This cake-meets-cheesecake dessert is a cinch to make and delivers creamy indulgence with every spoonful.
Strawberry Cheesecake Cobbler
Makes 8 to 10 servings
Ingredients
- ½ cup unsalted butter, melted
- 4 ounces cream cheese, softened
- 1½ cups plus 3 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 2 cups whole milk
- 4 cups fresh strawberries hulled and halved
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 375°.
- Pour melted butter into a 12-inch cast-iron skillet.
- In a medium bowl, beat cream cheese with a mixer at medium speed until creamy, stopping to scrape sides of bowl. Beat in 3 tablespoons granulated sugar until combined. Beat in vanilla.
- In a large bowl, whisk together flour, baking powder, salt, and remaining 1½ cups granulated sugar. Whisk in milk until smooth. Pour batter into melted butter in skillet (do not stir together).
- Place strawberry halves all over batter. Dollop heaping teaspoonfuls of cream cheese mixture all over strawberries.
- Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. Sprinkle with confectioners’ sugar; serve warm.
Is this still good made the day before the event
This dessert is best when you bake it right before you want to serve it.
everything i’ve read about cast iron cooking/baking says to preheat the skillet before baking, but your instructions don’t say to do this – should the skillet be preheated?
The oven is preheated for this recipe but not the skillet itself.
Any suggestions on using other fruit besides strawberries?
Recommend sticking with strawberries, blackberries, or raspberries. Heavier fruit is likely to sink to the bottom.
I really wanted to like this. It’s beautiful and the flavor is good but it came out doughy and greasy. I cooked it for the whole 45 minutes.
Delicious and very easy to make. The cobbler part came out fluffy with nice crisp edges and the dollops of cream cheese were just enough. Definitely will make again!
I just made this! I did a full 8oz of cream cheese and about a 1/4 milk in th cream cheese to thin it out. Spread it over the strawberries. It was perfect!