Peach cobbler cheesecake is the ultimate fusion of two classic desserts. Imagine creamy cheesecake layered with juicy peaches and a crumbly, buttery cobbler topping—it’s like summer on a plate, no matter the season!
Each bite is an irresistible blend of tangy cheesecake, sweet peaches, and a golden-brown topping that adds the perfect crunch. Whether it’s a backyard barbecue or a cozy dinner, this dessert will leave everyone swooning.
The first time I made this cheesecake, it was for a family potluck, and it disappeared in minutes. The combination of flavors and textures makes it feel like a labor of love, but it’s actually simple to whip up. Plus, the peach layer gives it a vibrant, fresh flavor that feels like a warm embrace.
Pair this decadent treat with a refreshing mocha blended drink or a scoop of creamy vanilla ice cream for the ultimate dessert experience. These pairings bring out the richness of the cheesecake while balancing the sweetness of the peaches.
Try this peach cobbler cheesecake, and let me know how it turns out! I’d love to hear about your favorite toppings or twists.
Why You Will Be Hooked?
- Best of Both Worlds: Combines the creamy indulgence of cheesecake with the homey comfort of peach cobbler.
- Fresh & Fruity: The peaches add a vibrant sweetness that feels like a taste of summer.
- Perfect Texture: From the creamy filling to the crumbly cobbler topping, it’s a delightful mix in every bite.
- Great for Any Occasion: Whether it’s a potluck or a weeknight treat, this dessert shines.
Peach Cobbler Cheesecake Recipe
Equipment
- 9-inch springform pan
- Electric mixer
- Roasting Pan
- Slow cooker liner or heavy-duty aluminum foil
- Small and medium mixing bowls
Ingredients
Crust:
- cooking spray
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons white sugar
- ¼ teaspoon kosher salt
Cheesecake:
- 3 8 ounce packages cream cheese, at room temperature
- 1 cup white sugar
- 3 large eggs
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ cup bourbon
- ¼ cup peach preserves
- 2 cups peeled pitted, and chopped peaches
Topping:
- ½ cup unsalted butter softened
- ½ cup white sugar
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°F (175°C). Coat a 9-inch springform pan with cooking spray.
- Make the crust: Stir graham cracker crumbs, melted butter, sugar, and salt until combined. Press into the bottom and up the sides of the pan.
- Bake the crust for 10 minutes, until golden, then cool for 30 minutes.
- Prepare the cheesecake filling: Beat cream cheese and sugar until fluffy. Add eggs one at a time, mixing well after each. Beat in flour, salt, bourbon, and preserves. Fold in chopped peaches. Pour into the cooled crust.
- Bake cheesecake: Place the springform pan in a slow cooker liner or wrap it in foil, and place it in a large roasting pan. Add warm water to the roasting pan (up to halfway up the sides of the cheesecake pan). Bake for 35 minutes until set.
- Make the topping: Beat butter and sugar until fluffy. Add the egg and mix. In a small bowl, whisk flour, baking powder, cinnamon, and salt. Mix into the butter mixture until combined.
- Add topping: Spoon topping over the cheesecake and bake for 1 more hour, until golden. Turn off the oven and let cheesecake cool with the door ajar for 1 hour.
- Cool the cheesecake: Remove from the oven and cool at room temperature for 1 hour. Chill in the refrigerator for 6-12 hours.
- Serve: Remove the collar and slice.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 562kcal |
| Carbohydrates | 53g |
| Fibre | 1g |
| Fat | 35g |
| Protein | 9g |
| Calcium | 112g |
