Indulge in the best of both worlds with this delightful Peach Cobbler Cheesecake. Combining the creamy, velvety texture of a cheesecake with the sweet, fruity goodness of a peach cobbler, this dessert is the ultimate treat for any occasion. The crunchy gingernut biscuit crust provides a perfect contrast to the smooth, luscious cheesecake filling, while the peaches add a burst of sweetness and juiciness. It’s a dessert that’s guaranteed to impress guests and satisfy your sweet tooth all at once.

Baked to perfection, this Peach Cobbler Cheesecake offers a comforting blend of flavors—rich cream cheese balanced with the aromatic spices of cinnamon and nutmeg, and the natural sweetness of peaches. Whether you’re serving it for a family dinner, a special celebration, or simply treating yourself, this cheesecake is sure to become a favorite.

Why You’ll Love This Recipe

1. Two Desserts in One

You get the best of both cheesecake and peach cobbler with this recipe. The combination of a creamy cheesecake filling and fruit-filled cobbler topping is irresistible.

2. Easy to Make

Despite the indulgent taste, this cheesecake is relatively simple to prepare. The gingernut biscuit crust is quick to make, and the filling comes together easily with just a few steps.

3. Perfect for Any Occasion

Whether you’re hosting a dinner party, celebrating a holiday, or just enjoying a cozy evening at home, this dessert is ideal for any gathering.

4. Customizable

You can easily swap out the peaches for other fruits like berries, apples, or even pears to suit your preferences or what’s in season.

5. Crowd-Pleaser

The combination of creamy, spiced filling and tender fruit will have everyone reaching for seconds. This dessert is guaranteed to be a hit at any event.

Ingredients

Gingernut biscuits
Unsalted butter (melted)
Cream cheese
Caster sugar
Eggs
Vanilla extract
Peaches (fresh or canned, sliced)
All-purpose flour
Brown sugar
Ground cinnamon
Ground nutmeg
Lemon juice
Salt (a pinch)

Variations

Berry Cobbler Cheesecake: Substitute the peaches for mixed berries such as strawberries, blueberries, or raspberries for a berry-packed version.
Caramel Peach Cheesecake: Drizzle caramel sauce over the finished cheesecake for an added indulgence.
Gluten-Free: Use gluten-free biscuits for the crust and ensure the flour is replaced with a gluten-free all-purpose flour blend.
Nutty Crust: Add crushed pecans or walnuts to the gingernut crust for extra crunch and flavor.

How to Make the Recipe

Step 1: Prepare the Crust

Preheat your oven to 180°C (350°F). Crush the gingernut biscuits into fine crumbs using a food processor or a rolling pin. Combine the crumbs with the melted butter and stir until well mixed. Press the mixture into the bottom of a greased springform pan, forming an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese with the caster sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, salt, and flour, mixing until smooth.

Step 3: Add the Peaches

Fold the sliced peaches gently into the cheesecake mixture. You can use fresh or canned peaches, making sure to drain any excess liquid if using canned. Stir in the lemon juice, cinnamon, and nutmeg for extra flavor.

Step 4: Bake the Cheesecake

Pour the cheesecake mixture over the prepared crust in the springform pan. Sprinkle the brown sugar over the top of the cheesecake. Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly wobbly. The cheesecake should be golden brown on top.

Step 5: Cool and Chill

Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set fully.

Step 6: Serve

Once chilled, remove the cheesecake from the springform pan and transfer to a serving platter. Slice into wedges and serve chilled. Optionally, garnish with extra peach slices or a dollop of whipped cream.

Tips for Making the Recipe

Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature to avoid lumps in your filling. This will help create a smooth, creamy texture.
Peach Preparation: If using fresh peaches, peel and slice them before folding them into the batter. If using canned peaches, be sure to drain and pat them dry to prevent excess liquid in the cheesecake.
Chill Before Serving: Allow the cheesecake to chill fully before serving. This helps the flavors meld together and ensures a firm, sliceable texture.
Check for Doneness: The cheesecake is done when it’s golden brown on top and set in the center. It may still jiggle slightly when shaken, but it should hold its shape when sliced.

How to Serve

Serve this Peach Cobbler Cheesecake chilled for the best flavor and texture. It pairs wonderfully with a cup of coffee or tea for a delightful dessert after dinner. For an extra special touch, top with whipped cream, a scoop of vanilla ice cream, or additional peach slices. You can also serve it with a drizzle of caramel or chocolate sauce for added indulgence.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. Be sure to keep it well-covered to prevent it from drying out.

Freezing

While it’s best to enjoy the cheesecake fresh, you can freeze individual slices. Wrap each slice tightly in plastic wrap and foil, then place in a freezer-safe container. Freeze for up to 1 month. To thaw, place in the refrigerator overnight.

Reheating

It’s not necessary to reheat this cheesecake. Serve it chilled, and it will maintain its delicious, creamy texture.

FAQs

1. Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches. Just make sure to thaw and drain them to remove excess moisture before using them in the recipe.

2. Can I use a different type of biscuit for the crust?

You can substitute the gingernut biscuits with graham crackers, digestive biscuits, or even shortbread for a different flavor profile.

3. Can I make this recipe without eggs?

Eggs are crucial for the texture of this cheesecake, but you can experiment with egg substitutes like flaxseed meal or a store-bought egg replacer for a vegan option.

4. How do I prevent cracks in my cheesecake?

To minimize cracks, don’t overbake the cheesecake. It’s okay if the center is slightly wobbly. Also, let the cheesecake cool gradually before refrigerating.

5. Can I make this cheesecake gluten-free?

Yes, by using gluten-free biscuits and a gluten-free all-purpose flour blend, you can easily make this cheesecake gluten-free.

6. Can I make this in a different pan?

Yes, you can make this cheesecake in any pan you like, but a springform pan works best for easy removal. Just be sure to adjust the baking time based on the pan size.

7. Can I double the recipe?

Yes, you can double the ingredients to make a larger cheesecake. Be sure to adjust the baking time accordingly, as it may take longer to bake.

8. What can I use instead of sour cream?

If you don’t have sour cream, you can substitute it with Greek yogurt for a tangy flavor.

9. Can I use canned peaches?

Yes, canned peaches work well in this recipe. Just be sure to drain them well to avoid excess liquid in the batter.

10. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center is still slightly wobbly. It will firm up as it cools and chills.

Conclusion

This Peach Cobbler Cheesecake is the perfect dessert for any occasion, combining the best flavors of cheesecake and peach cobbler into one irresistible treat. With a simple crust, creamy filling, and a touch of warm spices, it’s a dessert that’s sure to become a favorite. Easy to make and even easier to enjoy, this cheesecake is the ultimate indulgence for those who love fruity, creamy desserts. Enjoy!