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Peach Cobbler Cheesecake Fusion Recipe

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4.6 from 62 reviews

This Peach Cobbler Cheesecake Fusion is a delightful dessert that combines the creamy richness of classic cheesecake with the warm, spiced flavors of a peach cobbler topping. Featuring a buttery graham cracker crust, a smooth cinnamon-infused cheesecake base, and a luscious peach topping finished with a cinnamon cream cheese glaze, this dessert is perfect for any special occasion or a comforting treat.

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. Bake the crust for 10 minutes, then remove and allow it to cool completely.
  2. Make the cheesecake batter: 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, mixing thoroughly after each addition to ensure a smooth texture. Stir in vanilla extract, sour cream, all-purpose flour, and cinnamon until all ingredients are fully incorporated.
  3. Bake the cheesecake: Pour the prepared cheesecake batter over the cooled crust in the springform pan. Wrap the outside of the pan in foil to prevent water from seeping in. Place the pan in a water bath (a larger pan filled with hot water) to keep the cheesecake moist and prevent cracking during baking. Bake at 325°F (163°C) for 60 to 70 minutes, until the center is slightly jiggly but set. Once done, turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. After cooling, refrigerate the cheesecake 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 the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the peach mixture. Cook while stirring for about 5 minutes or until the sauce thickens. Remove from heat and let cool to room temperature.
  5. Make the cinnamon cream cheese glaze: Beat together the softened cream cheese, powdered sugar, cinnamon, vanilla extract, and milk until the mixture is smooth and creamy.
  6. Assemble and serve: Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle the cinnamon cream cheese glaze on top for added flavor and presentation. Slice into portions and enjoy this delicious fusion dessert.

Notes

  • Make sure to wrap the springform pan tightly with foil to prevent water from leaking into the cheesecake during the water bath baking.
  • Use fresh or well-drained canned peaches depending on availability and preference.
  • For best results, chill the cheesecake overnight to enhance flavor and texture.
  • The water bath method is essential to achieve a smooth, crack-free cheesecake.
  • If you prefer a firmer cheesecake, you can bake a few minutes longer but be careful not to overbake.

Keywords: peach cobbler cheesecake, peach cheesecake, fusion dessert, baked cheesecake, peach cobbler topping, cinnamon cream cheese glaze

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