Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is filled with a peach cobbler filling and a crunchy cinnamon crumble. This is an absolute explosion of flavor.

Peach Cobbler Cheesecake Ingredients

• Peaches: Highly recommend using fresh peaches to make this, if they are in season. Also can use canned sliced peaches as a substitute.

• Cream Cheese: Be sure to set out cream cheese at least 30 minutes before using to fully soften.

• Vanilla Oreos: Used to make out crust, can also use graham crackers.

• Eggs: Use room temperature eggs. Helps to add moisture as well as loosen up your cheesecake.

• Extracts: I use both vanilla and lemon extract, which helps bring out the flavor of the cheesecake. Can substitute lemon extract for fresh lemon juice as well.

How to make Peach Cobbler Cheesecake?

• Preheat Oven to 350.

• For Cinnamon Crumble, in a small bowl add, brown sugar, cinnamon and melted butter. Slowly add in flour and combine until crumble starts to form. Set in fridge.
• Create your Oreo crust by adding Oreos and sugar to a food processor, mix well. While mixing slowly add in butter into crumb-like texture. Add into springform pan and bake in oven for 10 minutes and set in freezer.

• Peel and dice peaches, add to a bowl and season with sugar, cinnamon and nutmeg. Mix together. Once coated, in a medium pan on medium heat, add in butter. Once browned and melted add in your seasoned peaches and cook until softened. Add in lemonade and corn starch slurry. Once thickens, set aside.

• Create a water bath by adding 2 inches of water to a aluminum pan and adding to bottom rack of oven.

• Using a stand or hand mixer, add in cream cheese and 1 cup sugar, cream together. Add in sour cream, lemon extract, vanilla extract and flour. Mix together and add eggs (one at a time) until fully incorporated.

• Once smooth, add half of cheesecake batter to your baked crust, followed by half of your peach cobbler mixture. Finish off with your remaining cheesecake batter. Tap pan against surface to ensure there are no air bubbles. Bake in oven for 75 minutes.

• Once cheesecake is baked, remove from oven and chill for 10 minutes and allow to set for 8 hours to overnight.

• Once chilled, add over your remaining peach cobbler mixture. Top with cinnamon crumble.

• Bake at 375 for 10 minutes.

Peach Cobbler Cheesecake Tips

• Let your cheesecake set: Do not skip step of letting your cheesecake set for 8 hours- overnight. Refusing to doing so will result in a runny cheesecake.

• Use a water bath: Using a water bath for your cheesecake, ensures that your cheesecakes cooks evenly and that your edges don’t bake faster than the center.

How to store Peach Cobbler Cheesecake?

• Refrigerate: Cover springform pan with aluminum foil and set in fridge to store. Leaving cheesecake out and at room temperature will result in mushy consistency.

• Freezing: Wrap the whole cheesecake in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cheesecake in an airtight container or a heavy-duty freezer bag.

FAQ

How can I tell when my cheesecake is done?

• The edges should be set and slightly puffed, while the center should still jiggle slightly when you shake the pan gently. It will continue to set as it cools.

What is the best way to prevent cracks in cheesecake?

• Use Room Temperature Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing.
• Don’t Over-mix: Over mixing can incorporate too much air, leading to cracks.
• Water Bath: Baking the cheesecake in a water bath helps maintain an even temperature.
• Avoid Over baking: Bake until the edges are set, but the center is still slightly jiggly.
• Cool Gradually: Cool the cheesecake slowly to prevent drastic temperature changes.

What is a water bath?

• A water bath is a technique used in baking and cooking to provide gentle and uniform heat to delicate dishes like cheesecake. Which is adding water to a baking dish or aluminum pan and placing on the bottom rack of the oven when baking a cheesecake.