If you have a soft spot for sweet, warmly spiced desserts that feel like home in every bite, you are going to absolutely fall head over heels for this Southern Peach Cobbler Cheesecake Recipe. This delightful treat marries the rich creaminess of classic cheesecake with the bubbly, fruity goodness of peach cobbler, creating layers of flavor that are both nostalgic and irresistible. From the buttery graham cracker crust to the spiced peach filling and crumbly cobbler topping, this dessert is a true celebration of Southern charm and summer sweetness in every forkful.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this Southern Peach Cobbler Cheesecake Recipe shine. Each element plays a vital role in perfecting the texture, enhancing the rich flavors, and adding those inviting warm hues that make the dish so visually tempting.
- 1 1/2 cups graham cracker crumbs: This forms the buttery, crunchy base that supports the entire cheesecake.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the crust and cheesecake.
- 6 tablespoons unsalted butter (melted): Binds the crust together and infuses it with a rich, mellow flavor.
- 3 cups fresh or frozen peaches (peeled and sliced): The star ingredient, bringing juicy, fruity freshness to your dessert.
- 1/4 cup brown sugar: Deepens the sweetness and caramel notes in the peach filling and topping.
- 1 tablespoon cornstarch: Helps thicken the peach syrup so it won’t run off the cheesecake.
- 1/2 teaspoon cinnamon: Adds that warm, cozy spice that complements the peaches beautifully.
- 1/4 teaspoon nutmeg: A subtle spice that layers complexity in the filling.
- 1 teaspoon vanilla extract: Enhances the flavors with its sweet, fragrant aroma.
- 24 oz cream cheese (softened): The creamy foundation of the cheesecake that lends smoothness and richness.
- 3 large eggs: Bind the cheesecake filling for a perfect, silky texture.
- 1/2 cup sour cream: Adds a slight tang that balances the sweetness and creates a luscious mouthfeel.
- 1 tablespoon all-purpose flour: Helps stabilize the cheesecake so it sets beautifully.
- 1/2 cup all-purpose flour (for topping): Combines with butter and sugar to make a crumbly, buttery cobbler finish.
- 1/3 cup brown sugar (for topping): Sweetens and caramelizes the cobbler crust topping.
- 1/4 teaspoon cinnamon (for topping): Adds that classic cobbler spice just when you want it.
- 1/4 cup cold unsalted butter (cubed): Gives the cobbler topping its irresistibly crisp, crumbly texture.
How to Make Southern Peach Cobbler Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan. To avoid any drips, wrap the pan with foil on the outside. Mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined and holds together when pressed. Press this mixture firmly into the bottom of your pan to form a sturdy, flavorful crust that will support all those luscious layers.
Step 2: Cook the Peach Filling
In a medium saucepan over medium heat, combine your sliced peaches, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla extract. Stir continuously and cook for about 5 to 7 minutes until the mixture thickens into a glossy, syrupy filling full of warm spice and juicy peach goodness. Once thickened, remove it from heat and allow it to cool).
Step 3: Make the Cheesecake Filling
Using a stand mixer or hand mixer, beat the softened cream cheese and granulated sugar together until irresistibly smooth. Add eggs one at a time, mixing on low speed after each addition to maintain a creamy texture without overbeating. Then fold in sour cream, vanilla extract, and the tablespoon of flour until just combined – this ensures your cheesecake will be creamy and stable.
Step 4: Layer the Cheesecake and Peach Filling
Pour half of the cheesecake batter evenly over the prepared crust. Dollop half of the cooled peach filling gently on top of the batter, then repeat the process with the remaining batter and peaches, creating two luscious layers that promise an explosion of flavor with every slice.
Step 5: Make the Cobbler Topping and Bake
In a separate bowl, mix together flour, brown sugar, and cinnamon. Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture becomes crumbly. Sprinkle this over the top of the cheesecake for that signature cobbler crunch. Bake for 60 to 70 minutes, looking for just a slight jiggle in the center — this is the sweet spot for creamy cheesecake. Turn off the oven, crack the door and let it sit inside for one hour to finish setting gently.
Step 6: Chill and Serve
After the hour in the oven, remove the cheesecake and let it cool completely on a wire rack. Then chill it in the refrigerator for at least 4 hours, preferably overnight, to let all those flavors marry beautifully for the best texture and taste.
How to Serve Southern Peach Cobbler Cheesecake Recipe
Garnishes
The perfect finishing touch can take this Southern Peach Cobbler Cheesecake Recipe to a new level. Consider topping your slices with softly whipped cream for extra creaminess, a sprinkle of cinnamon, or even a few fresh peach slices to brighten up the presentation and add fresh texture.
Side Dishes
This cheesecake pairs wonderfully with a cup of strong coffee or a glass of cold milk to balance the rich sweetness. For gatherings, you can serve it alongside ice cream or fresh berries for an added burst of freshness and color.
Creative Ways to Present
For a show-stopping presentation, serve individual portions in clear glass dishes with layered peach compote on top and a sprinkle of crumbled cobbler topping. This not only looks inviting but also invites everyone to dive right into that perfect mix of textures.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of your Southern Peach Cobbler Cheesecake Recipe tightly covered in the refrigerator. It will keep beautifully for up to 4 days, maintaining freshness and flavor without drying out.
Freezing
You can freeze the cheesecake for longer storage by wrapping it securely with plastic wrap and then aluminum foil to prevent freezer burn. Frozen cheesecake lasts up to 2 months and is best thawed overnight in the fridge before serving.
Reheating
Because this is a cheesecake, it’s best enjoyed chilled. If you prefer a slightly softer texture, allow slices to come to room temperature for about 15-20 minutes before serving. Avoid reheating in the microwave as it can alter the delicate texture.
FAQs
Can I use canned peaches for this Southern Peach Cobbler Cheesecake Recipe?
Absolutely! If fresh peaches aren’t in season, canned peaches work wonderfully. Just be sure to reduce the added sugar slightly since canned peaches are often packed in syrup, to prevent the filling from becoming overly sweet.
How long does the cheesecake need to chill?
For the best texture and flavor, chilling your Southern Peach Cobbler Cheesecake Recipe for at least 4 hours is essential, but overnight chilling is even better. This allows it to set fully and the flavors to meld beautifully.
Can I make this cheesecake gluten-free?
With a few substitutions, yes. Use gluten-free graham cracker crumbs for the crust and gluten-free all-purpose flour for the filling and topping. Just make sure to choose a gluten-free flour blend suited for baking.
Why does the recipe call for turning off the oven and leaving the cheesecake inside?
Allowing the cheesecake to sit in the warm oven with the door cracked helps it finish cooking gently without cracking and develops a creamy, smooth texture that’s essential to this Southern Peach Cobbler Cheesecake Recipe.
What is the best way to prevent the crust from leaking?
Wrapping the springform pan with foil before baking is a simple and effective trick to catch any leaks from the peach filling and keep your oven clean and your cheesecake perfect.
Final Thoughts
There’s something so comforting and special about the Southern Peach Cobbler Cheesecake Recipe that makes it perfect for sharing with loved ones or treating yourself to a slice of happiness. Every bite brings together the best of creamy cheesecake and luscious peach cobbler in an unforgettable way. If you want a dessert that feels like a warm hug on a plate, this is the recipe to try next. You’re going to love making it as much as you love eating it!
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Southern Peach Cobbler Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Southern Peach Cobbler Cheesecake combines the rich creaminess of classic cheesecake with the sweet, spiced flavors of a traditional peach cobbler. Featuring a buttery graham cracker crust, luscious peach filling, and a crumbly cobbler topping, this dessert is perfect for summer gatherings or any time you crave a comforting slice of southern hospitality.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the peach filling
- 3 cups fresh or frozen peaches, peeled and sliced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
For the cheesecake
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the cobbler topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press firmly into the bottom of the pan. Set aside.
- Make the peach filling: In a medium saucepan over medium heat, combine peaches, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla extract. Cook for 5 to 7 minutes, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and let cool to room temperature.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed after each addition. Stir in sour cream, vanilla extract, and flour, mixing just until combined.
- Assemble layers: Pour half of the cheesecake batter over the prepared crust in the springform pan. Spoon half of the peach filling evenly over the batter. Repeat by pouring the remaining cheesecake batter over the peaches and then topping with the remaining peach filling.
- Make the cobbler topping: In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly. Sprinkle this topping evenly over the assembled cheesecake layers.
- Bake: Bake the cheesecake in the preheated oven for 60 to 70 minutes, or until the center is almost set but slightly jiggly. After baking, turn the oven off and crack the oven door. Leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight to set thoroughly.
- Serve: Slice and serve chilled. Optionally, garnish with whipped cream or additional peach slices for extra flair.
Notes
- Use canned peaches if fresh peaches aren’t available; reduce the added sugar slightly to compensate for the sweetness of canned fruit.
- For best flavor and texture, make the cheesecake a day ahead and allow it to chill overnight.
