Description

Peach Cobbler Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, fruity flavors of a traditional peach cobbler. This dessert offers two beloved treats in one, featuring a buttery cobbler crust layered with luscious cheesecake, topped with fresh peaches and a cinnamon-sugar streusel. Perfect for family gatherings or special occasions, it’s a crowd-pleaser that delivers a stunning presentation and delightful taste.

Ingredients

Crust and Cobbler Topping

1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, melted
1 cup fresh peaches, peeled and diced
1 tsp ground cinnamon
1 tbsp light brown sugar

Cheesecake Filling

16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream

Streusel Topping

1/2 cup all-purpose flour
1/3 cup light brown sugar
1/4 cup unsalted butter, cold and cubed
1/2 tsp ground cinnamon

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Instructions

Prepare the Cobbler Crust: In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the melted butter until the mixture is crumbly but holds together when pressed. Press this mixture evenly into the bottom of a greased 9-inch springform pan to form the crust.
Add the Peach Layer: Toss diced peaches with cinnamon and brown sugar to evenly coat. Spread the peach mixture evenly over the crust layer in the pan.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar, mixing well. Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream until the mixture is well combined and smooth.
Assemble the Cheesecake: Pour the cheesecake filling gently over the peach layer and crust, spreading it evenly with a spatula.
Prepare the Streusel Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle this streusel topping evenly over the cheesecake layer.
Bake the Cheesecake: Preheat oven to 325°F (163°C). Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center. Avoid overbaking to prevent cracking.
Cool and Chill: Remove cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight before serving to allow it to fully set and develop flavors.
Serve: Carefully remove the sides of the springform pan. Slice the Peach Cobbler Cheesecake and serve chilled, optionally garnishing with fresh peach slices or a dollop of whipped cream.

Notes

Use fresh peaches for the best flavor, but canned or frozen peaches can be substituted if drained well.
To prevent cracks in the cheesecake, avoid overmixing the batter and do not overbake.
Ensure cream cheese is softened to room temperature for a smooth filling.
Allow the cheesecake to properly chill before slicing to maintain clean slices.
Storage: Keep refrigerated and consume within 3-4 days for optimal freshness.