Introduction:
Peach Cobbler Cheesecake is the ultimate fusion dessert, combining the creamy richness of classic cheesecake with the comforting, fruity flavors of a traditional peach cobbler. Featuring a buttery graham cracker crust, smooth cheesecake filling, and a juicy peach cobbler topping, this decadent dessert is perfect for any occasion. It’s a wonderful way to celebrate summer peaches, and the mix of textures—creamy, crunchy, and juicy—makes each bite a delightful experience. Whether for holidays, birthdays, or a weekend treat, Peach Cobbler Cheesecake is bound to become a favorite!
The Inspiration Behind Peach Cobbler Cheesecake:
This dessert brings together the best parts of two beloved sweets: the richness of cheesecake and the warm, spiced goodness of peach cobbler. Inspired by the need for a more indulgent twist on peach cobbler, this combination offers both the creaminess of cheesecake and the bright, juicy flavors of fresh peaches in a single show-stopping dessert.
Ingredients Breakdown:
- For the Crust:
- 2 cups graham cracker crumbs: The base of the cheesecake, offering a sweet, slightly crunchy texture.
- ¼ cup granulated sugar: Sweetens the crust.
- ½ cup unsalted butter, melted: Binds the crumbs together and adds richness.
- ½ teaspoon ground cinnamon: Adds warmth and flavor to complement the peach topping.
- For the Cheesecake Filling:
- 24 oz cream cheese, softened: The rich, creamy base of the cheesecake.
- 1 cup granulated sugar: Sweetens the filling.
- 3 large eggs: Bind the filling and add richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cheesecake.
- ½ cup sour cream: Adds tanginess and creaminess.
- 2 tablespoons all-purpose flour: Helps stabilize the cheesecake.
- For the Peach Cobbler Topping:
- 4 cups fresh peaches, peeled and sliced: The star of the cobbler topping, providing natural sweetness and juiciness.
- ½ cup packed brown sugar: Sweetens the peaches and creates a caramelized effect.
- 1 teaspoon ground cinnamon: Adds spice and warmth.
- ¼ teaspoon ground nutmeg: Enhances the cobbler flavor.
- 1 tablespoon cornstarch: Helps thicken the peach mixture.
- 1 tablespoon lemon juice: Balances the sweetness and adds brightness.
- 1 teaspoon vanilla extract: Complements the peach flavor.
- For the Cobbler Topping:
- 1 cup all-purpose flour: Forms the base of the crumbly topping.
- ½ cup granulated sugar: Sweetens the topping.
- ½ teaspoon baking powder: Adds lightness to the cobbler topping.
- ¼ teaspoon salt: Balances the sweetness.
- 6 tablespoons unsalted butter, cold and cubed: Adds richness and creates a crumbly texture.
- ¼ cup milk: Moistens the cobbler topping, making it golden and tender.
Step-by-Step Recipe:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan, creating an even layer.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla extract, sour cream, and flour, and continue to beat until fully combined and smooth.
- Pour the cheesecake batter over the cooled crust and spread it out evenly with a spatula.
- Prepare the Peach Cobbler Topping:
- In a large bowl, toss the sliced peaches with brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract until well coated.
- Spread the peach mixture evenly over the cheesecake filling.
- Make the Cobbler Topping:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until the mixture forms a crumbly dough.
- Drop spoonfuls of the cobbler topping over the peach layer, leaving some gaps to allow the peaches to peek through.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any drips, and bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to allow it to cool slowly and prevent cracks.
- Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, or overnight.
- Slice and Serve:
- Before serving, release the cheesecake from the springform pan and slice into wedges.
- Optionally, garnish with whipped cream or a drizzle of caramel sauce for an extra indulgent touch.
Tips for the Perfect Peach Cobbler Cheesecake:
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free cheesecake filling.
- Use Fresh Peaches: Fresh peaches will provide the best flavor and texture, but you can use frozen or canned peaches if fresh ones are out of season.
- Slow Cooling: Allow the cheesecake to cool gradually in the oven with the door cracked open to prevent the cheesecake from cracking.
- Chill Thoroughly: For the best texture and flavor, chill the cheesecake overnight before serving.
Variations and Customizations:
- Canned Peaches: If fresh peaches aren’t available, canned peaches can be used. Just be sure to drain them well and adjust the sugar accordingly.
- Crumble Topping: For a crunchier cobbler topping, add oats or chopped pecans to the crumble mixture.
- Spice It Up: Add extra spices like ginger or cardamom to the peach filling for a more complex flavor profile.
- Gluten-Free Option: Use gluten-free graham crackers and a gluten-free flour blend to make this cheesecake suitable for those with gluten sensitivities.
Health Considerations and Nutritional Value:
Peach Cobbler Cheesecake is an indulgent dessert high in fats, sugars, and calories, making it a special-occasion treat. To lighten it up:
- Reduce Sugar: Cut back on the sugar in both the cheesecake filling and cobbler topping.
- Use Light Cream Cheese: Opt for low-fat or reduced-fat cream cheese to reduce the overall fat content.
- Portion Control: This cheesecake is rich, so serving smaller slices can help manage calorie intake.
FAQ:
- Can I make this cheesecake ahead of time?
Yes! In fact, it’s best to make it a day ahead so it has time to fully chill and set in the fridge. - How do I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. - Can I freeze Peach Cobbler Cheesecake?
Yes! Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Peach Cobbler Cheesecake
Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the juicy, spiced flavors of a traditional peach cobbler, creating a show-stopping dessert. With its buttery crust, smooth filling, and sweet peach topping, it's perfect for special occasions or simply indulging in something sweet!
Ingredients
For the Roasted Peaches
- 10 medium ripe peaches divided *See note for frozen peaches
- 5 tbsp granulated sugar
- 1 and 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For the Graham Cracker Crust
- 1/2 cup salted butter melted
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
For the Cinnamon Streusel
- 1/2 cup salted butter melted
- 2/3 cup brown sugar
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp cinnamon
- pinch of salt
For the Cheesecake Batter
- 32 ounces full-fat block-style cream cheese at room temp
- 1 and 1/2 cups granulated sugar
- 4 large eggs at room temp
- 1 cup sour cream at room temp
- 2 tsp vanilla extract
Instructions
- Roast the Peaches: Preheat your oven to 400 ° F. Slice 4 peaches. You’ll want to make the peaches for the topping fresh the day you serve the cheesecake.
- Line a baking sheet with parchment paper, and toss the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg and let rest for 10 minutes to bring out the juices. Be sure to pour the juices onto the pan with the peach slices. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool.
- Make the Crust: Turn oven to 350° F for the remainder of this recipe. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients in a small bowl and press into prepared pan and up the sides of the pan. Bake this for 10 minutes. Set aside.
- Make the Cinnamon Streusel: Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. You should have a crumbly mixture. Bake on a parchment-lined pan at 350° F for 8 minutes.
- Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won’t turn out as well.
- In a large bowl, cream the softened cream cheese with a hand mixer on medium-high speed, until nice and creamy, about 1 minute. Add the sugar and mix until creamed with the cream cheese. Add the eggs, one at a time, mixing after each, on medium-low speed until just incorporated. Add the vanilla and sour cream, and mix until just incorporated.
- Pour half of the batter over the baked and cooled crust, then add the roasted peaches in an even layer. Sprinkle on 1/3 to 1/2 of the streusel. Pour on the remaining batter and smooth the top.
- Prepare the Water Bath + Bake: Get out a roasting pan. Bring a large pot of water to a boil. Place the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below it. Pour the boiling water into the roasting pan. This is the best way to do a water bath – no possibility of leakage into your cheesecake!
- Bake cheesecake at 350 ° F for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. (A clean knife is a good sign that you’ve over baked your cheesecake and it won’t have that extra creamy texture.) Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Keep an eye on the bake time, as ovens vary. Some people have said their cheesecake was done closer to 1 hour, but browning on the top with this particular cheesecake recipe does not necessarily indicate doneness.
- Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool completely at room temp, then cover well with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days before removing from the pan and serving.
- Serve + Store: Once ready to serve the cheesecake, make the roasted peaches for the peach topping. Repeat the steps above, this time using 6 medium peaches, sliced, with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Let the peach slices cool to room temp on the pan and then place them on top of the chilled cheesecake with the remaining streusel. Be sure to drizzle on the juices from the pan!
- Slice and serve. Leftovers keep in an airtight container in the fridge for 4-6 days.
Notes
Frozen Peaches: You can use frozen peach slices when fresh peaches aren’t in season. Add 36 ounces frozen peaches to a medium saucepan on the stovetop with 2 and 1/4 tsp lemon juice, a pinch of lemon zest, 1 and 1/2 cups granulated sugar, 1 and 1/2 tsp vanilla, a teaspoon of cinnamon, and 1/8 tsp nutmeg.
Cook over medium heat for 14 minutes. Bring the mixture to a rapid boil and add 1 tbsp corn starch. Cook for 2-4 minutes, until the sauce has thickened just enough to coat the back of a spoon, but isn’t gloopy. Remove from the heat immediately and pour into a bowl to chill in the fridge. Spoon about 1/3 of the peaches in the cheesecake, and use the remaining peaches on top for serving.
Note: The cheesecake may brown a bit on top, but that’s normal for this recipe. Mine came out a bit darker each time than with my traditional cheesecake recipe.