Peach Cheesecake Recipe with Cobbler Crumble
Looking for a delicious cheesecake recipe? I have the most amazing cheesecake recipe that takes two classic desserts and makes it into one incredible dessert. You have to try this Peach Cheesecake recipe with cobbler crumble.
If you’re a cheesecake lover, you’re going to love this recipe for Peach Cobbler Cheesecake. This is just delicious. It’s easy to make, and everyone at your table is sure to want seconds. It’s creamy, silky texture next to the graham cracker crust that’s crunchy and sweet is really luscious, then you add the sweet peaches, and that layer of juicy fruit just bursts when you bite into it. You really will love this dessert. It’s one to keep handy for a perfect finish to any dinner or holiday meal. Just wait until you taste it!
What to Serve with Peach Cheesecake
When you are serving this delicious cheesecake, you are going to need a spectacular dinner. Consider
Variations to Peach Cheesecake
With this cheesecake, the Peach topping gives this cheesecake recipe an even better flavor. This peach cheesecake is like a peach pie and a cheesecake combined. While you can change the flavors of the cheesecake or you can eliminate things from the topping, other than this, there are not too many ways to change this cheesecake.
Whipped Topping
This recipe for the whipped cream topping is a stabilized whipped cream. This will allow you to decorate the cheesecake ahead of time, and the whipped cream won’t fall, like traditional whipped cream. This whipped cream will last for days. It’s a great recipe to keep on hand. You can use it for pies, cakes, puddings, custards, or to top mousse desserts. You’ll love this because you don’t have to wait until the last minute to add the whipped cream. It’s a great time saver to have your desserts ready ahead.
Ingredients in Peach Cheesecake Recipe with Cobbler Crumble
- Philadelphia cream cheese
- Sugar
- Eggs
- Vanilla
- Lemon juice
- Graham crackers
- Butter
- Peach pie
- Fresh ripe peaches
- Flour
- Heavy Whipping cream
- Powdered sugar
Special Baking Tools Needed
- 10 inch Spring Form Pan
- Frosting kit with pastry bag and tips
- Parchment paper
- Stand mixer
How to Make Peach Cheesecake
Make the crust
You’re going to use 2 sleeves of the graham crackers, inside the box. Place the graham crackers in a blender, or food processor (you’ll have about 20 -22 crackers), and pulse them until you have fine crumbs. Add the sugar, and pulse again, just to mix. Add the melted butter, and pulse until the butter and crumbs are combined. Cut out a piece of parchment paper to fit the bottom of your Springform pan, and pour the crumb mixture onto the parchment paper lined the pan. Press the crumbs evenly over the bottom of the pan with your fingers, and smooth with the back of a spoon. Place the crust in a 350-degree oven for about 8 minutes, and remove to cool.
Make the Filling
In the mixing bowl of your stand mixer, cream the softened cream cheese until it’s light and fluffy. Add the sugar, and mix until the sugar is completely incorporated. Add the vanilla and lemon juice, and mix until well blended, and the mixture is fluffy. In a separate bowl, beat the eggs with a whisk, until they’re light yellow and well blended. Scrape down the sides of the mixing bowl, and blend the cream cheese again, making sure all the cheese mixture is well blended. Pour the eggs into the cream cheese mixture, and mix in short bursts on low, just to stir the eggs into the cream cheese. You may need to do this 5 or 6 times, but do not turn the mixer on and leave it on. Just the short bursts to blend are all you need. When the eggs are mixed, remove the mixing bowl, and scrape the mixing bowl one more time, and stir once or twice to make sure all ingredients are incorporated.
Bake the Cheesecake
Pour the cheesecake mixture into the crust, and place the pan on the middle rack of your oven. Place a shallow pan on the lower rack of the oven, with about an inch of water in the pan. Close your oven door and turn the oven to 300 degrees. Bake the cheesecake for 1 hour and 15 minutes, and during baking, do not open the oven door, as this will disturb the cake from setting in the middle. When the time is up, open the oven, and remove the cheesecake to a wire rack.
Leave the oven on. Place the peach topping on the cheesecake, carefully, by small spoons full, so you don’t disturb the cheesecake. Start on the outside rim, and work in. The middle may not be completely set, so carefully add the topping to the middle. Once topping has been added and spread evenly over the cheesecake, place the cheesecake back in the oven and cook the topping on the cheesecake for 5 minutes. Turn off the oven, and don’t open the door. Let the cheesecake sit in the oven for 20 minutes.
After the 20 minutes, open the door part way, and allow the cheesecake to cool in the oven for 30 minutes. After 30 minutes, remove the cheesecake to the wire rack, and allow to cool to room temperature.
Peach Topping
While the cheesecake is baking, place the canned pie filling in a small saucepan, and add the sugar, and 1 of the peaches, sliced, to the topping. Heat just until bubbly, and turn off the heat, and let the topping sit. It should be a little warm when you add it to the cheesecake, as the cheesecake will be hot, and cold topping may make it fall. If the topping is cool, warm it up a bit before adding to the cheesecake. Follow instructions above to place the peach topping on cheesecake. Wash and slice the other peach, cover, and place in the refrigerator. Use the peach slices to top the cheesecake before serving. I put them on each individual piece or serving.
Cobbler Crumble
In a bowl, place the flour, and sugar, and mix. Add the Tablespoons of butter 2 at a time, and cut the butter into the flour mixture like you would for pie crust. Keep adding butter and cutting it into the mixture, until it becomes like small peas, and holds together, as crust would. Place a piece of parchment paper on a cookie sheet, and place the crumble on the parchment paper, and spread it out to one layer. Place in the oven, and bake at 350 degrees, for 15 to 20 minutes, watching almost constantly, and as crumble begins to brown, turn it with a spatula, breaking up any large pieces, until all the crumble is golden brown, and resembles small pieces of pie crust. When crumble is baked, remove it from the oven, and place on a rack to cool.
WHIPPED CREAM TOPPING
Place your mixing bowl to your stand mixer in the refrigerator for about 15 minutes, just to cool it. Remove it, and place the cream cheese in the bowl, with about two Tablespoons of heavy cream, and whip it with the whisk attachment, until it’s creamy. Keep adding the heavy cream a couple of Tablespoons at a time, and whisking until all cream is mixed. Add the powdered sugar and vanilla, and whip on high until stiff peaks form. Remove the bowl from the mixer, cover, and place in the refrigerator.
Completing the Cheesecake
When the cheesecake is completely cooled, sprinkle the baked crumble around the outside edge of the cheesecake (see photo). Place the whipped cream in the pastry bag, with the desired tip for decorating the cheesecake. Remove the springform from the cheesecake, (when you release the form on the side, let the form come away from the cheesecake – you may have to wiggle it a bit, or run a knife, carefully around the edge of the cheesecake, just to loosen it from the pan) and place on a cake stand or cake plate. You can pipe the whipped cream around the edges of the cheesecake, top, and bottom, one or both, or you can place a big dollop, or swirl at the top of each piece, and in the center. Place the cheesecake in the refrigerator until time to serve. Add a peach slice to each piece to be served, and you have a beautiful presentation to serve guests or family. Enjoy!
Serves 10 – 12
Peach Cheesecake Recipe with Cobbler Topping
Ingredients
For the cheesecake:
- 40 ounce packages of Philadelphia cream cheese – softened to room temperature
- 1 ½ cups of sugar
- 5 eggs
- 1 Tablespoon of vanilla
- 1 teaspoon of lemon juice
For the crust:
- 2 sleeves of Graham crackers crushed
- 1 Tablespoon of sugar
- 3 Tablespoons of butter melted
For the Peach topping
- 1 can 15 -16 ounces of Peach pie filling
- 2 Tablespoons of sugar
- 2 fresh ripe peaches
FOR THE COBBLER CRUMBLE
- 1 cup of flour
- 6 – 8 Tablespoons of butter
- 2 Tablespoons of sugar
WHIPPED CREAM TOPPING
- 1 16 ounce carton of Heavy Whipping cream
- 3 Tablespoons of powdered sugar
- 1 Tablespoon of cream cheese
- 1 teaspoon of vanilla
Instructions
- First, make the crust: You’re going to use 2 sleeves of the graham crackers, inside the box. Place the graham crackers in a blender, or food processor (you’ll have about 20 -22 crackers), and pulse them until you have fine crumbs. Add the sugar, and pulse again, just to mix. Add the melted butter, and pulse until the butter and crumbs are combined. Cut out a piece of parchment paper to fit the bottom of your Springform pan, and pour the crumb mixture onto the parchment paper lined the pan. Press the crumbs evenly over the bottom of the pan with your fingers, and smooth with the back of a spoon. Place the crust in a 350-degree oven for about 8 minutes, and remove to cool.
- In the mixing bowl of your stand mixer, cream the softened cream cheese until it’s light and fluffy. Add the sugar, and mix until the sugar is completely incorporated. Add the vanilla and lemon juice, and mix until well blended, and the mixture is fluffy. In a separate bowl, beat the eggs with a whisk, until they’re light yellow and well blended. Scrape down the sides of the mixing bowl, and blend the cream cheese again, making sure all the cheese mixture is well blended. Pour the eggs into the cream cheese mixture, and mix in short bursts on low, just to stir the eggs into the cream cheese. You may need to do this 5 or 6 times, but do not turn the mixer on and leave it on. Just the short bursts to blend are all you need. When the eggs are mixed, remove the mixing bowl, and scrape the mixing bowl one more time, and stir once or twice to make sure all ingredients are incorporated. Pour the cheesecake mixture into the crust, and place the pan on the middle rack of your oven. Place a shallow pan on the lower rack of the oven, with about an inch of water in the pan. Close your oven door and turn the oven to 300 degrees. Bake the cheesecake for 1 hour and 15 minutes, and during baking, do not open the oven door, as this will disturb the cake from setting in the middle. When the time is up, open the oven, and remove the cheesecake to a wire rack. Leave the oven on. Place the peach topping on the cheesecake, carefully, by small spoons full, so you don’t disturb the cheesecake. Start on the outside rim, and work in. The middle may not be completely set, so carefully add the topping to the middle. Once topping has been added and spread evenly over the cheesecake, place the cheesecake back in the oven and cook the topping on the cheesecake for 5 minutes. Turn off the oven, and don’t open the door. Let the cheesecake sit in the oven for 20 minutes. After the 20 minutes, open the door part way, and allow the cheesecake to cool in the oven for 30 minutes. After 30 minutes, remove the cheesecake to the wire rack, and allow to cool to room temperature.
PEACH TOPPING
- While the cheesecake is baking, place the canned pie filling in a small saucepan, and add the sugar, and 1 of the peaches, sliced, to the topping. Heat just until bubbly, and turn off the heat, and let the topping sit. It should be a little warm when you add it to the cheesecake, as the cheesecake will be hot, and cold topping may make it fall. If the topping is cool, warm it up a bit before adding to the cheesecake. Follow instructions above to place the peach topping on cheesecake. Wash and slice the other peach, cover, and place in the refrigerator. Use the peach slices to top the cheesecake before serving. I put them on each individual piece or serving.
COBBLER CRUMBLE
- In a bowl, place the flour, and sugar, and mix. Add the Tablespoons of butter 2 at a time, and cut the butter into the flour mixture like you would for pie crust. Keep adding butter and cutting it into the mixture, until it becomes like small peas, and holds together, as crust would. Place a piece of parchment paper on a cookie sheet, and place the crumble on the parchment paper, and spread it out to one layer. Place in the oven, and bake at 350 degrees, for 15 to 20 minutes, watching almost constantly, and as crumble begins to brown, turn it with a spatula, breaking up any large pieces, until all the crumble is golden brown, and resembles small pieces of pie crust. When crumble is baked, remove it from the oven, and place on a rack to cool.
WHIPPED CREAM TOPPING:
- This recipe for the whipped cream topping is a stabilized whipped cream. This will allow you to decorate the cheesecake ahead of time, and the whipped cream won’t fall, like traditional whipped cream. This whipped cream will last for days. It’s a great recipe to keep on hand. You can use it for pies, cakes, puddings, custards, or to top mousse desserts. You’ll love this because you don’t have to wait until the last minute to add the whipped cream. It’s a great time saver to have your desserts ready ahead. Place your mixing bowl to your stand mixer in the refrigerator for about 15 minutes, just to cool it. Remove it, and place the cream cheese in the bowl, with about two Tablespoons of heavy cream, and whip it with the whisk attachment, until it’s creamy. Keep adding the heavy cream a couple of Tablespoons at a time, and whisking until all cream is mixed. Add the powdered sugar and vanilla, and whip on high until stiff peaks form. Remove the bowl from the mixer, cover, and place in the refrigerator.
- When the cheesecake is completely cooled, sprinkle the baked crumble around the outside edge of the cheesecake (see photo). Place the whipped cream in the pastry bag, with the desired tip for decorating the cheesecake. Remove the springform from the cheesecake, (when you release the form on the side, let the form come away from the cheesecake – you may have to wiggle it a bit, or run a knife, carefully around the edge of the cheesecake, just to loosen it from the pan) and place on a cake stand or cake plate. You can pipe the whipped cream around the edges of the cheesecake, top, and bottom, one or both, or you can place a big dollop, or swirl at the top of each piece, and in the center. Place the cheesecake in the refrigerator until time to serve. Add a peach slice to each piece to be served, and you have a beautiful presentation to serve guests or family. Enjoy!
