Peach Cobbler Topped Cheesecake
Peach Cobbler Topped Cheesecake
Ingredients
Graham Cracker Crust:
1 ¾ cups graham crackers
6 tablespoons melted butter
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
Cheesecake:
3 packages cream cheese (8 oz each), soft at room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
5 large eggs
3 cups (24 oz) sour cream
1 tablespoon vanilla extract
Peach Cobbler Topping:
1 bag (16 oz) frozen peaches
1/2 cup Imperial Sugar Light Brown Sugar
1 tablespoon + 1 teaspoon cornstarch
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
Pinch salt
Pinch nutmeg (optional)
Whipped Cream (optional):
1 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Directions
Step 1: Preheat oven to 350 degrees. To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar and combine well. Press onto bottom of a 9-inch diameter springform pan.
Step 2: Place in oven for 8 minutes then remove. Once the pan is cool, spread a thin film of vegetable oil on the inside walls of the pan. Then sprinkle a few tablespoons of granulated sugar onto oil film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. Oil and sugar application will ensure an easy removal from pan. Don’t worry if some sugar crystals fall on the crust. These will melt away.
Step 3: Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate through foil. Place in a roasting pan and set aside.
Step 4: Blend cream cheese and sugar on lowest speed, or alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
Step 5: Add one egg at a time waiting for the previously added egg to be fully incorporated and mixture shows no lumps before adding next. Scrape bowl and beater between additions.
Step 6: Add sour cream and vanilla. Pour mixture on top of crust in wrapped springform pan.
Step 7: Pour warm water about 1 inch high into roasting pan and place in oven.
Step 8: Bake until the center of cake no longer trembles when tapping the sides of pan, about 90 minutes. It could take up to 2 hours depending on the temperature of cheesecake batter.
Step 9: Allow to cool at room temperature for 30 minutes and place in refrigerator overnight. *Laurie’s Tip: The top of the cake got brown because of the cooking time needed for the thickness. I simply ran a long knife across the top to slice it off.
Step 10: Run a sharp knife around the edge of cheesecake to remove from pan. Place a sheet of plastic food wrap on surface of cake followed by a cutting board or platter.
Step 11: Flip cake upside down. Remove bottom of cake pan. If it is slightly sticking run a knife underneath to release it.
Step 12: Place a serving platter on cheesecake and flip cake once more upside down. The original baked surface will once again be facing upward.
Step 13: For topping, defrost peaches in a microwave oven. Pour all obtained peach juice in a measuring cup. Add water to peach juice to obtain 1 cup of total liquid.
Step 14: Pour liquid in a small saucepan. Add sugar and bring to a boil.
Step 15: Mix cornstarch with 2 tablespoons of cold water and pour into boiling mixture. Whisk until thickened. This will only take seconds. Remove from heat. Refrain from unnecessarily whisking as any mixture thickened with cornstarch breaks down from too much mixing.
Step 16: Add drained peaches, vanilla, and cinnamon, salt, and nutmeg. Let cool.
Step 17: Fill center with cooled peach filling.
Step 18: If desired, pipe a ring of whipped cream around the edge of cheesecake by whipping cream, sugar and vanilla until stiff in a cold bowl. Using a large star tip, pipe a ring on edge of cheesecake. *Laurie’s Tip: I usually make my own whipped cream, but we ran out of time so I used store-bought canned cream. Drizzle sauce as desired.
My nephew doesn’t like traditional birthday cake, so I made this special for him!