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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake: A Creamy Summer Delight

Peach Cobbler Cheesecake is a delightful fusion of flavors, combining the richness of cheesecake with the fruity sweetness of peaches.
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Prep Time 30 minutes
Cook Time 2 hours
Chill Time 8 hours
Total Time 10 hours 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cobbler Topping
  • 1/2 cup Cold Unsalted Butter Can substitute with coconut oil for a dairy-free option.
  • 1 cup All-Purpose Flour Can be replaced with gluten-free flour blend.
  • 1/4 cup Granulated Sugar Adjust based on fruit sweetness.
  • 1/4 cup Light Brown Sugar Adjust based on fruit sweetness.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon Pumpkin spice can be used for a seasonal twist.
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 1/4 cup Milk
  • 1 teaspoon Vanilla Extract
For the Cheesecake Crust
  • 1 1/2 cups Graham Cracker Crumbs Or Gingersnap for a different flavor.
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Unsalted Butter Can substitute with coconut oil.
For the Cheesecake Filling
  • 24 oz Full-Fat Cream Cheese Neufchâtel cheese can be a lower-fat option.
  • 1 cup Granulated Sugar
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Pure Vanilla Extract Almond extract can be substituted.
  • 3 large Eggs Use substitutes for a vegan option.
  • 1/2 cup Sour Cream Or Greek Yogurt.
For the Peach Topping
  • 4 cups Fresh Peaches Or canned.
  • 1/4 cup Granulated Sugar Adjust based on sweetness.
  • 1/4 cup Light Brown Sugar Adjust based on sweetness.
  • 2 tablespoons Butter Coconut oil can swap in.
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Ground Cinnamon Adjust to taste.
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Allspice
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Juice

Equipment

  • Mixing Bowl
  • pastry cutter
  • 9-inch springform pan
  • electric mixer
  • Skillet
  • baking dish

Method
 

Prepare Cobbler Topping
  1. In a bowl, combine the flour, sugars, baking powder, spices, and salt. Cut in butter until resembling coarse crumbs. Stir in milk and vanilla. Chill the mixture for 30 minutes.
Make Cheesecake Crust
  1. Preheat oven to 350°F (175°C). Mix crumbs, sugar, and cinnamon. Melt butter and combine with crumb mix. Press into a 9-inch pan and pre-bake for 8-10 minutes.
Make Cheesecake Filling
  1. Beat cream cheese until smooth. Gradually add sugar and flour. Mix in vanilla and salt, then eggs one at a time. Fold in sour cream until smooth.
Bake Cheesecake
  1. Pour cheesecake filling into crust. Bake in water bath at 350°F for 15 minutes, then reduce to 325°F and bake for 60-75 minutes.
Cool Cheesecake
  1. Turn off oven and cool cheesecake inside for about an hour, then refrigerate for at least 6-8 hours.
Prepare Peach Topping
  1. In a skillet, combine peaches, sugars, and butter. Cook until peaches soften. Stir in cornstarch slurry and spices. Cook for another minute.
Assemble Cheesecake
  1. Crumble cobbler topping over chilled cheesecake. Bake at 375°F for 10-15 minutes.
Serve & Store
  1. Use a warm knife to slice. Garnish with whipped cream or mint. Store leftovers covered for up to 5 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for smooth blending. A water bath prevents cracks. Cool gradually for best results.

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