Cream Cheese Peach Cobbler

Cheesecake cobbler dessert served on plate with fork.

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Cream Cheese Peach Cobbler

This cream cheese peach cobbler recipe is a simple way to enjoy two dessert favorites in one. A sweet, gooey peach layer, topped with a creamy cheesecake layer and then finished with a buttery cobbler topping. This is going to WOW the crowd for sure. Only 15 minutes to prep and sure to be favorite dessert--plus you can make it year round with frozen peaches!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Peach Layer

5 cups peaches*, skin removed, sliced or chopped (excess juice drained, room temperature)
¼ cup sugar
2 tbsp brown sugar
1-2 tsp cinnamon
¼ tsp nutmeg
1½ Tbsp cornstarch

Cheesecake Layer

8 oz cream cheese softened to room temperature
1 egg room temperature
⅓ cup sugar
1 tsp vanilla extract

Cobbler topping

6 Tbsp melted salted butter slightly cooled
¾ cup all-purpose flour spooned and leveled
½ tsp baking powder
¼ tsp salt
1 tsp vanilla extract
½ cup sugar

Instructions

Preheat oven to 350°F.
Peach Layer: Spray a 9x9 inch baking pan with oil. Add the peach layer ingredients into the pan and toss to combine. Set aside.
Cheesecake Layer: Whisk together the cream cheese, egg, sugar and vanilla until smooth and creamy. Make sure the ingredients are room temperature so the cream cheese mixture is nice and smooth.
Pour the mixture over top of the peaches, gently spreading to cover. It doesn’t have to perfectly cover the peaches, you can spoon it as much as you can!
Cobbler Layer: Combine the cobbler topping layer ingredients and stir to combine until it pulls together somewhat like a dough. Spread the dough over top of the cream cheese layer. You can form little disks and lay them over top or sprinkle big chunks, just try to keep it in as even of a layer as possible.
Bake uncovered for about 38-45 minutes or until the peach layer is bubbling and you see nice thick sauce around the edges, the cream cheese and cobbler layers are set and cobbler is golden brown—the center should be set. You can broil for the final two minutes for a extra golden brown crunchy top.
Remove from oven and allow to cool, then chill to set for about 1 hour. This can be served warm, but we prefer it room temperature or chilled. The cobbler layer and the cheesecake layer cross into each other but allowing it to chill really sets that cream cheese in the dish and it holds well. Serve with fresh whipped cream or a scoop of vanilla ice cream.

Notes

*I prefer frozen peaches so I don’t have to peel them unless they are very in season, but if using frozen they need to be thawed and room temperature I needed just over 32 oz. frozen peaches to get the 5 cups.

Room temperature ingredients are KEY to success in this recipe. When I used peaches that weren't fully thawed in one test, the cheesecake layer looked very gritty and almost curdled from the cold. Room temperature cream cheese and eggs for the cheesecake layer allow it to blend the smoothest and room temperature peaches keep the texture ideal for this dessert.

Serving this dessert chilled or room temperature is strongly suggested. Allowing the cream cheese layer to set up more improves the texture. It doesn't have to be chilled for hours, but at least allow it set.

Storage: Store this cheesecake cobbler in the refrigerator in an airtight container for about 3-4 days. Allow it to sit out for about 15-20 minutes before serving to make it a bit easier to slice. You can freeze this dessert for up to 3 months. Make sure it is fully cooled and set before putting in a freezer safe container. Allow it to thaw in the refrigerator.

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