Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is the most amazing combination of creamy New York style cheesecake and classic southern peach cobbler, wrapped in one decadent dessert. It melts in your mouth, doesn’t it? This Peach Topped Cheesecake has everything you love about peach cobbler and summery cheesecake, and all in one easy dessert recipe!

Ingredients

Filling and Peach Topping:

– 8 large pitted peaches, peeled and sliced ​​1/3-½ inch thick

– ½ cup brown sugar

– ½ cup) of sugar

– 1 tablespoon of lemon juice

– 2 tablespoons of cornstarch

– 1 teaspoon of cinnamon

– ¼ teaspoon nutmeg

Graham cracker crust:

– 3 cups graham cracker crumbs

– ¾ cup melted unsalted butter

Cheesecake layer:

– 3 (8 oz.) packages of softened cream cheese

– ¾ cup of sugar

– 2 teaspoons of vanilla extract

– 1/3 cup sour cream

– 4 large eggs lightly beaten

– 2 tablespoons of cornstarch

Cobbler trim:

– 1 cup all-purpose flour

– ¼ cup brown sugar

– ¼ cup) of sugar

– 1 teaspoon of baking powder

– ½ teaspoon of salt

– 1/3 cup cold unsalted butter, cut into small pieces

– ¼ cup boiling water

Instructions

1) Filling and Peach Topping:

– In a large pot put the sliced ​​peaches and the lemon juice. Add the mixture of sugar, brown sugar, cornstarch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium-high heat for 8 to 10 minutes or until the peaches are tender. Let cool.

2) Graham cracker crust:

– Line the bottom of a 9×3-inch springform pan with parchment paper and spray lightly with nonstick spray. Next, wrap the springform pan with 2 large sheets of heavy-duty aluminum foil to ensure that no water leaks into the pan while baking in a double boiler. Put aside.

– Preheat the oven to 425 F.

– To make the crust, using a fork, whisk together the graham cracker crumbs and melted butter until evenly moistened. Then press the mixture into the bottom of a springform pan and place it in the fridge or freezer while you make the filling.

3) Cheesecake filling:

– Beat together the softened cream cheese with the sugar and vanilla, until smooth and creamy. Next, mix sour cream and cornstarch. Then add the lightly beaten eggs and stir over low heat just to combine, do not over mix the batter.

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– Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top. Place the springform pan in a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the springform pan and cook, 13 to 15 minutes, until the top is set .

– Lower the oven temperature to 350 F.

– Remove the mold from the oven and arrange a thin layer of peaches on the layer of cheesecake. Save the leftover peaches and sauce for serving.

– Place the remaining layer of cheesecake on the peaches, smooth the top and return to the oven. Bake for about 40-45 minutes at 350 F, until the cheesecake is slightly jiggly in the center.

4) Cobbler Trim:

– While the cheesecake is baking, prepare the cobbler filling. Combine flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.

– When the cheesecake is almost cooked (the top is set) take it out of the oven. Arrange a layer of peaches on top, put the cobbler chunks over the peaches and return to the oven for 20-25 minutes until the cobbler filling is a nice golden brown color.

– Turn off the oven and leave the cheesecake in the oven with the door ajar for an hour. Then, remove it from the water bath and place it on a cooling rack to cool to room temperature. Chill in the refrigerator 4 to 6 hours or overnight.

– When the cheesecake has cooled in the refrigerator, run a thin knife around the cake and loosen the ring from the springform pan, then transfer the cake to a serving plate.

– When ready to serve, garnish the cake with the remaining peaches and sauce. You can reheat the sauce before drizzling it over the cake. Keep refrigerated.

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