Peach Cobbler Italian Ricotta has been my absolute favorite dessert discovery of the year! It’s like the best of both worlds: the comforting, warm spices of a classic peach cobbler meeting the luxuriously smooth and creamy texture of an Italian ricotta cheesecake. I first tried a version of this Italian Cheesecake Peach Cobbler Style at a friend’s potluck, and I was instantly hooked by the delicate balance of sweet roasted peaches, a buttery brown sugar crumble, and that unbelievably rich, tangy ricotta filling. The aroma alone, with cinnamon and baked peaches filling the air, is pure bliss. If you’re looking for a truly show-stopping dessert that’s surprisingly easy to make, you’ve found it. Let’s get baking!

Why You’ll Love This Peach Cobbler Italian Ricotta

This dessert is a game-changer for so many reasons:

It perfectly marries the comforting flavors of peach cobbler with the elegance of Italian cheesecake.
The combination of roasted peaches, a buttery crumble, and a creamy ricotta filling is simply divine.
You get a delightful textural contrast in every bite – from the smooth filling to the juicy peaches and crisp topping.
This Italian Ricotta Peach Cobbler Recipe is surprisingly easy to assemble, making it perfect for weeknights or special occasions.
It’s a fantastic way to impress guests with a unique and sophisticated dessert.
The aroma of cinnamon and baked peaches will fill your kitchen, creating a truly inviting atmosphere.
Enjoy this Ricotta Peach Cobbler Dessert chilled or slightly warm for a comforting treat.
It’s a versatile dish that works beautifully as a finale to any meal.

Ingredients for Delicious Peach Cobbler Italian Ricotta

Gathering these ingredients is the first step to creating a truly memorable Peach Cobbler with Italian Ricotta Cheese. I’ve found that using whole milk ricotta is key for that ultra-creamy texture, and ripe but firm peaches hold their shape best during roasting. For more information on ingredient sourcing and quality, you can check out expert advice.

8–10 ripe peaches, pitted and thinly sliced – look for firm, sweet ones for roasting
1/3 cup granulated cane sugar (for peaches) – to sweeten and help them release their juices
2 teaspoons ground cinnamon (for peaches) – the classic cobbler spice
1 cup all-purpose flour (for crumble) – the base for our crunchy topping
1/2 cup brown sugar (for crumble) – adds a rich, molasses flavor
1/2 cup melted butter (for crumble) – binds the crumble together
1 teaspoon ground cinnamon (for crumble) – more warm spice
Pinch of salt (for crumble) – balances the sweetness
2 packages graham crackers (about 2 cups crushed) – for a classic, easy crust
1/2 cup melted butter (for crust) – to hold the graham cracker crumbs together
15 oz whole milk ricotta – the star for that creamy, Italian cheesecake feel
16 oz cream cheese, softened – adds richness and structure to the filling
16 oz sour cream – for tanginess and moisture
1 cup granulated cane sugar (for filling) – sweetens the cheesecake base
4 large eggs – bind the filling and create that signature cheesecake texture
1/2 cup all-purpose flour (for filling) – helps prevent cracking and adds stability
1/4 cup unsalted butter, melted (for filling) – enriches the filling
2 teaspoons vanilla extract – enhances all the flavors

How to Make Authentic Italian Ricotta Peach Cobbler

Now for the fun part – bringing this incredible dessert to life! This Italian Style Peach Cobbler with Ricotta comes together in a few distinct stages, but each one is straightforward. Don’t worry if it seems like a lot of steps; they’re all designed to build layers of flavor and texture, ensuring a truly delicious final product. The aroma of cinnamon and roasted peaches will start to fill your kitchen, signaling that something special is underway!

Step 1: Roast the Peaches and Make the Crumble

First things first, let’s get those peaches tasting amazing! Preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper for easy cleanup. On one half of the pan, combine the ingredients for your crumble: 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup melted butter, 1 teaspoon ground cinnamon, and a pinch of salt. Mix it all up until it looks nice and crumbly. Spread this on one side of the baking sheet. Now, take about half of your sliced peaches, toss them with 1/3 cup granulated cane sugar and 2 teaspoons ground cinnamon, and spread them on the other half of the pan. Pop this into the preheated oven for 15–20 minutes. You want the peaches to be juicy and tender, and the crumble to be golden brown and fragrant. Once done, remove from the oven and let both cool completely.

Step 2: Prepare the Graham Cracker Crust

While the peaches and crumble are cooling, let’s get the crust ready. Lower your oven temperature to 350°F (175°C). Lightly grease a 9-inch springform pan. In your blender or food processor, pulse about 2 packages of graham crackers (that’s roughly 2 cups crushed) with 1/2 cup melted butter until the mixture resembles coarse, sandy crumbs. Press this mixture firmly and evenly into the bottom of your prepared springform pan. Bake this crust for just 10 minutes to set it. Once out of the oven, let it cool slightly while you prepare the filling.

Peach Cobbler Italian Ricotta: Divine Dessert - Peach Cobbler Italian Ricotta - main visual representation

Step 3: Blend the Creamy Italian Ricotta Cheesecake Filling

This is where the magic of the Peach Cobbler Italian Ricotta Cheesecake truly begins. In a blender (or a large bowl using a hand mixer), combine 15 oz whole milk ricotta, 16 oz cream cheese (make sure it’s softened!), 16 oz sour cream, 1 cup granulated cane sugar, 4 large eggs, 1/2 cup all-purpose flour, 1/4 cup unsalted butter, melted, and 2 teaspoons vanilla extract. Blend everything until it’s incredibly smooth and creamy. I like to scrape down the sides of the blender a couple of times to ensure there are no lumps and everything is perfectly incorporated.

Step 4: Assemble Your Ricotta Peach Cobbler Dessert

Now it’s time to put it all together! Take your slightly cooled graham cracker crust. Pour about half of the smooth Italian ricotta cheesecake filling over the crust. Next, artfully arrange the cooled roasted peaches over the filling. Sprinkle about half of the golden brown crumble topping over the peaches. Carefully pour the remaining cheesecake filling over the peaches and crumble, making sure to cover them evenly. Smooth the top gently with a spatula.

Step 5: Bake the Peach Cobbler Cheesecake

Time to bake this beauty! Place the assembled cheesecake into your 350°F (175°C) oven. Bake for 45–60 minutes. You’ll know it’s ready when the edges are set, but the center still has a slight jiggle. It shouldn’t look liquidy, just a gentle wobble. Once it’s baked, turn off the oven completely. Crack the oven door open just a bit and let the cheesecake sit inside for about 20 minutes. This slow cooling process helps prevent cracks and ensures a perfectly set texture for your Baked Peach Cobbler Italian Ricotta.

Step 6: Chill, Garnish, and Serve

After the initial cooling in the oven, carefully remove the cheesecake from the oven and transfer it to a wire rack. Let it cool further at room temperature before covering it loosely with plastic wrap. Then, move it to the refrigerator to chill for at least 2–4 hours, or ideally, overnight. This chilling time is crucial for the flavors to meld and the cheesecake to fully set. While it’s chilling, you can roast the remaining peaches with a bit of sugar and cinnamon. Once the cheesecake is thoroughly chilled, remove the sides of the springform pan. Top your magnificent Peach Cobbler Italian Ricotta with the freshly roasted peaches and the remaining crumble. Slice and serve!

Pro Tips for the Best Baked Peach Cobbler Italian Ricotta

I’ve made this dessert more times than I can count, and I’ve picked up a few tricks to make it absolutely perfect every time. Following these simple tips will elevate your Peach Cobbler Italian Ricotta from delicious to truly unforgettable. They’re small things that make a big difference in texture and flavor!

Always use whole milk ricotta cheese; low-fat versions can make the filling watery.
Don’t overmix the cheesecake filling after adding the eggs, as this can incorporate too much air and lead to cracks.
Let the cheesecake cool gradually in the oven, then at room temperature, before refrigerating to prevent cracks.
Roast the peaches slightly ahead of time; they should be tender but not mushy.

What’s the secret to perfect Peach Cobbler Italian Ricotta?

The secret lies in the balance! Using whole milk ricotta provides richness, while lightly roasting the peaches concentrates their sweetness. The combination of a creamy filling, juicy fruit, and a crunchy crumble creates that signature Italian Cheesecake Peach Cobbler Style magic.

Can I make Homemade Peach Cobbler Italian Ricotta ahead of time?

Absolutely! You can assemble the entire cheesecake, bake it, and chill it completely up to 24 hours in advance. Just wait to add the fresh roasted peaches and crumble topping right before serving for the best texture. For more on food safety and storage, consult privacy guidelines.

How do I avoid common mistakes with Creamy Peach Cobbler with Ricotta?

The biggest mistake is overbaking, which leads to a dry texture and cracks. Also, ensure your cream cheese and eggs are at room temperature for a smoother, lump-free filling. Gradual cooling is key!

Best Ways to Serve Your Italian Style Peach Cobbler with Ricotta

Serving this decadent Ricotta Peach Cobbler Dessert is almost as much fun as making it! My favorite way to present this masterpiece is slightly chilled, allowing the creamy filling to be firm yet melt-in-your-mouth. I love to top each slice with a dollop of freshly whipped cream – the lightness is the perfect counterpoint to the rich cheesecake and sweet peaches. For an extra touch, a drizzle of warm caramel sauce or a sprinkle of toasted slivered almonds really elevates the experience. This Peach Cobbler with Italian Ricotta Cheese is also wonderful served alongside a scoop of vanilla bean ice cream for a truly indulgent treat.

Nutrition Facts for Peach Cobbler Italian Ricotta

This delightful Peach Cobbler Italian Ricotta dessert offers a wonderful balance of flavors and textures. Here’s an approximate breakdown of what you can expect per serving. Keep in mind that these are estimates and can vary based on the exact ingredients and portion sizes. For detailed nutritional information, you can refer to terms of use.

Serving Size: 1 slice
Calories: Approx. 450
Fat: Approx. 28g
Saturated Fat: Approx. 17g
Unsaturated Fat: Approx. 11g
Trans Fat: 0g
Carbohydrates: Approx. 45g
Fiber: Approx. 2g
Sugar: Approx. 35g
Protein: Approx. 10g
Sodium: Approx. 200mg
Cholesterol: Approx. 120mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Peach Cobbler Italian Ricotta

Properly storing your stunning Homemade Peach Cobbler Italian Ricotta ensures it stays delicious for days. After baking and chilling, make sure the dessert is completely cool before storing. I like to use an airtight container to keep it fresh in the refrigerator for up to 3–4 days. If you happen to have any leftovers last longer than that (which is rare in my house!), you can freeze this Italian Style Peach Cobbler with Ricotta. Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to enjoy a slice again, thaw it overnight in the fridge. For information on data privacy, please see our GDPR policy.

Reheating this Peach Cobbler Ricotta Dessert Recipe is simple. For a slice that’s still chilled but slightly softened, just let it sit at room temperature for about 15–20 minutes before serving. If you prefer it warm, a short time in a low oven (around 300°F or 150°C for 5–10 minutes) can revive that comforting warmth, especially if you’re enjoying a slice straight from the freezer. Just be careful not to overheat it, as you don’t want to dry out that luscious filling.

Frequently Asked Questions About Peach Cobbler Italian Ricotta

What is Peach Cobbler Italian Ricotta?

Peach Cobbler Italian Ricotta is a delightful dessert that beautifully fuses the rustic charm of a classic peach cobbler with the sophisticated creaminess of an Italian ricotta cheesecake. It typically features a graham cracker crust, a rich, smooth filling made with whole milk ricotta cheese, sweet roasted peaches, and often a buttery crumble topping.

Can I use frozen peaches for this Italian Ricotta Peach Cobbler Recipe?

While fresh peaches are ideal for their texture and flavor, you can use frozen peaches in a pinch. Thaw them completely and drain off excess liquid before roasting. Be aware that frozen peaches might release more moisture, potentially affecting the filling consistency slightly. For the best Ricotta Peach Cobbler Dessert, fresh is usually preferred.

How do I get a perfectly smooth filling for my Peach Cobbler with Italian Ricotta Cheese?

To achieve a silky-smooth filling for your Peach Cobbler Italian Ricotta, ensure your cream cheese and eggs are at room temperature. Blend the ingredients until just combined after adding the eggs, and avoid overmixing, which can incorporate too much air and lead to cracks. Using a blender can also help ensure maximum smoothness for this Creamy Peach Cobbler with Ricotta.

What’s the best way to store leftovers of this Baked Peach Cobbler Italian Ricotta?

Leftover Peach Cobbler Italian Ricotta should be covered tightly and refrigerated. It will keep well for about 3–4 days. For longer storage, you can freeze individual slices wrapped securely, though the texture might change slightly upon thawing. Enjoying this Italian Style Peach Cobbler with Ricotta fresh is always recommended.

Variations of Peach Cobbler Italian Ricotta You Can Try

While this Italian Cheesecake Peach Cobbler Style recipe is divine as is, don’t be afraid to get creative! I love experimenting with different fruits and flavors to see how they complement the creamy ricotta filling. Here are a few ideas to inspire your next Homemade Peach Cobbler Italian Ricotta adventure. For any questions or custom requests, feel free to contact us.

Berry Boost: Swap out half of the peaches for fresh or frozen mixed berries. The tartness of raspberries or blueberries creates a wonderful contrast with the sweet ricotta and crumble.
Spice It Up: Add a pinch of cardamom or nutmeg to the peach mixture or the crumble for an extra layer of warmth and complexity. This can make your Flavorful Peach Cobbler Italian Ricotta even more exciting.
Gluten-Free Goal: Easily make this a gluten-free delight by using a gluten-free graham cracker or cookie crust, and a gluten-free all-purpose flour blend in the crumble and filling.
Mascarpone Magic: For an even richer, more decadent filling, substitute half of the ricotta with mascarpone cheese. This creates a truly luxurious Peach Cobbler with Mascarpone and Ricotta experience.