why make this recipe
Peach Cobbler Cheesecake Cookies are a delightful treat that combines two favorite desserts: peach cobbler and cheesecake. This recipe allows you to enjoy the sweetness of peaches with a creamy cheesecake filling all wrapped in a soft cookie. Perfect for sharing with family and friends, these cookies bring a taste of summer while being easy to make any time of the year. They are great for parties, picnics, or just a sweet snack at home.
how to make Peach Cobbler Cheesecake Cookies
Ingredients:
- 15 graham cracker sheets (about 2 cups crushed)
- 1/4 cup white sugar
- 2 tbsp dark brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
- 2 eggs, beaten
- 1/2 tsp vanilla extract
- 58 oz canned peaches (drained slightly)
- 1 1/2 cups white sugar
- 1 cup light brown sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tub (24 oz) Philadelphia No Bake Cheesecake Filling
- 1 1/4 cups powdered sugar
- 3 tbsp peach cobbler juice (from the cooked peaches)
- Crushed graham crackers (optional)
Directions:
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Preheat your oven to 350°F (175°C). In a bowl, mix together the crushed graham crackers, white sugar, brown sugar, baking soda, and salt. Add the melted butter, beaten eggs, and vanilla extract. Stir until a dough forms. Scoop the dough into balls and place them on a greased or parchment-lined baking sheet. Bake for 8–10 minutes until the cookies are lightly golden. After baking, press an indent into each cookie. Let them cool completely or refrigerate.
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In a pot, combine all ingredients for the peach cobbler. Bring it to a boil, then reduce the heat, cover, and let it simmer for 15–20 minutes until the peaches are tender. Set the mixture aside to cool and drain well.
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In a bowl, whisk together the powdered sugar and 3 tablespoons of peach juice until smooth, making a glaze.
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Fill each cookie with the cheesecake filling, top with a spoonful of peach cobbler, drizzle with the peach glaze, and sprinkle with crushed graham crackers. Store the cookies in the fridge and enjoy them within 3 days for the best flavor.
how to serve Peach Cobbler Cheesecake Cookies
Serve these cookies as a delicious dessert at gatherings or as a sweet snack anytime. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream. Present them on a nice plate to impress your guests.
how to store Peach Cobbler Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container in the refrigerator. This will help maintain their flavor and texture. Enjoy them within 3 days for the best taste.
tips to make Peach Cobbler Cheesecake Cookies
- Make sure to drain the canned peaches well to avoid excess moisture in the cobbler mixture.
- If you want a crunchier cookie, bake them a minute or two longer, but make sure they don’t burn.
- You can also use fresh peaches when they are in season for a fresh flavor.
variation
For a different twist, try using cinnamon rolls instead of the graham cracker dough at the base of the cookies. You can even swap peaches for other fruits like blueberries or cherries to create your own version of these cookies.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze them. Just make sure to place them in an airtight container. When you’re ready to eat them, let them thaw in the fridge overnight.
2. Can I use homemade peach filling instead of canned?
Absolutely! Homemade peach filling can make these cookies even more delicious.
3. What if I don’t have peach cobbler juice?
If you don’t have the juice, you can substitute it with water or an equal amount of fruit juice for a different flavor.
Peach Cobbler Cheesecake Cookies
Ingredients
For the cookie base
- 15 sheets graham cracker sheets about 2 cups crushed
- 1/4 cup white sugar
- 2 tbsp dark brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
- 2 large eggs, beaten
- 1/2 tsp vanilla extract
For the peach cobbler filling
- 58 oz canned peaches, drained slightly
- 1 1/2 cups white sugar
- 1 cup light brown sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
For the cheesecake filling
- 1 tub Philadelphia No Bake Cheesecake Filling 24 oz
- 1 1/4 cups powdered sugar
- 3 tbsp peach cobbler juice (from the cooked peaches)
For serving (optional)
- Crushed graham crackers for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the crushed graham crackers, white sugar, brown sugar, baking soda, and salt.
- Add the melted butter, beaten eggs, and vanilla extract. Stir until a dough forms.
- Scoop the dough into balls and place them on a greased or parchment-lined baking sheet.
- Bake for 8–10 minutes until lightly golden. After baking, press an indent into each cookie.
- Let them cool completely or refrigerate.
Cooking Peach Cobbler Filling
- In a pot, combine all ingredients for the peach cobbler. Bring it to a boil, then reduce the heat, cover, and let it simmer for 15–20 minutes until the peaches are tender.
- Set the mixture aside to cool and drain well.
Assembly
- In a bowl, whisk together the powdered sugar and 3 tablespoons of peach juice until smooth, making a glaze.
- Fill each cookie with the cheesecake filling, top with a spoonful of peach cobbler, drizzle with the peach glaze, and sprinkle with crushed graham crackers.