Description
Peach Cobbler Cheesecake is a decadent dessert that combines creamy, tangy cheesecake with juicy fresh peaches and a buttery, cinnamon-spiced cobbler topping. This dessert offers the perfect harmonious blend of textures and flavors, making it a standout choice for family dinners and celebrations alike. Enjoy it warm or chilled, with optional whipped cream or caramel sauce to elevate the indulgence.
Ingredients
Scale
Cheesecake Base
- 16 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
Peach Layer
- 4 ripe fresh peaches, peeled and sliced
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Crust & Cobbler Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/4 cups all-purpose flour (substitute almond flour or gluten-free mix for gluten-free)
- 1 tsp ground cinnamon
Instructions
- Prepare the Crust: Combine softened butter, sugars (granulated and brown), cinnamon, and flour in a bowl until crumbly. Press this mixture firmly into the bottom of a springform pan to form an even buttery crust.
- Mix the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and fluffy. Gradually add sugar, mix well. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream or heavy cream until fully incorporated, resulting in a creamy, dense cheesecake batter.
- Prepare the Peach Layer: Peel and slice the fresh peaches. Toss peach slices gently with sugar, cinnamon, and nutmeg to season and enhance their natural sweetness.
- Layer the Ingredients: Spread half of the cheesecake filling evenly over the crust. Arrange the peach slices over the filling. Carefully spoon and spread the remaining cheesecake filling over the peaches to cover them completely.
- Add the Cobbler Topping: In a bowl, mix butter, sugars, cinnamon, and flour until crumbly. Sprinkle this mixture generously over the top of the cheesecake layer to create the topping.
- Bake and Cool: Bake at 325°F (163°C) for approximately 60 minutes, or until the topping is golden and the filling is mostly set but still slightly jiggly in the center. Allow the cheesecake to cool to room temperature, then refrigerate overnight to fully set and develop flavors.
Notes
- Bring eggs and cream cheese to room temperature before mixing to ensure a smooth cheesecake batter.
- Do not overmix the filling to prevent excess air and cracking.
- Use fresh ripe peaches for optimal flavor and texture; if using canned peaches, drain thoroughly.
- Baking the cheesecake in a water bath helps prevent cracking and promotes even baking.
- Allow the cheesecake to cool gradually before refrigerating to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of recipe)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg