Peach Cobbler Cheesecake Recipe

If you’re on the hunt for a dessert that marries the comforting warmth of a classic southern cobbler with the creamy decadence of a cheesecake, look no further than this Peach Cobbler Cheesecake Recipe. It’s an irresistible fusion that boasts layers of roasted peaches, a buttery graham cracker crust, luscious cream cheese filling, and a cinnamon streusel topping that adds just the right touch of crunch and spice. Every bite feels like a warm hug, and trust me, this recipe will quickly become a cherished favorite you’ll want to make again and again.

Ingredients You’ll Need

These ingredients may sound simple, but each one plays a crucial role in bringing this Peach Cobbler Cheesecake Recipe to life. From the juicy peaches that provide natural sweetness and texture to the cream cheese that gives richness and that creamy mouthfeel, every component matters.

• 10 medium ripe peaches, divided: Fresh and ripe peaches are essential for that authentic, juicy cobbler flavor.
• 5 tbsp granulated sugar, divided: Sweetens the peaches and balances the tang of the cheesecake.
• 1 and 1/2 tsp cinnamon, divided: Adds warmth and a touch of spice that complements the peaches perfectly.
• 1/4 tsp nutmeg, divided: Brings a subtle, earthy note enhancing the spiced flavor profile.
• 1/2 cup salted butter, melted (113 grams): Used for both crust and streusel for richness and moisture.
• 2 cups graham cracker crumbs (184 grams): Forms the sturdy, buttery crust base with crunchy texture.
• 2 tbsp granulated sugar (26 grams): Sweetens the crust just enough without overpowering.
• 2/3 cup brown sugar (147 grams): Adds depth and caramel notes to the streusel topping.
• 1 cup + 2 tbsp all-purpose flour (146 grams): Binds the streusel ingredients, ensuring the perfect crumbly topping.
• 1/2 tsp cinnamon: Infuses the streusel with cozy spice.
• Pinch of salt: Enhances all flavors and balances sweetness.
• 32 ounces full-fat block-style cream cheese, at room temperature (904 grams): The star of the cheesecake filling providing rich, creamy texture.
• 1 and 1/2 cups granulated sugar (315 grams): Sweetens the cheesecake filling perfectly.
• 4 large eggs, at room temperature: Helps set the cheesecake while keeping it smooth.
• 1 cup sour cream, at room temperature (240 grams): Adds tanginess and keeps the filling moist.
• 2 tsp vanilla extract: Elevates the cheesecake flavor with sweet, floral notes.
• 36 ounces frozen peach slices: Convenient and evenly textured for the cheesecake layer.
• 2 and 1/4 tsp lemon juice: Brings brightness and balances sweetness in the filling.
• Pinch of lemon zest: Adds a fresh citrus zing to the peach layer.
• 1 and 1/2 cups granulated sugar: Sweetens the peach topping beautifully.
• 1 and 1/2 tsp vanilla: Adds depth and aroma to peach topping.
• 1 tsp cinnamon: Gives the topping a cozy, spiced edge.
• 1/8 tsp nutmeg: Rounds out the topping with subtle warmth.
• 1 tbsp corn starch: Thickens the peach topping so it holds together perfectly.

How to Make Peach Cobbler Cheesecake Recipe

Step 1: Roast the Peaches for the Filling

Start off by preheating your oven to 400°F. Slice 4 of the fresh peaches and toss them gently with 2 tablespoons of sugar, 1/2 teaspoon of cinnamon, and a sprinkle of nutmeg. Let this mixture rest for about 10 minutes to coax out all those lovely peach juices. Spread everything on a parchment-lined baking sheet and roast until the peaches are tender and bursting with flavor, about 7 to 15 minutes. These roasted peaches will bring an incredible depth to the cheesecake’s filling.

Step 2: Prepare the Graham Cracker Crust

Reduce your oven’s heat to 350°F. Spray a 9-inch springform pan with nonstick spray. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press this crumbly mixture firmly along the bottom and sides of your pan. Bake for 10 minutes to set the crust, then let it cool completely. This buttery crust will provide a satisfyingly crisp contrast to the creamy filling.

Step 3: Make the Cinnamon Streusel

While the crust cools, melt butter and stir in brown sugar, flour, cinnamon, and a pinch of salt until crumbly. Spread the mixture evenly on a parchment-lined baking sheet and bake for 8 minutes at 350°F. The streusel will add a sweet, crispy topping with just the right touch of spice.

Step 4: Prepare the Cheesecake Filling

Take your cream cheese and beat it until creamy and smooth. Mix in sugar, then add eggs one at a time, blending just enough to incorporate. Finish by folding in sour cream and vanilla extract. This luscious batter will become the heart of our Peach Cobbler Cheesecake Recipe.

Step 5: Assemble the Cheesecake

Pour half of the cheesecake filling onto the cooled crust, layer on the roasted peaches evenly, and sprinkle about a third to half of the streusel on top. Cover this beautiful layer with the remaining cheesecake batter and smooth the top gently with a spatula. You’re almost there!

Step 6: Baking in a Water Bath

Place the springform pan inside a larger cake pan to prevent leaks, then nestle this setup into a roasting pan filled with boiling water halfway up the sides. Bake at 350°F for 88 to 91 minutes until the edges look set but the center still has a slight wobble. This gentle baking ensures a silky texture without cracks.

Step 7: Cooling

Let the cheesecake cool gradually in the oven with the door cracked for an hour. Then let it reach room temperature before refrigerating it for at least 6 hours or up to 2 days — patience here makes the flavors truly meld and develop.

Step 8: Roast Peaches for Topping

Right before serving, roast 6 more peaches tossed with sugar, cinnamon, and nutmeg just like before. Once cooled, these will crown your cheesecake beautifully.

Step 9: Finish and Serve

Carefully remove the cheesecake from its pan. Top with the freshly roasted peach slices and the remaining cinnamon streusel. If any pan juices remain, drizzle them over for extra peachy goodness. Slice and get ready to wow everyone!

How to Serve Peach Cobbler Cheesecake Recipe

Garnishes

For the finishing touch, the roasted peach slices and streusel topping already make this cheesecake look stunning. If you want to add a little extra flair, a dollop of freshly whipped cream or a sprinkle of chopped toasted pecans adds texture and elegance without overpowering the peach’s natural sweetness.

Side Dishes

This Peach Cobbler Cheesecake Recipe shines as a stand-alone dessert, but pairing it with a scoop of vanilla bean ice cream or a simple pot of black coffee makes for a harmonious contrast of hot and cold, sweet and bold. Fresh berries served on the side can also complement the warm peach flavors beautifully.

Creative Ways to Present

For a party centerpiece, serve this cheesecake on a pretty cake stand garnished with edible flowers or mint sprigs for that bright pop of color. You can also plate individual slices with a drizzle of caramel sauce or honey for an upscale bakery feel at home. The layers of this dessert truly invite a little showmanship!

Make Ahead and Storage

Storing Leftovers

Store any leftover Peach Cobbler Cheesecake Recipe in an airtight container in the refrigerator. It will keep beautifully for 4 to 6 days, maintaining its creamy texture and fresh peach flavor, so you can enjoy it at your convenience without losing any magic.

Freezing

If you want to save slices for later, wrap them tightly in plastic wrap and aluminum foil before freezing. The cheesecake can be frozen for up to 2 months. When you’re ready, thaw overnight in the fridge to keep the texture just right.

Reheating

This cheesecake is best enjoyed chilled, but if you’d like a warmer serving, pop a slice in the microwave for 15 to 20 seconds. Keep an eye on it to avoid melting the cream cheese filling. The roasted peaches taste amazing warmed up, bringing out their juicy sweetness.

FAQs

Can I use canned peaches instead of fresh or frozen?

While fresh and frozen peaches give the best texture and flavor, canned peaches can be used in a pinch. Just be sure to drain them well and adjust sugar levels as canned peaches are often packed in syrup.

What’s the secret to preventing cracks in the cheesecake?

Using a water bath during baking and allowing the cheesecake to cool slowly in the oven helps maintain moisture and prevents cracking. Also, avoid overmixing the batter to keep air bubbles minimal.

Can I make this recipe dairy-free or vegan?

This particular Peach Cobbler Cheesecake Recipe relies heavily on cream cheese and butter for its creamy and rich texture. However, you could experiment with dairy-free cream cheese and vegan butter substitutes, though the flavor and texture may differ slightly.

How do I know when the cheesecake is done baking?

The edges should be set and start to pull slightly from the pan, but the center will have a slight wobble when you gently shake the pan. The internal temperature should be about 150-160°F for perfect doneness.

Can this cheesecake be made in advance for a party?

Absolutely! In fact, making it a day ahead lets the flavors meld beautifully and makes serving easier. Just be sure to add the roasted peach topping fresh to maintain its texture and brightness.

Final Thoughts

If you’re looking for a dessert that feels like a warm, comforting hug and a little slice of celebration all at once, this Peach Cobbler Cheesecake Recipe is the answer. It perfectly balances creamy cheesecake and juicy, spiced peaches with a buttery, crunchy crust and streusel topping that will have everyone asking for seconds. So don’t hesitate — gather your ingredients and treat yourself to this unforgettable twist on two beloved classics!

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