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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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Peach Cobbler Cheesecake perfectly blends creamy cheesecake, fresh juicy peaches, and a crunchy cobbler topping to create a multi-textured dessert ideal for any occasion, from family gatherings to indulgent treats. This straightforward yet impressive recipe balances tangy cream cheese with sweet peaches and warm spices, promising a show-stopping dessert experience.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Peach Filling

  • 4–5 ripe fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Cheesecake Batter

  • 24 oz (3 packages) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Cobbler Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cubed

Instructions

  1. Prepare the Crust: Mix graham cracker crumbs with melted butter and sugar until well combined. Press the mixture firmly into the base of a springform pan. Bake at 350°F (175°C) for 8-10 minutes to set the crust, then remove and let cool.
  2. Make the Peach Filling: Peel and slice the peaches. Combine with sugar, lemon juice, cinnamon, and nutmeg in a saucepan. Simmer gently over medium heat until peaches soften and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool slightly.
  3. Whip Up the Cheesecake Batter: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add sugar, then eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined with no lumps.
  4. Assemble Layers: Pour the cheesecake batter over the cooled crust. Spoon the warm peach filling evenly on top. Swirl gently with a knife or skewer to create marbled layers combining cheesecake and peaches.
  5. Prepare the Cobbler Topping: In a bowl, mix flour, sugar, and cinnamon. Cut in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the peach layer.
  6. Bake and Cool: Bake the assembled cheesecake at 350°F (175°C) for 50-60 minutes, until the topping is golden and the center has a slight wobble. Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight for best results.

Notes

  • Use room temperature cream cheese for a smooth, lump-free batter.
  • Do not overbake; a slight wobble in the center ensures creamy texture.
  • Peel peaches by blanching briefly in boiling water to make skin removal easier.
  • Chill cheesecake overnight to firm up and deepen flavors.
  • Use a water bath during baking to prevent cracks and achieve a creamy texture.

Nutrition

Keywords: Peach cobbler cheesecake, peach dessert, creamy cheesecake, fruit cobbler, layered dessert, summer dessert

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