Peach Cobbler Cheesecake
Peach Cobbler Cheesecake combines two beloved desserts into one delicious treat. It captures the creamy richness of cheesecake while adding the sweet, fruity goodness of peach cobbler. This unique dessert is perfect for gatherings, summer barbecues, or just satisfying your sweet tooth!
Why Make This Recipe
Why choose between peach cobbler and cheesecake when you can have both? This recipe is not only a showstopper but also a crowd-pleaser. With fresh peaches, a buttery crumb crust, and a creamy filling, it’s the ultimate dessert to impress friends and family. Plus, it’s a wonderful way to enjoy seasonal peaches when they’re at their best!
How to Make Peach Cobbler Cheesecake
Ingredients:
- 3-4 ripe peaches, sliced
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon flour (for slurry)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup flour
- 1/4 cup melted butter
- 2 cups shortbread crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 tablespoons flour
Directions:
Peach Filling: Melt butter in a pot over medium heat. Add the sliced peaches and stir in sugar, cinnamon, lemon juice, and vanilla extract. Bring this mixture to a boil, then lower the heat. Mix a little flour with part of the peach syrup to make a slurry, and stir it back in. Cook until thickened, then let it cool.
Crumble Topping: In a bowl, mix brown sugar, granulated sugar, cinnamon, and flour. Pour in the melted butter and stir until crumbly. Chill this mixture in the fridge until you’re ready to use it.
Crust: Preheat your oven to 350°F (175°C). In a bowl, combine shortbread crumbs, sugar, and melted butter. Press this mixture into the bottom of a greased springform pan. Bake for 10 minutes, then let it cool.
Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by heavy cream, sour cream, vanilla, and flour. Mix until the batter is lump-free.
Assemble: Pour one-third of the cheesecake filling over the cooled crust. Layer half of the peach filling, some sauce, and crumble topping. Add the rest of the cheesecake filling and spread it evenly.
Bake: Bake at 350°F for 1 hour and 5 minutes. After baking, turn off the oven, leaving the cheesecake inside with the door slightly open for 4 hours. Let it cool to room temperature before garnishing with remaining peaches, crumble, and whipped cream. Chill it in the fridge overnight.
How to Serve Peach Cobbler Cheesecake
Serve your Peach Cobbler Cheesecake chilled. Slice it into wedges and add a dollop of whipped cream or serve it with a scoop of vanilla ice cream to elevate the experience. Fresh peach slices on top look beautiful and add extra flavor!
How to Store Peach Cobbler Cheesecake
Store any leftover cheesecake in an airtight container in the fridge, where it will stay fresh for 5-7 days. If you want to keep it longer, you can freeze it for several months. Always thaw frozen cheesecake in the refrigerator to maintain its creamy texture.
Tips to Make Peach Cobbler Cheesecake
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Use fresh, ripe peaches for the best flavor.
- Be careful not to overmix the cheesecake filling after adding the eggs to avoid cracks on the surface.
Variation
You can add a pinch of nutmeg to the peach filling for an extra layer of flavor. If you prefer a different crust, try using graham cracker crumbs instead of shortbread.
FAQs
1. Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but be sure to drain them well to avoid excess moisture in the filling.
2. How can I make the cheesecake less sweet?
You can reduce the sugar in both the cheesecake filling and the peach topping to adjust the sweetness to your taste.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just make sure to store it in the fridge until serving.
Enjoy crafting this delightful Peach Cobbler Cheesecake and savor every creamy, fruity bite!