Peach Cobbler Cheesecake Fusion Recipe

Introduction

This Peach Cobbler Cheesecake Fusion combines the best of two classic desserts into one indulgent treat. Creamy cheesecake meets warm, spiced peaches topped with a smooth cinnamon cream cheese glaze. It’s perfect for special occasions or whenever you want a comforting, fruity dessert.

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 oven to 325°F (163°C). In a bowl, mix crushed graham crackers, melted butter, and 2 tbsp brown sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
2. Step 2: Beat 24 oz softened cream cheese and 1 cup granulated sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, flour, and 1 tsp cinnamon until fully incorporated.
3. Step 3: Pour the cheesecake batter over the cooled crust. Wrap the bottom of the springform pan in foil and place it in a water bath (a larger pan with hot water) to prevent cracking. Bake at 325°F (163°C) for 60-70 minutes, until the center is slightly jiggly but mostly set.
4. Step 4: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
5. Step 5: For the peach topping, combine sliced peaches, ¼ cup brown sugar, 1 tsp cinnamon, nutmeg, lemon juice, and butter in a saucepan. In a small bowl, mix cornstarch with 1 tbsp water and add to the peach mixture. Cook over medium heat until thickened, about 5 minutes. Let cool completely.
6. Step 6: To make the cinnamon cream cheese glaze, beat 4 oz softened cream cheese, powdered sugar, 1 tbsp cinnamon, vanilla extract, and milk until smooth and spreadable.
7. Step 7: Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle with the cinnamon cream cheese glaze. Slice and serve.

Tips & Variations

• Use fresh, ripe peaches for the best flavor, or thaw canned peaches and drain excess liquid before cooking.
• Wrap the springform pan tightly in foil to prevent water from leaking during the water bath.
• For a gluten-free version, substitute the graham crackers and flour with gluten-free alternatives.
• Add a handful of chopped pecans or walnuts to the peach topping for extra texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for 15-20 minutes for the best texture. Leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator before serving. Avoid freezing the peach topping separately to maintain its 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. Thaw and drain any excess liquid before using to prevent the topping from being too watery.

Why is the water bath necessary?

The water bath creates a moist environment that helps prevent cracks in the cheesecake by allowing it to bake evenly and gently.

Peach Cobbler Cheesecake Fusion Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

This Peach Cobbler Cheesecake Fusion beautifully marries the creamy richness of classic cheesecake with the warm, spiced flavors of peach cobbler. Featuring a crisp graham cracker crust and a luscious cream cheese cinnamon glaze, this dessert offers a delightful blend of textures and tastes — perfect for any occasion.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 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 the crushed graham crackers, melted butter, and brown sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake it for 10 minutes, then remove and let it cool completely.
2. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, flour, and cinnamon until everything is fully incorporated and smooth.
3. Assemble and Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Wrap the pan tightly in foil to protect it from moisture, then set it in a water bath (placing it inside a larger baking pan filled with hot water) to prevent cracking during baking. Bake at 325°F (163°C) for 60 to 70 minutes, or until the center is slightly jiggly but mostly set. When done, turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
4. Prepare the Peach Cobbler Topping: In a 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, then stir this into the peach mixture. Cook the mixture, stirring frequently, until it thickens and becomes glossy, about 5 minutes. Remove from heat and let it cool.
5. Make the Cinnamon Cream Cheese Glaze: In a bowl, beat the softened cream cheese with powdered sugar, cinnamon, vanilla extract, and milk until the glaze is smooth and pourable. Adjust milk quantity if needed for consistency.
6. Assemble the Final Dessert: Once the cheesecake is chilled and the toppings are ready, spoon the peach cobbler topping evenly over the cheesecake surface. Drizzle the cinnamon cream cheese glaze over the peaches. Slice and serve chilled for a decadent dessert experience.

Notes

• Using a water bath during baking helps prevent cracks and ensures a smooth cheesecake texture.
• Fresh peaches provide the best flavor, but canned peaches can be used as a convenient alternative.
• For best results, chill the cheesecake overnight to allow full setting and flavor melding.
• The cinnamon cream cheese glaze adds a lovely spice and richness, but can be omitted if preferred.
• Ensure all cream cheese used is softened to room temperature for a lump-free batter and glaze.

Keywords: Peach cobbler cheesecake, cheesecake recipe, peach dessert, baked cheesecake, cinnamon glaze, summer dessert