Description
This Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of peach cobbler. Featuring a buttery crust, layers of smooth cheesecake filling, spiced fresh peaches, and a crumbly cinnamon-sugar topping, this dessert is baked to golden perfection. Perfect for summer gatherings or anytime you crave a comforting fruit dessert with a creamy twist.
Ingredients
Scale
Crust and Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/4 cups all-purpose flour (or almond flour/gluten-free mix for gluten-free option)
- 1 tsp ground cinnamon
Cheesecake Filling
- 16 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
Peach Layer
- 4 ripe fresh peaches, peeled and sliced
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Prepare the Crust: In a bowl, combine softened butter, granulated sugar, brown sugar, ground cinnamon, and flour. Mix until the mixture becomes crumbly. Firmly press this crumbly mixture into the bottom of a springform pan to form an even buttery crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add granulated sugar and mix well. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream or heavy cream until the batter is creamy and well incorporated.
- Prepare Peaches: Peel and slice the fresh peaches. Toss them gently with granulated sugar, ground cinnamon, and ground nutmeg to season and enhance their sweetness.
- Layer the Cheesecake and Peaches: Spread half of the cheesecake batter evenly over the prepared crust. Arrange the seasoned peach slices on top of this layer. Carefully spoon and spread the remaining cheesecake filling over the peach slices to cover them completely.
- Add the Topping: In a bowl, mix together butter, granulated sugar, brown sugar, cinnamon, and flour until crumbly. Generously sprinkle this crumbly topping over the final cheesecake layer.
- Bake and Chill: Bake the assembled cheesecake in a preheated oven at 325°F (163°C) for about 60 minutes, or until the topping turns golden and the filling is mostly set but slightly jiggly in the center. Remove from oven and allow to cool to room temperature. Then refrigerate overnight to let the cheesecake fully set and the flavors meld beautifully.
Notes
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking mix.
- Use ripe, juicy peaches for the best flavor; freestone peaches work well for easy peeling.
- Make sure all dairy ingredients are at room temperature to ensure smooth batter.
- Do not overbake; slight jiggle in the center ensures creamy texture once chilled.
- Chilling overnight improves texture and flavor, so plan ahead.
