Folks, this cream cheese peach cobbler is what happens when you take good old-fashioned peach cobbler and give it a little something extra. Trust me, once you've tried it this way, you might not go back to the regular version.
Start with fresh peaches when you can get them – about 6 cups, sliced up nice and thick. In winter, frozen ones work just fine. The trick is mixing those peaches with sugar, cinnamon, and a splash of vanilla. Let them sit and get acquainted while you work on the cream cheese part.
Now, take a block of softened cream cheese and beat it smooth with some sugar and a touch of vanilla. This is going to make a layer that sits between your cobbler topping and those juicy peaches. It's not fancy – just good eating.
For the topping, mix up flour, sugar, baking powder, and cold butter until it looks like coarse crumbs. Some folks use a pastry cutter, but clean hands work just as well. Pat this mixture over your cream cheese layer, and don't fuss too much about making it perfect.
Bake it until the top gets golden brown and the peach juice starts bubbling up around the edges – about 45 minutes at 350°F. Let it cool a bit before serving, otherwise that cream cheese layer will be too runny.
It's different from what your grandmother might have made, but it's still honest, good food. Serve it warm with vanilla ice cream if you're feeling particularly hungry.
Recipe
Cream cheese peach cobbler combines the sweet, juicy essence of fresh peaches with the rich, tangy flavor of cream cheese in a warm, comforting dessert. This Southern-inspired treat features a buttery crust that becomes golden brown during baking, while the filling maintains its delicate balance of fruity and creamy notes. The dish evokes memories of classic American desserts, much like Peach and blueberry cobbler, which showcases the rustic simplicity and comfort of traditional recipes.
The beauty of this dessert lies in its versatility, as it can be made with fresh peaches during summer months or quality canned peaches year-round. The cream cheese layer adds a sophisticated twist to the traditional cobbler, creating a dessert that's both familiar and uniquely decadent.
Ingredients:
- 6 large peaches, peeled and sliced (or 2 cans sliced peaches, drained)
- 8 oz cream cheese, softened
- 1 cup butter, melted
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup milk
Start by preheating the oven to 375°F (190°C). Mix the flour, granulated sugar, baking powder, and salt in a large bowl. Stir in the melted butter and milk until just combined. Pour half the batter into a greased 9×13-inch baking dish.
Layer the cream cheese in small dollops over the batter, followed by the peach slices. Sprinkle with cinnamon and brown sugar, then pour the remaining batter on top. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
For best results, allow the cobbler to cool for at least 15 minutes before serving, as this helps the cream cheese layer set properly. If using fresh peaches, choose ripe but firm fruits and consider adding 1 tablespoon of lemon juice to prevent browning.
The cobbler can be stored covered in the refrigerator for up to 3 days, though it's best served warm with a scoop of vanilla ice cream or whipped cream.
A twist on the classic Southern peach cobbler, this cream cheese version adds a rich, tangy layer that transforms the traditional dessert into something uniquely memorable.
While fruit cobblers emerged in the American colonies as an adaptation of English steamed puddings, modern variations continue to evolve the beloved dish.
The addition of cream cheese to this cobbler creates a cheesecake-like element that complements the sweet, juicy peaches and buttery crust.
Popular at summer gatherings and family reunions across the South, this dessert bridges the gap between cobbler and cheesecake, making it an excellent choice for both traditionalists and those seeking something different.
Conclusion
This ol' peach cobbler comes with a twist – cream cheese – and let me tell you, it's a real keeper. Down South, we wait all year for those juicy summer peaches, and this recipe makes the most of them. The cream cheese gives it a nice tang that cuts through the sweetness just right. Nothing fancy about the method – just good, honest layers of fruit and cream cheese that work together like they were meant to be. Makes perfect sense to whip this up when peaches are at their peak, usually mid-to-late summer when they're practically falling off the trees. If you've made regular cobbler before, this version's just as straightforward, but that cream cheese sure makes folks sit up and take notice. No need to fuss too much with it – good ingredients treated simply make the best desserts, that's what I always say.