Peach Cobbler Cheesecake: Irresistible Ultimate Dessert

There’s something magical about the aroma of baking peaches, cinnamon, and nutmeg wafting through my kitchen. It takes me back to the warm summer days spent at my grandmother’s house, where the air was thick with the scent of ripe peaches from our backyard. That was where my love for baking began, and it was on one of those sun-drenched afternoons that the idea for my Peach Cobbler Cheesecake Recipe was born.

Back then, my grandmother and I would bake peach cobblers with juicy peaches that we picked ourselves. The kitchen would come alive with laughter, the sweet aroma of roasted peaches, and the comforting warmth of the oven. Fast forward to today, and I’ve taken that classic dessert to new heights by combining it with the creamy delight of cheesecake. The result? A dessert that captures the essence of those cherished moments while introducing a decadent twist.

This recipe isn’t just about creating a delicious dessert; it’s about bringing a piece of my family history to life. It’s a tribute to those days spent learning, experimenting, and perfecting my baking skills. Whether you’re an experienced baker or just starting your culinary journey, I hope this recipe brings a sense of joy and nostalgia to your kitchen, just like it does to mine.

Peach Cobbler Cheesecake Recipe

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Indulge in the ultimate dessert with our Peach Cobbler Cheesecake Recipe. Learn how to create a decadent and fruity treat that will impress all your guests!

• Total Time: 2 hours and 28 minutes
• Yield: 1 cheesecake 1x

Ingredients

Scale 1x2x3x

• 10 medium ripe peaches, divided
• 5 tbsp granulated sugar (66 g)
• 1 and 1/2 tsp (3 ml) cinnamon
• 1/4 tsp (1 ml) nutmeg
• 1/2 cup vegetable oil, melted (113 g) – See note below if mixture seems dry
• 3 cups graham cracker crumbs (276 g)
• 1/2 cup vegetable oil, melted (113 g)
• 2/3 cup brown sugar (147 g)
• 1 cup + 2 tbsp all-purpose flour (146 g)
• 1/2 tsp (3 ml) cinnamon
• pinch of salt
• 32 oz full-fat block-style cream cheese, at room temp (904 g)
• 1 and 1/2 cups granulated sugar (315 g)
• 4 large eggs, at room temp
• 3/4 cup plain yogurt, at room temp (180 g)
• 1 tbsp (15 ml) vanilla extract
• 1 and 1/2 tsp (3 ml) cornstarch

Instructions

1. Roast the Peaches: Heat your oven to 400°F. Cut up 4 peaches. Prepare the topping with fresh peaches on the day you plan to serve the cheesecake. Cover a baking tray with parchment paper. Combine the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg, and let them sit for 10 minutes to release their juices. Pour the juices onto the tray with the peaches. Cook the peaches for 7-15 minutes until they are as soft as you like. Allow them to cool.
2. Make the Crust: Adjust the oven to 350°F for the rest of the recipe. Coat a 9-inch springform pan with nonstick spray, ensuring the bottom is tightly closed. Mix the crust ingredients in a small bowl, then press them firmly into the prepared pan and up the sides. Bake for 10 minutes and set aside.
3. Make the Cinnamon Streusel: In a medium bowl, melt the butter. Mix the remaining streusel components into the melted butter until you have a crumbly consistency. Spread on a parchment-lined pan and bake at 350°F for 8 minutes. Keep the oven at 350℉.
4. Make the Cheesecake Filling: Ensure all cold ingredients are at room temperature before starting. Begin boiling water for your water bath. In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 1-2 minutes. Add the sugar and mix until fully blended, about 1 minute. Use a rubber spatula to scrape the bowl’s sides. Add the eggs one by one, mixing on medium speed until just combined—avoid over-mixing to prevent the cheesecake from inflating and overflowing. Scrape the bottom of the bowl between each egg. Add the vanilla, yogurt, cornstarch, and salt, mixing until just combined. Pour half of the mixture over the baked crust, then layer the roasted peaches evenly. Sprinkle 1/3 of the streusel over the peaches. Pour the remaining batter on top and smooth the surface.
5. Prepare the Water Bath + Bake: Grab a roasting pan. Place your cheesecake pan inside a 10-inch metal cake pan to prevent leakage. Put this setup into the roasting pan and fill the roasting pan with boiling water. If you don’t have a 10-inch buffer pan, place the cheesecake on a middle oven rack and put the roasting pan with the boiling water on the rack below.
6. Bake: Cook the cheesecake at 350°F for 1 hour and 28 minutes to 1 hour and 43 minutes. When finished, the cheesecake should slightly wobble in the center, and a toothpick inserted near the edge should come out clean, while the center will have some thick batter. An instant-read thermometer should show 156℉ to 160℉ in the center (avoid hitting the pan’s bottom for an accurate reading). Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Keep an eye on it, as ovens can vary. Some browning is normal and doesn’t indicate over-baking.
7. Cheesecake Cooling: After an hour, take the pan out of the oven and let it cool at room temperature for 1-2 hours. Cover with foil and refrigerate for at least 6 hours, preferably overnight, before removing from the pan and serving.
8. Serve + Store: When you’re ready to serve, prepare the roasted peaches for the topping. Repeat the roasting steps with 6 medium peaches, 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Let the peach slices cool on the pan, then place them on the chilled cheesecake along with the remaining streusel. Drizzle the juices from the pan over the top. Slice and enjoy. Store leftovers in an airtight container in the fridge for 4-6 days.

Notes

• Ensure the peaches are fully ripe to enhance the flavor of both the cheesecake and topping.
• Use full-fat cream cheese to achieve a luxurious and creamy texture in the filling.
• Avoid overmixing the cheesecake batter to prevent it from rising too much and spilling over.

• Author: Ava
• Prep Time: 45 minutes
• Cook Time: 1 hour and 43 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 400
• Fat: 10g
• Protein: 15g

Keywords: peach cheesecake, cinnamon streusel, creamy dessert, roasted peaches, graham cracker crust, full-fat cream cheese

My Secret to Perfect Peach Cobbler Cheesecake Recipe

Why This Recipe Changed My Kitchen Game

The first time I combined the flavors of peach cobbler with cheesecake, it was a game-changer. The creamy cheesecake contrasted beautifully with the sweet and spicy peaches, creating a symphony of flavors that danced across the palate. It was then that I realized this recipe was not just another dessert—it was an experience.

The Ingredients That Make All the Difference

Using ripe peaches is crucial for achieving the perfect balance of sweetness and texture. The cinnamon and nutmeg blend adds warmth, while the graham cracker crust provides a crunchy contrast to the creamy filling. And don’t forget the importance of full-fat cream cheese—it’s the secret to that rich, velvety texture we all love in a cheesecake.

Health Benefits I’ve Discovered

While this recipe is undoubtedly a treat, it does have its health perks. Peaches are rich in vitamins A and C, which are great for skin health and immunity. Plus, the cinnamon can help regulate blood sugar levels, making this dessert a little less guilty.

Essential Ingredients Peach Cobbler Cheesecake Recipe

My Go-To Ingredient Sources

When it comes to sourcing ingredients, fresh is always best. I love visiting my local farmer’s market for peaches, as they often have the juiciest and most flavorful fruit. For high-quality cream cheese and yogurt, I’ve found that local dairy farms offer the best options.

Quality Markers I Look For

Ripe peaches should be slightly soft to the touch and give off a sweet aroma. As for the cream cheese, it should be smooth and free from any lumps. These quality markers ensure that the cheesecake will have the best possible flavor and texture.

Smart Substitutions I’ve Tested

If peaches aren’t in season, you can substitute with canned peaches, though fresh is always preferred. For a healthier twist, you can use coconut oil instead of vegetable oil, and opt for a reduced-fat cream cheese. These substitutions still yield a delicious cheesecake while catering to different dietary preferences.

Step-by-Step Method

My Kitchen Setup for Success

Before diving into preparation, ensure your kitchen is well-organized. Gather all the ingredients and tools you’ll need, like mixing bowls, a springform pan, parchment paper, and an electric mixer. This preparation prevents the mid-recipe scramble and allows you to focus entirely on crafting your cheesecake masterpiece.

The Technique That Changed Everything

The water bath technique is crucial for achieving a smooth, crack-free cheesecake. By placing the cheesecake pan inside a larger pan filled with boiling water, you ensure even baking and a perfectly creamy texture. This method was a revelation for me and has since become a non-negotiable step.

Timing Secrets I’ve Learned

Timing is everything in baking. I’ve learned to keep a close eye on the cheesecake during the final baking stages. It should have a slight wobble in the center, ensuring it remains creamy as it cools. Allowing it to cool gradually in the oven also helps achieve the perfect consistency.

Perfecting Results Peach Cobbler Cheesecake Recipe

How I Know It’s Perfect Every Time

Perfection is when the cheesecake has a smooth, crack-free top and a creamy, luscious texture. The peaches should be tender but not mushy, and the streusel should add a delightful crunch. Achieving this balance is incredibly satisfying and makes every effort worthwhile.

Mistakes I Made (So You Don’t Have To)

In the early days, I often overmixed the batter, leading to an overflow in the oven. I’ve learned to mix just until the ingredients are combined. Another common mistake was not allowing the cheesecake to cool gradually, resulting in cracks. Learn from my mishaps and be patient with the cooling process.

My Flavor Adjustment Secrets

For those who prefer a less sweet dessert, you can reduce the amount of sugar slightly in both the filling and the streusel. If you’re a fan of stronger spice notes, a dash more cinnamon or nutmeg can elevate the flavor profile beautifully.

Serving and Storage Peach Cobbler Cheesecake Recipe

How I Love to Serve This

I love serving this cheesecake slightly chilled but not straight from the refrigerator. This allows the flavors to fully develop, making each bite a harmonious blend of creamy, sweet, and spiced notes. Top with freshly roasted peaches and the remaining streusel for a picture-perfect presentation.

Food Pairings That Work

This cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, consider serving with a side of sous-vide peaches, which amplify the peach flavor without overpowering the cheesecake.

Storage Tips That Actually Work

Store any leftovers in an airtight container in the refrigerator for up to six days. This keeps the cheesecake fresh and maintains its creamy texture. If you need to keep it longer, consider freezing individual slices, which can be defrosted overnight in the fridge.

Recipe Variations and Make-Ahead Tips

Popular Variations I’ve Tried

For a different take, try adding a layer of brown sugar peach cobbler as the base. This adds an extra layer of texture and flavor. You can also experiment with different fruit toppings, such as berries or mango, for a seasonal twist.

Make-Ahead Tips from Experience

The cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Prepare the roasted peaches and streusel topping on the day of serving for the best texture and presentation. This method saves time while ensuring a fresh and delicious dessert.

Seasonal Adaptations

In winter, this recipe can be adapted with apples or pears for a cozy, festive feel. During the summer, summer berries and peaches make a vibrant and refreshing combination. These adaptations keep the recipe exciting and versatile throughout the year.

Nutritional Breakdown and Benefits

Calorie and Macro Information

This peach cobbler cheesecake is a delightful indulgence. A typical serving contains approximately 450 calories, with a balanced macro breakdown of fats, carbohydrates, and proteins from the cream cheese and peach filling.

Key Vitamins and Minerals

Peaches provide a good source of dietary fiber, vitamins A and C, and potassium. Cinnamon adds antioxidants, while the yogurt contributes beneficial probiotics, making this dessert a surprisingly nutritious choice when enjoyed in moderation.

Dietary Considerations

For those with dietary restrictions, gluten-free graham crackers can be used to make the crust. Ensure the cream cheese and yogurt are also gluten-free if necessary. This recipe is naturally free from alcohol, aligning with various dietary preferences.

Final Thoughts

The Peach Cobbler Cheesecake Recipe is more than just a dessert—it’s a celebration of flavor and nostalgia. I hope it brings as much joy to your kitchen as it does to mine. Whether you’re making it for a special occasion or just because, it’s a recipe that’s sure to impress and delight. Why not give it a try and experience the magic for yourself?

FAQs – Peach Cobbler Cheesecake Recipe