There’s something magical about peach desserts—warm, juicy peaches bubbling under a golden crust, filling the kitchen with that sweet, nostalgic aroma. That’s why this Peach Cobbler Streusel Bake holds a special place in my heart (and my recipe box!). It’s the perfect mashup of cozy peach cobbler and buttery streusel, with a sneaky little cheesecake twist that’ll have everyone asking for seconds. My grandma used to make peach cobbler every summer when the Georgia peaches were at their peak, and this recipe? Well, it’s my way of keeping her tradition alive—just with a little extra crunch and creaminess.
Table of Contents
Table of Contents
Trust me, once you try this Peach Cobbler Streusel Bake, you’ll understand why my kids beg me to make it year-round. It’s got everything—a graham cracker crust that holds its own, a creamy cheesecake layer that melts in your mouth, and that irresistible streusel topping that’s equal parts crispy and crumbly. Plus, it’s deceptively easy to throw together, even on busy weeknights. So grab your peaches and let’s bake up some comfort!
Why You’ll Love This Peach Cobbler Streusel Bake
Oh, where do I even start? This Peach Cobbler Streusel Bake is the kind of dessert that makes people lick their plates clean—and then ask if there’s more. Here’s why it’s a total winner:
- Effortless magic: Just mix, layer, and bake. No fancy techniques—just pure, simple deliciousness.
- That texture contrast: Creamy cheesecake meets crunchy graham crust and buttery streusel. Every bite’s a party!
- Family-approved: My picky eater actually asks for seconds. (Miracles do happen.)
- Secretly wholesome: Cottage cheese and yogurt add protein, but shhh—it still tastes like dessert.
- Any-season vibes: Use fresh summer peaches or canned ones when you’re craving warmth in winter.
Seriously, if happiness had a flavor, this would be it.
Peach Cobbler Streusel Bake Ingredients
Okay, let’s talk ingredients – because every great bake starts with great stuff! Here’s what you’ll need for this dreamy Peach Cobbler Streusel Bake, broken down so you can shop (or raid your pantry) like a pro:
For the Graham Cracker Crust (optional but oh-so-good):
- 3/4 cup graham cracker crumbs – packed tight, like you mean it
- 1 tbsp sugar – regular granulated works fine
- Pinch kosher salt – just a tiny pinch to balance the sweetness
- 3 tbsp unsalted butter – melted until it’s golden and fragrant
For the Cheesecake Layer (the creamy magic):
- 1 cup cottage cheese (2% recommended) – about 227g/8oz
- 1/4 cup Greek yogurt – nonfat, 2%, or full-fat all work (57g/2oz)
- 1/4 cup pumpkin puree – 57g of that orange goodness
- 1 large egg – straight from the fridge is fine
- 6 tbsp brown sugar or maple syrup – your choice! (80g)
- 1.5 tbsp cornstarch or flour – thickener power! (12g)
- 1 1/2 tsp pumpkin spice – or cinnamon if you’re feeling basic
See? Nothing too crazy – just simple ingredients that transform into something extraordinary. Now let’s get mixing!
How to Make Peach Cobbler Streusel Bake
Alright, let’s dive into the fun part—making this glorious Peach Cobbler Streusel Bake! Don’t worry, it’s easier than it looks, and I’ll walk you through each step so you get that perfect balance of creamy, crunchy, and peachy goodness.
Step 1: Prepare the Graham Cracker Crust
First things first—preheat that oven to 350°F (175°C). While it’s warming up, grab your graham cracker crumbs, sugar, salt, and melted butter. Mix ’em all together in a bowl until they look like wet sand. Now, here’s my secret: press the mixture firmly into your baking dish with the back of a spoon or your fingers. You want it even and compact—no wimpy crusts here! (P.S. If you’re skipping the crust, just grease your dish well. No judgment!)
Step 2: Blend the Cheesecake Filling
Time for the creamy magic! Toss your cottage cheese, Greek yogurt, pumpkin puree, egg, brown sugar, cornstarch, and pumpkin spice into a blender or food processor. Blend until it’s silky smooth—no lumps allowed! (If you don’t have a blender, a hand mixer works too, but you might need a little extra elbow grease.) Taste it? Yep, that’s the good stuff. Pour it over your crust like you’re painting a masterpiece.
Step 3: Bake to Perfection
Pop that beauty into the oven for 30-35 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle—like a gentle wave. A toothpick test works too: it should come out mostly clean with a few moist crumbs. And here’s the hard part: let it cool for at least 15 minutes before digging in. I know, torture! But trust me, it’ll slice way better if you wait. (Okay, fine—if you absolutely can’t resist, eat it warm with a spoon. I won’t tell.)
Expert Tips for the Best Peach Cobbler Streusel Bake
Want to take your Peach Cobbler Streusel Bake from good to “Oh my gosh, how did you make this?!” status? Here are my hard-earned kitchen secrets:
- Temperature matters: Let your egg and dairy ingredients sit out for 15-20 minutes before blending—room temp stuff mixes smoother and bakes more evenly.
- Don’t overbake! That slight jiggle in the center? It’ll set as it cools. Overbaking gives you rubber, not creamy dreams.
- Crumb control: If your graham crust sticks to your fingers when pressing, dust them with a bit of the crumb mixture—instant non-stick solution!
Follow these, and you’ll be the streusel hero of your next potluck—guaranteed.
Print
Irresistible Peach Cobbler Streusel Bake Your Family Will Crave
A delicious Peach Cobbler Streusel Bake with a graham cracker crust and creamy cheesecake filling.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- FOR THE GRAHAM CRUST (OPTIONAL):
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- pinch kosher salt
- 3 tbsp unsalted butter, melted
- FOR THE CHEESECAKE:
- 1 cup cottage cheese (2% recommended) 227g/8oz
- 1/4 cup Greek yogurt (nonfat, 2%, or full-fat) 57g/2oz
- 1/4 cup pumpkin puree 57g
- 1 large egg
- 6 tablespoons brown sugar or maple syrup 80g
- 1.5 tablespoons cornstarch or flour 12g
- 1 1/2 teaspoon pumpkin spice
- Optional: Greek yogurt, whipped cream, or ice cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, salt, and melted butter for the crust. Press into a baking dish.
- Blend cottage cheese, Greek yogurt, pumpkin puree, egg, brown sugar, cornstarch, and pumpkin spice until smooth.
- Pour the cheesecake mixture over the crust.
- Bake for 30-35 minutes until set.
- Let cool before serving. Top with yogurt, whipped cream, or ice cream if desired.
Notes
- Use any type of cottage cheese or Greek yogurt.
- Brown sugar or maple syrup can be used for sweetness.
- Cornstarch or flour works as a thickener.
- Adjust pumpkin spice to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
Peach Cobbler Streusel Bake Variations
Here’s the fun part—making this recipe your own! While I’m obsessed with the classic peach version, sometimes you gotta mix it up:
- Berry blast: Swap peaches for mixed berries—blueberries and raspberries are my favorite combo.
- Nutty upgrade: Toss chopped pecans or walnuts into the streusel for extra crunch.
- Tropical twist: Use mango or pineapple instead of peaches (just drain excess juice first).
The best part? No matter what you try, that creamy-chewy-crunchy magic stays intact. Happy experimenting!
Serving and Storing Peach Cobbler Streusel Bake
Oh, serving this beauty is half the fun! I always dish it up slightly warm with a big ol’ scoop of vanilla ice cream melting over the top—that hot-and-cold combo is *chef’s kiss*. For breakfast (because dessert for breakfast is totally a thing in my house), a dollop of Greek yogurt adds a tangy kick. Leftovers? They’ll keep happily in the fridge for 3 days. Just reheat gently in the microwave—20-second bursts until it’s warm but not hot—to keep that creamy texture perfect.
Peach Cobbler Streusel Bake FAQs
Got questions? I’ve got answers! Here are the Peach Cobbler Streusel Bake mysteries solved:
Can I use frozen peaches?
Absolutely! Just thaw and drain them well first—nobody wants a soggy bake. Pro tip: toss them with a teaspoon of cornstarch to soak up extra juice.
Is cottage cheese necessary?
It’s the secret to that creamy texture, but in a pinch, ricotta works too. Just blend it extra smooth—you’ll still get that lush cheesecake vibe.
Can I make this gluten-free?
Easy swap! Use gluten-free graham crackers for the crust, and cornstarch instead of flour in the filling. Tastes just as dreamy.
Why pumpkin puree?
It adds moisture without overpowering the peach flavor—plus a sneaky veggie boost! But you can skip it if needed; just add an extra tablespoon of yogurt.
Nutritional Information
Here’s the skinny on this Peach Cobbler Streusel Bake (though let’s be real – it’s worth every bite!): Each serving clocks in around 250 calories. Remember, these are estimates – actual numbers can vary based on your specific ingredients. The cottage cheese and Greek yogurt pack in 8g of protein per slice, making it a dessert you can almost feel good about!
Final Thoughts
There you have it—my go-to Peach Cobbler Streusel Bake that never fails to impress. Give it a whirl and let me know what you think in the comments! Nothing makes me happier than hearing your baking stories. Now go grab a spoon—you’ve got peaches to enjoy! Follow us on Facebook for more delicious recipes.
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