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–+ servings
Benjamin

Instant Pot Peach Cobbler Cheesecake – Easy, Delicious, and Worth Every Bite!

This Instant Pot Peach Cobbler Cheesecake with Crust combines creamy cheesecake, spiced peaches, and a buttery crumble topping in a quick and easy dessert. Made with fresh or frozen peaches, this recipe is perfect for any occasion, delivering layers of irresistible flavors and textures.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons butter melted
For the 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
For the Cheesecake Filling:
  • 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
For the Crumble:
  • 3 tablespoons brown sugar packed
  • 1 teaspoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅓ cup flour
  • 2 tablespoons butter melted

Method
 

Prepare the Crust:
  1. Crush graham crackers into crumbs and mix with melted butter until combined.
  2. Press the mixture into the bottom and 1-inch up the sides of a greased 7-inch springform pan.
  3. Bake at 350°F for 10 minutes or freeze for a no-bake option.
Cook the Peaches:
  1. In a saucepan, combine peaches, butter, sugar, nutmeg, and cinnamon. Cook until peaches are soft.
  2. Mix cornstarch with a tablespoon of the peach liquid and stir back into the saucepan until thickened.
  3. Remove from heat, stir in vanilla extract, and set aside.
Make the Crumble:
  1. Combine brown sugar, granulated sugar, cinnamon, and flour in a bowl.
  2. Add melted butter and mix until crumbly. Refrigerate until needed.
Prepare the Cheesecake Filling:
  1. Beat cream cheese until smooth. Add sugar, flour, vanilla, and heavy cream, mixing until combined.
  2. Add eggs one at a time, mixing gently until incorporated.
Assemble the Cheesecake:
  1. Pour half the cheesecake batter into the crust. Layer half the peaches and crumble on top.
  2. Add the remaining cheesecake batter and smooth the surface.
  3. Cover tightly with foil.
Cook in the Instant Pot:
  1. Add 1 cup of water to the Instant Pot and place the trivet inside.
  2. Set the cheesecake on the trivet and cook at high pressure for 50 minutes, allowing natural release.
  3. Remove and cool at room temperature before refrigerating for at least 6 hours or overnight.
Finish and Serve:
  1. Top with the remaining peaches and crumble. Optionally, warm the topping before serving.
  2. Slice, serve, and enjoy!

Notes

  • For the best texture, ensure cream cheese and eggs are at room temperature before mixing.
  • Letting the cheesecake chill overnight enhances its flavor and structure.
  • Leftovers can be stored in an airtight container in the refrigerator for up to three days.

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