Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a combination of soft and creamy New York Style Cheesecake and classic southern Peach Cobbler, packed in one decadent dessert.

Equipment

• 9 X 3 inches springform pan
• parchment paper
• non-stick spray
• heavy-duty aluminum foil
• large pot
• wooden spoon
• fork

Ingredients

• 8 large peaches pitted, peeled and sliced 1/3-½ inch thick
• ½ cup Brown sugar
• ½ cup sugar
• 1 Tablespoon lemon juice
• 2 Tablespoons corn starch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 3 cups graham cracker crumbs
• ¾ cup unsalted butter-melted
• 3 (8 oz.) packages cream cheese-softened
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 4 large eggs-slightly beaten
• 2 Tablespoons corn starch
• 1 cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup unsalted butter-cold and cut into small pieces
• ¼ cup boiling water

Instructions

1. In a large pot place sliced peaches and lemon juice.
2. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg.
3. Use a wooden spoon to stir with and cook over medium high heat until the peaches become soft, about 8-10 minutes.
4. Set aside to cool.
5. Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray.
6. Wrap the springform pan with 2 large sheets of heavy-duty aluminum foil to prevent water leaks during the water bath, then set aside.
7. Preheat the oven to 425 F.
8. Using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened.
9. Press the crust mixture in the bottom of springform pan and place in the fridge or freezer.