Peaches and Cream Cobbler
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
Peach cobbler meets cheesecake in this delicious dessert duo! An easy and unique twist from a traditional peach cobbler. There’s cake mixture on bottom and on top, with peaches and cheesecake in-between.
Utah Peaches ripen in August and September, and I’m totally ready for the harvest! This peaches and cream cobbler recipe is actually one I published almost 5 years ago. I was so excited to make it again and re-share it with you all because it’s a delicious and unique dessert.
Fruit cobbler has so many variations based on where you live, or what you grew up with. Cobbler is typically a dish consisting of a fruit filling that’s poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked.
In this peaches and cream cobbler, there is batter on the bottom and the top. It’s a stiffer cake batter, almost like a biscuit or crumble, and there are peaches and cheesecake batter in-between the crusts. If you let it cool slightly after it’s baked, you can slice it into squares, otherwise it kind of looks like slop on a plate. Definitely not as appetizing looking — one big reason why I re-did these photos.
This peaches and cream cobbler is delicious warm with a scoop of vanilla ice cream, or eaten cold like a dessert bar or piece of cake. My kids definitely enjoyed making and eating this again!
- 1 box yellow cake mix
- 1/3 cup butter (salted or unsalted)
- 2 large eggs, DIVIDED
- 2 (15 oz) cans peach slices in natural juices
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla
- In a stand mixer with the paddle attachment, cut the butter into the cake mix until crumbly. Then add ONE egg and mix until just combined. Reserve ½ cup of the crumble for the topping.
- Grease a 9x13-inch pan and press the remaining crumble into the bottom of the pan. Bake at 350 degrees for 10 minutes.
- Meanwhile, in a bowl with a hand mixer, beat together the cream cheese, sugar. Add ONE egg and the vanilla. Mix completely.
- Drain peaches, cut into cubes, and distribute evenly over the top of the cooked crust. Dollop cheesecake batter over the peaches, filling in gaps, and spread slightly. Sprinkle with remaining crumble and bake again for 30 minutes or until crumble topping is browned and cheesecake is solid when the pan is shaken. (Test cheesecake batter with a toothpick, if needed. May take up to 45 minutes for glass/ceramic pans.)
- Cool slightly, cut into squares, and serve with ice cream. Store leftovers covered in the refrigerator. Delicious cold or warm.
*Use 5 to 6 fresh large peaches, that have been peeled and pitted in place of canned peaches.
Nutrition Information:Yield: 12
Amount Per Serving: Unsaturated Fat: 0g
Recipe from Rachel Schultz & re-written in my own words.
This post was originally published at Pretty Providence on July 10th, 2013.
Post originally published to my blog on July 30th, 2013. Photos updated 7/29/18.