Cobbler Cheesecake Cake 🍰🍑
Ingredients:
1 box vanilla cake mix (or your favorite homemade vanilla cake recipe) 🎂
1 cup buttermilk 🥛
1/2 cup vegetable oil 🌱
3 large eggs 🥚
1 teaspoon vanilla extract 🍦
2 packages (8 oz each) cream cheese, softened 🧀
1/2 cup granulated sugar 🍬
2 large eggs 🥚
1/4 cup sour cream 🍦
1 teaspoon vanilla extract 🍦
3 cups fresh or canned peaches, sliced 🍑
1/2 cup brown sugar 🍂
1/2 teaspoon cinnamon 🌟
1/4 teaspoon nutmeg 🌰
2 tablespoons cornstarch 🌾
1 tablespoon lemon juice 🍋
1/2 cup all-purpose flour 🍚
1/2 cup brown sugar 🍂
1/2 teaspoon cinnamon 🌟
1/4 cup cold butter, cubed 🧈
1 cup heavy whipping cream (optional) 🥁
2 tablespoons powdered sugar (optional) 🍭
1/2 teaspoon vanilla extract (optional) 🍦
Directions:
1. Let’s start by making the cheesecake layer! Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Beat the softened cream cheese with sugar until smooth. Add eggs one at a time, followed by the sour cream and vanilla, mixing it all up nicely. Pour this creamy goodness into your prepared pan and bake for 40–45 minutes, or until the center is just set. Once done, let it cool completely, then chill in the fridge for at least 2 hours (or overnight if you're patient!).
2. Next, it’s time for our peach cobbler filling! In a medium saucepan over medium heat, combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook while stirring occasionally until thickened and bubbly, which should take about 5–7 minutes. Let it cool once it's done.
3. Now, let’s prepare the cake layers! Preheat the oven to 350°F (177°C) and grease and flour two 9-inch round cake pans. In a large bowl, mix the cake mix, buttermilk, oil, eggs, and vanilla until everything is well combined. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let those cake layers cool completely.
4. Time to whip up the crumble topping! In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture looks crumbly. Spread this mixture on a baking sheet and bake at 350°F (177°C) for 8–10 minutes, or until it’s golden and crisp. Let it cool.
5. Let’s assemble the cake! Place one layer on a serving plate and spread half of the peach filling on top. Gently place the chilled cheesecake layer on top, then add the rest of the peach filling. Crown it all with the second cake layer.
6. To finish it off, sprinkle that delightful crumble topping over the cake. If you want whipped cream, beat the heavy cream with powdered sugar and vanilla until you get stiff peaks. You can pipe or spread it over the top, or simply serve it on the side.
Enjoy your delicious Cobbler Cheesecake Cake!