How To Make Peach Cobbler Cheesecake
Enjoy a silky bite of this peach cobbler cheesecake, made with graham crust, cream cheese filling, & a crumbly topping, for a heavenly treat.
Ingredients
For Cheesecake Filling:
- 16 oz cream cheese
- 1½ cups sugar
- 1 tbsp vanilla extract
- ¼ cup cornstarch
- 3 eggs, large
- ½ cup heavy whipping cream
For Crust:
- 4½ cups golden grahams
- 2 tbsp butter
- 1 tbsp ice water
- 1 cup white cake mix
For Peach Topping:
- 3 peaches, large
- 1 cup sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1½ cups water
- 1 tbsp butter
- 1 tsp vanilla extract
- 2½ tbsp cornstarch
Instructions
Cheesecake Filling:
- In a large bowl, mix the cream cheese until it's nice and fluffy.
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Add the eggs, sugar, and vanilla then mix.
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Next pour in cup heavy cream, and sprinkle in cornstarch.
- Mix until everything is well combined then set to the side.
Crust:
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Add the grahams, butter, and ice water to the food processor and pulse until they're small crumbs.
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Place parchment paper at the bottom of the springform pan, then add in ¾ of the Grahams mixture.
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Press down using fingertips.
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Bake for 5 to 10 minutes at 350 degrees 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.
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Pour about 1-inch of hot water into the roaster, surrounding the cheesecake.
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Bake for 30 to 35 minutes.
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Combine the remaining crumbled Golden Grahams with white cake mix, ice water, and butter. Mix well.
- Sprinkle the mixture on a parchment paper lined cookie sheet.
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Bake for 5 to 10 minutes, then crumble and set to the side.
Peach Topping:
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Next add the diced peaches, sugar, butter, cinnamon, nutmeg, and water into a saucepan.
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Scoop out about ½ cup of the water, then sprinkle in cornstarch, and mix until lump-free.
- Bring the peaches and etc to a boil over medium heat.
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Pour in the liquid and cornstarch mixture, stir, and turn off the heat. Let cool.
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Add a small amount of vegetable oil to fingertips and oil the inner top part of the cheesecake 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.
- Serve and enjoy.
Nutrition
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