Peach Cobbler Cheesecake: The Perfect Dessert!
Indulge in a heavenly fusion of peach cobbler and cheesecake with this easy-to-follow recipe. Creamy cheesecake, juicy peaches, and a crumbly top—your ultimate dessert awaits!
- 300g cream cheese
- 250g sour cream, heavy cream or half and half
- 100g sugar
- 2 eggs
- Lemon zest
- 1 tsp vanilla extract
- 500g peaches, sliced
- 1 tbsp spiced Rum
- 100g brown sugar
- 100g melted butter
- 200g digestive biscuits
- 40g white flour
- 25g brown sugar
- 25g cold butter
- 20g rolled oats
- Mixing bowls
- Hand or standing mixer
- Food processor
- 20cm springform pan
- Parchment paper
- Baking dish
Peaches are my all-time favorite fruit. They offer the perfect blend of sweetness, tartness, and juiciness, making them irresistible. So, I'm guessing that if you're like me, you can't get enough of them, especially during peach season.
That's why, today, I have something special for all peach lovers out there - a peach cobbler cheesecake recipe that combines the best cheesecake ingredients and fresh peaches' delightful taste. This original cheesecake recipe is mouthwateringly delicious and simple to make. Trust me, you won't be able to keep this one to yourself because this is one of those recipes using fresh peaches that you'll adore.
This being said, this is what you have to do:
Peach Cobbler Cheesecake - The Recipe
- Preheat your oven to 180°C (356°F).
- Toss 500g of sliced peaches with rum and 100g of brown sugar. Place these in a baking dish and bake for 8-10 minutes.
- Remove from the oven and set aside.
- In a mixing bowl, combine the cheesecake ingredients: cream cheese, the cream of your choice, sugar, eggs, vanilla extract, and lemon zest. Mix well using a mixer.
- Prepare the crust by melting 100g of butter. Crush 200g of digestive biscuits in a food processor. Mix the crushed biscuits with the melted butter.
- Prepare a 20cm springform pan by lining both the bottom and sides with parchment paper. Press the biscuit mixture into the pan, leveling it with a spatula or glass. You can also press the mixture up the sides of the pan if you prefer.
- Pour the cheesecake mixture into the springform, then add the baked peaches on top.
- Prepare the crumble by mixing 40g of flour, 25g of brown sugar, 25g of cold butter, and 20g of rolled oats.
- Sprinkle this crumble mixture over the peaches.
- Bake for 40 minutes at 180°C. Leave in the oven for an additional hour, then allow it to cool at room temperature for 2 hours and refrigerate for 24 hours.
- The next day, remove the cheesecake from the pan and serve.
Cheesecake: A Slice of History
When it comes to cheesecake origin, the dessert has been around for centuries, and it's believed to have originated in ancient Greece. So, it's safe to say that it's a versatile dessert that has evolved over the years, embracing different flavors and ingredients.
As for the most popular version, the New York-style cheesecake, renowned for its rich, dense, and creamy consistency, is a classic take on this ancient delicacy.
Frequently Asked Questions
I already know that this peachy cheesecake will soon be a family favorite. However, I am sure that you still might have some questions. But before diving into these questions, remember that cheesecake recipes can be versatile, accommodating various flavors and twists.
Q: Can cheesecake be frozen?
A: Yes, cheesecake can be frozen for up to 3 months if properly wrapped in plastic wrap and aluminum foil.
Q: Can cheesecake be left out overnight?
A: It is not recommended to leave cheesecake out overnight as it contains dairy and eggs, which can spoil.
Q: Why does cheesecake crack?
A: Cheesecake can break due to sudden temperature changes or overmixing, incorporating too much air into the batter.
Q: What is the difference between New York-style cheesecake and regular cheesecake?
A: New York-style cheesecake is denser and richer, often made with heavy cream or sour cream. In comparison, traditional cheesecake is lighter in texture.
Q: Can I use canned peaches instead of fresh ones?
A: Yes, you can use canned peaches. Just be sure to drain them well to remove excess syrup.
So there you have it—a peach cobbler cheesecake recipe that combines the best of cheesecake ingredients with the delightful taste of fresh peaches, making it the perfect dessert for any occasion. Enjoy this peachy cheesecake—your taste buds will thank you!
Don't forget to give us an Instagram tag after baking this delicious dessert. And for more peachy content, check out our Peach Frangipane Tart.
Nutrition Facts / Serving
- Calories 459
- Total Fat 28 g
- Cholesterol 103 mg
- Sodium 128 mg
- Potassium 206 mg
- Total Carbohydrate 45 g
- Sugars 32 g
- Protein 6 g