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Strawberry Cheesecake Cobbler
This strawberry cheesecake cobbler combines sweet strawberries, creamy cheesecake filling, and a soft, buttery cobbler base in one easy dessert. With its custardy texture and pockets of cream cheese throughout, it’s a delicious twist on two classic favorites.
Ingredients
For the cream cheese topping:
- 4 ounces (113 g) cream cheese, at room temperature
- 3 tablespoons (37 g) granulated sugar
- 1 teaspoon vanilla extract
For the cobbler:
- 1 cup (226 g) unsalted butter, melted
- 2 cups (240 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 2 cups (480 ml) milk
- 4 cups strawberries, halved or quartered
- confectioners' sugar, ice cream, or sweetened whipped cream, for serving
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Instructions
To make the cream cheese topping:
- Preheat oven to 375°F (190°C).
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth. Set aside.
To make the cobbler:
- Pour the melted butter into a 9x13-inch baking dish. For easier cleanup, place the baking dish on a rimmed baking sheet before baking. This cobbler bubbles vigorously as it bakes.
- Whisk together the flour, sugar, baking powder, and salt.
- Add the milk, and whisk until smooth. Pour the batter over the butter, spreading it gently to cover most of the surface. (Some will sink into the butter, and that's fine.)
- Scatter the strawberries evenly on the top of the batter.
- Drop the cream cheese mixture by small spoonfuls evenly over the top. Do not stir.
- Bake for 50 to 55 minutes, or until a pick inserted into the center comes out clean. The top should be golden brown and the edges bubbly. Tent loosely with foil in the last 10 minutes or so if needed to prevent excess browning on top.
- Let cool slightly before serving. Garnish as desired before serving.
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Notes
- Recipe slightly adapted from Taste of the South.
- Use a deep 9x13-inch baking dish to give the cobbler room to bubble as it bakes.
- Place the baking dish on a rimmed baking sheet to catch any drips.
- Bake uncovered until the top begins to brown, then loosely tent with foil during the last 10 to 15 minutes if needed.
- The cobbler should be set around the edges with a soft center when done. It won’t have the texture of a traditional cake.
- For the best texture, allow the cobbler to cool for 15 to 20 minutes before serving.
- Fresh strawberries are recommended for the best texture and flavor.
- Store tightly covered in the refrigerator up to 4 days.
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