A peach cobbler cheesecake is a festive dream that became true, and turned out so beautiful, and scrumptious! The amazing taste and scent of the nutmeg and cinnamon when combined with the peaches and cheesecake takes it to a whole another level and puts you in a festive and cozy mood.
Peach Cobbler CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Graham crackers – 4 ½ cups
White cake mix – 1 cup
Butter – 4 tablespoons
- For The Filling:
Cream cheese, at room temperature – 16 ounces
Granulated sugar – 1 ½ cup
Heavy whipping cream – ½ cup
Cornstarch – ¼ cup
Vanilla extract – 1 tablespoon
- For The Peach Cobbler:
Large peaches, peeled and sliced – 3
Water – 1 ½ cup
Granulated sugar – 1 cup
Cornstarch – 2 ½ tablespoon
Butter, at room temperature – 1 tablespoon
Cinnamon powder – 1 teaspoon
Vanilla extract – 1 teaspoon
Nutmeg powder – ¼ teaspoon
- To prepare the cheesecake filling, start by placing the cream cheese in a large mixing bowl, and then beat it until it becomes smooth and light.
- Add to it the vanilla extract, with eggs, and 1 ½ cup of sugar then beat them until the mixture becomes smooth.
- Next, add to it the heavy cream with cornstarch then beat them again until the mixture becomes smooth and creamy, and place it aside.
- Preheat the oven to 350 F.
- Line up a 9 inches springform pan with some parchment paper and grease it then place it aside.
- Place 4 cups of graham crackers in a food processor with 1 tablespoon of water, cake mix and 2 tablespoons of butter then pulse them several times until the mixture becomes like wet sand.
- Transfer it to the greased cheesecake pan, then press it down until it covers the whole bottom.
- Transfer the crust to the oven, and bake it for 8 minutes then place it aside and let it cool down.
- Once the crust has cooled down, then cover the outside of it tightly with aluminum foil then place it in a large roasting pan.
- Spoon the cheesecake filling into the cheesecake pan, then spread it to cover the crust.
- Add enough hot water to the roasting pan until it covers 1 inch of it, then transfer it gently to the oven, and bake the cheesecake for 34 to 36 minutes until it becomes golden brown, if you insert a knife or a toothpick in it, it comes out clean.
- Combine 2 tablespoons of butter with the white cake mix, ¼ cup of graham crackers, and 1 tablespoon of water into a medium mixing bowl, then mix them well.
- Transfer the mixture to a lined up baking sheet then spread it over it and bake it 6 to 8 until it becomes golden brown.
- Once the time is up, place the cake crumble mixture aside to cool down.
- To make the cobbler, combine the peach slices with cinnamon, nutmeg, sugar, water, and butter in a large saucepan and stir them well.
- Transfer about 1 cup of liquid from the peach mixture into a small mixing bowl, then add to it the cornstarch and whisk them until no lumps are found and place it aside.
- In the meantime, bring the peaches mixture to a boil over medium heat, then stir into the cornstarch mixture and cook them while stirring for another 2 minutes.
- Once the cheesecake is done, crack the oven door open and turn it off then let it sit for 30 minutes.
- Once the time is up, place the cheesecake aside and let it cool down completely.
- Arrange the peach slices on top of the cheesecake, then sprinkle the cake crumbs on top.
- Drizzle the peach liquid that remained in the saucepan over the cheesecake, then let it chill in the fridge until ready to serve it and enjoy!
10 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 15.22g 77%
- Cholesterol 126.72mg 43%
- Sodium 396.78mg 17%
- Amount Per Serving% Daily Value *
- Potassium 217.84mg 7%
- Total Carbohydrate
- Dietary Fiber 1.37g 6%
- Sugars 61.92g
- Protein 6.73g 14%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed.
- If you are not a fan of graham crackers, you can use digestive biscuits or ginger biscuits instead.
- You can feel free to adjust the ingredients of this cheesecake to make the size that you prefer whether is smaller or bigger.
How Can I Store This Peach Cobbler cheesecake?
You can store this peach cobbler cheesecake in the fridge for up to 1 week. If your cheesecake is already sliced, then you simply have to wrap the slices in plastic wrap gently and cover them with foil, then put them in a heavy container. If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it.
If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 3 months.
Before you freeze this cheesecake though, make sure to scrape off the toppings because they won’t freeze well, and you can always use the peach slices with another dessert or eat it as it is. To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve them the next day, make sure to place them in the fridge at night so they can have enough time to thaw
Can I Use Frozen or Canned Peaches For The Peach Cobbler Cheesecake?
Absolutely! I always recommend using fresh ingredients, but you can feel free to use canned or frozen peaches instead and they will taste just as good.
Yet another simple but amazingly delicious peach cobbler cheesecake that will make the perfect treat for you and your family, and as always, will make the perfect excuse for you to get your kids in the kitchen and spend some quality time.