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Instant Pot Peach Cobbler Cheesecake

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 7 hours 10 minutes
Servings 8 Servings
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
  • ¼ cup heavy whipping cream
  • 2 large eggs

Crumble:

  • 3 tablespoons brown sugar packed
  • 1 teaspoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • 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.

Equipment

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