Peach Cobbler Cheesecake
Ingredients
# Peach Filling and Topping:
– 8 large peaches pitted, peeled and sliced 1/3-½ inch thick
– ½ cup Brown sugar
– ½ cup sugar
– 1 Tablespoon lemon juice
– 2 Tablespoons corn starch
– 1 teaspoon cinnamon
– ¼ teaspoon nutmeg
# Graham Cracker Crust:
– 3 cups graham cracker crumbs
– ¾ cup unsalted butter-melted
# Cheesecake Layer:
– 3 (8 oz.) packages cream cheese-softened
– ¾ cup sugar
– 2 teaspoons vanilla extract
– 1/3 cup sour cream
– 4 large eggs-slightly beaten
– 2 Tablespoons corn starch
# Cobbler Topping:
– 1 cup all-purpose flour
– ¼ cup brown sugar
– ¼ cup sugar
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1/3 cup unsalted butter-cold and cut into small pieces
– ¼ cup boiling water
DIRECTIONS:
# Peach Filling and Topping:
In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Use a wooden spoon to stir with and cook over medium high heat until the peaches become soft, about 8-10 minutes. Set aside to cool.
#Graham Cracker Crust:
Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. To make sure no water leaks in the pan during the baking in water bathhen, you can wrap the springform pan with 2 large sheets of heavy- duty aluminum foil then set aside.
Preheat the oven to 425 F.
To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. When making the filling, press the mixture in the bottom of springform pan and place in the fridge or freezer.
# Cheesecake Filling:
Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Add beaten eggs and mix on low just to combine, Be sure not to overmix the batter.
Afterwards, pour half of the mixture (about 2 ½ cups) over the crust and smooth the top then place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake until the top is set, about 13 to 15 minutes.
Once done, turn down the oven temperature to 350 F then remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Make sure to save leftovers of the peaches and sauce for serving.
Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven. Bake for 40-45 minutes at 350 F, or until the cheesecake is just slightly jiggly in the center.
# Cobbler Topping:
While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar and baking powder. Cut in cold butter using a fork then add boiling water and stir, then set aside.
Remove the cheesecake from the oven when it is almost baked (the top is set). Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.
Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour. And please remove it from water bath and place to a cooling rack to cool to room temperature;let chill in the refrigerator for approximately 6 hours or overnight.
Make sureto run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate When the cheesecake is cooled in the fridge.
Top the cake with remaining peaches and sauce when ready to serve. You may want to reheat the sauce before drizzling over the cake.
Store in the fridge.
