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Peach Cobbler Cheesecake

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Peach Cobbler Cheesecake: A Heavenly Blend of Two Classic Desserts

If you’ve ever craved the creamy indulgence of cheesecake paired with the comforting, fruity goodness of peach cobbler, then you’re in for a treat. This Peach Cobbler Cheesecake combines the best of both worlds, giving you a decadent cheesecake base topped with sweet, juicy peaches and a buttery, cinnamon-spiced crumble—just like a peach cobbler!

With its rich, creamy texture and warm, fruity topping, this dessert is the perfect blend of smooth and crunchy, tangy and sweet. Whether you’re hosting a special occasion, looking for a show-stopping dessert, or simply craving something delicious, this Peach Cobbler Cheesecake is sure to impress.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the Peach Cobbler Topping:

  • 3 cups fresh peaches, peeled and sliced (or use frozen peaches, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup oats (old-fashioned)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cubed

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (165°C).
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Press the mixture into the bottom of a 9-inch springform pan, making sure it’s tightly packed. Use the back of a spoon to press it down evenly.
  • Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

  • In a large bowl, beat the cream cheese and sugar together until smooth and creamy. You can use an electric mixer on medium speed to get a perfectly smooth texture.
  • Add the eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla extract, sour cream, and heavy cream until the mixture is well combined and smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

3. Prepare the Peach Cobbler Topping:

  • In a separate bowl, toss the sliced peaches with granulated sugar, cinnamon, and vanilla extract. Let them sit for a few minutes to release some of their juices and soften.

4. Make the Crumble Topping:

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