My Summer Dessert Mash-Up
I have always loved a good peach cobbler. My grandma made the best. I also love a creamy cheesecake. One day, I thought, why not put them together? It was a very happy kitchen accident.
This recipe is my favorite summer treat. It looks fancy but is just two classics in one. Doesn’t that sound like a fun surprise? What is your favorite dessert to eat in the summer?
A Good Foundation
Every great dessert starts with a good base. For us, that is the graham cracker crust. You mix the crumbs with melted butter and a pinch of salt. It smells so good already.
You press it into the pan and give it a quick bake. This matters because it gives our cheesecake something sturdy to sit on. No one wants a soggy bottom! A firm crust makes every slice perfect.
The Heart of the Matter
Now for the creamy filling. The big secret is to have everything at room temperature. I once tried to use cold cream cheese. My arm got so tired from mixing! I still laugh at that.
You beat the cream cheese until it is smooth. Then you add the sugar, eggs, and sour cream. This creates the rich, silky texture we love. *Fun fact: The water bath around the pan helps it bake gently without cracking.* It is like a warm bath for the cake.
The Best Part: The Toppings
While the cake bakes, we make the magic on top. First, we cook the peaches with a little butter and sugar. The kitchen fills with a sweet, fruity smell. Doesn’t that smell amazing?
Then we make the cobbler part. You grate cold butter into the flour and sugar. This makes little crumbs that puff up in the oven. It is the same topping my grandma used. Which do you like more, the fruity part or the cake part?
The Final Test of Patience
After baking, we spread the peaches and dot the cobbler on top. It goes back in the oven to turn golden. Then comes the hardest part. You must let it cool completely.
Then it needs time in the fridge. I know, waiting is tough! But this matters so much. It lets all the flavors get to know each other. The texture becomes firm and perfect for slicing. Do you find it hard to wait for desserts to be ready?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham Cracker Crumbs | 1 ¾ cups | For the crust |
| Kosher Salt | Pinch | For the crust |
| Unsalted Butter | 4 tbsp | Melted, for the crust |
| Cream Cheese | 32 oz | Room temperature |
| Granulated Sugar | 1 ½ cups | |
| All-Purpose Flour | 2 tbsp | For the filling |
| Lemon Zest | ½ tsp | |
| Vanilla Extract | 1 tsp | |
| Eggs | 5 large | Room temperature |
| Sour Cream | 1 cup | |
| Peaches | 2 cups | Sliced, for the peach topping |
| Unsalted Butter | ¼ cup | For the peach topping |
| Granulated Sugar | ¼ cup | For the peach topping |
| Brown Sugar | 2 tbsp | For the peach topping |
| All-Purpose Flour | 2 tsp | For the peach topping |
| Lemon Juice | 1 tsp | For the peach topping |
| All-Purpose Flour | ½ cup | For the cobbler topping |
| Brown Sugar | 2 tbsp | Packed, for the cobbler topping |
| Granulated Sugar | 2 tbsp | For the cobbler topping |
| Baking Powder | ½ tsp | For the cobbler topping |
| Kosher Salt | ¼ tsp | For the cobbler topping |
| Unsalted Butter | 3 tbsp | Cold, for the cobbler topping |
| Water | 2 tbsp | Boiling, for the cobbler topping |
My Peach Cobbler Cheesecake is a Special Treat
I have always loved a good peach cobbler. My grandma used to make the best. She would serve it warm with a big scoop of vanilla ice cream. I also adore a creamy, dreamy cheesecake. So I thought, why not put them together? This recipe is my happy kitchen experiment. It brings two wonderful desserts into one. Doesn’t that sound amazing?
Now, this recipe has a few steps. But don’t you worry. We will take it nice and slow. Just follow along with me. I will tell you all my little secrets. Let’s get our aprons on and begin.
Step 1: First, turn your oven on to 350°F. Get your springform pan ready. I line the bottom with a little parchment paper. This is my favorite trick. It makes sure nothing sticks. Then we make the crust. Mix the graham crumbs with melted butter. Press it down firmly in the pan. It needs a good, solid base. Bake it for just 10 minutes. Then let it cool on the counter.
Step 2: Now, turn the oven up to 450°F. Wrap the outside of your pan with foil. This is for the water bath. (My hard-learned tip: use heavy-duty foil! A leaky pan makes a sad cheesecake.) Now for the filling. Beat the cream cheese until it’s super smooth. No lumps allowed! Add in the sugar, flour, and vanilla. Then add the eggs, one by one. Mix in the sour cream last. Pour this creamy dream over your cool crust.
Step 3: Place your pan inside a bigger roasting pan. Pour hot water into the big pan. The water should go halfway up the side. This water bath is like a cozy blanket for the cheesecake. It bakes at 450°F for 15 minutes. Then we turn the heat way down to 225°F. It bakes for another 25 minutes. This gentle heat keeps it creamy. Do you know what a water bath does? Share below!
Step 4: While that bakes, let’s make our toppings. For the peach part, melt butter in a pan. Add your sliced peaches and the sugars. Let it bubble until it gets thick and syrupy. Oh, the smell is just wonderful. For the cobbler part, mix the dry ingredients. Then grate the cold butter right in. Stir in boiling water. It makes a soft, biscuit-like dough. I still laugh at the first time I made this. My kitchen was a happy mess.
Step 5: Take the cheesecake out of the oven. Be very careful of the hot water. Spread the peach topping all over. Then drop little spoonfuls of the cobbler dough on top. It goes back in the oven for about half an hour. You will know it’s done when the top is golden. Then turn the oven off. Crack the door open with a wooden spoon. Let the cake sit inside for one whole hour. This keeps it from cracking.
Step 6: Patience is the last ingredient. Let the cake cool completely on a rack. Then it must go in the fridge. I know it’s hard to wait. But let it chill for at least 6 hours. Overnight is even better. The wait is always worth it. You will have the most perfect, creamy slice.
Cook Time: 1 hour 30 minutes
Total Time: 8-24 hours (includes chilling)
Yield: 10-12 servings
Category: Dessert, Cheesecake
Three Fun Twists to Try
I love a good recipe, but I love making it your own even more. Here are a few simple ideas to change things up. They are all so delicious.
Berry Bliss: Swap the peaches for mixed berries. Raspberries and blueberries are my favorite. They give a lovely, tart little kick.
Apple Pie Style: Use thinly sliced apples with a dash of cinnamon. It will taste just like a warm apple pie. Perfect for a cozy fall day.
Nutty Crunch: Add a handful of chopped pecans to the cobbler topping. It gives a wonderful crunch. It reminds me of my trips down south.
Which one would you try first? Comment below!
Serving Your Masterpiece
This cheesecake is a star all on its own. But a little extra touch makes it shine. For a classic treat, serve it with a scoop of vanilla bean ice cream. The cold ice cream on the cool cake is perfect. A little drizzle of caramel sauce is also lovely. Or just a simple dollop of fresh whipped cream. It makes everything feel extra special.
What should you drink with it? A cup of hot coffee is my go-to. The bitterness balances the sweet peaches. For a fun evening, a glass of sweet Moscato wine pairs beautifully. It tastes like sunshine in a glass. Which would you choose tonight?
Keeping Your Cobbler Cheesecake Happy
This cheesecake is a special treat. You will want to keep it fresh. Cover it tightly and store it in the fridge for up to five days. The cold makes the flavors even better.
You can also freeze slices for later. Wrap each piece in plastic wrap. Then place them in a freezer bag. It will keep for three months this way.
To reheat, let a slice thaw in the fridge. Then warm it in the oven for a few minutes. I once microwaved a slice and it got soggy. The oven keeps the cobbler topping nice and crisp.
Making two cheesecakes is a great idea. You can enjoy one now and share one later. This matters because it saves you time on a busy day. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Cheesecake Troubles
Sometimes a cheesecake can crack on top. Do not worry. The peach and cobbler toppings will hide it perfectly. I remember when my first cheesecake cracked. I was so sad, but it still tasted wonderful.
Is your filling too lumpy? Your cream cheese must be soft. Let it sit out on the counter for a few hours. This matters because smooth cheese makes a creamy, dreamy dessert.
The water bath can seem tricky. But it is very important. It keeps the heat gentle and even. This stops the cheesecake from drying out or cracking. Fixing these small issues builds your cooking confidence. Which of these problems have you run into before?
Your Cobbler Cheesecake Questions Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers and flour. It works just as well.
Q: How far ahead can I make it? A: You can bake it two days before. The flavor gets better overnight.
Q: What if I don’t have fresh peaches? A: Frozen peaches are a great swap. Just thaw and drain them first.
Q: Can I make a smaller one? A: Sure. Just cut all the ingredients in half. Use a smaller pan too.
Q: Is the lemon zest optional? A: It is, but it adds a nice little zing. I always use it. *Fun fact: A little lemon zest can make sweet flavors taste even sweeter!* Which tip will you try first?
A Sweet Note From My Kitchen
I hope you love making this dessert. It is a joy to share with family. Seeing their smiles is the best part.
I would love to see your beautiful creation. Your kitchen adventures make me so happy. Have you tried this recipe? Tag us on Pinterest! Let’s build a community of young bakers.
Happy cooking!
—Olivia Hartwell.
Peach Cobbler Cheesecake Recipe Snack On Meat
Description
A decadent dessert combining creamy cheesecake with the classic flavors of a warm peach cobbler.
Ingredients
Instructions
- Begin by heating the oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
- To create the crust, combine the graham cracker crumbs with the melted butter and salt. Press this mixture firmly and evenly into the base of the prepared pan. Bake for 10 minutes, then set it aside to cool. Increase the oven temperature to 450°F (232°C). Securely wrap the outside of the springform pan with foil to prevent any water from seeping in.
- For the filling, beat the cream cheese on medium speed until it becomes completely smooth. Incorporate the sugar, flour, lemon zest, salt, and vanilla, mixing thoroughly. Add the eggs one at a time, ensuring each is fully blended before adding the next. Gently fold in the sour cream until the mixture is just combined. Pour this filling over the cooled crust and smooth the top.
- Place the springform pan inside a larger roasting pan. Create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 450°F (232°C) for 15 minutes, then reduce the oven temperature to 225°F (107°C) and continue baking for another 25 minutes.
- While the cheesecake bakes, prepare the toppings. For the peach topping, melt butter in a saucepan over medium heat. Add the sliced peaches, sugars, flour, and lemon juice, cooking until the mixture thickens. Set it aside to cool. For the cobbler topping, whisk together the flour, sugars, baking powder, and salt. Grate the cold butter into the dry ingredients and mix until the texture is crumbly. Stir in the boiling water until the mixture just comes together.
- After the initial bake, carefully spread the peach topping over the cheesecake, then dot the surface with dollops of the cobbler topping. Return it to the oven and bake for a further 25-35 minutes, or until the cheesecake is set and the cobbler topping is golden.
- To finish, turn off the oven and prop the door open slightly, allowing the cheesecake to cool inside for one hour. Afterwards, transfer it to a wire rack to cool completely to room temperature. For best results, refrigerate the cheesecake for at least 6 hours, or up to 24 hours, before serving.
Notes
- For best results, ensure all ingredients are at room temperature before beginning. This helps create a smooth, lump-free cheesecake filling.
Leave a Reply