Peach Cobbler Cheesecake Fusion Recipe

Introduction

This Peach Cobbler Cheesecake Fusion brings together the best of two beloved desserts into one irresistible treat. Creamy cheesecake layered with warm, spiced peaches makes for a delightful combination perfect for any occasion.

Ingredients

• 1 ½ cups crushed graham crackers
• ¼ cup melted butter
• 2 tbsp brown sugar
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tbsp vanilla extract
• 2 tbsp all-purpose flour
• 1 tsp cinnamon
• 2 cups fresh or canned peaches, sliced
• ¼ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 2 tbsp butter
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tbsp cinnamon
• ½ tsp vanilla extract
• 2 tbsp milk

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed graham crackers, melted butter, and 2 tablespoons brown sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
2. Step 2: Beat the 24 ounces of softened cream cheese and 1 cup granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, all-purpose flour, and 1 teaspoon cinnamon until fully combined.
3. Step 3: Pour the cheesecake batter over the cooled crust. Wrap the springform pan in foil and place it in a water bath by setting the pan in a larger baking dish filled halfway with hot water. Bake at 325°F (163°C) for 60-70 minutes, until the center is slightly jiggly but set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before refrigerating. Chill for at least 4 hours or overnight.
4. Step 4: In a saucepan, combine the sliced peaches, ¼ cup brown sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and butter. In a small bowl, mix cornstarch with 1 tablespoon water, then add this slurry to the peaches. Cook over medium heat for about 5 minutes until the mixture thickens. Remove from heat and let cool.
5. Step 5: Beat together 4 ounces softened cream cheese, powdered sugar, 1 tablespoon cinnamon, vanilla extract, and milk until smooth to make the cinnamon cream cheese glaze.
6. Step 6: Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle the cinnamon cream cheese glaze on top. Slice, serve, and enjoy your fusion dessert!

Tips & Variations

• Use fresh peaches in season for the brightest flavor, or frozen peaches when fresh aren’t available.
• To prevent cracks in the cheesecake, make sure to wrap the pan well and use the water bath method as described.
• For an extra crunch, sprinkle toasted pecans or walnuts on top before serving.
• If you prefer a dairy-free version, substitute cream cheese and sour cream with suitable plant-based alternatives.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped or in an airtight container to maintain freshness. When ready to serve, let it sit at room temperature for 15 minutes for the best texture. Reheating is generally not recommended for cheesecake, as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well for the topping. Just be sure to thaw and drain any excess liquid before cooking to avoid a watery topping.

How do I prevent my cheesecake from cracking?

Using a water bath helps regulate oven temperature and adds moisture, which prevents cracking. Also, avoid overbaking by checking the center’s jiggle and allowing it to cool gradually in the oven with the door open.

Peach Cobbler Cheesecake Fusion Recipe

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★★★★★

4.9 from 95 reviews

This Peach Cobbler Cheesecake Fusion is a delightful combination of smooth, creamy cheesecake with a buttery graham cracker crust, topped with a warm, spiced peach cobbler and a luscious cinnamon cream cheese glaze. Perfect for dessert lovers who enjoy the comforting flavors of peach cobbler with the richness of cheesecake in one decadent treat.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups crushed graham crackers
• ¼ cup melted butter
• 2 tbsp brown sugar

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tbsp vanilla extract
• 2 tbsp all-purpose flour
• 1 tsp cinnamon

Peach Cobbler Topping

• 2 cups fresh or canned peaches, sliced
• ¼ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 2 tbsp butter

Cinnamon Cream Cheese Glaze

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tbsp cinnamon
• ½ tsp vanilla extract
• 2 tbsp milk

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, mix crushed graham crackers, melted butter, and brown sugar until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then remove from oven and let it cool completely.
2. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in vanilla extract, sour cream, all-purpose flour, and cinnamon, mixing until the batter is uniform and smooth without lumps.
3. Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Wrap the outside of the pan in aluminum foil to prevent water from seeping in. Place the pan in a water bath (a larger pan filled with hot water halfway up the sides of the springform pan) to ensure gentle, even baking and to minimize cracking. Bake at 325°F (163°C) for 60 to 70 minutes, or until the center is slightly jiggly but mostly set. Once done, turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to fully set.
4. Prepare the Peach Cobbler Topping: In a medium saucepan over medium heat, combine the sliced peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter. In a small bowl, mix cornstarch with 1 tablespoon of water until smooth and add this slurry to the peach mixture. Stir constantly and cook for about 5 minutes until the topping thickens. Remove from heat and allow it to cool to room temperature.
5. Make the Cinnamon Cream Cheese Glaze: In a mixing bowl, beat the softened cream cheese with powdered sugar, cinnamon, vanilla extract, and milk until the glaze is smooth and creamy without lumps.
6. Assemble and Serve: Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle the cinnamon cream cheese glaze over the top. Slice the cheesecake into servings and enjoy this delicious fusion of peach cobbler and creamy cheesecake.

Notes

• Using a water bath prevents cracking and ensures a smooth, creamy cheesecake texture.
• Allowing the cheesecake to cool slowly in the oven reduces the chance of cracks forming.
• You can use fresh peaches when in season or canned peaches for convenience.
• If desired, substitute cornstarch with arrowroot powder for thickening the topping.
• Let the peach topping and glaze cool completely before assembling to avoid melting the cheesecake.
• This cheesecake is best served chilled for optimum texture and flavor.

Keywords: Peach Cobbler Cheesecake, Peach Cheesecake, Fruit Topped Cheesecake, Baked Cheesecake, Dessert with Peaches