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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake: A Perfect Blend of Flavors
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Ingredients

  • 3/4 cup (95g) all purpose flour, heat treated
  • 1/3 cup (70g) light brown sugar, packed
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 5 tbsp unsalted butter, cold and cubed
  • 6 slightly underripe peaches, cut into thick slices
  • 4 tbsp unsalted butter, melted
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon
  • 2 cups (280g) ground graham crackers (about 2 sleeves)
  • 1/3 cup (70g) granulated sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup (110g) unsalted butter, melted
  • 4 8oz blocks full fat cream cheese, room temp
  • 1 1/4 cup (255g) granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs + 1 egg yolk, room temp
  • 2 tsp vanilla bean paste, or 1 tbsp vanilla extract
  • 1 cup (250g) sour cream or full fat greek yogurt

Instructions

  1. Microwave flour for 90 seconds to eliminate potential bacteria.
  2. Chill flour in freezer for 15 minutes before using.
  3. Combine all crumble ingredients and smoosh butter into mixture.
  4. Refrigerate crumble until ready to use on cheesecake. 
  5. Preheat oven to 425°F and line a baking sheet.
  6. Toss peaches with butter, brown sugar, and cinnamon.
  7. Layer peaches on baking sheet, drip off excess mixture.
  8. Bake peaches for 15 minutes or until tender and juicy. 
  9. Preheat oven to 350°F and prepare springform pan.
  10. Combine crust ingredients until evenly moistened.
  11. Press crust mixture into pan bottom and sides.
  12. Bake crust for 10 minutes, then cool completely. 
  13. Reduce oven temperature to 325°F for baking cheesecake.
  14. Soften cream cheese and bring eggs to room temperature.
  15. Mix cream cheese, sugar, and cornstarch until smooth.
  16. Add eggs one at a time, then fold in sour cream.
  17. Pour half batter into crust, layer with peaches and crumble.
  18. Fill remaining batter on top, smooth surface evenly.
  19. Bake cheesecake in water bath for 75 minutes.
  20. If needed, continue baking until center jiggles like jello.
  21. Cool cheesecake in oven with door ajar for 1 hour.
  22. Chill cheesecake in fridge for at least 4 hours.
  23. Top cooled cheesecake with roasted peaches and crumble.
  24. Slice and enjoy your peach cobbler cheesecake masterpiece!

Find it online: https://www.kitchenmomy.com/peach-cobbler-cheesecake/