Peach Cobbler Cheesecake is a decadent cheesecake made with a graham cracker crust and topped with a delectable peach cobbler topping.
If you're a fan of peach cobbler and cheesecake, why not combine the two into one delicious dessert? This recipe is a perfect blend of creamy cheesecake and peach cobbler topping. So let's get into this recipe so I can show you how it's done!
More recipes ---> Oreo Cheesecake,Red Velvet Cheesecake Brownies, Pecan Pie Cheesecake, Homemade Cheesecake, Oreo Cheesecake, Fried Peach Pies
Ingredients to make the cheesecake:
For the crust:
For the Cheesecake filling:
- Cream cheese
- Sour cream
- Granulated sugar
- Eggs
- Vanilla
- Lemon juice (optional)
- Water (for the water bath)
Ingredients for the Peach Cobbler topping:
- Sliced peaches - drained
- Granulated sugar
- Brown sugar
- Unsalted butter
- Nutmeg
- Cinnamon
- Vanilla
- Cornstarch
Steps to make the Peach Cobbler Cheesecake
Prepare the crust:
- Preheat oven to 350 degrees. Place graham crackers in a mixer and mix until fine like sand.
- Add the graham cracker mixture to a bowl. Mix with melted butter and ¼ cup of sugar until combined.
- Place a circle of parchment paper into the bottom of your springform pan (optional).
- Pour the mixture into your springform pan, spread it, and press evenly.
- Place the crust in the oven and bake it for 8 minutes.
- Remove the crust from the oven and sit the pan to the side.
To prepare the cheesecake filling:
- Reduce the oven temperature to 325 degrees.
- Mix the cream cheese and sugar 1 ½ c of sugar until well blended.
- Add the sour cream and vanilla. Mix the ingredients together until blended.
- Add eggs one at a time, blending well after each addition.
- Wrap the springform pan in foil (see video for instructions).
- Pour the filling into the pan and smooth the top of the cheesecake.
- Place the pan in the water bath, then place the cheesecake in the oven and bake for 1 hour.
- Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.
- Once it is completely cooled, cover it with foil and refrigerate the cheesecake overnight for a minimum of 4 hours. (You can also skip this step, prepare the peach cobbler filling, and allow it to set all at one time once the cheesecake has cooled).
To make the Peach Cobbler filling:
- In a large skillet, add the butter and melt. Once the butter is melted, add the granulated sugar, brown sugar, cinnamon, and nutmeg. Stir until combined.
- Then add the peaches and mix the ingredients together. Simmer until the peaches soften, stirring periodically (approximately eight minutes).
- Once the peaches have softened, add the cornstarch and mix quickly to combine.
- Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.
- Stir in the vanilla and remove the skillet from the heat to allow the filling to cool.
- Pour the cooled filling over the prepared cheesecake spreading as desired.
- Cover the cheesecake and place it back into the refrigerator to allow the filling to set for at least four hours or overnight.
Is a Water Bath necessary?
It's really up to you since this cheesecake has a topping.
A water bath is normally a must when making cheesecake. It is simply a pan of hot water. The steam from the water bath assists with the cooking process and prevents the cheesecake from cracking.
Recipes such as cheesecake love moisture and even though were are adding a peach cobbler topping, we still don't really want cracks in our cheesecake.
Sometimes the cracks are small and sometimes they are large, but I personally don't want to risk having any.
The hot water creates this moisture and creates the perfect environment for making a cheesecake. You don't need a ton of water, just enough to cover the bottom of the pan.
Make sure that your water bath is not too deep to prevent the water from seeping into the foil during the cooking process.
About ½ inch of water is enough. I recommend using heavy-duty foil as it is thicker than regular aluminum foil.
I hope that you absolutely enjoy this recipe and that the tips included help make your baking process easier!
Helpful Baking Tools
- Springform pan
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Measuring Cups
- Measuring Spoons
Frequently asked questions:
I believe that is personal preference. This recipe uses canned peaches in syrup so keep that in mind if you choose to use fresh peaches. The syrup from the canned peaches is part of the recipe ingredients.
This is not a method that I use. I remove the cheesecake from the oven once it is done and immediately move it to a cooling rack. Once it's completely cooled, I cover it and place it in the refrigerator to set.
I prefer to allow it to set overnight, but a good rule is at least four hours. The cheesecake really needs time to chill throughout before serving so that it sets properly and completely.
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Equipment
- Springform pan
Ingredients
- For the crust:
- 1 box graham crackers (approximately 27)
- 1 c (two sticks) of unsalted butter (melted)
- ¼ c granulated sugar
- For the Cheesecake filling:
- 32 oz of cream cheese
- 1 c full-fat sour cream
- 1 ½ c granulated sugar
- 3 large eggs
- 2 tsps vanilla
- 1 teaspoon lemon juice (optional)
- Water (for the water bath)
- For the Peach Cobbler topping:
- 20 ounces sliced peaches - drained
- ¼ c granulated sugar
- ¼ c brown sugar
- ½ c unsalted butter
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 tsps vanilla
- 2 tsps cornstarch
Instructions
- To prepare the crust:
- Pre-heat oven to 350 degrees.
- Place graham crackers in a mixer and mix until fine like sand.
- Add the graham cracker mixture to a bowl. Mix with melted butter and ¼ cup of sugar until combined.
- Place a circle of parchment paper into the bottom of your springform pan (optional). Pour the mixture into your springform pan, spread it, and press evenly.
- Place the crust in the oven and bake it for 8 - 10 minutes. Remove the crust from the oven and sit the pan to the side.
- Reduce the oven temperature to 325 degrees.
- Mix the cream cheese and sugar 1 ½ c of sugar until well blended.
- Add the sour cream and vanilla. Mix the ingredients together until blended.
- Add eggs one at a time, blending well after each addition.
- Wrap the springform pan in foil (see video for instructions).
- Pour the filling into the pan and smooth the top of the cheesecake. Place the pan in the water bath, then place the cheesecake in the oven and bake for 1 hour.
- Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.
- Once it is completely cooled, cover it with foil and refrigerate the cheesecake overnight for a minimum of 4 hours.(You can also skip this step, prepare the peach cobbler filling, and allow it to set all at one time once the cheesecake has cooled).
- In a large skillet, add the butter and melt.
- Once the butter is melted, add the granulated sugar, brown sugar, cinnamon, and nutmeg. Stir until combined.
- Then add the peaches and mix the ingredients together. Simmer until the peaches soften, stirring periodically (approximately eight minutes).
- Once the peaches have softened, add the cornstarch and mix quickly to combine. Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.
- Stir in the vanilla and remove the skillet from the heat and allow the filling to cool.
- Once the filling has cooled, pour it over the prepared cheesecake spreading as desired.
- Cover the cheesecake and place it back into the refrigerator to allow the filling to set for at least four hours or overnight.
- Serve and enjoy!
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