Peach Cobbler Cheesecake | How to make Peach Cobbler Cheesecake |

Peach Cobbler Cheesecake is a decadent cheesecake made with a graham cracker crust and topped with a delectable peach cobbler topping.

INGREDIENTS:

For the crust:
1 box of graham crackers (approximately 27)
1 c (two sticks) of unsalted butter (melted)
1/4 c of granulated sugar

For the filling:
4 (8 oz.) blocks of cream cheese
1 c of full-fat sour cream
1 1/2 c of granulated sugar
3 large eggs
2 tsps of vanilla
1 tsp of lemon juice (optional)
Water (for the water bath)

Peach Cobbler topping:
1 (20 ounce) can of sliced peaches - drained
1/4 c of granulated sugar
1/4 c of dark brown sugar
1/2 c of unsalted butter
1/2 tsp of nutmeg
1 tsp of cinnamon
2 tsps of vanilla
2 tsps of cornstarch

To prepare the crust:

Pre-heat oven to 350 degrees. Place graham crackers in mixer and mix until fine like sand. Add the graham cracker mixture to a bowl. Mix with melted butter and 1/4 cup of sugar until combined. Place a circle of parchment paper into the bottom of your springform pan (optional).

Pour the mixture into your springform pan, spread it, and press evenly. Place the crust in the oven and bake it for 8 - 10 minutes. Remove the crust from the oven and sit the pan to the side.

To prepare the cheesecake filling:
Mix the cream cheese and sugar 1 1/2 c of sugar until well blended. Add the sour cream and vanilla. Mix the ingredients together until blended.
Add eggs one at a time, blending well after each addition. Wrap the springform pan in foil (see video for instructions).

Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled. Once it is completely cooled, cover it with foil and refrigerate the cheesecake overnight or a minimum of 4 hours. (You can also skipped this step, prepare the peach cobbler filling and allow it to set all at one time).

To make the Peach Cobbler filling:
In a large skillet, add the butter and melt. Once the butter is melted, add the granulated sugar, brown sugar, cinnamon and nutmeg.

Stir until combined. Then add the peaches and mix the ingredients together. Simmer until the peaches soften, stirring periodically (approximately eight minutes).

Pour the filling into the pan and smooth the top of the cheesecake. Place the pan in the water bath, then place the cheesecake in the oven and bake for 1 hour.

Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled. Once it is completely cooled, cover it with foil and refrigerate the cheesecake overnight or a minimum of 4 hours. (You can also skipped this step, prepare the peach cobbler filling and allow it to set all at one time).

To make the Peach Cobbler filling:
In a large skillet, add the butter and melt. Once the butter is melted, add the granulated sugar, brown sugar, cinnamon and nutmeg.

Stir until combined. Then add the peaches and mix the ingredients together. Simmer until the peaches soften, stirring periodically (approximately eight minutes).
Once the peaches have softened, add the cornstarch and mix quickly to combine. Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.

Stir in the vanilla and remove the skillet from the heat allow the filling to cool. Once the filling has cooled, pour it over the prepared cheesecake spreading as desired. Cover the cheesecake and place it back into the refrigerator to allow the filling to set.


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