Peach Cobbler Cheesecake Cake

Introduction

Peach Cobbler Cheesecake Cake is a luxurious dessert that marries the comforting flavors of classic peach cobbler with the creamy richness of cheesecake and the fluffy texture of cake. This triple-layered treat is perfect for any occasion, especially during peach season when fresh, juicy peaches are at their peak. Whether you’re hosting a dinner party or simply indulging in a weekend baking spree, this show-stopping dessert will surely impress your guests and leave them asking for seconds.

The History

While the exact origin of Peach Cobbler Cheesecake Cake is unclear, it’s a modern twist on two beloved American desserts: peach cobbler and cheesecake. Peach cobbler dates back to colonial times when early Americans used seasonal fruits to make simple, rustic desserts. Cheesecake has roots in ancient Greece and Rome but became popular in America with the introduction of cream cheese in the early 20th century. Combining these two desserts into one cake form is a creative evolution that reflects the trend of hybrid desserts gaining popularity in the 21st century.

Ingredients Breakdown

The Peach Cobbler Cheesecake Cake is made up of three main components:

Peach Cobbler Layer: Fresh or canned peaches, sugar, cinnamon, nutmeg, lemon juice, cornstarch, and butter.
Cheesecake Layer: Cream cheese, sugar, eggs, vanilla extract, and a pinch of salt.
Cake Layer: All-purpose flour, baking powder, sugar, butter, eggs, milk, and vanilla extract.

Optional toppings include whipped cream, sliced peaches, and a sprinkle of cinnamon.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper and non-stick spray.
Make the peach filling: In a saucepan, combine sliced peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook until thickened, then set aside to cool.
Prepare the cheesecake layer: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and salt. Pour into the bottom of the prepared pan.
Bake the cheesecake: Place the pan in a water bath and bake for 25–30 minutes or until the center is just set. Let it cool completely.
Make the cake batter: In a separate bowl, cream butter and sugar, then add eggs one at a time. Mix in flour, baking powder, milk, and vanilla until smooth.
Layer the cake: Pour the cake batter over the cooled cheesecake layer and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Top with peach filling: Once the cake is completely cooled, spread the peach filling over the top.
Chill and serve: Refrigerate the cake for at least 4 hours or overnight before slicing and serving.

Tips

Use room temperature cream cheese to avoid lumps in the cheesecake layer.
To prevent cracks in the cheesecake, avoid overmixing and ensure the water bath is properly sealed.
For a richer flavor, add a teaspoon of almond extract to the cake batter.
If using canned peaches, drain them well to avoid a soggy topping.
Letting the cake chill overnight allows the flavors to meld together beautifully.

Variations and Customizations

Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Vegan version: Use vegan cream cheese, coconut oil instead of butter, and flax eggs for both the cheesecake and cake layers.
Other fruits: Try this recipe with apples, cherries, or berries for a different flavor profile.
Crumb topping: Add a streusel topping made with oats, flour, sugar, and butter over the peach layer for added texture.
Alcohol infusion: Add a splash of bourbon or peach schnapps to the peach filling for an adult twist.

Health Considerations and Nutritional Value

Peach Cobbler Cheesecake Cake is a rich and indulgent dessert, best enjoyed in moderation. A typical slice contains approximately 450–600 calories, depending on portion size and ingredients used. It is high in fat and sugar due to the cream cheese and cake layers. However, you can make healthier modifications:

Use low-fat cream cheese and reduced-fat sour cream.
Replace some sugar with natural sweeteners like honey or maple syrup.
Opt for whole wheat flour in the cake batter for added fiber.
Include a variety of fruits for antioxidants and vitamins.

It’s also a good source of calcium and vitamin A from the dairy and peaches.

Ingredients

For the Peach Filling:

4 cups sliced fresh or canned peaches
1/2 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
2 tbsp cornstarch
1 tbsp butter

For the Cheesecake Layer:

24 oz cream cheese, softened
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
Pinch of salt

For the Cake Layer:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 cup milk
1 tsp vanilla extract

Directions

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and coat with non-stick spray.
In a saucepan, combine peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in butter. Let cool completely.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and salt. Pour into the prepared pan.
Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan. Bake for 25–30 minutes, or until the center is just set. Remove and let cool completely.
In another bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then mix in vanilla. In a separate bowl, combine flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Pour the cake batter over the cooled cheesecake layer. Bake for 30–35 minutes or until a toothpick inserted into the cake comes out clean. Let cool completely.
Once cooled, spread the peach filling over the top. Chill in the refrigerator for at least 4 hours or overnight before serving.