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Peach Cobbler Cheesecake

Ingredients

Servings: 12-14

Cook Time: 70 minutes

It is best to make this recipe the day before you plan to serve it

Crust:

  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter- melted
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon granulated sugar

Cheesecake Filling:

  • 4- 8 oz packs of cream cheese-softened
  • 3/4 cup granulated sugar
  • 3 Tablespoons flour
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream
  • 3 eggs
  • 15-20 peach slices

Cobbler Topping:

  • 1 cup all-purpose flour
  • 1/4 cup brown sugar- packed
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter- cold and cut into small cubes
  • 1/4 cup water

Peach Topping:

  • 2 cans 15.25 oz. each peaches or you can use fresh peaches
  • 1/4 cup brown sugar- packed
  • 1/4 cup granulated sugar
  • 1/2 Tablespoon fresh lemon juice
  • 2 Tablespoon cornstarch- dissolved in 2 Tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  • Preheat your oven to 350F and grease a 9” springform pan with non-stick spray and set aside.
  • Start by pulsing graham crackers in a food processor until you get about 2 cups crumbs.
  • Add in melted butter, cinnamon and sugar and pulse until well combined.
  • Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
  • Bake on 350 for about 10 minutes.

Cheesecake Filling:

  • Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
  • Cream until light and fluffy and you do not see any lumps, about 4-5 minutes.
  • Add sugar and flour and mix for about 1 minute.
  • While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.
  • Add each egg one at a time. Allow each egg to combine fully before adding the next. Do not over mix.
  • Pour the filling into the prepared crust and top with peach slices.
  • Make the topping by adding all ingredients except water into a medium bowl and use a fork or pastry cutter to cut the butter into the dry ingredients.
  • Add the water last and mix until combined. Crumble the topping all over the top of the cheesecake.
  • Place the cheesecake in the center of your oven and bake at 350 for 25 minutes then reduce the heat to 200F. and bake for an additional 45-50 minutes or until the center slightly jiggles.
  • Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes.
  • Then remove and allow to cool completely on a wire rack.
  • Refrigerate overnight until completely set.
  • Once the cheesecake is set make the peach topping by adding all ingredients into a medium saucepan and bring to a low boil.
  • Reduce heat and stir occasionally until mixture is thickened.
  • Remove from heat and allow to cool for 10-15 minutes then pour peaches over the top of the cheesecake.
  • Serve and enjoy!