a month. Just thaw it in the fridge when you’re ready to enjoy it again.
Tips to Make Peach Cobbler Cheesecake
- Make sure your cream cheese is softened at room temperature for a smooth filling.
- Use fresh peaches when they are in season for the best flavor. Canned peaches work well too if fresh ones aren’t available.
- Allow the cheesecake to cool completely before putting it in the fridge. This helps it set nicely.
Variation
You can add nuts, like chopped pecans or walnuts, to the crumble topping for an added crunch. You can also experiment with different fruits, like blueberries or raspberries, to change up the flavor.
Peach Cobbler Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- 3 packages cream cheese softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh or canned peaches diced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter softened
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 325°F (165°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
- In another bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract, then pour the filling over the crust.
- Toss the diced peaches with brown sugar, cinnamon, and flour. Spoon this mixture over the cheesecake filling.
- In a separate bowl, mix flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle this over the peaches.
- Bake for 60-70 minutes or until the center is set. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.
- Let the cheesecake cool completely before putting it in the fridge for at least 4 hours or overnight.
- Slice and serve this creamy, sweet dessert with its perfect balance of spiced peaches and buttery crumble.
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You might also like these recipes
Mini Peach Cobbler Cheesecakes-these mini desserts are a delightful way to enjoy the flavors of peach cobbler and cheesecake in one delicious bite.
Chocolate Chip Shortbread Cookies-simple to make and are sure to impress your family and friends.
Easy Caramel Apple Cinnamon Rolls-warm, gooey, and perfect for any occasion.
FAQs
How do I keep my cheesecake from cracking?
Use a water bath, don’t overmix your batter, and let the cheesecake cool gradually in the oven with the door slightly open.
Can I make peach cobbler cheesecake ahead of time?
Yes! It tastes even better after chilling overnight. You can prepare it up to 2 days in advance for the best flavor and texture.
Can I use canned or frozen peaches for peach cobbler cheesecake?
Absolutely! Both canned (drained) and frozen (thawed) peaches work great — just make sure to pat them dry to avoid excess moisture.
