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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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Peach Cobbler Cheesecake is a delicious dessert that combines the creamy smoothness of classic cheesecake with the warm, spiced fruitiness of peach cobbler. Perfect for family gatherings or special occasions, it features a buttery graham cracker crust, layers of luscious cheesecake and cinnamon-spiced peaches, topped with a crumbly cobbler topping for a delightful crunch. This dessert can be served warm or chilled and easily adapted for gluten-free, dairy-free, or vegan diets.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

Peach Filling

  • 4–5 ripe but firm fresh peaches, peeled and sliced
  • 1 tablespoon lemon juice
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cobbler Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup cold butter, cubed
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the Crust: Mix the graham cracker crumbs, melted butter, and granulated sugar together until well combined. Press this mixture firmly into the bottom of a springform pan to form an even, sturdy base.
  2. Make the Cheesecake Filling: Beat the cream cheese until smooth and fluffy. Gradually add granulated sugar, then eggs one at a time, and finally vanilla extract. Mix until the batter is creamy and lump-free.
  3. Prepare the Peach Filling: Peel and slice the peaches. Toss them with lemon juice, brown sugar, cinnamon, and nutmeg until evenly coated, forming a spiced peach mixture.
  4. Assemble the Layers: Pour half of the cheesecake batter over the prepared crust. Spread the spiced peaches evenly on top, then cover with the remaining cheesecake batter, smoothing the surface.
  5. Make the Cobbler Topping: Combine flour, brown sugar, cinnamon, and cold cubed butter. Mix until crumbly and sprinkle this topping generously over the entire cheesecake surface.
  6. Bake the Cheesecake: Bake at 325°F (163°C) until the cheesecake is set but still slightly jiggly in the center, about 50-60 minutes. Allow to cool in the pan, then chill overnight for best flavor and texture.

Notes

  • Use room temperature cream cheese and eggs for a smooth batter without lumps.
  • Choose ripe but firm peaches to avoid excess juice making the cheesecake soggy.
  • Mix ingredients gently to prevent air bubbles that cause cracks.
  • Bake the cheesecake in a water bath to keep it moist and crack-free.
  • Chill the cheesecake thoroughly overnight to enhance flavors and texture.
  • Use a hot, dry knife wiped between cuts for clean slices.

Nutrition

Keywords: peach cobbler cheesecake, peach dessert, cheesecake recipe, cobbler topping, summer dessert, layered cheesecake

Find it online: https://ninagourmet.com/peach-cobbler-cheesecake/