Dreamy Summer Peach Cobbler Cheesecake Recipe for Sweet Bliss
Sweet summer memories dance through this peach cobbler cheesecake that blends creamy decadence with rustic comfort.
Ripe peaches nestle between silky cream cheese layers, creating a dessert that whispers of sunshine and relaxation.
Southern kitchens inspire such magical combinations where tradition meets modern indulgence.
Delicate crumble topping adds crunch to every dreamy bite, promising pure satisfaction.
Warm spices hint at grandmother’s classic recipes while keeping things fresh and exciting.
Passionate bakers will adore how simple ingredients transform into something extraordinary.
You can craft this showstopping dessert that guarantees smiles around the table.
FAQs To Perfect Your Summer Peach Cobbler Cheesecake
Look for a slightly jiggly center that’s not liquid and golden brown cobbler topping. The edges should be set, and when you gently shake the pan, the center should have a slight wobble like soft jelly.
Yes, you can use frozen peaches. Thaw and drain them completely before cooking to prevent excess liquid in the filling. Pat them dry with paper towels to remove extra moisture.
Ensure your butter is very cold and cut into small cubes. Use a pastry blender or your fingertips to mix until it resembles coarse sand-like texture. If too dry, add a tiny bit more cold butter.
The Sweet Appeal Of Summer Peach Cobbler Cheesecake
Ingredients For Summer Peach Cobbler Cheesecake Delight
Crust Ingredients:Cheesecake Filling Ingredients:Peach Filling and Cobbler Topping Ingredients:How To Bake Summer Peach Cobbler Cheesecake Perfectly
Step 1: Prepare Oven and Pan
Preheat the oven to 350F (175C). Generously grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal later.
Step 2: Create Crunchy Crust
Grab graham cracker crumbs, sugar, and melted butter in a mixing bowl. Blend the ingredients until they form a cohesive mixture. Press the crumb blend firmly into the pan’s bottom, creating an even layer. Bake the crust for 10 minutes, then set aside to cool completely.
Step 3: Cook Luscious Peach Filling
Combine in a saucepan:Cook over medium heat, stirring frequently until the mixture transforms into a thick, glossy sauce and peaches become tender. Let the filling cool to room temperature.
Step 4: Whip Creamy Cheesecake Base
In a large mixing bowl, beat cream cheese and sugar until silky smooth. Add eggs one at a time, mixing thoroughly after each addition. Gently fold in vanilla extract and sour cream, blending until just combined.
Step 5: Layer Delicious Cake
Pour half the cheesecake filling over the cooled crust. Spoon half the peach filling across the layer. Repeat with remaining cheesecake and peach fillings, creating beautiful swirled patterns.
Step 6: Craft Crispy Cobbler Topping
In a bowl, whisk together:Cut chilled butter into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse, crumbly texture. Sprinkle the topping evenly across the cheesecake surface.
Step 7: Bake to Golden Perfection
Slide the cheesecake into the preheated oven. Bake for 60-70 minutes until the center sets and the topping turns a beautiful golden brown. The cake should have a slight wobble when gently shaken.
Step 8: Chill and Serve
Allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set. Remove from springform pan, slice, and serve chilled or at room temperature.
Pro Tips For Moist And Flavorful Summer Peach Cobbler Cheesecake
Variations To Customize Your Summer Peach Cobbler Cheesecake
Pairing Suggestions For Summer Peach Cobbler Cheesecake
Storage Advice For Summer Peach Cobbler Cheesecake Freshness
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Summer Peach Cobbler Cheesecake Recipe
- Total Time: 5 hours 40 minutes
- Yield: 8 1x
Description
Indulgent summer peach cobbler cheesecake merges two classic desserts into one irresistible treat. Sweet Georgia peaches and creamy cheesecake layers create a delightful fusion you’ll savor with pure summer bliss.
Ingredients
Fruit:
- 4 medium peaches, fresh
- 1/4 cup granulated sugar
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Filling:
- 24 ounces (680 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare the foundation by heating the oven to 350F (175C). Coat a 9-inch springform pan with grease and line the bottom with parchment paper.
- Create a graham cracker base by blending crumbs, sugar, and melted butter until uniform. Press firmly into the pan’s bottom, forming an even layer. Bake for 10 minutes, then cool completely.
- Craft the peach compote by combining sliced peaches, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat, stirring continuously until the mixture thickens and peaches soften. Allow to cool to room temperature.
- Whip the cheesecake mixture by beating cream cheese and sugar until silky smooth. Incorporate eggs individually, mixing thoroughly after each addition. Gently fold in vanilla extract and sour cream until just integrated.
- Layer the dessert by spreading half the cheesecake mixture over the crust. Dollop half the peach compote across the surface. Repeat with remaining cheesecake and peach layers.
- Construct the cobbler topping by whisking flour, sugar, baking powder, and salt. Incorporate chilled butter using a pastry blender until the mixture resembles coarse crumbs. Evenly distribute the topping across the cheesecake surface.
- Bake for 60-70 minutes at 350F until the center sets and the topping turns golden brown. Remove from oven and let cool completely at room temperature.
- Chill the cheesecake in the refrigerator for minimum 4 hours or overnight. Carefully release from springform pan, slice, and serve either chilled or at room temperature.
Notes
- Prevent Soggy Crust: Blind bake the graham cracker crust for 10 minutes to create a protective barrier against moisture from the peach filling, ensuring a crisp and stable base.
- Smooth Cheesecake Technique: Bring cream cheese to room temperature and beat slowly to avoid incorporating too much air, which can cause cracking during baking.
- Peach Perfection: Choose ripe but firm peaches for the best texture and flavor. If using frozen peaches, thaw and drain excess liquid to prevent watery filling.
- Topping Texture Tip: Freeze the butter for the cobbler topping before cutting it in, creating flakier, more distinct crumbs that provide a delightful crunch.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 215
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Sarah Mitchell
Content Specialist & Home Cooking Enthusiast
Expertise
Education
Asheville-Buncombe Technical Community College – Asheville, NC
American Fitness Professionals & Associates – Online
Sarah’s passion for food was sparked by weekend trips to the farmers’ market and her belief that healthy meals should never feel boring.
After earning her culinary diploma and becoming a certified Nutrition and Wellness Consultant, she set out to help others fall in love with simple, wholesome cooking.
She’s all about celebrating the small wins in the kitchen: a colorful yogurt bowl, a new twist on a classic dish, or a homemade snack that feels just a little extra special.
Outside the kitchen, Sarah is a gardener at heart, a yoga enthusiast, and a believer that fresh herbs can brighten any meal, and any day.