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Peach Cobbler Cheesecake Fusion Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/peach-cobbler-cheesecake-fusion-recipe/