This Peach Cobbler Cheesecake has a layer of luscious peaches and cinnamon streusel baked in the heart of an extra creamy vanilla cheesecake. For an eye-catching summer treat, top the cheesecake with additional peaches and streusel.
Ingredients
Cheesecake Filling
16 oz cream cheese
1 tbsp vanilla extract
¼ cup cornstarch
3 large eggs
½ cup heavy whipping cream
Crust
4 1/2 cups Golden Grahams
2 tbsp Butter
1 tbsp Ice water
1 cup White cake mix
Peach Topping
2 -3 large peaches
1 cup sugar
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 1/2 cup Water
1 tbsp Butter
1 tsp Vanilla extract
2 1/2 tbsp Cornstarch
Directions
In a large bowl, mix the cream cheese until it’s nice and fluffy.
Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
Mix until everything is well combined then set to the side.
Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.
Place parchment paper at the bottom of your spring form pan, then add in 3/4 of the Golden Grahams mixture.
Press down with your fingertips.
Bake for 5-10 minutes on 350 F.
Remove from the oven, and let cool.
Surround the spring form pan with foil, then place into a roaster or large pot.
Pour the cheesecake filling into the spring form pan, and smooth out.
Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
Bake in the oven on 350 F, for 30-35 minutes.
Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
Mix well.
Sprinkle the mixture on a parchment paper lined cookie sheet.
Bake for 5-10 minutes, then crumble, and set to the side.
Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
Bring the peaches and etc to a boil over medium heat.
Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
Add a small amount of vegetable oil
Recipe Card
Peach Cobbler Cheesecake
Ingredients
- Cheesecake Filling
- 16 oz cream cheese
- 1½ cup sugar
- 1 tbsp vanilla extract
- ¼ cup cornstarch
- 3 large eggs
- ½ cup heavy whipping cream
- Crust
- 4 1/2 cups Golden Grahams
- 2 tbsp Butter
- 1 tbsp Ice water
- 1 cup White cake mix
- Peach Topping
- 2 -3 large peaches
- 1 cup sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1 1/2 cup Water
- 1 tbsp Butter
- 1 tsp Vanilla extract
- 2 1/2 tbsp Cornstarch
Instructions
- In a large bowl, mix the cream cheese until it’s nice and fluffy.
- Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.
- Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.
- Mix until everything is well combined then set to the side.
- Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.
- Place parchment paper at the bottom of your spring form pan, then add in 3/4 of the Golden Grahams mixture.
- Press down with your fingertips.
- Bake for 5-10 minutes on 350 F.
- Remove from the oven, and let cool.
- Surround the spring form pan with foil, then place into a roaster or large pot.
- Pour the cheesecake filling into the spring form pan, and smooth out.
- Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
- Bake in the oven on 350 F, for 30-35 minutes.
- Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.
- Mix well.
- Sprinkle the mixture on a parchment paper lined cookie sheet.
- Bake for 5-10 minutes, then crumble, and set to the side.
- Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.
- Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.
- Bring the peaches and etc to a boil over medium heat.
- Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.
- Add a small amount of vegetable oil