Ultimate Peach Cobbler Cheesecake Cake Recipe

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Experience the ultimate dessert indulgence with this Peach Cobbler Cheesecake Cake—a heavenly fusion of sweet, juicy peaches, creamy cheesecake, and light, fluffy cake. This triple-layered masterpiece is perfect for summer gatherings, special celebrations, or simply treating yourself to a decadent slice. With each bite, you’ll enjoy the comforting flavors of traditional peach cobbler elevated with rich cheesecake and soft cake layers.

Ingredients

For the Peach Filling:

• 4 cups fresh or canned peaches, sliced
• ½ cup granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tbsp unsalted butter

For the Cheesecake Layer:

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt

For the Cake Layer:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• ½ cup milk
• 1 tsp vanilla extract

Optional Toppings:

• Whipped cream
• Fresh peach slices
• Sprinkle of cinnamon

Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly spray with non-stick cooking spray.
2. Make Peach Filling: In a medium saucepan, combine peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat until thickened and bubbly. Stir in butter and set aside to cool completely.
3. Prepare Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and salt. Pour mixture into prepared pan.
4. Bake Cheesecake: Place pan in a water bath. Bake 25–30 minutes until the center is just set. Cool completely.
5. Make Cake Layer: In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. In another bowl, combine flour and baking powder. Gradually fold dry ingredients into wet mixture, alternating with milk, until smooth.
6. Layer & Bake Cake: Pour cake batter over cooled cheesecake layer. Bake 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.
7. Top with Peach Filling: Spread cooled peach mixture over cake layer.
8. Chill & Serve: Refrigerate at least 4 hours or overnight before slicing and serving.

Pro Tips

• Use room temperature cream cheese to avoid lumps.
• Avoid overmixing the cheesecake layer to prevent cracks.
• For extra flavor, add 1 tsp almond extract to the cake batter.
• Drain canned peaches thoroughly to prevent a soggy topping.
• Let the cake chill overnight for the flavors to fully develop.

Why This Recipe Works

This recipe combines three dessert classics into one show-stopping treat. Each layer—peach, cheesecake, and cake—offers a unique texture and flavor, making it perfect for impressing guests or enjoying a special homemade dessert.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for the cake layer.
• Vegan: Replace cream cheese with vegan cream cheese, butter with coconut oil, and use flax eggs.
• Alternative Fruits: Swap peaches for apples, cherries, or mixed berries.
• Crumb Topping: Add a streusel topping with oats, flour, sugar, and butter for extra crunch.
• Adult Twist: Stir in a splash of bourbon or peach schnapps into the peach filling.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Cake tastes better the next day.
• Storage: Keep in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.

Serving Ideas

• Serve with a dollop of whipped cream.
• Garnish with fresh peach slices or a sprinkle of cinnamon.
• Pair with vanilla ice cream or caramel sauce for an extra decadent treat.

Nutrition (Per Serving Estimate)

• Calories: 480–550
• Protein: 6g
• Carbohydrates: 65g
• Fat: 25g
• Fiber: 2g
• Sugar: 42g

Frequently Asked Questions

Q: Can I use frozen peaches?
A: Yes! Thaw and drain them first to prevent extra moisture.

Q: Can I make this cake ahead of time?
A: Absolutely! The flavors improve after chilling overnight.

Q: How should I store leftovers?
A: Keep refrigerated in an airtight container for up to 5 days.

Q: Can I freeze this cake?
A: Yes. Wrap slices in plastic wrap and foil. Freeze up to 2 months and thaw overnight.

This Peach Cobbler Cheesecake Cake is a triple-layered delight that’s perfect for summer gatherings or any celebration. Creamy, fruity, and irresistible, it’s guaranteed to become a family favorite.

Ultimate Peach Cobbler Cheesecake Cake

Ovalioekrg

This Peach Cobbler Cheesecake Cake is a decadent triple-layer dessert combining juicy spiced peaches, rich and creamy cheesecake, and soft, fluffy cake. Inspired by classic Southern peach cobbler, this show-stopping dessert is perfect for summer gatherings, holidays, and special celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 515 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• medium saucepan
• rubber spatula
• Oven

Ingredients

  

• 4 cups fresh or canned peaches, sliced
• 1/2 cup granulated sugar (for peach filling)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar (for cheesecake)
• 3 large eggs
• 1 tsp vanilla extract (for cheesecake)
• pinch of salt
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar (for cake)
• 3 large eggs (for cake)
• 1/2 cup milk
• 1 tsp vanilla extract (for cake)

Instructions

 

• Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease.
• In a saucepan, combine peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat until thickened and bubbly. Stir in butter and let cool completely.
• Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and salt. Pour into prepared pan.
• Place pan in a water bath and bake for 25–30 minutes, until just set. Cool completely.
• Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. In a separate bowl, whisk flour and baking powder. Alternate adding dry ingredients and milk until smooth.
• Pour cake batter over cooled cheesecake layer and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool completely.
• Spread the cooled peach filling evenly over the cake layer.
• Refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Use ripe, flavorful peaches for best results. Ensure all dairy ingredients are at room temperature for a smooth cheesecake layer. Chill thoroughly before slicing for clean, defined layers.

Keyword layered peach dessert, peach cheesecake cake, peach cobbler cheesecake cake, summer peach dessert

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