Peach cobbler meets cheesecake in this delightful dessert duo — an easy, unique twist on traditional peach cobbler. A cake-like layer sits on the bottom and the top, with peaches and a creamy cheesecake filling in between.
Utah peaches ripen in August and September, and that means peach season is here. This peaches and cream cobbler is a recipe I first shared nearly five years ago. I decided to remake and reshare it because it’s reliably delicious and a little different from your average cobbler.
Peach Cobbler
Cobbler recipes vary widely by region and family tradition. Generally, a cobbler is a fruit filling baked in a dish and topped with a batter, biscuit dough, or dumplings. The texture and topping change from one recipe to the next.
In this peaches and cream cobbler the cake-like batter is pressed into the bottom of the pan, then peaches and a creamy cheesecake layer go on top, followed by more of the crumble-like batter. The batter is firmer than a typical cake — more like a biscuit or streusel in texture — which helps the dessert hold together. If you let it cool slightly after baking, you can slice it into neat squares; served immediately it can be a bit softer and more rustic-looking.
This cobbler is wonderful warm with a scoop of vanilla ice cream, and it also keeps well chilled and can be enjoyed like a dessert bar or a piece of cake. It’s a family-friendly recipe my kids love to help make and eat.
Peaches and Cream Cobbler
Ingredients
- 15.25 oz (432 g) box yellow cake mix
- 1/3 cup (75 g) butter, salted or unsalted
- 2 large eggs, divided
- 30 oz (850 g) canned peach slices in natural juices, drained (or 3 cups fresh peaches, diced)
- 8 oz (226 g) block-style cream cheese
- 1/3 cup (68 g) granulated sugar
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. In a stand mixer with the paddle attachment, cut the butter into the cake mix until the mixture is crumbly. Add one egg and mix until just combined. Reserve 1/2 cup of this crumble for the topping.
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Grease a 9×13-inch pan and press the remaining crumble into the bottom. Bake at 350°F for 10 minutes.
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While the crust bakes, beat the cream cheese and granulated sugar in a bowl with a hand mixer. Add the second egg and the vanilla, and mix until smooth.
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Drain the peaches and cut into cubes if using slices. Spread the peaches evenly over the pre-baked crust. Dollop the cheesecake mixture over the peaches and spread gently to fill gaps. Sprinkle the reserved crumble over the top.
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Bake for about 30 minutes, or until the topping is golden and the cheesecake layer is set when the pan is gently shaken. If using a glass or ceramic pan, baking may take up to 45 minutes. Cool slightly before cutting into squares.
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Serve warm with vanilla ice cream, or chill and serve cold. Store leftovers covered in the refrigerator.
Notes
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Recipe adapted from Rachel Schultz and rewritten in my own words.
Post originally published July 30, 2013. Photos updated 7/29/18.