Peach Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: Preheat to 425º
Peach filling & topping:
8 lg peaches, pitted, peeled, sliced
½ c ea, dk br sugar & granulated sugar
1 tbsp lemon juice
2 tbsp corn starch
2 tsp cinnamon
½ tsp nutmeg
Graham cracker crust:
3 c graham cracker crumbs
¾ c butter, melted
Cheesecake:
3 - 8oz pkgs cream cheese, softened
¾ c sugar
2 tsp vanilla
⅓ c sour cream
4 lg eggs, slightly beaten
2 tbsp corn starch
Topping:
1 c flour
¼ c dark brown sugar
¼ c sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp salt
⅓ c butter, cold & cut into pieces
¼ c boiling water
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Directions: |
Directions:Filling:
Combine peaches, lemon juice, mix of sugars, spices.
Stir. Cook over med-high heat 8-10 min to soften. Cool.
Crust:
Line 9x3 springform pan with parchment & spray lightly.
Wrap pan with foil to waterproof during waterbath.
Mix with fork crumbs & butter until moist.
Press in bottom of pan & refrigerate.
Cheesecake:
Beat cream cheese w sugar & vanilla til smooth.
Mix in sour cream & corn starch.
Add eggs; mix on low to combine. Do not overmix.
Pour half (2½c) over crust & smooth.
Place springform into lg roasting pan; pour hot water ½way.
Bake 13-15 min til top is set.
Turn down temp to 350º.
Arrange thin layer of peaches over cheesecake layer.
Spoon remaining cheesecake layer over peaches. Smooth top.
Bake 40-45 min til cake is slightly jiggly in center.
Topping:
Stir together dry ingredients.
Cut in cold butter with a fork. Add boiling water, stir, set aside.
When cheesecake top is set, remove from oven.
Arrange layer of peaches on top, dollop the cobbler on top.
Bake for 20-25 min, til cobbler browns.
Turn off oven, leave cake inside with door cracked, 1 hr.
Remove from waterbath & place on cooling rack - to room temp.
Chill in fridge 4-6 hrs or overnight.
Run a thin knife around cake & release ring from pan.
Transfer to serving plate.
Top with remaining peaches & sauce (reheated?).
Store in fridge. |
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