Peach Cobbler Cheesecake Delight (Print Version)
# Ingredients:
→ Caramelized Peaches
01 -
10 ripe peaches, medium-sized
02 -
1 1/2 tsp ground cinnamon
03 -
5 tbsp white sugar
04 -
1/4 tsp ground nutmeg
→ Crumbly Graham Base
05 -
2 tbsp sugar, granulated
06 -
1/2 cup melted salted butter
07 -
2 cups crushed graham crackers
→ Sweet Cinnamon Topping
08 -
Pinch of table salt
09 -
1/2 cup melted salted butter
10 -
1/2 tsp ground cinnamon
11 -
2/3 cup packed brown sugar
12 -
1 and 1/8 cups plain flour
→ Rich Cheesecake Mixture
13 -
32 oz full-fat, block-style cream cheese (room temp)
14 -
4 large eggs, brought to room temperature
15 -
1 cup sour cream, softened
16 -
2 tsp vanilla extract
17 -
1 1/2 cups sugar, granulated
# Instructions:
01 -
Warm up your oven to 400°F. Slice four of the peaches and line a sheet tray with parchment. Mix peaches with 2 tbsp sugar, 1/2 tsp cinnamon, and a dash of nutmeg. Let the mix sit for 10 minutes to draw out juices. Spread peaches and juice on the tray, baking for 7-15 minutes until soft. Cool them afterward.
02 -
Preheat the oven to 350°F and grease a 9-inch springform pan. Secure the base of the pan tightly. In a small bowl, combine crust ingredients. Press the mix evenly into the pan and bake for 10 minutes. Allow it time to cool before handling.
03 -
In a medium bowl, melt butter. Stir in brown sugar, flour, cinnamon, and salt until a crumbly mix forms. Spread on a parchment-lined tray and bake in a 350°F oven for about 8 minutes. Let it cool after baking.
04 -
Use a hand mixer to beat softened cream cheese for one minute on medium-high. Mix in sugar until smooth, then add eggs one by one, blending gently at medium-low. Stir in the sour cream and vanilla until silky.
05 -
Pour half the cheesecake mixture onto the cooled crust. Arrange caramelized peaches on top, then sprinkle roughly 1/3 or 1/2 of the streusel. Spread the remaining batter on top, smoothing the surface.
06 -
Place the springform pan into a 10-inch round cake pan and put that inside a larger roasting dish. Add boiling water into the roasting dish without letting it seep into the pans. Bake at 350°F for 88-91 minutes, until the edges are set but the center has a little jiggle. Cool inside the oven (door slightly open) for 1 hour.
07 -
Let the cheesecake reach room temperature. Cover it with plastic wrap or foil and refrigerate for at least 6 hours, or keep it chilled for up to 48 hours.
08 -
Roast 6 peaches with 3 tbsp sugar, 1 tsp cinnamon, and a pinch of nutmeg. When they're cool, spread roasted peaches and leftover streusel on the cheesecake. Store extra portions in the fridge in an airtight container for up to 6 days.
# Notes:
01 -
Top with freshly roasted peaches just before serving for the best flavor.