Cobbler Cheesecake Peach (Print Version)
# Ingredients:
01 -
Roughly 2 pounds of peach slices, about 6 cups.
02 -
1/2 cup brown sugar to sweeten the peaches.
03 -
1 teaspoon of cinnamon for seasoning the peaches.
04 -
A pinch (1/4 teaspoon) of ground nutmeg.
05 -
1 teaspoon vanilla extract to flavor the peaches.
06 -
2 teaspoons of fresh lemon juice.
07 -
1/3 cup brown sugar for the streusel topping.
08 -
3/4 cup plain all-purpose flour.
09 -
1/4 teaspoon of cinnamon for the streusel.
10 -
6 tablespoons of melted salted butter for the streusel mix.
11 -
About 2 cups of graham cracker crumbs.
12 -
4 tablespoons sugar for the crust.
13 -
6 tablespoons melted salted butter for binding the crust.
14 -
4 blocks (32 ounces) full-fat cream cheese, softened.
15 -
1 and 1/2 cups of granulated sugar for the filling.
16 -
1 tablespoon vanilla extract for the filling.
17 -
6 large eggs that should be at room temperature.
18 -
A half cup of full-fat sour cream, also room temp.
# Instructions:
01 -
Coat peach slices with lemon juice, brown sugar, cinnamon, nutmeg, and vanilla. Roast them for 15-20 minutes at 400°F. Let it cool down entirely.
02 -
Combine sugar, flour, cinnamon, and melted butter. Bake the mix on a tray at 350°F for about 10 minutes. Once it cools, break it apart into crumbs.
03 -
Mix graham crumbs with sugar and melted butter. Firmly press into your springform pan and bake for 10 minutes at 350°F.
04 -
Blend the cream cheese and sugar until creamy. Add eggs one by one, then the vanilla, finishing with the sour cream. Keep the mixer on low speed.
05 -
Pour half the filling over the crust. Top with peaches and streusel, add the rest of the filling. Bake 90 minutes at 325°F in a water bath.
06 -
Leave cake in the oven, slightly open, for one hour. Refrigerate for at least 8 hours or overnight. Before serving, add extra peaches and streusel.
# Notes:
01 -
Mix slowly to avoid lumps from air bubbles.
02 -
A water bath keeps cracks from forming.
03 -
For the best texture, chill it overnight.