Peach Cobbler Cheesecake

A delicious dessert that combines the creamy texture of cheesecake with the sweet, fruity taste of peaches and a crumbly topping.

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Why Make This Recipe

Peach Cobbler Cheesecake is a delicious dessert that combines two favorites: cheesecake and peach cobbler. It has the creamy texture of cheesecake and the sweet, fruity taste of peaches with a crumbly topping. This recipe is perfect for gatherings, family dinners, or a simple treat at home. It’s a dish that everyone will enjoy, making it a great choice for any occasion.

How to Make Peach Cobbler Cheesecake

Ingredients

• 2 cups cream cheese
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh peaches, sliced
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream until fully incorporated.
3. Pour the cheesecake batter into the prepared pan.
4. In another bowl, combine flour, brown sugar, melted butter, cinnamon, and nutmeg to make the crumble topping.
5. Spread the sliced peaches over the cheesecake layer, and then sprinkle the crumble mixture on top.
6. Bake for 45-50 minutes, or until the cheesecake is set and the crumble is golden brown.
7. Let it cool before removing the sides of the springform pan.
8. Chill in the refrigerator for a few hours before serving.

How to Serve Peach Cobbler Cheesecake

Serve Peach Cobbler Cheesecake cold, straight from the refrigerator. You can slice it into wedges and place it on dessert plates. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat. This cheesecake is delightful on its own but even better with a little something extra!

How to Store Peach Cobbler Cheesecake

To store Peach Cobbler Cheesecake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to five days. For longer storage, you can freeze it. Make sure to wrap it well to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Tips to Make Peach Cobbler Cheesecake

• Use ripe peaches for the best flavor. They should be juicy and fragrant.
• Make sure the cream cheese is at room temperature for easy mixing.
• Do not skip chilling the cheesecake; it helps set the flavors and texture.
• Try adding a touch of lemon zest to the batter for a hint of freshness.

Variation

You can change the fruit in this recipe if you like. Try using fresh berries, cherries, or apples instead of peaches. Each fruit will bring a unique flavor to the cheesecake.

FAQs

1. Can I use canned peaches instead of fresh peaches?
Yes, you can use canned peaches. Just make sure to drain them well before slicing and adding them to the cheesecake.

2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.

3. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center still has a slight jiggle. It will firm up while cooling.

4. Can I add nuts to the crumble topping?
Yes, you can add chopped nuts like pecans or walnuts to the crumble for extra crunch and flavor.

Peach Cobbler Cheesecake

A delicious dessert that combines the creamy texture of cheesecake with the sweet, fruity taste of peaches and a crumbly topping.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

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For the cheesecake

• 2 cups cream cheese Use room temperature for easy mixing.
• 1 cup sugar
• 2 large eggs Add one at a time, mixing well after each addition.
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups fresh peaches, sliced Use ripe peaches for the best flavor.

For the crumble topping

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a large bowl, beat the cream cheese and sugar until smooth.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla and sour cream until fully incorporated.
• Pour the cheesecake batter into the prepared pan.
• In another bowl, combine flour, brown sugar, melted butter, cinnamon, and nutmeg to make the crumble topping.
• Spread the sliced peaches over the cheesecake layer, and then sprinkle the crumble mixture on top.

Baking

• Bake for 45-50 minutes, or until the cheesecake is set and the crumble is golden brown.
• Let it cool before removing the sides of the springform pan.
• Chill in the refrigerator for a few hours before serving.

Notes

Serve cold with whipped cream or vanilla ice cream for an extra treat. Store tightly covered in the refrigerator for up to five days, or freeze for longer storage.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 11gSodium: 300mgFiber: 1gSugar: 25g

Keyword Cheesecake, Cobbler, Peach Cobbler Cheesecake, peach dessert, Summer Dessert

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