Peach Cobbler Cinnamon Roll Cheesecake Recipe 
| A Delightful Treat for the Whole Family!
| A Delightful Treat for the Whole Family!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
Instructions:
1. 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. Slightly pinch the edges together to seal gaps.
– Bake the crust for 10 minutes, then remove it from the oven to cool slightly.
2. Make the Cheesecake Filling:
– In a large bowl, beat the cream cheese and sugar together 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 and spread it evenly.
3. 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 1-2 minutes until thickened.
– Remove from heat and let cool slightly.
4. Assemble and Bake:
– Spoon the peach cobbler mixture evenly over the cheesecake layer.
– Return the pan to the oven and bake for 35-40 minutes, or until the cheesecake is set but slightly jiggly in the center.
– Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
5. Add the Icing Drizzle:
– Drizzle the icing from the cinnamon roll package (or homemade glaze) over the top of the cheesecake before serving.
Tips for Success:
– Peaches: If fresh peaches aren’t in season, canned or frozen peaches work just as well!
– Cinnamon Roll Crust: If your cinnamon roll dough doesn’t fully cover the pan, use a rolling pin to flatten the rolls before pressing them into place.
– Make Ahead: This cheesecake is even better after chilling overnight to let the flavors meld together.
Details:
– Serves: 8 (family-sized)
– Total time: 55 minutes prep + 4 hours chilling
– Nutrition: Approx. 459 calories per slice
A Little Story: This Peach Cobbler Cinnamon Roll Cheesecake brings back sweet memories of summer afternoons spent baking in the kitchen with my family. We always loved experimenting with different desserts, and this one quickly became a favorite. The combination of cinnamon rolls, peaches, and cheesecake makes every bite feel like a celebration of comfort and flavor.
I hope this cheesecake brings as much joy to your family as it does to mine! What’s your favorite dessert mash-up?
