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

YOU’LL NEED:

Cheesecake Filling

16 Oz. cream cheese
1½ C. sugar
1 Tbsp. vanilla extract
¼ C. cornstarch
3 Large eggs
½ C. heavy whipping cream

Crust

4 1/2 C. Golden Grahams
2 Tbsp. Butter
1 Tbsp. Ice water
1 C. White cake mix

Peach Topping

2 -3 Large peaches
1 C. sugar
1 Tsp. Ground cinnamon
1/4 Tsp. Ground nutmeg
11/2 C. Water
1 Tbsp. Butter
1 Tsp. Vanilla extract
21/2 Tbsp. Cornstarch

HOW TO MAKE:

1-In a large bowl, mix the cream cheese until it’s nice and fluffy.
2-Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
3-Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
4-Mix until everything is well combined then set to the side.
5-Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.
6-Place parchment paper at the bottom of your springform pan, then add in 3/4 of the Golden Grahams mixture.
7-Press down with your fingertips.
8-Bake for 5-10 minutes on 350 F.
9-Remove from the oven, and let cool.
10-Surround the springform pan with foil, then place into a roaster or large pot.
11-Pour the cheesecake filling into the springform pan, and smooth out.
12-Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
13-Bake in the oven on 350 F, for 30-35 minutes.
14-Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
15-Mix well.
16Sprinkle the mixture on a parchment paper lined cookie sheet.
17-Bake for 5-10 minutes, then crumble, and set to the side.
18-Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
19-Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
20-Bring the peaches and etc to a boil over medium heat.
21-Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
22-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).
23-Pour the peach topping on top of the cheesecake.
24-Next sprinkle the crumb topping on top.
25-Cover and refrigerate for at least 2 hours.
26-Serve and enjoy.

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