Have you ever tried a dessert that combines the silky smoothness of cheesecake with the warm, cinnamon-spiced comfort of peach cobbler?
Are you a fan of desserts with layers, textures, and pure indulgence in every bite?
This Peach Cobbler Cheesecake is the perfect mix of creamy, fruity, and crunchy — a show-stopping treat you’ll want to make again and again!
Ingredients
Crust
- 1 ½ cups graham cracker (or petit beurre) biscuit crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
Cheesecake Cream
- 600 g cream cheese (room temperature)
- 1 cup granulated sugar
- 3 eggs (room temperature)
- 1 cup heavy or whipping cream
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Peach Filling
- 3 large peaches, diced
- ¼ cup brown or white sugar
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
Crumble Topping
- ½ cup all-purpose flour
- ¼ cup sugar
- 3 tablespoons cold butter (rubbed into crumbs)
Instructions
1. Prepare the Base:
Mix the biscuit crumbs with sugar and melted butter until the texture resembles wet sand.
Press into the bottom of a springform pan lined with parchment paper.
Bake at 180°C (350°F) for 10 minutes, then set aside to cool.
2. Make the Peach Filling:
In a saucepan, combine peaches, sugar, and butter.
Cook until the peaches soften and release their juices.
Add cinnamon and lemon juice, stir, then set aside to cool completely.
3. Prepare the Cheesecake Batter:
Beat the cream cheese until smooth and creamy.
Add sugar and mix well.
Add eggs one at a time, beating after each addition.
Pour in the heavy cream, vanilla, and cornstarch, and mix just until combined.
4. Assemble:
Pour the cheesecake batter over the cooled crust.
Spoon the cooked peach mixture evenly on top.
5. Make the Crumble Topping:
Combine flour, sugar, and cold butter.
Rub the butter in with your fingertips until the mixture looks like coarse crumbs.
Sprinkle evenly over the peaches.
6. Bake:
Bake at 160°C (320°F) using a steam bath method — place a small bowl of hot water in the oven to keep the cheesecake moist.
Bake for 50–60 minutes, until the edges are set but the center still jiggles slightly.
7. Cool & Chill:
Turn off the oven, open the door slightly, and let the cheesecake rest inside for 1 hour.
Then refrigerate for at least 5–6 hours (or overnight) to set completely.
To Serve:
Slice and serve chilled.
Top with extra warm peach sauce or a sprinkle of cinnamon for a cozy touch.
Each bite is a perfect harmony of creamy cheesecake, buttery crumble, and sweet spiced peaches!
- Do you prefer your peaches in desserts or smoothies?
- What’s your favorite cheesecake flavor?
- Have you ever tried combining cobbler and cheesecake before?
Enjoy
