Print

Peach Cobbler Cheesecake (2 Desserts in One) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 25 reviews

This Peach Cobbler Cheesecake is a delightful fusion of two classic desserts in one. Creamy cheesecake sits atop a buttery graham cracker crust, layered with tender, spiced peach filling and topped with a crunchy pecan streusel. Perfect for showcasing the fresh sweetness of peaches, this dessert is rich, flavorful, and beautifully textured, ideal for gatherings or a special treat.

Ingredients

Peach Filling

  • 2 tablespoons unsalted butter
  • 4 large yellow peaches (or 6 small ones, peeled and sliced)
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 pinch of salt

Crust

  • 7 ounces graham crackers (or digestive biscuits, crushed)
  • 7 tablespoons unsalted butter (room temperature)
  • 2 tablespoons brown sugar
  • 1 pinch of salt
  • 1 to 2 tablespoons milk (optional)

Cheesecake Filling

  • 22 ounces cream cheese (room temperature)
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ cup cooked peaches (from filling above, chopped)
  • ¼ cup pecans (finely chopped, optional)

Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 pinch of salt
  • ¼ cup unsalted butter (cubed, cold)
  • ½ cup pecans (roughly chopped)

For Serving

  • Remaining cooked peaches
  • Extra pecans (finely chopped)

Instructions

  1. Make the peach filling: In a skillet or saucepan, melt the butter over medium heat. Add peeled and sliced peaches, brown sugar, cinnamon, nutmeg, lemon juice, salt, and vanilla extract. Cook for 8 to 10 minutes until the peaches are softened and coated with a thick syrup. Remove from heat and set aside to cool. Reserve ½ cup of cooked peaches for the cheesecake filling, and keep the rest for topping.
  2. Prepare the crust: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper. In a bowl, combine the crushed graham crackers, softened butter, brown sugar, and salt. Mix until well combined, adding milk if needed to help bring the mixture together. Press the crust mixture firmly and evenly into the bottom of the pan. Bake for 10 minutes, then remove and set aside to cool.
  3. Make the cheesecake filling: Using a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Beat in the sour cream, vanilla extract, and flour until smooth and fully combined. Gently fold in the reserved cooked peaches and finely chopped pecans if using.
  4. Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake the cheesecake at 325°F (160°C) for 40 minutes.
  5. Prepare the streusel topping: While the cheesecake is baking, combine the flour, brown sugar, cinnamon, and salt in a small bowl. Cut the cold, cubed butter into the mixture using a fork or fingertips until it forms large crumbs. Stir in the roughly chopped pecans.
  6. Add streusel and continue baking: After the cheesecake has baked for 40 minutes and is semi-set, carefully pull out the oven rack. Sprinkle the streusel topping evenly over the cheesecake. Return to the oven and bake for an additional 25 to 30 minutes, until the center is set but still slightly jiggly.
  7. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool this way for 1 hour, allowing the cheesecake to set gradually.
  8. Chill the cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight to fully set and develop flavors.
  9. Serve: Before serving, spoon the remaining cooked peaches on top of the chilled cheesecake and sprinkle with extra finely chopped pecans. The cheesecake can be served chilled or at room temperature.

Notes

  • Peach slices can be peeled by blanching them in boiling water for 30 seconds, then plunging them into cold water to remove skins easily.
  • Room temperature cream cheese and butter will yield a smoother crust and filling.
  • If peaches are not in season, frozen peaches can be used but drain excess liquid before cooking.
  • Adding milk to the crust mixture is optional, only if the mixture feels too dry.
  • Letting the cheesecake cool in the oven prevents cracking by cooling it gradually.
  • For a nuttier flavor, lightly toast the pecans before adding to the streusel or filling.
  • This recipe uses a springform pan which is key for easy removal of the cheesecake.
  • Allowing the cheesecake to chill overnight improves texture and flavor.

Find it online: https://recipethrive.com/peach-cobbler-cheesecake-2-desserts-in-one-recipe/