Southern Peach Cobbler Cheesecake Recipe
Imagine the creamiest cheesecake you’ve ever tasted, paired with a crown of juicy, cinnamon-kissed peaches and a buttery biscuit crumble on top. That’s exactly what awaits you with Southern Peach Cobbler Cheesecake—a swoon-worthy mash-up of two beloved classics. This dessert brings together the bright, sun-ripened flavor of peaches, the rich tang of cream cheese, and an irresistible crunchy biscuit topping, making it impossible to take just one bite. Whether for a summer celebration or a cozy weekend treat, this cheesecake always steals the show.
Ingredients You’ll Need
The magic of Southern Peach Cobbler Cheesecake comes from a handful of everyday ingredients, each playing a crucial role in the flavor, texture, and sweetness you’ll savor with every bite. Don’t be tempted to skip or swap—each one counts!
- Graham cracker crumbs: These form the sturdy, sweet, and slightly crunchy base that perfectly supports the creamy filling.
- Melted butter: This binds the crust together and adds a rich, toasty flavor.
- Granulated sugar: Used in the crust and filling for gentle sweetness and a hint of crunch.
- Cream cheese (softened): The heart of the cheesecake—ensure it’s at room temperature for the smoothest filling.
- Vanilla extract: Brings a warm, fragrant undertone that enhances both the filling and the toppings.
- Eggs: Essential for setting the cheesecake and giving it a luscious, creamy texture.
- Sour cream: Adds tang and silkiness, rounding out the richness of the filling.
- Fresh or canned peaches (peeled and sliced): The star of the show—choose peaches that are ripe and juicy for best results.
- Brown sugar: Infuses the peaches with caramel notes and helps create that iconic cobbler glow.
- Cinnamon: Just a bit transforms your peach topping into cobbler territory.
- Nutmeg: A pinch gives the fruit an old-fashioned warmth and depth.
- Cornstarch: Thickens the cobbler topping, making it glossy and spoonable.
- Lemon juice: Brightens the peaches and keeps the sweetness perfectly balanced.
- Butter (for topping): Enriches the peaches as they cook and boosts the biscuit flavor.
- All-purpose flour: The base of the biscuit topping, soft and golden when baked.
- Sugar (for biscuit): Lends sweetness to the biscuit, complementing the fruit.
- Baking powder: Supplies lift and tenderness to each biscuit bite.
- Salt: Balances sweetness and accentuates all the delicious flavors.
- Milk: Binds the biscuit dough, making it easy to scoop and perfectly pillowy.
- Melted butter (for biscuit): Adds richness and that homemade touch to the biscuit topping.
How to Make Southern Peach Cobbler Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper. Lightly grease the sides to prevent sticking. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar, then press the mixture firmly into the bottom of your pan, making sure it’s even and compact. Bake for 10 minutes so the crust sets up perfectly; then set it aside to cool while you work on the filling.
Step 2: Make the Cheesecake Filling
For that signature creamy base, beat the softened cream cheese and sugar together until silky smooth and fluffy. Add the vanilla extract and then the eggs, one at a time, mixing just enough to blend—this ensures a tender, billowy cheesecake instead of one that’s dense or cracked. Fold in the sour cream at the end. Pour the finished mixture onto your cooled crust and gently smooth the top with a spatula.
Step 3: Bake and Cool the Cheesecake
Place the cheesecake in the oven and bake for 50 to 60 minutes. You’re looking for set edges with a softly jiggling center (don’t worry; it will finish setting as it cools!). When time’s up, turn off the oven, crack the door an inch or two, and let the cheesecake rest for 1 hour—this step helps prevent cracks. Afterward, transfer it to the refrigerator and chill for at least 4 hours or, better yet, overnight for that ideal creamy structure.
Step 4: Prepare the Peach Cobbler Topping
While your cheesecake cools, grab a saucepan and add your sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and butter. Cook it all over medium heat, stirring occasionally, for about 5 to 7 minutes until the peaches turn syrupy and glossy but still hold their shape. Remove from heat and let the mixture cool until you’re ready to assemble everything.
Step 5: Make the Biscuit Topping
For the crowning cobbler effect, whisk the flour, sugar, baking powder, and salt together in a bowl. Stir in milk and melted butter just until combined—you don’t want to overmix, or your biscuits won’t be light and fluffy. Drop small spoonfuls of the dough onto a parchment-lined baking sheet and bake at 375°F (190°C) for 10 to 12 minutes until puffed and golden. Cool these beauties while your cheesecake chills.
Step 6: Assemble and Serve
When it’s time to serve, spoon generous helpings of the cooled, spiced peach cobbler topping over your perfectly chilled Southern Peach Cobbler Cheesecake. Dot the top with biscuit pieces for a truly cobbler-inspired finish. Slice and serve either straight from the fridge or let sit for a few minutes to warm to room temperature—either way, the flavors are simply unforgettable.
How to Serve Southern Peach Cobbler Cheesecake
Garnishes
This cheesecake is already a showstopper, but a dollop of softly whipped cream or a sprinkle of fresh peach slices or chopped pecans instantly elevates every slice. If you’re feeling extra indulgent, a drizzle of caramel sauce or a dusting of cinnamon sugar creates pure dessert bliss.
Side Dishes
Since Southern Peach Cobbler Cheesecake is pretty decadent, a light, tangy side like lemon sorbet or a handful of fresh berries will refresh the palate between bites. Pairing it with mint tea or a chilled glass of dessert wine makes even a weeknight feel like a special celebration.
Creative Ways to Present
This cheesecake shines on a simple white cake stand, but you can really impress by presenting it with the peach topping spooned tableside for some added drama. For a rustic Southern vibe, serve individual slices in Mason jars with a biscuit “lid,” or offer it as part of a dessert bar at summer parties.
Make Ahead and Storage
Storing Leftovers
Keep any extra Southern Peach Cobbler Cheesecake tightly covered in the refrigerator. It will stay fresh and delicious for up to five days. For best results, store peaches and biscuit toppings separately and assemble right before serving to keep the textures at their best.
Freezing
Yes, you can freeze cheesecake! Once baked and fully chilled, wrap individual slices or the entire cheesecake (without toppings) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge for a make-ahead treat that tastes just as dreamy as fresh.
Reheating
Cheesecake is usually served chilled, but if you prefer yours closer to room temperature, simply let it sit out for 30 minutes before serving. To refresh any leftover biscuit pieces, pop them in a 350°F oven for a few minutes to revive their crispiness before topping your cheesecake.
FAQs
Can I use frozen peaches instead of fresh or canned?
Absolutely! Just make sure to thaw and drain your frozen peaches thoroughly before cooking them with the sugar and spices. This helps prevent excess liquid and keeps the cobbler topping perfectly syrupy.
Do I need a springform pan for this cheesecake?
A springform pan makes removing and serving Southern Peach Cobbler Cheesecake easy and neat, but if you don’t have one, you can use a deep 9-inch cake pan lined with parchment and carefully lift out the cheesecake after chilling.
Is it possible to make this recipe gluten free?
Yes! Swap in your favorite gluten-free graham crackers and all-purpose flour blend for the crust and biscuit topping. Double-check other ingredient labels to ensure they’re gluten free, and everyone can enjoy a hefty slice.
How can I prevent my cheesecake from cracking?
To keep your Southern Peach Cobbler Cheesecake smooth and free from cracks, don’t overmix the batter (especially after adding eggs) and let it cool slowly in the oven before chilling. If a crack does appear, the peach and biscuit topping will magically conceal it!
Can I assemble the entire cheesecake ahead of time?
You can make the cheesecake and all toppings a day in advance, but for the best texture, wait to add the peach cobbler and biscuit toppings until just before serving. This keeps the biscuits crunchy and the peaches bright and flavorful.
Final Thoughts
If you’re ready to wow your family and friends, Southern Peach Cobbler Cheesecake is the answer. It’s a celebration of all things sweet, tangy, and perfectly Southern—all in one delightful dessert. Try it once and it’s sure to become a requested favorite at every gathering. Happy baking!
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Southern Peach Cobbler Cheesecake Recipe
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate dessert mashup with this Southern Peach Cobbler Cheesecake recipe. A creamy cheesecake sits atop a graham cracker crust, topped with a luscious peach cobbler filling and a buttery biscuit topping. Perfect for any special occasion or when you want to impress your guests!
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the peach cobbler topping:
- 3 cups peeled and sliced fresh or canned peaches (drained if using canned)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons butter
For the cobbler biscuit topping:
- ¾ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup milk
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease it.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 10 minutes.
- Make the cheesecake filling: Beat cream cheese and sugar, add vanilla, eggs, and sour cream. Pour over crust and bake.
- Prepare the peach cobbler topping: Cook peaches, sugar, spices, cornstarch, lemon juice, and butter until thickened.
- Make the biscuit topping: Combine dry ingredients, add milk and butter, drop spoonfuls on a baking sheet, and bake.
- Assemble: Chill the cheesecake, top with peach cobbler, and biscuit topping before serving.
Notes
- For a shortcut, use canned peach pie filling and store-bought biscuit dough.
- Make sure the cheesecake is fully chilled before adding the topping to prevent sinking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 35g
- Sodium: 280mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
