There is nothing better than warm peach cobbler, EXCEPT Instant Pot Peach Cobbler Cheesecake! Cheesecake AND peach cobbler, it is the best of both worlds!
Creamy cheesecake baked on a graham cracker crust, topped with caramelized peaches, and cinnamon crumble.
INGREDIENTS
Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter, melted
Peaches:
- 2 heaping cups peaches, sliced
- 3 tablespoons butter
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Cheesecake:
- 16 oz. cream cheese, room temperature
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 2 large eggs
Crumble:
- 3 tablespoons brown sugar, packed
- 1 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
- ⅓ cup flour
- 2 tablespoons butter, melted
HOW TO MAKE AN INSTANT POT PEACH COBBLER CHEESECAKE
Step 1: Prepare a 7-inch springform pan by spraying generously with nonstick spray and add a round of parchment paper in the bottom.
IMPORTANT NOTE! I use a TALL 7-inch springform pan for all of my recipes (I love me a thick cheesecake). If you are using a shorter pan, you may have left over batter. You can use the extra to make mini cheesecakes!
Step 2: Add about 10-11 graham crackers into a food processor and pulse until you get about 1 ½ cups of fine crumbs. Add in the butter and pulse until combined. Add the crumbs into the bottom of a prepared springform pan and press with a spoon or your hand to form the crust. Bake at 350 for 10 minutes. You can also freeze the crust as well if you want to do 100% no oven.
Step 3: Prepare the peaches: Add the peaches, butter, sugar, nutmeg, and cinnamon into a medium saucepan and heat over medium-high heat, stirring occasionally, until the peaches are soft and the sugar is melted. Once the peaches are soft and the mixture slightly thickens, remove about 1 tablespoon of liquid and place in a small bowl, add the cornstarch and whisk until the cornstarch completely dissolves. Add the slurry to the peaches and whisk until thickened. About two minutes. Remove the peaches from the heat and whisk in the vanilla extract. Set aside to cool.
Step 4: Prepare the crumble: Add the brown sugar, granulated sugar, cinnamon, flour, and melted butter into a medium bowl and whisk or use your hands to combine until you get a wet sand-like texture. It should crumble easily, if you need to add more flour, add more about 1 teaspoon at a time until you get the correct consistency. Refrigerate until ready to use.
Step 5:In the bowl of a stand mixer equipped with a paddle attachment cream the cream cheese on high speed, scraping the sides and bottom of the bowl often, for 3-5 minutes until COMPLETELY smooth and creamy.
Step 6: With the mixer on low speed, slowly add in the granulated sugar and flour and mix until completely combined.
Step 7: Slowly pour in the heavy whipping cream and vanilla extract and mix on low until combined. Then slowly increase speed to high for 1-2 minutes. Whipping that heavy cream will make your cheesecake nice and fluffy. Scrape the sides and bottom of the bowl and make sure all ingredients are combined and smooth before adding in the eggs.
Step 8: Add in the eggs one at a time and allow to mostly combine before adding the each.
Step 9: Pour half of the batter over the baked crust and smooth. Add about half of the peaches evenly over the top of the cheesecake. Sprinkle about half of the crumble over the peaches in an even layer. Spoon the remaining batter over the peaches and smooth. Keep the remaining peaches/crumble in an air tight container in the refrigerator.
Step 10: Cover the ENTIRE springform pan, top and bottom, with aluminum foil and seal around the top of the springform as well as you can. Some people add a paper towel between the top of the springform and the foil as an added step to keep extra moisture off the top of the cheesecake.
Step 11: Add 1 cup of water and a trivet into your pressure cooker and add the foil wrapped cheesecake on top of the trivet. Set your pot to high pressure for 50 minutes and allow to naturally release.
Step 12: Once you can open the pot, remove the cheesecake and take off the aluminum foil. Allow the cheesecake to cool to room temperature and then place in the refrigerator overnight.
Step 13: Once the cheesecake is set, add the remaining peaches and crumble on top, I reheated mine so that I would have a nice warm topping, but that is completely optional. Top with warm caramel sauce and serve!
TIPS AND FAQ’S
- Make sure your cream cheese is room temperature BEFORE you begin and cream it for at least 3 minutes. All the other ingredients I find doesn’t matter that much. I take them straight from the fridge.
- Scrape the sides and bottom of the bowl often. Make sure all of your ingredients are incorporated and smooth BEFORE you add the eggs.
- Make sure you refrigerate your cheesecake overnight to allow it to fully set. It WILL look undercooked when you take it out of the pot, it will set up and be perfect the next day.
- DO YOU COVER THE TOP OR THE ENTIRE SPRINGFROM IN FOIL? I cover the entire springform using one long piece of foil. Make sure you seal around the top of the springform as well as you can.
- CAN I USE A 6-INCH/DIFFERENT SIZE PAN? You CAN use a 6-inch, however, I recommend you add about 5 minutes cook time for the Instant Pot version. If you use a larger pan like an 8 inch, reduce time, etc. If you are baking, follow the directions above and keep a close eye on the cheesecake around the 30/45 minute mark.
IF YOU LOVED THIS INSTANT POT PEACH COBBLER CHEESECAKE RECIPE AS MUCH AS I DO, MAKE SURE YOU SHARE IT WITH YOUR FRIENDS ON FACEBOOK AND PINTEREST SO THEY CAN MAKE IT TOO!
MORE RECIPES YOU WILL LOVE!
- Instant Pot Peach Cobbler with cake mix
- Instant Pot Oreo Cheesecake
- Instant Pot Strawberry Crunch Cheesecake
- Instant Pot Chocolate Crunch Cheesecake
- Instant Pot Funfetti Cheesecake
RECIPE
Instant Pot Peach Cobbler Cheesecake
Equipment
- Pressure Cooker
- 7" springform pan
- Food Processor
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter melted
Peaches:
- 2 heaping cups peaches sliced
- 3 tablespoons butter
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Cheesecake:
- 16 oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- 2 large eggs
Crumble:
- 3 tablespoons brown sugar packed
- 1 teaspoon granulated sugar
- ¼ teaspoon ground cinnamon
- ⅓ cup flour
- 2 tablespoons butter melted
Instructions
Crust
- Preheat your oven to 350 degrees/F. or skip this step if you want a bake free method.
- Add about 10-11 graham crackers to a food processor until you get about 1 ½ cups of crumbs. Add in melted butter and pulse until combined.
- Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
- Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.
- Freeze the crust until ready to use if you are using the bake free option.
Peaches
- Add the peaches, butter, sugar, nutmeg, and cinnamon into a medium saucepan and heat over medium-high heat, stirring occasionally, until the peaches are soft and the sugar is melted.
- Once the peaches are soft and the mixture slightly thickens, remove about 1 tablespoon of liquid and place in a small bowl, add the cornstarch and whisk until the cornstarch completely dissolves. Add the slurry to the peaches and whisk until thickened. About two minutes.
- Remove the peaches from the heat and whisk in the vanilla extract. Set aside to cool.
Crumble
- Add the brown sugar, granulated sugar, cinnamon, flour, and melted butter into a medium bowl and whisk or use your hands to combine until you get a wet sand-like texture. It should crumble easily, if you need to add more flour, add more about 1 teaspoon at a time until you get the correct consistency. Refrigerate until ready to use.
Filling
- In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
- Slowly pour in the sugar and flour and mix until just combined.
- Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
- Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
- Add the eggs one at a time and mix just until the yolk disappears into the batter.
- Pour half the cheesecake batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles.
- Add half of the peaches in an even layer over top of the cheesecake layer. Top with half of the crumble.
- Spoon the remaining cheesecake mixture over the top of the peaches and smooth.
- Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet.
- Place the cheesecake on top of the trivet and set your pot to high pressure for 50 minutes and allow to naturally release.
- Once you can open the pot, remove the cheesecake and remove the aluminum foil. Allow to cool to room temperature on a wire rack.
- Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.
- Once the cheesecake is set, add the remaining peaches and crumble on top, I reheated mine so that I would have a nice warm topping, but that is completely optional. Top with warm caramel sauce and serve!
- Serve immediately or refrigerate until ready to serve.
- Place any leftovers in an airtight container in the refrigerator for up to three days.
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