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Homemade Peach Cobbler Cheesecake Recipe

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4.4 from 10 reviews

This Homemade Peach Cobbler Cheesecake is a luscious blend of creamy cheesecake with sweet, spiced peaches topped with a crunchy pecan streusel. Featuring a buttery graham cracker crust and layers of fresh peach filling, this dessert perfectly combines the classic flavors of peach cobbler with rich cheesecake, making it a delightful treat for summer or any special occasion.

  • Total Time: 1 hour 30 minutes plus chilling time
  • Yield: 12 servings

Ingredients

Peach Filling:

  • 2 tablespoons unsalted butter
  • 4 large yellow peaches (or 6 small ones, peeled and sliced)
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 pinch of salt

Crust:

  • 7 ounces graham crackers (or digestive biscuits, crushed)
  • 7 tablespoons unsalted butter (room temperature)
  • 2 tablespoons brown sugar
  • 1 pinch of salt
  • 1 to 2 tablespoons milk (optional)

Cheesecake Filling:

  • 22 ounces cream cheese (room temperature)
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ cup cooked peaches (from filling above, chopped)
  • ¼ cup pecans (finely chopped, optional)

Streusel Topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 pinch of salt
  • ¼ cup unsalted butter (cubed, cold)
  • ½ cup pecans (roughly chopped)

To Garnish:

  • Remaining cooked peaches
  • Extra pecans (finely chopped)

Instructions

  1. Make the peach filling: In a skillet or saucepan over medium heat, melt the butter. Add peaches, brown sugar, cinnamon, nutmeg, lemon juice, salt, and vanilla extract. Cook for 8–10 minutes, stirring occasionally, until peaches soften and are coated in a syrup. Remove from heat and set aside to cool. Reserve ½ cup of this mixture for the cheesecake filling and keep the rest for topping later.
  2. Prepare the crust: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper. In a bowl, combine crushed graham crackers, room temperature butter, brown sugar, and salt. Add 1 to 2 tablespoons of milk if necessary to bring the mixture together. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove it and set aside to cool while you prepare the cheesecake filling.
  4. Make the cheesecake filling: Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in sour cream, vanilla extract, and flour until fully combined and smooth. Gently fold in the reserved cooked peaches and finely chopped pecans if using.
  5. Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 40 minutes at 325°F (160°C).
  6. Prepare the streusel topping: While the cheesecake bakes, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut the cold butter into the mixture using a fork or fingertips until it forms large crumbs. Stir in the roughly chopped pecans.
  7. Add streusel topping and finish baking: After the initial 40 minutes of baking, carefully slide out the oven rack and sprinkle the streusel evenly over the semi-set cheesecake. Return to the oven and continue baking for another 25-30 minutes, until the center is set but still has a slight jiggle.
  8. Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open. Let it cool for 1 hour. Then transfer to the refrigerator and chill for at least 6 hours or overnight to set completely.
  9. Serve: Before serving, top the cheesecake with the remaining cooked peaches and sprinkle extra finely chopped pecans over the top. Serve chilled or at room temperature for best flavor.

Notes

  • Peeling peaches is easier if you blanch them briefly in boiling water for 30 seconds and then plunge into ice water.
  • Room temperature cream cheese and butter help achieve a smoother batter and crust.
  • If the crust mixture is too dry, adding a tablespoon or two of milk helps it hold together without becoming soggy.
  • Don’t overbake the cheesecake; it should have a slight jiggle in the center when done to ensure a creamy texture.
  • For even richer flavor, toast the pecans lightly before adding to the streusel and filling.
  • You can substitute pecans with walnuts or almonds according to preference.
  • Make sure to cool the cheesecake slowly in the oven to prevent cracking.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/homemade-peach-cobbler-cheesecake-recipe/