Peach Cobbler Cheesecake

Introduction:

Peach cobbler and cheesecake are two of the most delicious desserts out there. So why not combine them into one amazing treat? This Peach Cobbler Cheesecake recipe is easy to make and will have everyone asking for seconds.

Ingredients:

For the cheesecake:

• 16 oz cream cheese, softened
• 1 1/2 cups sugar
• 1 tablespoon vanilla extract
• 1/4 cup cornstarch
• 3 large eggs
• 1/2 cup heavy whipping cream

For the crust:

• 4 1/2 cups Golden Grahams cereal
• 2 tablespoons butter, melted
• 1 tablespoon ice water
• 1 cup white cake mix

For the peach topping:

• 2-3 large peaches, peeled and diced
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups water
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons cornstarch

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. To make the crust: In a food processor, combine the Golden Grahams, melted butter, and ice water. Pulse until the mixture forms coarse crumbs. Press the crumb mixture into the bottom of a 9-inch springform pan.
3. To make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and cornstarch and beat until combined. Beat in the eggs one at a time, then stir in the heavy whipping cream.
4. Pour the cheesecake filling into the prepared crust.
5. To make the peach topping: In a medium saucepan, combine the peaches, sugar, cinnamon, nutmeg, water, butter, and vanilla extract. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until the peaches are tender. In a small bowl, whisk together the cornstarch and 1/4 cup of the peach juice until smooth. Stir the cornstarch mixture into the peach mixture and cook for 1 minute more, or until thickened.
6. Pour the peach topping over the cheesecake filling.
7. Bake the cheesecake for 30-35 minutes, or until the center is set.
8. Let the cheesecake cool completely before serving.

Enjoy!

Tips:

• For a richer flavor, use full-fat cream cheese and heavy whipping cream.
• To prevent the cheesecake from cracking, bake it in a water bath. To do this, place the springform pan in a larger baking dish and fill the dish with hot water until it comes halfway up the sides of the springform pan.
• If you don’t have a food processor, you can crush the Golden Grahams by placing them in a resealable bag and pounding them with a rolling pin.
• To make the peach topping ahead of time, simply cook the peaches and sugar mixture according to the instructions, then let it cool completely. Store the peach topping in an airtight container in the refrigerator for up to 2 days. When you’re ready to assemble the cheesecake, simply pour the peach topping over the cheesecake filling and bake as directed.

Variations:

• For a Peachy Pecan Cheesecake, add 1/2 cup of chopped pecans to the peach topping.
• For a Peachy Caramel Cheesecake, drizzle 1/4 cup of caramel sauce over the top of the cheesecake before serving.
• For a Peachy Chocolate Cheesecake, add 1/4 cup of cocoa powder to the cheesecake filling.

No matter how you choose to make it, this Peach Cobbler Cheesecake is sure to be a hit!