This time I’m sharing a homemade Peach Cobbler Cheesecake! Never heard of it? That’s okay.. Neither, had I before I decided to combine my partners two favorite desserts. Just imagine cheesecake layered and topped with peach cobbler. Sounds good right? It’s almost like peaches & cream, but better. This Peach Cobbler Cheesecake is a delightful combination of two classic desserts: Creamy cheesecake and sweet peach cobbler. The crumb topping adds the perfect crunch!
- 16 oz cream cheese
- 1½ cup sugar
- 1 tbsp vanilla extract
- ¼ cup cornstarch
- 3 large eggs
- ½ cup heavy whipping cream
- 4 1/2 cups Golden Grahams
- 2 tbsp Butter
- 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
- Streusel topping
- 1 cup brown sugar
- 2 cups of flour
- 1 8 oz stick of butter cold
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.
Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
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 half cheesecake filling into the springform pan, and smooth out.
- Pour half peach mix over cheesecake layer, then add remaining cheesecake batter.
Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
- Top with leftover peach mixture and streusel topping
Bake in the oven on 350 F, for 30-35 minutes.
Cover and refrigerate for at least 2 hours.
Serve and enjoy.