Creamy and delicious, this Peach Cobbler Cheesecake is the perfect dessert for any occasion. With its rich layers of silky cheesecake, perfectly spiced roasted peaches, and a warm brown butter crumble, it takes the classic peach cobbler to new heights. This recipe is not just about great taste; it’s also simple enough for beginners and elegant enough to impress your guests. Whether you’re hosting a summer barbecue or enjoying a cozy family dinner, this cheesecake will definitely be the star of the show.
Why You’ll Love This Recipe
- Easy to Make: The steps are straightforward, making it accessible for novice bakers.
- Flavorful Layers: Experience the delightful combination of creamy cheesecake and juicy roasted peaches.
- Versatile Dessert: Perfect for summer gatherings or as a comforting winter treat.
- Impressive Presentation: The beautiful layers make it a stunning centerpiece for any table.
- Perfectly Balanced Sweetness: The spices enhance the flavor without overpowering the natural sweetness of the peaches.
Tools and Preparation
To create this delightful Peach Cobbler Cheesecake, you’ll need a few essential tools. Having the right equipment will ensure your baking process goes smoothly.
Essential Tools and Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
Importance of Each Tool
- Springform pan: Allows easy removal of the cheesecake without damaging its delicate structure.
- Electric mixer: Ensures that your cream cheese is blended smoothly, resulting in a creamy texture.
- Measuring cups and spoons: Accurate measurements are crucial for achieving the perfect balance of flavors.
Ingredients
For this delicious Peach Cobbler Cheesecake, gather the following ingredients:
For the Roasted Peaches
- 2 medium peaches
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
For the Crust
- 2 sleeves (275g) graham cracker crumbs (blitzed into crumbs)
- 2 Tbsp (24g) granulated sugar
- 1 Tbsp (10g) brown sugar
- 1/2 cup (110g) (1 stick) unsalted butter (melted)
- pinch of salt
- 1/2 cup all-purpose flour
- 2 Tbsp brown sugar (packed)
- 3 Tbsp unsalted butter (browned)
- pinch of salt
For the Cheesecake Filling
- 24 oz (675g) (3 blocks) full fat cream cheese (room temperature)
- 3/4 cup (160g) granulated sugar
- 2 Tbsp (20g) brown sugar
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 3/4 cup (195g) sour cream (room temperature)
For Topping
- 2 medium peaches
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
How to Make Peach Cobbler Cheesecake
Step 1: Prepare the Roasted Peaches
Start by preheating your oven to 350°F (175°C). Slice two medium peaches in half and remove their pits.
- Place them on a baking sheet.
- Sprinkle with 1 tablespoon of granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a pinch of salt.
- Roast in the oven for about 20 minutes until tender. Remove from oven and let cool.
Step 2: Make the Crust
In a mixing bowl, combine graham cracker crumbs with granulated sugar, brown sugar, melted unsalted butter, flour, and a pinch of salt.
- Mix until combined.
- Press this mixture evenly into the bottom of a springform pan.
- Bake in your preheated oven for about 10 minutes. Remove and let cool.
Step 3: Prepare Cheesecake Filling
In another large bowl, beat together room temperature cream cheese with granulated sugar and brown sugar until smooth.
- Add in eggs one at a time while mixing on low speed.
- Stir in vanilla extract and sour cream until well combined.
Step 4: Assemble Your Cheesecake
Pour half of your cheesecake filling over the cooled crust.
- Layer half of your roasted peach mixture on top.
- Pour remaining cheesecake filling over peaches and top with remaining roasted peaches.
Step 5: Bake the Cheesecake
Bake in your preheated oven at 325°F (163°C) for roughly 50–60 minutes or until set but slightly jiggly in the center.
Step 6: Cool & Serve
Once baked, turn off your oven and crack open the door to allow it to cool slowly for about an hour.
- Once cooled completely, refrigerate for at least four hours or overnight before serving.
Now enjoy your delightful Peach Cobbler Cheesecake!
How to Serve Peach Cobbler Cheesecake
Peach cobbler cheesecake is a delightful dessert that can be enjoyed in various ways. Here are some serving suggestions that will elevate your dining experience and impress your guests.
With Fresh Whipped Cream
- Lightly sweetened whipped cream adds a creamy texture that complements the cheesecake’s richness.
A Scoop of Vanilla Ice Cream
- The cold, creamy ice cream pairs beautifully with the warm flavors of the peach cobbler, creating a perfect contrast.
Drizzled with Caramel Sauce
- A drizzle of caramel sauce enhances the sweetness and adds an extra layer of flavor to each slice.
Topped with Sliced Almonds
- Toasted sliced almonds add a crunchy texture and nutty flavor, making each bite even more delightful.
Accompanied by Fresh Berries
- Fresh berries like blueberries or raspberries offer a tart balance to the sweetness of the cheesecake.
How to Perfect Peach Cobbler Cheesecake
Creating the perfect peach cobbler cheesecake involves attention to detail. Here are some tips for achieving the best results.
- Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth batter without lumps.
- Don’t Overmix: Mix the batter just until combined to maintain a light and fluffy texture in your cheesecake.
- Cool Gradually: After baking, let your cheesecake cool slowly in the oven with the door ajar. This helps prevent cracks on the surface.
- Chill Thoroughly: Allow your cheesecake to chill in the refrigerator for at least 4 hours or overnight for optimal firmness and flavor development.
Best Side Dishes for Peach Cobbler Cheesecake
Pairing side dishes with your peach cobbler cheesecake can enhance the overall meal experience. Here are some great options to consider.
- Grilled Chicken Salad
A fresh salad with grilled chicken provides a light and savory balance to the sweetness of the cheesecake. - Roasted Vegetables
Colorful roasted vegetables add a warm touch, offering both nutrients and a hearty flavor contrast. - Quinoa Pilaf
A flavorful quinoa pilaf enriched with herbs complements the dessert without overwhelming it. - Garlic Breadsticks
Soft, buttery breadsticks provide a delightful carb complement that contrasts nicely with dessert. - Spinach Artichoke Dip
This creamy dip served with crispy tortilla chips makes for an excellent appetizer before indulging in dessert. - Fruit Salad
A refreshing fruit salad can cleanse the palate while adding another layer of freshness to your meal.
Common Mistakes to Avoid
Making Peach Cobbler Cheesecake can be a delightful experience, but some common pitfalls can hinder the outcome.
- Ignoring ingredient temperature: Using cold cream cheese or eggs can lead to a lumpy batter. Always let them reach room temperature for a smooth texture.
- Overmixing the batter: This can incorporate too much air, resulting in cracks on your cheesecake. Mix just until combined for the best results.
- Skipping the water bath: A water bath helps prevent the cheesecake from cracking and ensures even cooking. Use a roasting pan filled with hot water during baking.
- Not cooling properly: Cutting into the cheesecake too soon can lead to a messy slice. Allow it to cool completely before serving.
- Using unripe peaches: Using firm or unripe peaches can affect the flavor. Choose ripe peaches for a sweet and juicy filling.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Cover with plastic wrap if you don’t have a container.
Freezing Peach Cobbler Cheesecake
- Freeze slices wrapped tightly in plastic wrap and then foil for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Reheating Peach Cobbler Cheesecake
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes, covered loosely with foil.
- Microwave: Warm individual slices on low power for 30 seconds at a time until heated through.
- Stovetop: Place slices in a skillet over low heat, covering to warm gently without burning.
Frequently Asked Questions
Here are some common questions about making Peach Cobbler Cheesecake.
How do I make Peach Cobbler Cheesecake from scratch?
To make this delicious dessert, start by preparing your crust with graham cracker crumbs, sugar, and butter. Then blend cream cheese with sugars and eggs, adding sour cream and vanilla. Finally, layer roasted peaches on top before baking.
Can I use frozen peaches for Peach Cobbler Cheesecake?
Yes! Frozen peaches work well; just thaw them completely and drain excess liquid before using them in your recipe.
What can I substitute for sour cream in Peach Cobbler Cheesecake?
You can use Greek yogurt or cottage cheese as a healthier alternative that maintains creaminess.
How long does it take to bake Peach Cobbler Cheesecake?
Baking typically takes about 80 minutes. Ensure it is set but slightly wobbly in the center when done.
Final Thoughts
Peach Cobbler Cheesecake is not just a dessert; it’s an experience that combines creamy textures with flavorful fruits. This recipe is versatile—feel free to customize it by adding different spices or using various fruits. Don’t hesitate to try this delightful treat; it’s sure to impress!
Peach Cobbler Cheesecake
Indulge in the creamy decadence of Peach Cobbler Cheesecake, a dessert that elevates the classic cobbler into a stunning cheesecake. With rich layers of velvety cream cheese and perfectly roasted peaches, finished with a delightful brown butter crumble, this recipe is sure to impress at any gathering. Easy enough for beginner bakers yet elegant enough for special occasions, this cheesecake offers a harmonious blend of flavors and textures that will leave everyone wanting more.
- Total Time: 1 hour 50 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 2 medium peaches
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
- 2 sleeves (275g) graham cracker crumbs (blitzed into crumbs)
- 2 Tbsp (24g) granulated sugar
- 1 Tbsp (10g) brown sugar
- 1/2 cup (110g) (1 stick) unsalted butter (melted)
- pinch of salt
- 1/2 cup all-purpose flour
- 2 Tbsp brown sugar (packed)
- 3 Tbsp unsalted butter (browned)
- pinch of salt
- 24 oz (675g) (3 blocks) full fat cream cheese (room temperature)
- 3/4 cup (160g) granulated sugar
- 2 Tbsp (20g) brown sugar
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 3/4 cup (195g) sour cream (room temperature)
- 2 medium peaches
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Slice peaches in half, remove pits, and place on a baking sheet. Sprinkle with sugar, cinnamon, nutmeg, and salt. Roast for 20 minutes; let cool.
- In a bowl, mix graham cracker crumbs with sugars, melted butter, flour, and salt. Press into the bottom of a springform pan and bake for 10 minutes; cool.
- Beat cream cheese with granulated sugar and brown sugar until smooth. Add eggs one at a time followed by vanilla and sour cream.
- Pour half of the filling over the crust, add half the roasted peaches, then layer remaining filling and top with remaining peaches.
- Bake at 325°F (163°C) for 50–60 minutes until set but jiggly in the center.
- Cool in the oven with the door ajar for an hour before refrigerating for at least four hours or overnight.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 23g
- Sodium: 256mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 83mg
Keywords: Use room temperature ingredients for a smoother batter. Avoid overmixing to keep your cheesecake light. Let it chill thoroughly for best flavor.