Decadent Peach Cobbler Cheesecake Recipe

Introduction

Welcome to our comprehensive guide on creating the Ultimate Peach Cobbler Cheesecake. This decadent dessert combines the creamy richness of New York cheesecake with the comforting, fruity flavors of Southern peach cobbler. Perfect for any gathering or special occasion, this cheesecake is sure to impress your guests and become a new favorite in your dessert repertoire.

Key Takeaways

• Decadent Fusion: Combines the creamy texture of cheesecake with the warm, spiced flavors of peach cobbler.
• Layered Perfection: Features a graham cracker crust, creamy cheesecake layers, juicy peach filling, and a crisp cobbler topping.
• Impressive Dessert: Ideal for impressing guests with its rich flavors and beautiful presentation.

Photo bySam Miller

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup salted butter, melted

Cheesecake Filling

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 ½ tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• ½ cup sour cream, room temperature
• ½ cup heavy whipping cream, room temperature
• 3 large eggs, room temperature

Peach Filling

• ¼ cup salted butter (½ stick)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 6 cups sliced fresh peaches
• 2 tablespoons cornstarch

Cobbler Topping

• 1 package yellow cake mix
• ½ cup salted butter, softened
• ½ teaspoon cinnamon
• 2 tablespoons heavy cream

Optional Garnish

• Whipped cream or additional peach slices

Directions

Preparing the Crust

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
2. Make the Crust: In a medium mixing bowl, combine graham cracker crumbs, melted butter, and ⅓ cup granulated sugar. Press this mixture into the bottom of the prepared pan, ensuring it forms an even layer and partially comes up the sides.

Cheesecake Layer

1. Prepare the Filling: In a large mixing bowl, beat the cream cheese until light and fluffy. Add 1 cup of granulated sugar and continue beating for 1-2 minutes. Mix in the flour, vanilla extract, sour cream, and heavy whipping cream until smooth.
2. Add Eggs: Stir in the eggs one at a time by hand to avoid incorporating too much air, which helps prevent cracking.
3. First Bake: Pour half of the cheesecake batter over the crust, smoothing the top. Wrap the springform pan in two layers of foil to prevent water from seeping in, and place it in a larger baking dish filled with about 1 inch of warm water. Bake for 15 minutes until the top is just set and slightly jiggly.

Photo bySam Miller

Peach Filling

1. Cook the Peaches: While the cheesecake bakes, peel and slice the peaches. In a large skillet or saucepan, melt the butter over medium heat. Add the granulated sugar and brown sugar, stirring until combined. Add the peaches, stirring to coat, and cook for 8-10 minutes until softened.
2. Thicken the Sauce: In a small bowl, mix the cornstarch with a bit of the peach juice from the pan to create a slurry. Stir this slurry back into the peach mixture and cook until the sauce thickens. Remove from heat and let cool.

Layering and Final Bake

1. Add Peach Layer: Once the cheesecake has baked for 15 minutes, layer ⅓ of the peaches evenly over the top. Pour the remaining cheesecake batter over the peaches and return to the oven for another 45 minutes. Replenish the water bath if necessary.
2. Prepare Cobbler Topping: In a medium bowl, combine the dry cake mix, softened butter, and cinnamon until crumbly. Drizzle in the heavy cream while mixing to form larger clumps.
3. Final Layer and Bake: Remove the cheesecake from the oven and top with another layer of the remaining peaches. Sprinkle the cobbler topping over the top and bake for an additional 15 minutes until golden brown. Turn off the oven, crack the door open, and let the cheesecake cool for 60 minutes inside.

Cooling and Serving

1. Chill the Cheesecake: After the initial cool down in the oven, allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for 3-4 hours or overnight.
2. Serve: Garnish with whipped cream or additional peach slices, if desired. Slice with a serrated knife for clean cuts.

Side Dish Ideas

Complement your Peach Cobbler Cheesecake with these delightful side dishes:

• Peach Sangria: A refreshing beverage that highlights the peachy flavors.
• Fresh Peach Salad: A light and fruity salad to balance the richness of the cheesecake.
• Vanilla Ice Cream: A classic pairing that adds an extra layer of indulgence.

Nutritional Facts

• Calories: 652 kcal
• Carbohydrates: 94g
• Protein: 6g
• Fat: 29g
• Saturated Fat: 17g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 8g
• Trans Fat: 1g
• Cholesterol: 112mg
• Sodium: 620mg
• Potassium: 212mg
• Fiber: 2g
• Sugar: 68g
• Vitamin A: 1148IU
• Vitamin C: 3mg
• Calcium: 166mg
• Iron: 2mg

Photo bySam Miller

Prep and Cook Time

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 35 minutes (includes cooling and chilling time)

Conclusion

Our Ultimate Peach Cobbler Cheesecake is a rich, flavorful dessert that beautifully combines the best elements of peach cobbler and cheesecake. Its layered complexity and delightful taste make it a standout dish, perfect for impressing guests or treating yourself to a special indulgence. Enjoy!