Peach Cobbler Layers Cake

This dreamy Peach Cobbler Cheesecake Cake mixes juicy peaches, creamy cheesecake, and a light, fluffy cake so well you won't forget it. It's got bite after bite of amazing flavor and texture. Bring it out for big moments or just a little summer treat—people'll be talking about it long after.

• 1 teaspoon baking powder
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 teaspoon cinnamon
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 3 large eggs
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 box yellow cake mix
• ½ teaspoon cinnamon
• 1 cup water
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons water
• ½ cup granulated sugar
• 4 cups fresh or canned peaches, sliced

Step 13:

Let everything cool off completely before you cut it up and enjoy that crazy good combo of cobbler, cheesecake, and cake!

Step 12:

Pop on that second cake layer, top with the cobbler crumb, and bake at 350°F (175°C) for about 15-20 minutes until it's golden and crisp on top.

Step 11:

Drop the cheesecake right over the peaches and spoon the rest of the cobbler filling over that layer.

Step 10:

Set one cake round down on your platter and slather on half of the peach cobbler mix.

Step 9:

Mix flour, sugar, and baking powder in a bowl, then add melted butter and cinnamon, and stir until the mix is crumbly and not smooth.

Step 8:

Stick the pans in the oven and bake 25-30 minutes. Let them cool all the way when a toothpick poked in comes out dry.

Step 7:

Pour cake mix, water, eggs, vanilla, and oil into a bowl and beat until it’s smooth. Spread evenly between both pans.

Step 6:

Turn the oven on to 350°F (175°C), grease and flour two 9-inch round pans.

Step 5:

Scrape the cheesecake mixture into the pan and bake until the center looks set, about 45-50 minutes. Let cool fully, then chill it in the fridge.

Step 4:

Beat the cream cheese smooth, add sugar, then drop in eggs one at a time, and mix in vanilla until you get a nice, creamy blend.

Step 3:

Crank your oven up to 325°F (163°C) and get your 9-inch springform ready by greasing and lining it.

Step 2:

In another small bowl, whisk water and cornstarch. Pour it in with the peaches, and cook, stirring, for a couple minutes 'til it gets thick. Let it cool down.

Step 1:

Toss peaches, sugar, and lemon juice in a saucepan on medium. Let it cook 5-7 minutes until peaches go soft and start releasing juice.

• Pop leftovers in the fridge and enjoy up to 5 days. Tastes awesome straight from the fridge or after letting it warm up a bit.
• Want to make it special? Add a scoop of vanilla ice cream or slap on some whipped cream before serving.

• Using canned peaches? Drain 'em well first so your cake doesn’t get soggy.
• Let the cheesecake layer get totally cool and solid before stacking everything together. That way, it won’t slip out of place.

Tips from Well-Known Chefs

• Add a little bourbon to the peach mix—brings lots of extra flavor and goes great with those peaches.

This treat mixes super-creamy cheesecake, airy cake, and syrupy peach cobbler for a dessert that's bound to wow a crowd. Bust it out on a birthday, for a holiday, or just when you want to share something sweet and fruity that everyone will love.

Can I use frozen peaches?

Yep, frozen peaches are fine. Just let them thaw and drain off any extra juice before you start to keep the filling from getting too runny.

What can I use instead of yellow cake mix?

You could swap in a basic homemade vanilla cake batter if you'd rather not use the boxed stuff.

How do I keep the cobbler topping from becoming soggy?

Let things cool all the way before you add the cobbler part, and keep baking until it crisps up and gets some color.

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