Peach Cobbler Cheesecake
This mashup of a southern classic and creamy cheesecake makes a decadent dessert you won't soon forget.
Ingredients
Peaches
- 8-10 peaches sliced about 5 cups
- 4 tbsp unsalted butter
- ⅔ cup sugar
- 1 tbsp bourbon optional
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp lemon juice
- 1½ tsp vanilla extract
- 2 tbsp cornstarch
Crust
- 1½ sleeves honey graham crackers about 3 cups
- 2 tbsp sugar
- 5 tbsp unsalted butter melted
- ½ tsp salt
Cheesecake
- 32 oz cream cheese softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 tbsp lemon juice
- 2 tbsp all purpose flour
- 1 tsp vanilla
Crumble
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ½ cup all purpose flour
- 3-4 tbsp melted butter
- pinch of salt
Instructions
Peaches
- Add butter and sliced peaches to a medium sized sauce pot and turn the heat to medium.
- When the butter melts, add all of the remaining ingredients except cornstarch to the pot and allow to come to a boil.
- In a small bowl, combine cornstarch and 1-2 tbsp of the liquid from the pot to create a slurrie. Add to the pot stir. Reduce heat and allow to simmer for about 10 minutes.
- Set aside to cool completly.
Crust
- Preheat the oven to 350°
- In a food processor, pulse the graham crackers until no large pieces are left. You can also place them in a large bag and crush them with a rolling pin or small pot.
- Pour the crushed graham crackers in a mixing bowl and add in sugar, melted butter and salt. Combine until all the crumbs are moist.
- Pour the mixture into a 9 inch springform pan lined on the bottom with parchment paper and sprayed with cooking spray. Using a cup, press the crumbs into an even layer.
- Bake for 10 minutes, remove from oven and all to cool.
Cheesecake Batter
- In a stand mixer with a paddle attachment, whip cream cheese and sugar into fluffy.
- On a low speed setting, add eggs in one at a time until each is completely combined.
- Add in sour cream, lemon juice, flour and vanilla. Mix until all ingredients are incorporated
Cheesecake Assebmly
- Reduce oven temperature to 300°
- Pour half of the cheesecake batter into the springform pan over the crust.
- Add half of the peach mixture over the batter (be careful to not add too much of the liquid/syrup)
- Pour the remaining batter over the peaches, then top with the remaining peaches in the center, and sprinkle half of the crumble around the edges.
- Place the springform pan inside of a larger rimmed baking sheet or shallow roasting pan. Fill the larger pan with about 1 inch of water to create a waterbath around the cheesecake. Place both pans in the oven.
- Bake for 1 hour and 20 minutes until the middle is set (it will still be juggly).
- Turn off the oven and leave the cheesecake in the oven for 1 hour. DO NOT open the oven door.
- Move to the refrigerator and allow to cool for at least 4 hours, overnight is best.
- Top with remaining crumble and serve as is or with bourbon caramel sauce