PEACH COBBLER CHEESECAKE

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INGREDIENTS: 

• Cheesecake Filling
• 16 ounce cream cheese
• 1 1/2 cup sugar
• 1 Tablespoon vanilla extract
• 1/4 cup cornstarch
• 3 large eggs
• 1/2 cup heavy whipping cream
• Crust
• 4 1/2 cups Golden Grahams
• 2 Tablespoons Butter
• 1 Tablespoon Ice water
• 1 cup White cake mix
• Peach Topping
• 2 -3 large peaches
• 1 cup sugar
• 1 Teaspoon Ground cinnamon
• 1/4 Teaspoon Ground nutmeg
• 1 1/2 cup Water
• 1 Tablespoon Butter
• 1 Teaspoon Vanilla extract
• 2 1/2 Tablespoons 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 teaspoon 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 tablespoons butter, and 1 tablespoon 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 to 10minutes 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 to 35minutes.
-Combine the remaining crumbled Golden Grahams with white cake mix, 1 tablespoon ice water, and 2 tablespoons butter.
-Mix well.
-Sprinkle the mixture on a parchment paper lined cookie sheet.
-Bake for 5to 10minutes, then crumble, and set to the side.
-Next add the diced peaches, 1 cup sugar, 1 tablespoon butter, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and water into a saucepan.
-Scoop out about a half cup of the water, then sprinkle in 2 1/2 tablespoons 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 2hours.
-Serve and enjoy.

👨‍🍳👨‍🍳ENJOY ENJOY!♥♥

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