Description
Delightful peach cobbler cheesecake combines Southern comfort with creamy indulgence, blending sweet peaches and rich cheesecake in a single spectacular dessert. Layers of golden cake, tangy cream cheese, and caramelized peaches invite you to savor summer’s most irresistible treat.
Ingredients
Scale
Fruits and Peaches:
- 4 cups fresh or canned peaches, sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
Cake and Cheesecake Base:
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients and Additives:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Gently simmer peaches with sugar and lemon juice in a saucepan over medium heat for 5-7 minutes until they release their natural juices and soften.
- Create a cornstarch slurry by whisking water and cornstarch, then fold into the peach mixture to create a thickened compote. Allow to cool completely.
- Calibrate oven temperature to 325F (163C) and prepare a springform pan with parchment lining and light grease.
- Cream the cream cheese until velvety smooth, gradually incorporating sugar. Add eggs individually, blending thoroughly after each addition, then mix in vanilla extract until uniform.
- Transfer cheesecake mixture into prepared pan, baking for 45-50 minutes until center stabilizes. Cool entirely at room temperature, then refrigerate.
- Elevate oven temperature to 350F (175C), greasing and flouring two round cake pans.
- Amalgamate cake mix with water, oil, eggs, and vanilla, mixing until achieving a consistent batter. Divide evenly between prepared pans.
- Bake cake layers for 25-30 minutes, verifying doneness with a clean toothpick insertion. Allow layers to cool completely.
- Craft cobbler topping by combining flour, sugar, and baking powder. Incorporate melted butter and cinnamon, creating a crumbly texture.
- Position first cake layer on serving plate, spreading half the peach cobbler filling across surface.
- Carefully place cheesecake atop peach layer, distributing remaining cobbler filling evenly.
- Crown with second cake layer, generously covering with cobbler topping. Bake at 350F (175C) for 15-20 minutes until achieving golden, crisp appearance.
- Rest dessert until completely cooled, then slice and indulge in this luxurious multilayered confection.
Notes
- Customize Peach Selection Choose ripe, juicy peaches for maximum flavor intensity and natural sweetness.
- Prevent Soggy Bottom Use parchment paper or grease the pan thoroughly to ensure easy cake removal and prevent sticking.
- Stabilize Cheesecake Layer Chill the cheesecake completely before assembling to maintain structural integrity and clean layering.
- Adjust for Dietary Needs Substitute gluten-free cake mix and almond flour for a gluten-free version, or use low-fat cream cheese for a lighter alternative.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470 kcal
- Sugar: 42 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 95 mg