Pumpkin Cheesecake Cobbler
This Pumpkin Cheesecake Cobbler is a cozy, indulgent dessert with a spiced pumpkin cake base, a creamy cheesecake filling, and a pecan-studded topping. Baked to have a gooey bottom, it’s perfect served warm with a scoop of vanilla ice cream, making it an irresistible fall treat.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cream cheese
Granulated sugar
Plain greek yogurt or sour cream
Vanilla extract
All-purpose flour
Pumpkin pie spice
Cinnamon
Baking powder
Salt
Salted butter
Pumpkin puree
Milk of choice
Chopped pecans
Brown sugar, light or dark
Hot water
Vanilla ice cream, for serving
Why You’ll Love Pumpkin Cheesecake Cobbler:
Layered Flavors and Textures: This cobbler combines a spiced pumpkin cake base, creamy cheesecake filling, and a crunchy pecan topping, creating a variety of flavors and textures in every bite.
Unique Hot Water Method: The hot water poured over the sugar and pecan topping bakes into a rich, gooey sauce underneath the cake, making each slice decadently moist and flavorful.
Perfect Fall Dessert: With classic pumpkin spice, warm caramel-like sauce, and crunchy pecans, this cobbler is ideal for cozy autumn gatherings or holiday dinners.
Easy to Serve Warm: This cobbler is best enjoyed warm, straight from the oven, and pairs perfectly with a scoop of vanilla ice cream for a delicious hot-and-cold dessert experience.
No-Stir Caramel Sauce: The hot water method creates a caramel-like sauce without the need to stir, simplifying the baking process and delivering impressive results.
Great for Sharing: Baked in a single dish, this cobbler is easy to make for groups and is an eye-catching dessert that’s sure to impress guests.
Irresistible Gooey Bottom: The gooey bottom layer created by the hot water and sugar mixture provides a unique, indulgent texture that sets this dessert apart.
Customizable Toppings: While pecans add a perfect crunch, you can experiment with other nuts or even drizzle extra caramel sauce on top for added richness.
Tips for Making Pumpkin Cheesecake Cobbler:
Prepare Ingredients in Layers: Start with the pumpkin cake batter, then add the cheesecake filling on top, and finish with the sugar-pecan mixture. This layering ensures the best distribution of flavors and textures.
Use Room Temperature Cream Cheese: Soften the cream cheese to room temperature for a smoother, creamier cheesecake filling that’s easy to spread over the pumpkin batter.
Sprinkle Sugar Mixture Evenly: Evenly distribute the granulated sugar, brown sugar, and pecans across the top of the cheesecake layer to create a consistent caramel-like sauce beneath the cobbler.
Pour Hot Water Gently: Carefully pour hot water over the top without stirring. Pouring gently helps the water stay on top, combining with the sugar as it bakes to create a gooey sauce at the bottom.
Bake Until Edges Are Set: The cobbler is ready when the edges are golden and set. The center may still appear slightly jiggly, but it will continue to set as it cools.
Let Cool Slightly Before Serving: Allow the cobbler to cool for 5-10 minutes before serving to give the sauce time to thicken slightly, making it easier to scoop and enjoy.
Serve Warm with Ice Cream: For the best flavor, serve the cobbler warm with a scoop of vanilla ice cream. The combination of hot cobbler and cold ice cream is a delicious contrast.
Customize the Topping: Add a sprinkle of additional pumpkin spice or swap in different nuts like walnuts or almonds for a unique twist on the topping.
Store Leftovers Properly: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to revive the gooey texture.
How to Store Pumpkin Cheesecake Cobbler:
Refrigerate for Short-Term Storage: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. This keeps the cheesecake filling fresh and preserves the gooey texture.
Reheat for Best Flavor and Texture: To enjoy the cobbler warm, reheat individual portions in the microwave for 20-30 seconds or in a 300°F (150°C) oven for about 10 minutes. Reheating restores the soft, gooey texture and enhances the flavors.
Freeze for Longer Storage: If you’d like to freeze the cobbler, let it cool completely, then wrap individual servings in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator before reheating.
Store Toppings Separately (If Making Ahead): If preparing the cobbler ahead of time, consider adding fresh pecans as a topping after reheating to retain their crunch and texture.
Serve with Fresh Toppings: Serve reheated cobbler with a fresh scoop of vanilla ice cream or an extra drizzle of caramel sauce for the best serving experience.
FAQs:
Q: What is unique about the hot water method in this cobbler?
A: The hot water method involves pouring hot water over a sugar and pecan topping without stirring. As it bakes, the water combines with the sugars to create a caramel-like sauce that settles beneath the cobbler, adding a rich, gooey layer.
Q: Do I need to stir the water after pouring it over the cobbler?
A: No, do not stir the water after pouring it over the cobbler. Let it sit as is; the baking process will naturally create the sauce at the bottom.
Q: Can I make this cobbler ahead of time?
A: Yes, you can prepare the cobbler ahead of time and store it in the refrigerator for up to 3 days. Reheat individual servings before serving for the best texture and flavor.
Q: How should I store leftovers?
A: Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped in plastic wrap and placed in a freezer-safe container.
Q: Can I freeze this cobbler?
A: Absolutely! Let the cobbler cool completely, then wrap portions individually and freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Q: How do I reheat the cobbler?
A: Reheat individual portions in the microwave for 20-30 seconds or in a 300°F (150°C) oven for about 10 minutes to revive the warm, gooey texture.
Q: What toppings pair well with this cobbler?
A: This cobbler is delicious with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. These toppings complement the gooey caramel sauce and warm fall spices.
Q: Can I substitute the pecans with other nuts?
A: Yes, you can use other nuts like walnuts or almonds for a slightly different flavor and texture. Pecans work best for a classic taste, but other nuts can add a nice twist.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this pumpkin cheesecake cobbler. Happy baking!
