introduction
This Peach Cobbler Cheesecake mixes creamy cheesecake and sweet peaches. It tastes like a peach cobbler and a cheesecake in one. If you like easy cheesecake treats like cheesecake stuffed chocolate chip cookie bites, you will enjoy this one. The steps are simple and the result is impressive.
why make this recipe
Make this recipe when you want a dessert that feels special but is not hard. It uses common ingredients. It works for family dinners, potlucks, and holiday meals. The peaches add fresh fruit flavor and the crust adds a nice crunch.
how to make Peach Cobbler Cheesecake
Ingredients :
- 2 cups graham cracker crumbs
- 3 cups sliced peaches
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp cinnamon
- 1/4 cup melted butter
You can also look at a different fruit cheesecake idea like the Cherry Pistachio Cheesecake for more flavor ideas.
Directions :
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom of a springform pan to create a delightful crust.
- In another large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until everything is well incorporated.
- Gently fold in the sliced peaches and cinnamon, ensuring the fruit is evenly distributed throughout the cheesecake mixture.
- Carefully pour the peach mixture over the prepared crust in your springform pan.
- Pop it in the oven and bake for about 50-60 minutes, or until the center is set and the edges turn a lovely golden brown.
- Once baked, remove from the oven and let it cool completely before refrigerating for at least 4 hours (we know, waiting is tough!).
- Serve chilled, slice it up, and indulge—your Peach Cobbler Cheesecake is ready to impress!
how to serve Peach Cobbler Cheesecake
Serve this cheesecake cold. Add whipped cream on top if you like. Warm a few extra peach slices and spoon them over each slice. A scoop of vanilla ice cream also pairs well.
how to store Peach Cobbler Cheesecake
Cover the cheesecake and keep it in the fridge. It stays good for up to 4 days. For longer storage, wrap tight and freeze up to 1 month. Thaw in the fridge before serving.
tips to make Peach Cobbler Cheesecake
- Use room temperature cream cheese to avoid lumps.
- Press the crust firmly so it holds together.
- Do not overmix after adding eggs to keep the cheesecake smooth.
- Cool fully before refrigerating to avoid cracks.
- For a drier peach mix, drain extra juice from the sliced peaches.
For another roll-style dessert idea, see the Heavenly Cherry Cheesecake Cake Roll.
variation (if any)
- Use canned or frozen peaches if fresh are not available.
- Add a streusel topping before baking for extra crunch.
- Swap cinnamon for nutmeg or ginger for a different warm spice note.
- Make mini cheesecakes in a muffin tin for single servings.
FAQs
Q: Can I use fresh or canned peaches?
A: Yes. Fresh peaches give the best flavor. Canned or frozen work fine. If you use canned, drain the peaches well.
Q: How do I tell when the cheesecake is done?
A: The center should be mostly set but slightly jiggly. The edges will be firmer and a light golden brown.
Q: Can I make this ahead?
A: Yes. Bake and cool, then chill overnight. It often tastes better after a few hours in the fridge.
Q: Will my cheesecake crack?
A: Cool it slowly and do not overmix. Running a thin knife around the pan after it cools can help avoid big cracks.
Q: Can I use a different crust?
A: Yes. Try crushed cookies or a nut crust if you prefer.
Conclusion
For a roasted-peach twist and a step-by-step guide, see Roasted Peach Cobbler Cheesecake | Butternut Bakery. If you want another classic version, check Peach Cobbler Cheesecake – Grandbaby Cakes.
Print
Peach Cobbler Cheesecake
- Total Time: 75 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A delightful mix of creamy cheesecake and sweet peaches, reminiscent of a peach cobbler.
Ingredients
- 2 cups graham cracker crumbs
- 3 cups sliced peaches
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp cinnamon
- 1/4 cup melted butter
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom of a springform pan to create a delightful crust.
- In another large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until everything is well incorporated.
- Gently fold in the sliced peaches and cinnamon, ensuring the fruit is evenly distributed throughout the cheesecake mixture.
- Carefully pour the peach mixture over the prepared crust in your springform pan.
- Pop it in the oven and bake for about 50-60 minutes, or until the center is set and the edges turn a lovely golden brown.
- Once baked, remove from the oven and let it cool completely before refrigerating for at least 4 hours.
- Serve chilled, slice it up, and enjoy!
Notes
For best results, use room temperature cream cheese and cool completely before refrigerating to avoid cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: peach, cheesecake, dessert, cobbler, easy dessert