Peach Cobbler Cheesecake
Ingredients
For the Peach Filling and Topping:
- 8 large peaches pitted, peeled and sliced ⅓ – ½ inch thick
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tbsp. lemon juice
- 2 tbsp. corn starch
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
For the Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter, melted
For the Cheesecake Layer:
- Three 8-ounce packages cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp. vanilla extract
- ⅓ cup sour cream
- 4 large eggs, slightly beaten
- 2 tbsp. corn starch
For the Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp. baking powder
- ½ tsp. salt
- ⅓ cup unsalted butter, cold and cut into small pieces
- ¼ cup boiling water
Instructions
To prepare the peach filling and topping:
- In a large pot, place sliced peaches and lemon juice.
- In a small bowl, combine sugar, brown sugar, corn starch, cinnamon and nutmeg; completely combine; add to the large pot with the peaches and lemon juice.
- Stir with a wooden spoon and cook, over medium high heat, for 8 to 10 minutes or until the peaches become soft; remove from stove; set aside to cool.
To prepare the graham cracker crust:
- Pre-heat the oven to 425 F.
- Line the bottom of 9-inch x 3-inch springform pan with parchment paper and spray lightly with non-stick spray.
- Wrap the springform pan with 2 large sheets of heavy-duty aluminum foil to make sure no water leaks in the pan during baking in the water bath; set aside.
- In a medium bowl, using a fork, whisk together graham cracker crumbs and melted butter until all evenly moistened.
- Press the mixture in the bottom of the springform pan; place in the refrigerator or freezer while making the filling.
To prepare the cheesecake filling:
- In the medium bowl of an electric mixer, beat together softened cream cheese with sugar and vanilla until smooth and creamy.
- Mix in sour cream and corn starch.
- Add slightly beaten eggs and mix on low just to combine; do not overmix the batter.
- Pour half of the mixture (about 2-½ cups) over the crust and smooth the top.
- Place springform pan in a large roasting pan; pour hot water into the roasting pan until it reaches halfway up the springform pan.
- Place in the pre-heated oven and bake 13 to 15 minutes or until the top is set.
- Turn down the oven temperature to 350°F.
- Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer; save leftover peaches (use in cobbler topping) and sauce (use when serving).
- Spoon remaining cheesecake layer over the peaches; smooth the top; place back in the oven.
- Bake about 40 to 45 minutes until the cheesecake is just slightly jiggly in the center.
To prepare the cobbler topping:
- While the cheesecake is baking, prepare cobbler topping.
- In a medium bowl, stir together flour, brown sugar, sugar, salt and baking powder.
- Using a fork, cut in cold butter; add boiling water and stir; set aside.
To assemble and bake the cheesecake:
- When the cheesecake is almost baked (the top is set ), remove from the oven.
- Arrange layer of peaches on top; dollop the cobbler topping in lumps on top of the peaches and place back in the oven for 20 to 25 minutes until the cobbler topping gets a nice golden-brown color.
- Turn off the oven and leave the cheesecake in the oven with the door cracked open for one hour.
- Remove from water bath and place to a cooling rack to cool at room temperature.
- Chill in the refrigerator 4 to 6 hours or overnight.
- When the cheesecake has been cooled in the refrigerator, run a thin knife around the cake and release the ring from springform pan; transfer the cake to a serving plate.
- When ready to serve, top the cake with remaining peaches and sauce.
- Sauce can be re-heated before drizzling over the cake, optional.