The Ultimate Peach Cobbler Cheesecake: A Perfect Summer Dessert

Do you ever find yourself caught in a delightful dilemma, unable to decide between two classic puddings? On one side, you have the luxurious, creamy appeal of a cheesecake. On the other, the heart-warming, rustic charm of a fruit cobbler beckons. Well, what if we told you that you no longer have to choose? We’d like to introduce you to what might just be your new favourite dessert: the definitive Peach Cobbler Cheesecake. This recipe is a flawless union of the two, resulting in a showstopping creation that perfectly encapsulates the spirit of summer.

Picture this: a crisp, buttery biscuit foundation, layered with a silken, smooth vanilla cheesecake filling, and finished with a topping of sweet, cinnamon-infused peaches and a crunchy cobbler crumble. It’s a masterful blend of textures and flavours, managing to be both sophisticated and wonderfully comforting. This remarkable peach dessert fusion is far more than a simple recipe; it’s an event in itself. It serves as the ideal centrepiece for a family get-together, a summer barbecue, or just a little weekend indulgence. So, let’s get our aprons on and craft this masterpiece side-by-side.

What Exactly is a Peach Cobbler Cheesecake?

At its core, this dessert is a layered wonder that borrows the finest qualities from two cherished classics. We begin with a base that will be familiar to any cheesecake aficionado: a crisp, buttery biscuit crust. Upon this, we pour a rich and tangy cream cheese filling, which is then baked to a state of silky perfection. But this is where the real enchantment begins. Instead of a simple fruit topping, we introduce a generous layer of succulent peaches, gently simmered with warming spices like cinnamon and a whisper of nutmeg. To crown it all, we add a simple, buttery crumble that bakes to a golden, delightfully crunchy finish, echoing a traditional cobbler crust. The final result is an unforgettable cobbler cheesecake that impresses on every front.

Why You’ll Love This Recipe

• Two Desserts in One: You truly get the creamy, tangy pleasure of cheesecake alongside the warm, fruity solace of a peach cobbler in every mouthful. It’s a dessert experience unlike any other.
• The Ultimate Summer Showstopper: Brimming with the fresh flavour of peaches, this is the definitive summer cheesecake. It’s a surefire hit for any garden party, celebration, or special meal.
• Impressively Easy to Create: Although it looks incredibly sophisticated, the method is straightforward and simple to follow. We’ll walk you through each layer to guarantee a flawless outcome.
• A Symphony of Textures: From the crunchy base and crumble topping to the smooth, velvety filling and tender peaches, this dessert provides a glorious mix of textures that makes each bite deeply satisfying.
• Wonderfully Versatile: This recipe is beautifully adaptable. Feel free to use fresh, tinned, or frozen peaches, and you can even adjust the spices to better suit your personal taste.

Ingredients

• 300g digestive biscuits, finely crushed
• 125g unsalted butter, melted
• 900g full-fat cream cheese, at room temperature
• 250g caster sugar
• 200g soured cream, at room temperature
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 2 tbsp plain flour
• Zest of one lemon
• 4 large ripe peaches, peeled and sliced
• 50g light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornflour
• 100g plain flour
• 75g cold unsalted butter, cubed
• 50g demerara sugar

To make this recipe as clear as possible, we have organised the ingredients according to each component. Using high-quality ingredients, and ensuring the filling components are at room temperature, is the secret to achieving that perfectly smooth, creamy consistency.

• For the Biscuit Base:
• 300g digestive biscuits, finely crushed
• 125g unsalted butter, melted
• 1 tbsp light brown sugar
• For the Cheesecake Filling:
• 900g full-fat cream cheese, at room temperature
• 250g caster sugar
• 200g soured cream, at room temperature
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 2 tbsp plain flour
• Zest of one lemon
• For the Spiced Peach Topping:
• 4 large ripe peaches, peeled and sliced (or 1 large tin, drained)
• 50g light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornflour
• For the Cobbler Crumble:
• 100g plain flour
• 75g cold unsalted butter, cubed
• 50g demerara sugar
• A pinch of cinnamon

Step-by-Step Guide to Your Peach Cobbler Cheesecake

Let’s go through the method together. Please don’t feel daunted by the different layers; we have made sure each stage is simple and easy to understand. Remember to be patient and savour the creative process of making something truly wonderful.

1. Prepare the Base and Pan

1. Start by preheating your oven to 160°C (320°F) for a fan oven. Grease a 23cm (9-inch) springform tin and line the base with baking parchment.
2. In a mixing bowl, combine the finely crushed digestive biscuits with the melted butter and light brown sugar. Mix until the consistency is similar to damp sand.
3. Firmly press this mixture into the base of your prepared tin, ensuring it is even. A spoon or the bottom of a glass works well to create a compact layer.
4. Bake the base for 10 minutes. Afterwards, remove it from the oven and set it aside to cool as you get the fillings ready.

2. Make the Spiced Peach Topping

1. Place the sliced peaches, light brown sugar, cinnamon, and nutmeg into a medium-sized saucepan. Cook this over a medium heat for about 5-7 minutes, stirring periodically, until the peaches have softened and started to release their juices.
2. In a separate small bowl, whisk the cornflour with 2 tablespoons of cold water to form a smooth slurry. Pour this into the peach mixture, stirring constantly until the sauce visibly thickens.
3. Take the pan off the heat and leave the peach topping to cool down completely.

3. Craft the Creamy Cheesecake Filling

1. In a large mixing bowl, use an electric mixer on a low setting to beat the room-temperature cream cheese until it is perfectly smooth and has no lumps. This is the most crucial step for a silky, lump-free cheesecake!
2. Slowly incorporate the caster sugar, beating just until it is combined. Remember to scrape down the sides of the bowl to ensure everything is mixed in.
3. Next, add the soured cream, vanilla extract, and lemon zest, mixing on a low speed until everything is just incorporated.
4. Add the eggs individually, mixing gently after each one until the yolk is no longer visible. It is vital not to overmix, as this can introduce excess air and lead to cracks.
5. Finally, sift in the plain flour and use a spatula to gently fold it through the mixture.

4. Assemble and Bake Your Masterpiece

1. Pour about half of the cheesecake batter over your prepared biscuit base, which should now be cool.
2. Gently spoon the cooled peach mixture on top of the batter, ensuring you leave a small border around the edge of the tin.
3. Carefully pour the rest of the cheesecake batter over the peach layer, spreading it out gently to cover the fruit completely.
4. To make the cobbler crumble, use your fingertips to rub the cold butter into the flour and cinnamon until the mixture resembles breadcrumbs. Then, stir in the demerara sugar.
5. Evenly sprinkle the crumble mixture over the surface of the cheesecake.
6. Bake for 60-70 minutes. The cheesecake is ready when the edges are set, but the centre still has a slight wobble to it.
7. Turn the oven off, prop the door open slightly, and allow the cheesecake to cool down completely inside the oven for at least one hour. This gradual cooling is key to preventing any cracks from forming.
8. Once it has reached room temperature, cover the cheesecake and place it in the fridge to chill for a minimum of 6 hours, though overnight is ideal.

Top Tips for the Perfect Fruity Cheesecake

We are committed to helping you make your fruity cheesecake a spectacular success. Here are some professional pointers we’ve gathered over time to help you achieve a perfect finish.

• Room Temperature is Essential: To get the smoothest, creamiest filling imaginable, it is absolutely vital that your cream cheese, eggs, and soured cream are at room temperature. This helps them to combine flawlessly without creating lumps.
• Keep it Low and Slow: When you are mixing the filling, always stick to a low speed. Over-mixing can whip too much air into the batter, causing the cheesecake to puff up too quickly in the oven and then crack as it cools.
• Consider a Water Bath (Bain-Marie): Although the topping on this recipe will hide minor flaws, a water bath is excellent practice. It creates a humid, steamy atmosphere in the oven, which encourages even baking and is the best defence against cracks. To do this, wrap the outside of your springform tin securely in two layers of heavy-duty foil. Place it inside a larger roasting tin, then fill the roasting tin with hot water until it reaches halfway up the sides of your cheesecake tin before baking.
• Patience is Your Friend: The extended chilling time is non-negotiable. It gives the cheesecake the time it needs to set properly, resulting in clean, elegant slices and allowing the flavours to fully develop. Resist the temptation to cut it short! If you appreciate creative bakes that reward a little patience, you may also love our Biscoff Rice Krispie Treats.

FAQ

A Dessert Worth Celebrating

And there we have it—a dessert that is truly a triumph on all fronts. This Peach Cobbler Cheesecake is more than just a pudding; it’s a celebration of flavour, texture, and the sheer delight of baking something extraordinary in your own home. It stands as delicious proof that you don’t need to choose between your favourite sweet treats. While this cheesecake is an undeniable star of the summer, if you’re seeking a wonderful bake for the autumn months, we wholeheartedly recommend our Apple Cider Whoopie Pies.

We are incredibly excited for you to give this recipe a try and share it with the people you care about. We are confident it will be met with rave reviews and have everyone asking for the recipe. So, we encourage you to give it a go!

We would be thrilled to see your stunning cheesecake creations! Please feel free to tag us on your social media posts or drop a comment below to share how yours turned out. Happy baking!

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Prep: 30 mins
Cook: 1 hour 20 mins
Serves: 12

Ingredients

• For the Biscuit Base:
• 300g digestive biscuits, finely crushed
• 125g unsalted butter, melted
• 1 tbsp light brown sugar
• For the Cheesecake Filling:
• 900g full-fat cream cheese, at room temperature
• 250g caster sugar
• 200g soured cream, at room temperature
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 2 tbsp plain flour
• Zest of one lemon
• For the Spiced Peach Topping:
• 4 large ripe peaches, peeled and sliced
• 50g light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornflour
• For the Cobbler Crumble:
• 100g plain flour
• 75g cold unsalted butter, cubed
• 50g demerara sugar
• A pinch of cinnamon

Instructions

1. Preheat oven to 160°C (320°F) fan. Grease and line a 23cm (9-inch) springform tin.
2. For the base, combine crushed biscuits, melted butter, and light brown sugar. Press into the tin, bake for 10 minutes, and set aside to cool.
3. For the topping, cook sliced peaches, light brown sugar, cinnamon, and nutmeg in a saucepan over medium heat for 5-7 minutes until soft.
4. Whisk cornflour with 2 tbsp cold water, add to the peaches, and stir until the sauce thickens. Remove from heat and cool completely.
5. For the filling, beat cream cheese until smooth. Mix in caster sugar, then soured cream, vanilla, and lemon zest on low speed.
6. Add eggs one at a time, mixing gently after each. Sift in and fold through the plain flour.
7. Pour half the batter over the cooled base. Spoon the cooled peach mixture on top, leaving a border. Carefully pour the remaining batter over the peaches.
8. For the crumble, rub the cold butter into the flour and pinch of cinnamon until it resembles breadcrumbs. Stir in the demerara sugar and sprinkle evenly over the cheesecake.
9. Bake for 60-70 minutes until edges are set but the center has a slight wobble.
10. Turn off the oven, prop the door open, and let the cheesecake cool completely inside for at least one hour.
11. Once at room temperature, chill in the fridge for at least 6 hours (preferably overnight) before serving.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g