Why You’ll Love This Recipe
Peach Cobbler Cheesecake Bliss brings together two beloved desserts in one unforgettable slice. The rich, creamy cheesecake layer pairs beautifully with sweet, cinnamon-kissed peaches and a buttery cobbler-style topping. It is indulgent without being overwhelming and comforting without feeling heavy. I enjoy making this dessert when peaches are at their peak, as their natural sweetness shines through every bite. This recipe feels special enough for celebrations yet familiar enough to evoke warmth and nostalgia. Each layer has a purpose, and together they create a dessert that is balanced, flavorful, and irresistibly satisfying.
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Peach Cobbler Cheesecake Bliss – A Decadent Fusion of Comfort and Creaminess
- Total Time: 1 hour 20 minutes + chilling
- Yield: 10 slices
- Diet: Vegetarian
Description
Peach Cobbler Cheesecake Bliss is a decadent layered dessert combining a buttery graham cracker crust, creamy vanilla cheesecake, and a spiced peach cobbler topping baked to golden perfection.
Ingredients
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/3 cup (75 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (450 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) sour cream
- 2 cups fresh or canned peaches, sliced
- 1/3 cup (65 g) brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1/4 cup (60 ml) water
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the pan base.
- Bake crust for 10 minutes, then set aside to cool slightly.
- Beat cream cheese until smooth. Add 3/4 cup sugar and mix well.
- Beat in eggs one at a time, then add vanilla and sour cream.
- Pour cheesecake batter over the crust and smooth the top.
- In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, and water.
- Cook over medium heat until thickened, about 5–7 minutes.
- Spoon peach mixture evenly over cheesecake batter.
- Bake for 45–50 minutes until center is just set.
- Turn off oven, crack door, and cool cheesecake inside for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
Notes
- Use ripe fresh peaches for best flavor.
- A water bath can be used to prevent cracks.
- Serve chilled or slightly warmed for cobbler-style texture.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham Cracker Crumbs
Graham cracker crumbs form the base, providing a lightly sweet, crunchy foundation that contrasts with the creamy cheesecake layer.
Butter
Butter binds the crust and adds richness, helping it bake into a firm and flavorful base.
Cream Cheese
Cream cheese is the heart of the cheesecake, delivering a smooth, tangy richness that balances the sweetness of the peaches.
Granulated Sugar
Granulated sugar sweetens the cheesecake layer while allowing the cream cheese flavor to remain prominent.
Eggs
Eggs give structure to the cheesecake, ensuring a creamy yet sliceable texture once baked.
Vanilla Extract
Vanilla enhances the overall flavor, adding warmth and depth to the cheesecake filling.
Sour Cream
Sour cream adds silkiness and a subtle tang, preventing the cheesecake from tasting overly dense.
Fresh or Canned Peaches
Peaches bring natural sweetness and juiciness, forming the cobbler-inspired layer that defines this dessert.
Brown Sugar
Brown sugar deepens the peach flavor with caramel notes and complements the cinnamon beautifully.
Ground Cinnamon
Cinnamon adds warmth and classic cobbler character to the peach layer.
All-Purpose Flour
Flour helps thicken the peach mixture slightly and contributes to the cobbler-style topping.
Directions
Preheat the oven and prepare a springform pan with parchment paper. Mix graham cracker crumbs with melted butter until evenly combined, then press firmly into the bottom of the pan to form the crust. Bake briefly and set aside to cool.
Beat cream cheese until smooth, then add granulated sugar and mix until creamy. Incorporate the eggs one at a time, followed by vanilla extract and sour cream. Pour the cheesecake filling over the cooled crust and smooth the surface.
In a separate bowl, toss peaches with brown sugar, cinnamon, and flour until well coated. Spoon the peach mixture evenly over the cheesecake layer. Bake until the center is just set and the top is lightly golden. Allow the cheesecake to cool completely, then refrigerate for several hours before slicing for best results.
Equipment needed : Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 12 slices, with 25 minutes of preparation time, 60–70 minutes of baking time, and at least 4 hours of chilling time.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to five days. Serve chilled or allow slices to sit at room temperature briefly before serving.
Variations and Customizations
Peach Cobbler Cheesecake Bliss is highly adaptable, allowing you to tailor it to different tastes and seasons. For added texture, a light crumble topping made from butter, flour, and brown sugar can be sprinkled over the peaches before baking. If fresh peaches are unavailable, high-quality canned peaches work well when properly drained.
For extra spice, a pinch of nutmeg or ginger can be added to the peach layer. Those who enjoy a richer dessert may swirl caramel sauce into the cheesecake batter or drizzle it over the finished slices. A gluten-free graham cracker alternative can be used for the crust without compromising flavor.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Protein (g) | 7 |
| Carbs (g) | 42 |
| Fat (g) | 26 |
| Saturated Fat (g) | 15 |
| Fiber (g) | 2 |
| Sugar (g) | 30 |
| Sodium (mg) | 260 |
Expert Tips & Customizations
Smooth Cheesecake Texture
Ensure all dairy ingredients are at room temperature before mixing to avoid lumps.
Balanced Peach Layer
Avoid excess liquid from the peaches to prevent a soggy top.
Clean, Elegant Slices
Use a warm knife and wipe between cuts for professional results.
FAQs
Can I use frozen peaches?
Yes, thaw and drain them thoroughly before use.
Does this cheesecake need a water bath?
It is optional, but a water bath can help prevent cracking.
Can I make this dessert ahead of time?
Yes, it is best made a day in advance for optimal texture.
Why is my cheesecake soft in the center?
It will continue to set as it cools and chills.
Can I freeze Peach Cobbler Cheesecake Bliss?
Yes, freeze tightly wrapped for up to two months.
Is this recipe overly sweet?
No, the tangy cheesecake balances the sweet peach topping well.
Conclusion
Peach Cobbler Cheesecake Bliss is the perfect marriage of creamy cheesecake and classic peach cobbler. With its layered textures and comforting flavors, it offers a dessert experience that feels both familiar and luxurious. Whether served at a celebration or enjoyed slowly at home, this recipe is one that leaves a lasting impression.
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