Peach Cobbler Cheesecake

This classic dish is easy to put together and make for an impressive dessert!

Serves: 6-7
Time: 30 minutes
Recipe by: Monicia Horne


For the topping:
1 tin peach slices, liquid drained
2 knobs butter
2 tbsp brown sugar
1 tsp cinnamon
pinch of nutmeg

For the streusel topping:
½ cup butter
¼ cup brown sugar
1.2 cup flour
1 tsp cinnamon

For the crust
100g melted butter
1 pack coconut biscuits, crushed

For the filling
2 tubs plain cream cheese at room temperature
100g ricotta
1 cup Clover Classic dairy snack, vanilla flavour
½ cup castor sugar
¼ cup maple syrup
1 tsp vanilla essence


Preheat the oven to 180C
Place the butter into a saucepan and add in the sugar. Mix until the sugar melts, then stir through the spices. Place the peach slices into a greased baking dish.
Make the streusel topping by combining the flour, sugar and cinnamon into a bowl. Add in the butter and rub together until coarse breadcrumbs form. Sprinkle the streusel mixture on top of the peaches and bake in the oven for 10-15 minutes, until the streusel topping turns golden brown. Set aside.

Prepare the base mixing together the melted butter and crushed biscuits. Press onto the base of a springform tin.
Make the filling by beating together the cream cheese, ricotta, Clover Classic dairy snack, castor sugar, maple syrup and vanilla essence.
Mix until smooth and combined and pour the mixture on top of the biscuit base. Allow to set in fridge and top with the peach and streusel mixture when ready to serve.

Chefs Tip: Make the filling the night before so that the cheesecake can set overnight

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