Peach Cobbler Cheesecake Recipe

Ingredients

Cheesecake Filling:

• 16 oz cream cheese
• 1½ cups sugar
• 1 tbsp vanilla extract
• ¼ cup cornstarch
• 3 large eggs
• ½ cup heavy whipping cream

Crust:

• 4½ cups graham crackers
• 2 tbsp butter
• 1 tbsp ice-cold water
• 1 cup white cake mix

Peach Topping:

• 2-3 large peaches
• 1 cup sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1½ cups water
• 1 tbsp butter
• 1 tsp vanilla extract
• 2½ tbsp cornstarch

Preparation

Cheesecake Filling:

1. In a large bowl, beat the cream cheese until smooth and fluffy.
2. Add the eggs, 1½ cups of sugar, and 1 tsp of vanilla extract, then mix well.
3. Pour in ½ cup of heavy whipping cream and sprinkle ¼ cup of cornstarch.
4. Blend until well combined and set aside.

Crust:

1. In a food processor, combine the graham crackers, 2 tbsp butter, and 1 tbsp ice-cold water. Process until finely ground.
2. Line the bottom of a springform pan with parchment paper, then press ¾ of the graham cracker mixture into the bottom of the pan.
3. Bake at 350°F (175°C) for 5-10 minutes. Remove from oven and let cool.

Baking the Cheesecake:

1. Wrap the outside of the springform pan with plastic wrap, then place it in a roasting pan or large pot.
2. Pour the cheesecake filling into the crust and smooth the top.
3. Pour about 1 inch of hot water into the roasting pan, surrounding the cheesecake.
4. Bake at 350°F (175°C) for 30-35 minutes.

Peach Topping:

1. Combine the remaining graham cracker crumbs with the white cake mix, 1 tbsp ice-cold water, and 2 tbsp butter. Mix well.
2. Spread the mixture on a parchment-lined baking sheet and bake for 5-10 minutes. Crumble and set aside.
3. In a saucepan, add diced peaches, 1 cup of sugar, 1 tbsp butter, 1 tsp cinnamon, ¼ tsp nutmeg, and 1½ cups of water.
4. In a small bowl, mix 2½ tbsp cornstarch with ½ cup of water until smooth, then add to the peach mixture.
5. Cook over medium heat until the mixture thickens, then remove from heat and let cool.

Assembling the Cheesecake:

1. Lightly grease the top inner part of the cheesecake pan with vegetable oil to prevent sticking.
2. Pour the peach topping over the cooled cheesecake.
3. Sprinkle the crumb mixture over the top.
4. Cover and refrigerate for at least 2 hours before serving.

Enjoy your delicious Peach Cobbler Cheesecake!