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Peach Cobbler Cheesecake

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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.