Southern Peach Cobbler Cheesecake
Southern Peach Cobbler Cheesecake
Prepare to be transported to a world of irresistible flavors with this Southern Peach Cobbler Cheesecake. This mouthwatering cheesecake recipe combines the timeless appeal of a classic peach cobbler with the creamy decadence of a cheesecake. The result is a delightful fusion that will leave your taste buds in awe. It has a true Southern touch-- perfect as a dreamy summer dessert. It will have the entire family asking for seconds. Gluten-Free option.
Why Southern Peach Cobbler Cheesecake?
Peach Cobbler + Cheesecake is a match made in food heaven. I will be the first to admit that I have a cheesecake recipe obsession and LOVE to get creative with flavors. As you can see, when you search 'cheesecake' on Orchards + Sweet Tea you will find some of my all-time fave desserts, from My Favorite Peach Crumble Pie, Not So Classic New York-Style Cheesecake, Sweet Potato Caramel Cheesecake or this Creamy Spiced Orange Cheesecake. Plus, this Vegan Peach Crisp Oatmeal Porridge is so comforting for breakfast and worth trying.
But let me tell you, this Southern Peach Cobbler Cheesecake is so special. This easy cheesecake recipe incorporates everything I love about classic Southern Peach Cobbler into a thick, tangy cheesecake. Prepare to be captivated by the perfect balance of tangy, sweet, + buttery notes in every delightful bite. Of course, the filling is velvety, soft, fluffy, and light. Definitely melts-in-your-mouth. This summer dessert recipe is sure to be a crowd-pleaser!
Jump to:
- Why Southern Peach Cobbler Cheesecake?
- Ingredients For Southern Peach Cobbler Cheesecake
- SPECIAL TIPS FOR MAKING THE PERFECT CHEESECAKE.
- Why You’ll Love This Peach Cobbler Cheesecake
- How To Serve This Southern Peach Cobbler Cheesecake?
- Peach Cobbler Cheesecake Q + A's?
- More Southern Dessert Recipes
- MADE OUR RECIPE(S)?
- Southern Peach Cobbler Cheesecake
Ingredients For Southern Peach Cobbler Cheesecake
Here are the ingredients you will need to have on hand to create this amazing summer dessert!
Pecan Graham Cracker Crust
The crust for this hearty cheesecake is loaded with pecans for added heft, healthy fats, and a buttery flavor. Here's what you need to make it:
- Graham crackers. You'll need about 7 to 8 sheets.
- Toasted pecans. If you want a nuttier crust, you can use more pecans and reduce the amount of chopped graham crackers accordingly.
- Brown sugar. You can also use coconut sugar if you like.
- Cinnamon for added warm flavor.
- Butter. Use melted unsalted butter to bind your crust together.
Southern Peach Cheesecake Filling
Here's what you need to make the tangy and peachy cheesecake filling recipe:
- Cream cheese. This should be softened to room temperature so it blends up light and fluffy.
- Brown sugar. Or coconut sugar!
- All-purpose flour to thicken up your cheesecake layer.
- Vanilla extract
- Organic eggs. These should also be at room temperature for a smooth, lump-free cheesecake.
- Sour cream. Either full- or low-fat will work. Or try Greek yogurt (sugar-free!)
- Peach preserves. Use your favorite store-bought preserves.
- Cinnamon and nutmeg for Southern spice.
Caramelized Peaches
The topping for this stunning summer dessert --Southern cheesecake is the sweet caramelized peaches. Choose the juiciest, ripest peaches you can find. The natural sugars will caramelize for a complex, nutty flavor everyone loves.
You'll also need:
- Unsalted butter
- Brown sugar or coconut sugar
- Cinnamon, nutmeg, and allspice
SPECIAL TIPS FOR MAKING THE PERFECT CHEESECAKE.
AVOID THOSE LUMPS!
Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.
COMBINE CAREFULLY + SLOWLY.
Be sure to add in the eggs ONE AT A TIME and always keep the mixer’s speed on low to avoid over-mixing. A light mix always does the trick!
USE THE RIGHT PAN.
I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.
ALWAYS ADD A WATER BATH.
I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.
KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.
Yup, that’s right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That’s why it’s imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them out of it entirely.
DO THE WOBBLE, WOBBLE TEST!
When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don’t worry—while it cools, the trapped heat will continue to cook the center nicely.
COOL, COOL, AND COOL!
Lastly, be sure that your cheesecake is FULLY cooled before covered. This avoids condensation form forming and that not so great wetness that happens on the tops when covered before cooled.
Once fully cooled at room temperature, you’re free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.
Why You’ll Love This Peach Cobbler Cheesecake
- The perfect marriage of creamy cheesecake + comforting peach cobbler flavors
- The epitome of DELICIOUS.
- The PERFECT summer dessert!
- Perfect textural balance of smooth + crumbly layers.
- Make-ahead option for stress-free entertaining.
- A total crowd-pleasing dessert that will have everyone asking for seconds.
- Pure indulgence in every mouthwatering bite.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS CHEESECAKE!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Southern Peach Cobbler Cheesecake. Everything from my fave baking pans, mixing bowls, hand-mixers, wooden spoons, and more. SEE THEM HERE!
How To Serve This Southern Peach Cobbler Cheesecake?
This Southern Peach Cobbler Cheesecake recipe is a delicious masterpiece on its own, featuring creamy cheesecake, peach-infused bliss, and a buttery cobbler crust. So Slice it up and share the joy! You can enhance the experience by adding a dollop of whipped cream or a scoop of vanilla ice cream. For an extra indulgence, drizzle it with caramel sauce or sprinkle some cinnamon!
Peach Cobbler Cheesecake Q + A's?
Absolutely! This is a great make-ahead dessert! It needs to chill for at least an hour, but it's even better if you make it the day ahead of time and let it firm up in the fridge. Just be sure to tightly wrap the cake in plastic wrap. You can assemble the cake with the peaches on top just before serving.
Store the leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze the cheesecake for up to three months. Defrost the cheesecake overnight in the fridge before serving.
I highly recommend toasting your pecans for the graham cracker crust. You can toast them in a skillet on the stove or use a baking sheet in the oven. Just keep a close eye on them, as nuts can start to burn quickly. As soon as they take on color, remove the pecans from the heat.
Yes, frozen or canned peaches can be used as a substitute for fresh peaches if they aren't in season or are not accessible to you. Just make sure to thaw and drain them beforehand!
Yes. Simply opt for GF Graham crackers to enjoy the perfect summer dessert recipe!
Absolutely! You can turn this cheesecake recipe into cute bite-sized mini cakes. Simply use a muffin tin to assemble and bake the cake. It will make about 2 dozen cheesecake bites. You will need to reduce the baking time because the cakes are smaller, so check on things after about 20 minutes.
More Southern Dessert Recipes
- Best Southern Salted Caramel Cake
- Vegan Southern Bourbon Pecan Pie
- Classic Southern Banana Pudding
- Homemade Apple Berry Crumble Pie
MADE OUR RECIPE(S)?
If you make this Southern Peach Cobbler Cheesecake, tag me on Instagram @orchidsandsweettea!
Southern Peach Cobbler Cheesecake
Ingredients
PECAN GRAHAM CRACKER CRUST:
- 1 cup Graham crackers, chopped (About 7-8 Graham cracker sheets!)
- ½ cup toasted pecans (Add more if desired; just reduce Graham Crackers amount)
- 2 Tbsps organic brown sugar
- 1 teaspoon ground cinnamon
- 3 Tbsps unsalted butter, melted
FILLING:
- 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
- ¾ cup organic brown sugar
- 4 Tbsps organic all-purpose flour
- 2 tsps vanilla extract
- 2 large organic eggs, at room temp.
- 3 Tbsps low-fat or full-fat sour cream (You can also use Greek yogurt, if preferred)
- 1 tablespoon peach preserves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
CARAMELIZED PEACHES:
- 2 medium peaches, sliced in wedges (skin on)
- 3 Tbsps unsalted butter
- 4 Tbsps organic brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Pinch of sea salt
OPTIONAL TOPPING:
- Crumbled Graham Crackers
Instructions
TO MAKE THE CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
- Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers, toasted pecans, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECALE + FILLING:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract, peach preserves, and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
- Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
- Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
- Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
- In the meantime, make the caramelized peaches.
TO CARAMELIZE THE PEACHES:
- In a saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, allspice, and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
- Add the sliced peaches and toss until well coated and cook until slightly tender, about 3-4 minutes. At this point the sauce should have thickened. Remove from heat and let cool.
ASSEMBLY:
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
- TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to ensure that browning is even on both sides.
- CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
Nutrition
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LET US KNOW!
Today was my daughter’s birthday and this cheesecake is a hit! At least with me since she hasn’t tried it yet. Honestly this is the best peach cheesecake I’ve ever had! I made one last summer that wasn’t nearly as good. I sent my daughter home with half and sadly I have to share this half with my husband and other daughter. I did have some trouble as my oven is new and now I know it runs hot. In your tips you said to toast the pecans at 400° for 10-15 minutes. They were burned after 7 so I ended up trying again and only toasting for five. I also remade the peach topping because having my burner on 6 was too high and the drizzle tasted scorched. Tried again with my burner on 4 and it was perfect! So not only did we get a delicious cheesecake out of your recipe but I’m better educated on the way my stove works. I made a cinnamon mascarpone whipped cream to go with this delightful cheesecake. Thank you for this unique and very tasty recipe!
Hello,
Am I able to use peach jam instead of peach preserves? I can’t seem to find preserves at my grocery stores. This recipe looks delicious! I’ll let you know how it turns out after I make it for my daughter’s birthday.
Thank you
Lisa
Hi Lisa! Awww, yes! Of course! Peach jam works just as great! I can't wait to hear how it turns out! And Happy Birthday to your daughter! 🙂