Peach Cobbler Cheesecake

HOMEMADE YET SIMPLE CHEESECAKE TOPPED WITH PEACH COBBLER FILLING, AND A CRISP CRUMBLE TOPPING!


Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • Cheesecake Filling
  • 16 oz cream cheese
  •  cup sugar
  • 1 tbsp vanilla extract
  • ¼ cup cornstarch
  • 3 large eggs
  • ½ cup heavy whipping cream
  • Crust
  • 4 1/2 cups Golden Grahams
  • 2 tbsp Butter
  • 1 tbsp Ice water
  • 1 cup White cake mix
  • Peach Topping
  • 2 -3 large peaches
  • 1 cup sugar
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 1/2 cup Water
  • 1 tbsp Butter
  • 1 tsp Vanilla extract
  • 2 1/2 tbsp Cornstarch

Instructions

  • In a large bowl, mix the cream cheese until it’s nice and fluffy.
  • Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
  • Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
  • Mix until everything is well combined then set to the side.
  • Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.
  • Place parchment paper at the bottom of your springform pan, then add in 3/4 of the Golden Grahams mixture.
  • Press down with your fingertips.
  • Bake for 5-10 minutes on 350 F.
  • Remove from the oven, and let cool.
  • Surround the springform pan with foil, then place into a roaster or large pot.
  • Pour the cheesecake filling into the springform pan, and smooth out.
  • Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
  • Bake in the oven on 350 F, for 30-35 minutes.
  • Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
  • Mix well.
  • Sprinkle the mixture on a parchment paper lined cookie sheet.
  • Bake for 5-10 minutes, then crumble, and set to the side.
  • Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
  • Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
  • Bring the peaches and etc to a boil over medium heat.
  • Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
  • Add a small amount of vegetable oil to your fingertips and oil the inner top part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
  • Pour the peach topping on top of the cheesecake.
  • Next sprinkle the crumb topping on top.
  • Cover and refrigerate for at least 2 hours.
  • Serve and enjoy.

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