Home
Recipes
Cakes
Cheesecakes
Peach Cobbler Cheesecake Recipe

Peach Cobbler Cheesecake Recipe

Learn how to make this showstopping homemade Peach Cobbler Cheesecake that perfectly combines two beloved desserts. This easy baking recipe features a buttery biscuit base, creamy vanilla cheesecake middle, and the best cinnamon-spiced peach cobbler topping for a guaranteed crowd-pleaser.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly sliced wedge of Peach Cobbler Cheesecake on a white ceramic plate, revealing distinct layers of golden-brown cobbler topping, vibrant orange-yellow peach filling, and creamy vanilla cheesecake base. Soft natural light streams in from the side, highlighting the contrasting textures - the crumbly, sugar-dusted cobbler crust, glistening caramelized peach slices, and smooth cheesecake layer. A vintage silver dessert fork rests beside the slice, while in the background sits the remaining cheesecake on a wooden cake stand, with fresh peach slices and mint leaves scattered artfully around the base for color contrast.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">For the cheesecake filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the peach cobbler topping:</li><li class="ingredients-single-item">600g ripe peaches (about 5-6 medium peaches)</li><li class="ingredients-single-item">75g brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">For the cobbler crumble:</li><li class="ingredients-single-item">120g plain flour</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">½ tsp salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking. This water bath method ensures your cheesecake bakes gently and evenly without cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse the digestive biscuits in a food processor until you have fine crumbs. Mix with melted butter, sugar, and cinnamon until the texture resembles wet sand. Press this mixture firmly into the bottom of your prepared springform pan, creating an even layer. Use the back of a measuring cup to compress it firmly – this prevents a crumbly base. Bake for 10 minutes until just set, then remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the oven temperature to 150°C (300°F). In a large bowl, beat the room temperature cream cheese (temperature is crucial for preventing lumps) with an electric mixer until completely smooth, about 3 minutes. Add the sugar and beat for another 2 minutes until well incorporated. The mixture should be silky smooth with no lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating just until incorporated after each addition. Over-mixing after adding eggs can incorporate too much air, leading to cracks later. Mix in the sour cream, vanilla extract, and flour until just combined. Pour this silky batter over the cooled crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the foil-wrapped cheesecake pan into a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This water bath creates a gentle, humid environment that helps the cheesecake bake evenly and develop its signature creamy texture. Bake for 55-60 minutes until the edges are set but the center still has a slight wobble when gently shaken.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cheesecake is baking, prepare the peach filling. Peel, pit, and slice the peaches into 1.5cm (½ inch) slices. In a medium saucepan, combine the peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for about 5 minutes until the peaches soften slightly and release their juices. Mix the cornstarch with 2 tablespoons of cold water to create a slurry, then stir into the hot peach mixture. Continue to cook for 2-3 minutes until the mixture thickens. Remove from heat and let cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cobbler crumble, combine the flour, brown sugar, cinnamon, and salt in a bowl. Add the cold butter cubes and use your fingertips to rub the butter into the dry ingredients until you have a coarse, crumbly mixture with pea-sized butter pieces. The cold butter creates those desirable flaky pockets in the crumble as it melts during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the cheesecake is done baking, turn off the oven but leave the cheesecake inside with the door cracked open for about 1 hour. This slow cooling prevents the surface from cracking due to sudden temperature changes. After an hour, remove the cheesecake from the water bath and cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cheesecake has cooled completely, increase the oven temperature to 180°C (350°F). Spoon the thickened peach mixture evenly over the top of the cheesecake, then sprinkle the cobbler crumble over the peaches, covering them completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 15-20 minutes, until the cobbler topping is golden brown and crisp. Remove from the oven and let cool completely before refrigerating for at least 4 hours, preferably overnight, to allow all the flavors to meld beautifully together.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To serve, run a thin knife around the edge of the pan before releasing the springform clasp. For clean slices, dip your knife in hot water and wipe dry between cuts. This dessert is best served cold, though you can warm individual slices for 15 seconds in the microwave if you prefer the peach layer warm without affecting the cheesecake layer too much. Enjoy your stunning creation!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Peach Cobbler Cheesecake?

This fusion dessert combines digestive biscuits, cream cheese, eggs, sour cream, fresh peaches, cinnamon, nutmeg, and butter. The three distinct layers require specific ingredients: a buttery biscuit base, creamy vanilla cheesecake filling, and a cinnamon-spiced peach cobbler topping.

How to cook Peach Cobbler Cheesecake at home?

Learn how to cook Peach Cobbler Cheesecake by creating three distinct layers. First, bake a buttery biscuit crust, then prepare a creamy cheesecake filling and bake it in a water bath. Finally, top with spiced peach filling and cobbler crumble before baking again until golden. The water bath technique and slow cooling are essential for that perfect, crack-free texture.

Can I use canned or frozen peaches instead of fresh ones?

Yes, both canned and frozen peaches work well when fresh aren't available. For canned peaches, drain thoroughly and reduce the sugar in the filling by half. For frozen peaches, thaw completely and drain excess liquid before using. The texture may be slightly softer but the flavour will still be delicious.

Why is my cheesecake cracking and how can I prevent it?

Cheesecake cracks usually result from overmixing (incorporating too much air), skipping the water bath, or rapid temperature changes. Always mix just until combined, use a water bath, bake at a lower temperature, and cool gradually by leaving it in the turned-off oven with the door cracked open.

How far in advance can I make this dessert?

This fusion dessert can be made up to 3 days before serving. The flavours actually improve after 24 hours of refrigeration as they meld together. Store covered in the refrigerator, and add the cobbler topping no more than 24 hours before serving to maintain its crispness.

Want to try something else in ...

Cheesecakes

Try following recommended recipes

View all
An overhead shot of a perfectly set Blueberry Lavender Cheesecake on a white ceramic cake stand, capturing the contrast between the ivory-colored filling and the deep purple-blue swirls of blueberry compote. Soft natural light highlights the glossy surface of the compote and the delicate sprinkle of dried lavender buds decorating the edge. A cross-section reveals the buttery graham cracker crust, creamy lavender-infused filling, and the thin layer of blueberry compote that cascades slightly down the sides. In the background, fresh blueberries and sprigs of lavender are artfully scattered on a marble surface, complementing the rustic elegance of this sophisticated dessert.
Cakes
Cheesecakes

Blueberry Lavender Cheesecake Recipe

A velvety smooth cheesecake infused with subtle lavender essence, topped with vibrant blueberry compote that creates a perfect balance of floral and fruity flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a perfectly set Hazelnut Praline Cheesecake with a slice being removed to reveal its creamy interior. The cheesecake sits on a white ceramic cake stand against a dark marble countertop, with soft natural light illuminating the golden caramelized praline pieces scattered across the top. Small hazelnut clusters create height and visual interest, while the cross-section shows distinct layers: a golden-brown biscuit base, a pale ivory cream cheese filling, and a glistening praline topping. The surface has delicate swirls of caramel sauce catching the light, with whole hazelnuts artfully placed around the cake's perimeter. A silver cake server rests beside the removed slice, with a few stray praline crumbs adding authenticity to the composition.
Cakes
Cheesecakes

Hazelnut Praline Cheesecake Recipe

A luxurious cheesecake with a buttery biscuit base, velvety cream cheese filling, and topped with crunchy homemade hazelnut praline that creates a perfect balance of smooth and textural contrast.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
15 mins (plus 4 hours chilling)
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of an elegant Apple Streusel Cheesecake on a white ceramic cake stand, with a slice being removed to reveal distinct layers - the golden-brown streusel topping studded with tender apple pieces, the creamy ivory cheesecake center, and the warm graham cracker crust base. Soft natural light casts gentle shadows highlighting the textural contrast between the crumbly streusel and smooth cheesecake surface. A light dusting of confectioners' sugar creates a snow-like finish, while a small pitcher of caramel sauce sits nearby. In the background, cinnamon sticks and fresh apple slices are artfully scattered on a wooden serving board, reinforcing the autumn-inspired flavor profile.
Cakes
Cheesecakes

Apple Streusel Cheesecake Recipe

A decadent layered dessert featuring creamy vanilla cheesecake nestled between a buttery graham cracker crust and a warm cinnamon-spiced apple streusel topping.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
75 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a perfectly sliced dark chocolate orange cheesecake on a matte black cake stand, revealing its three distinct layers – the crisp chocolate biscuit base, velvety chocolate-orange filling, and glossy ganache topping decorated with candied orange slices and chocolate curls. Natural window light highlights the silky sheen of the ganache while casting gentle shadows that emphasize the cake's luxurious texture. Surrounding the cheesecake are scattered orange segments, cacao nibs, and a small bowl of whipped cream, with the vibrant orange providing striking color contrast against the deep chocolate tones. A dessert fork lifts a bite-sized piece, revealing the creamy interior that holds its shape while appearing irresistibly smooth.
Cakes
Cheesecakes

Dark Chocolate Orange Cheesecake Recipe

A decadent dark chocolate cheesecake infused with vibrant orange zest, featuring a chocolate biscuit base and glossy chocolate ganache topping for the perfect balance of rich and refreshing flavors.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
1 hour 10 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a perfectly set cheesecake with a crown of golden-brown toasted marshmallows, some edges delicately charred to create visual contrast. Soft natural light catches the glossy, caramelized tops of the marshmallows while highlighting the creamy vanilla-flecked texture of the cheesecake below. The cross-section reveals three distinct layers: a buttery graham cracker crust, a velvety smooth cheesecake center, and the toasted marshmallow topping. Served on a white ceramic cake stand against a dark backdrop, with a slice being pulled away to showcase the marbled swirls where marshmallow has slightly melted into the top layer of cheesecake. A dusting of graham cracker crumbs surrounds the base, with a small bowl of fresh berries nearby for color contrast.
Cakes
Cheesecakes

Toasted Marshmallow Cheesecake Recipe

Creamy vanilla cheesecake topped with golden toasted marshmallows creates the perfect balance of smooth, rich texture and caramelized sweetness in every luxurious bite.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a perfectly set Ginger Lemon Cheesecake with a golden, buttery gingersnap crust visible along the edges. The top surface displays a slight marbling of lemon curd swirled into the creamy filling, with thin ribbons of candied ginger scattered across for contrast. The cheesecake sits on a white ceramic cake stand against a pale blue linen, photographed in soft natural light that highlights the smooth, velvety texture. A slice has been removed, revealing the distinct layers and moist, dense interior, while a small pitcher of lemon-ginger sauce waits at the side, catching the light with its glossy finish.
Cakes
Cheesecakes

Ginger Lemon Cheesecake Recipe

A vibrant, silky-smooth cheesecake with the warmth of ginger and bright citrus zest that delivers a perfect balance of spice and tang in every luxurious bite.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a perfectly set gooseberry cheesecake on a white ceramic cake stand, its creamy pale yellow surface adorned with a vibrant layer of glossy green gooseberries that glisten under soft natural light. A slice has been removed, revealing the impeccable contrast between the buttery biscuit base, velvety cheesecake filling, and jewel-like gooseberry topping. The cake stand sits on a rustic wooden table scattered with fresh gooseberries and mint leaves, while a fork with a small bite rests nearby, showing the luscious texture of the filling that holds its shape without being too dense.
Cakes
Cheesecakes

Gooseberry Cheesecake Recipe

A silky smooth vanilla cheesecake crowned with tart gooseberries, combining rich creaminess with bright fruity bursts for a sophisticated summer dessert.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a slice of Mascarpone Honey Cheesecake set against a marble surface, showcasing its velvety smooth ivory-colored filling and golden graham cracker crust. Soft natural light highlights the glossy top glazed with a thin layer of amber honey that drips elegantly down the sides. In the background, a full cheesecake rests on a white ceramic cake stand, garnished with fresh berries and edible flowers that add pops of color against the creamy canvas. A small jar of artisanal honey with a wooden dipper sits nearby, while scattered bee pollen creates a warm, inviting scene that emphasizes the dessert's main flavor profile.
Cakes
Cheesecakes

Mascarpone Honey Cheesecake Recipe

A luxuriously creamy cheesecake that balances the delicate tanginess of mascarpone with the floral sweetness of honey, all atop a buttery graham cracker crust.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a perfectly baked Rum Raisin Cheesecake with a subtle golden top featuring tiny specks of rum-soaked raisins throughout the creamy filling. The slice being removed reveals the buttery graham cracker crust and the luscious, dense interior studded with plump, booze-infused fruits. Soft natural light highlights the smooth, slightly glossy surface while creating gentle shadows that emphasize the cheesecake's creamy texture. Served on an elegant white cake stand with a few scattered raisins, cinnamon sticks, and a small glass of amber rum positioned artfully alongside, suggesting the flavor profile. A light dusting of powdered sugar adds a finishing touch that catches the light beautifully against the creamy ivory surface of the cheesecake.
Cakes
Cheesecakes

Rum Raisin Cheesecake Recipe

Rich, velvety cheesecake infused with rum-soaked raisins and a hint of warm spices creates an indulgent dessert that balances creamy texture with bursts of boozy sweetness.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 10 mins
Serves:
1 cheesecake (12 slices)
View recipe
An overhead shot of a perfectly sliced wedge of Spiced Chai Pumpkin Cheesecake on a matte black ceramic plate, revealing its velvety amber-hued interior and crisp graham cracker crust. Soft natural light streams in from the side, highlighting the delicate swirls of cinnamon whipped cream piped along the top edge. A light dusting of chai spice mixture creates a gradient effect across the surface, while scattered cinnamon sticks, star anise, and dried orange slices arranged artfully around the plate enhance the rustic-elegant presentation. A vintage silver dessert fork rests alongside, with the remaining cheesecake visible on a wooden cake stand in the soft-focus background, surrounded by fallen autumn leaves.
Cakes
Cheesecakes

Spiced Chai Pumpkin Cheesecake Recipe

A silky pumpkin cheesecake infused with warming chai spices nestled in a buttery graham cracker crust, crowned with cinnamon whipped cream for an elegant autumn dessert experience.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 30 mins
Serves:
1 cheesecake (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Peach Cobbler Cheesecake Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-10-01", "description": "Learn how to make this showstopping homemade Peach Cobbler Cheesecake that perfectly combines two beloved desserts. This easy baking recipe features a buttery biscuit base, creamy vanilla cheesecake middle, and the best cinnamon-spiced peach cobbler topping for a guaranteed crowd-pleaser.", "prepTime": "PT40M", "cookTime": "PT1H15M", "totalTime": "PT5H55M", "keywords": "peach cobbler cheesecake, fusion dessert, summer dessert, fruit cheesecake, cinnamon peach dessert", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "39 g", "proteinContent": "7 g", "fatContent": "28 g", "saturatedFatContent": "16 g", "cholesterolContent": "125 mg", "sodiumContent": "320 mg", "sugarContent": "30 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g digestive biscuits (or graham crackers)", "100g unsalted butter, melted", "50g granulated sugar", "1 tsp ground cinnamon", "750g full-fat cream cheese, at room temperature", "200g granulated sugar", "3 large eggs, at room temperature", "120ml sour cream", "2 tsp vanilla extract", "2 tbsp plain flour", "600g ripe peaches (about 5-6 medium peaches)", "75g brown sugar", "1 tsp ground cinnamon", "¼ tsp ground nutmeg", "1 tbsp lemon juice", "2 tbsp cornstarch", "120g plain flour", "100g brown sugar", "100g cold unsalted butter, cubed", "1 tsp ground cinnamon", "½ tsp salt" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Pan", "text": "Preheat your oven to 160°C (325°F). Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking. This water bath method ensures your cheesecake bakes gently and evenly without cracking." }, { "@type": "HowToStep", "name": "Make Crust", "text": "For the crust, pulse the digestive biscuits in a food processor until you have fine crumbs. Mix with melted butter, sugar, and cinnamon until the texture resembles wet sand. Press this mixture firmly into the bottom of your prepared springform pan, creating an even layer. Use the back of a measuring cup to compress it firmly – this prevents a crumbly base. Bake for 10 minutes until just set, then remove and cool while preparing the filling." }, { "@type": "HowToStep", "name": "Prepare Cheesecake Batter", "text": "Reduce the oven temperature to 150°C (300°F). In a large bowl, beat the room temperature cream cheese with an electric mixer until completely smooth, about 3 minutes. Add the sugar and beat for another 2 minutes until well incorporated. The mixture should be silky smooth with no lumps." }, { "@type": "HowToStep", "name": "Complete Batter", "text": "Add the eggs one at a time, beating just until incorporated after each addition. Over-mixing after adding eggs can incorporate too much air, leading to cracks later. Mix in the sour cream, vanilla extract, and flour until just combined. Pour this silky batter over the cooled crust." }, { "@type": "HowToStep", "name": "Bake Cheesecake", "text": "Place the foil-wrapped cheesecake pan into a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan. This water bath creates a gentle, humid environment that helps the cheesecake bake evenly. Bake for 55-60 minutes until the edges are set but the center still has a slight wobble when gently shaken." }, { "@type": "HowToStep", "name": "Prepare Peach Filling", "text": "While the cheesecake is baking, prepare the peach filling. Peel, pit, and slice the peaches into 1.5cm (½ inch) slices. In a medium saucepan, combine the peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for about 5 minutes until the peaches soften slightly and release their juices. Mix the cornstarch with 2 tablespoons of cold water to create a slurry, then stir into the hot peach mixture. Continue to cook for 2-3 minutes until the mixture thickens. Remove from heat and let cool." }, { "@type": "HowToStep", "name": "Make Cobbler Crumble", "text": "For the cobbler crumble, combine the flour, brown sugar, cinnamon, and salt in a bowl. Add the cold butter cubes and use your fingertips to rub the butter into the dry ingredients until you have a coarse, crumbly mixture with pea-sized butter pieces. The cold butter creates those desirable flaky pockets in the crumble as it melts during baking." }, { "@type": "HowToStep", "name": "Cool Cheesecake", "text": "When the cheesecake is done baking, turn off the oven but leave the cheesecake inside with the door cracked open for about 1 hour. This slow cooling prevents the surface from cracking due to sudden temperature changes. After an hour, remove the cheesecake from the water bath and cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Add Toppings", "text": "Once the cheesecake has cooled completely, increase the oven temperature to 180°C (350°F). Spoon the thickened peach mixture evenly over the top of the cheesecake, then sprinkle the cobbler crumble over the peaches, covering them completely." }, { "@type": "HowToStep", "name": "Bake Topping", "text": "Bake for 15-20 minutes, until the cobbler topping is golden brown and crisp. Remove from the oven and let cool completely before refrigerating for at least 4 hours, preferably overnight, to allow all the flavors to meld beautifully together." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, run a thin knife around the edge of the pan before releasing the springform clasp. For clean slices, dip your knife in hot water and wipe dry between cuts. This dessert is best served cold, though you can warm individual slices for 15 seconds in the microwave if you prefer the peach layer warm without affecting the cheesecake layer too much." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-09-25", "reviewBody": "This cheesecake is absolutely divine! The creamy cheesecake layer paired with the warm spiced peaches and crumbly topping created the perfect balance of textures. It was a huge hit at our family gathering.", "name": "Summer Dessert Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam Chen", "datePublished": "2024-09-18", "reviewBody": "I was nervous about making a cheesecake but the instructions were so clear, and the water bath tip prevented any cracks. The peach cobbler topping is what makes this special - worth every minute of preparation!", "name": "Worth The Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-09-10", "reviewBody": "Made this for a dinner party and everyone begged for the recipe! The cinnamon with the peaches creates such a warm, comforting flavor profile that perfectly complements the tangy cheesecake base.", "name": "Crowd-Pleasing Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Nasir", "datePublished": "2024-08-30", "reviewBody": "I've been making traditional peach cobbler for years, but this combination with cheesecake is revolutionary! The slow cooling technique really does prevent cracking. This will be my new go-to impressive dessert!", "name": "Better Than Traditional Cobbler", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anya Petrova", "datePublished": "2024-08-15", "reviewBody": "I made this with fresh summer peaches and it was absolutely fantastic. The leftovers freeze well too - I've been enjoying individual slices for weeks! The contrast between cold cheesecake and warm peach topping is heavenly.", "name": "Perfect Summer Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Peach Cobbler Cheesecake?", "acceptedAnswer": { "@type": "Answer", "text": "This fusion dessert combines digestive biscuits, cream cheese, eggs, sour cream, fresh peaches, cinnamon, nutmeg, and butter. The three distinct layers require specific ingredients: a buttery biscuit base, creamy vanilla cheesecake filling, and a cinnamon-spiced peach cobbler topping." } }, { "@type": "Question", "name": "How to cook Peach Cobbler Cheesecake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Peach Cobbler Cheesecake by creating three distinct layers. First, bake a buttery biscuit crust, then prepare a creamy cheesecake filling and bake it in a water bath. Finally, top with spiced peach filling and cobbler crumble before baking again until golden. The water bath technique and slow cooling are essential for that perfect, crack-free texture." } }, { "@type": "Question", "name": "Can I use canned or frozen peaches instead of fresh ones?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, both canned and frozen peaches work well when fresh aren't available. For canned peaches, drain thoroughly and reduce the sugar in the filling by half. For frozen peaches, thaw completely and drain excess liquid before using. The texture may be slightly softer but the flavour will still be delicious." } }, { "@type": "Question", "name": "Why is my cheesecake cracking and how can I prevent it?", "acceptedAnswer": { "@type": "Answer", "text": "Cheesecake cracks usually result from overmixing (incorporating too much air), skipping the water bath, or rapid temperature changes. Always mix just until combined, use a water bath, bake at a lower temperature, and cool gradually by leaving it in the turned-off oven with the door cracked open." } }, { "@type": "Question", "name": "How far in advance can I make this dessert?", "acceptedAnswer": { "@type": "Answer", "text": "This fusion dessert can be made up to 3 days before serving. The flavours actually improve after 24 hours of refrigeration as they meld together. Store covered in the refrigerator, and add the cobbler topping no more than 24 hours before serving to maintain its crispness." } } ] }