Description
A resourceful and budget-friendly dessert that transforms leftover peach cobbler into a rich, creamy cheesecake. This easy recipe stretches ingredients to create a crowd-pleasing treat with minimal effort.
Ingredients
Scale
- 2 cups leftover peach cobbler (homemade or mix)
- 16 oz block-style cream cheese (full-fat, softened)
- 3/4 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream (optional, for extra creaminess)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick spray.
- Soften cream cheese if necessary, then beat in a large bowl on medium-low speed until completely smooth (2-3 minutes). Scrape down sides.
- Add sugar and vanilla extract to the cream cheese. Beat on low speed until combined. Scrape bowl again.
- Whisk eggs in a separate small bowl. Add to the cream cheese mixture one at a time, mixing on low speed just until incorporated. Do not overmix.
- Sprinkle flour over the mixture and add sour cream (if using). Mix gently until just combined.
- Fold in the leftover peach cobbler gently with a spatula, ensuring pockets of fruit remain without breaking biscuit pieces too much.
- Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes until edges are set but the center has a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
- Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Ensure cream cheese is full-fat block style, not spreadable. Use room temperature eggs to prevent curdling. Do not overmix the batter to avoid cracks. If using a pan that leaks, wrap the bottom in foil. Can be made gluten-free by using GF flour and GF cobbler topping.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 20
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
Keywords: peach cobbler cheesecake, leftover cobbler recipe, budget dessert, easy cheesecake, cream cheese dessert, food waste hack