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Peach Cobbler Cheesecake Recipe

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★★★★★

4.5 from 116 reviews

This Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the warm, fruity flavors of homemade peach cobbler topping. Featuring a graham cracker crust, a smooth cinnamon-spiced cream cheese filling, and a luscious peach topping drizzled with cinnamon cream cheese glaze, this dessert is perfect for special occasions or comforting family gatherings.

Ingredients

Scale

Crust

  • 1 ½ cups crushed graham crackers
  • ¼ cup melted butter
  • 2 tbsp brown sugar

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 tsp cinnamon

Peach Cobbler Topping

  • 2 cups fresh or canned peaches, sliced
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp butter

Cinnamon Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tbsp cinnamon
  • ½ tsp vanilla extract
  • 2 tbsp milk

Instructions

  1. Prepare and bake the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the crushed graham crackers, melted butter, and brown sugar until thoroughly mixed. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from oven and allow it to cool completely.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the vanilla extract, sour cream, all-purpose flour, and cinnamon, mixing until fully combined and silky.
  3. Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Wrap the outside of the pan with foil to prevent water from seeping in. Place the pan in a water bath by setting it in a larger baking dish filled with hot water about halfway up the sides of the springform pan. Bake at 325°F (163°C) for 60-70 minutes, or until the center is slightly jiggly but mostly set. Once done, turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.
  4. Prepare the peach cobbler topping: In a saucepan, combine the sliced peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this to the peach mixture and cook over medium heat, stirring frequently until the topping thickens, about 5 minutes. Remove from heat and let it cool completely.
  5. Make the cinnamon cream cheese glaze: Beat together the softened cream cheese, powdered sugar, cinnamon, vanilla extract, and milk in a bowl until smooth and creamy. Adjust the milk to reach your desired drizzling consistency.
  6. Assemble and serve: Once the cheesecake and peach topping are fully cooled, spoon the peach cobbler topping evenly over the cheesecake. Drizzle the cinnamon cream cheese glaze over the top. Slice and serve chilled for the best flavor and texture.

Notes

  • Use fresh peaches for the best flavor when in season, or high-quality canned peaches when fresh are unavailable.
  • Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
  • Wrapping the pan in foil and using a water bath helps prevent cracks in the cheesecake.
  • Allow the cheesecake to chill thoroughly to set properly before serving.
  • The cinnamon cream cheese glaze adds a wonderful complementary flavor but can be omitted if preferred.

Keywords: Peach Cobbler Cheesecake, Peach Cheesecake, Homemade Cheesecake, Peach Dessert, Cream Cheese Dessert, Summer Dessert

Find it online: https://chefmilacook.com/peach-cobbler-cheesecake-recipe/