Peach Cobbler Cinnamon Roll Cheesecake

Short Description
Peach Cobbler Cinnamon Roll Cheesecake is a delightful fusion of three classic desserts: the gooey richness of cinnamon rolls, the creamy indulgence of cheesecake, and the sweet, spiced warmth of peach cobbler. This layered dessert offers a symphony of textures and flavors, making it an ideal centerpiece for any gathering or special occasion.

Why You’ll Love This Recipe
Triple Dessert Fusion: Combines the best elements of cinnamon rolls, cheesecake, and peach cobbler into one harmonious dessert.

Seasonal Versatility: Perfect for summer with fresh peaches, yet equally delightful year-round using canned or frozen peaches.

Texture and Flavor Harmony: Offers a balance of creamy, crunchy, and fruity textures with sweet and spiced flavors.

Visually Impressive: Its layered presentation makes it a showstopper for events and celebrations.

Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cinnamon Roll Base:
1 can (8-count) refrigerated cinnamon rolls (with icing)

For the Cheesecake Layer:
16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

2 tablespoons all-purpose flour

For the Peach Cobbler Topping:
3 large peaches, peeled and thinly sliced (or 2 cups canned peaches, drained)

¼ cup light brown sugar

¼ cup granulated sugar

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons water

For the Icing Drizzle:
Icing from the cinnamon roll package or homemade glaze:

½ cup powdered sugar

2–3 tablespoons milk

½ teaspoon vanilla extract

Directions
Prepare the Cinnamon Roll Base:

Preheat your oven to 350°F (175°C).

Grease a 9-inch springform pan. Press the cinnamon rolls into the bottom of the pan to create an even crust, pinching edges together to seal gaps.

Bake the crust for 10 minutes, then remove from the oven and allow to cool slightly.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract, sour cream, and flour until fully incorporated.

Pour the cheesecake batter over the partially baked cinnamon roll crust, spreading it evenly.

Prepare the Peach Cobbler Topping:

In a medium saucepan, combine the peaches, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.

Cook over medium heat for 5–7 minutes, stirring occasionally, until the peaches soften.

In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the peach mixture and cook for an additional 2–3 minutes until thickened. Remove from heat and allow to cool slightly.

Assemble and Bake:

Gently spoon the peach cobbler topping over the cheesecake layer.

Bake the assembled cheesecake in the preheated oven for 40–45 minutes, or until the center is set and the edges are lightly golden.

Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set completely.

Prepare the Icing Drizzle:

If using the icing from the cinnamon roll package, drizzle over the chilled cheesecake before serving.

For homemade glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cheesecake just before serving.

Servings and Timing
Yield: Serves 8–10

Prep Time: 30 minutes

Cook Time: 45 minutes

Chill Time: 4 hours (or overnight)

Total Time: Approximately 5 hours 15 minutes

Variations
Fruit Substitutions: Replace peaches with apples, pears, or mixed berries for a different flavor profile.

Spice Adjustments: Add a pinch of cardamom or allspice to the peach topping for a unique twist.

Crust Alternatives: Use a graham cracker or vanilla wafer crust instead of cinnamon rolls for a traditional cheesecake base.

Nut Additions: Sprinkle chopped pecans or walnuts over the peach topping for added crunch.

Mini Cheesecakes: Prepare in muffin tins for individual servings, adjusting bake time accordingly.

Storage/Reheating
Refrigeration: Store the cheesecake covered in the refrigerator for up to 5 days.

Freezing: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating: While this cheesecake is best served chilled, if desired, warm individual slices in the microwave for 10–15 seconds. Note that warming may alter the texture.

FAQs
How do I prevent cracks in my cheesecake?
Ensure all ingredients are at room temperature before mixing, and avoid overmixing the batter. Baking the cheesecake in a water bath can also help maintain moisture and prevent cracking.

Can I use frozen peaches instead of fresh or canned?
Yes, frozen peaches can be used. Thaw and drain them thoroughly before cooking to prevent excess moisture in the topping.

Is it necessary to use a springform pan?
A springform pan is recommended for easy removal and presentation. However, a deep-dish pie pan can be used as an alternative, though serving may be more challenging.

Can I make this cheesecake ahead of time?
Absolutely. This cheesecake can be prepared a day in advance and stored in the refrigerator until ready to serve.

What is the best way to slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut to achieve clean slices.

Peach Cobbler Cinnamon Roll Cheesecake

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• Author: Olivia
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings

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Description

Indulge in the ultimate dessert fusion with this Peach Cobbler Cinnamon Roll Cheesecake! A cinnamon roll crust, rich cheesecake layer, and warm peach cobbler topping come together in this show-stopping treat. Keyword: Peach Cobbler Cinnamon Roll Cheesecake

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Ingredients

For the Cinnamon Roll Base:

• 1 can (8-count) refrigerated cinnamon rolls (with icing)

For the Cheesecake Layer:

• 16 oz cream cheese (softened)

• 3/4 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 2 tbsp all-purpose flour

For the Peach Cobbler Topping:

• 3 large peaches (peeled and sliced thin, or use 2 cups canned peaches, drained)

• 1/4 cup light brown sugar

• 1/4 cup granulated sugar

• 1 tsp ground cinnamon

• 1/4 tsp nutmeg

• 1 tbsp lemon juice

• 1 tbsp cornstarch

• 2 tbsp water

For the Icing Drizzle:

• Icing from the cinnamon roll package or homemade glaze:

  • 1/2 cup powdered sugar

  • 2-3 tbsp milk

  • 1/2 tsp vanilla extract

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Instructions

• Prepare the Cinnamon Roll Base:

  • Preheat oven to 350°F (175°C).

  • Grease a 9-inch springform pan. Press cinnamon rolls into the bottom, sealing edges.

  • Bake for 10 minutes, then let cool slightly.

• Make the Cheesecake Filling:

  • Beat cream cheese and sugar until smooth.

  • Add eggs one at a time.

  • Mix in vanilla, sour cream, and flour.

  • Pour over crust and spread evenly.

• Prepare the Peach Cobbler Topping:

  • In a saucepan, combine peaches, sugars, cinnamon, nutmeg, and lemon juice.

  • Cook for 5–7 minutes until softened.

  • Stir in cornstarch slurry and cook until thickened.

  • Let cool slightly, then spoon over cheesecake layer.

• Bake and Finish:

  • Bake the assembled cheesecake at 325°F (163°C) for 45–50 minutes until center is set.

  • Cool to room temperature, then refrigerate at least 4 hours or overnight.

  • Drizzle with icing before serving.

Notes

• Use fresh or canned peaches based on availability.

• Make ahead for easy entertaining.

• Ensure cheesecake is fully chilled for clean slices.

• Prep Time: 30
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American