Peach Cobbler Cheesecake
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!
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
- Cheesecake Filling
- 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
- 1 tbsp Ice water
- 1 cup White cake mix
- 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
- 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 their small crumbs.
- Place parchment paper at the bottom of your springform pan, then adds 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.
- 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 at 350 F, for 30-35 minutes.
- Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
- Mix well.
- Sprinkle the mixture on a parchment paper-lined cookie sheet.
- Bake for 5-10 minutes, then crumble and set to the side.
- Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
- Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp 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 2 hours.