Peach Cobbler Cheesecake

Ingredients

For the Cheesecake Filling:

• 16 oz cream cheese
• 1½ cups sugar
• 1 tablespoon vanilla extract
• ¼ cup cornstarch
• 3 large eggs
• ½ cup heavy whipping cream

For the Crust:

• 4½ cups graham cracker crumbs
• 2 tablespoons butter
• 1 tablespoon ice water
• 1 cup white cake mix

For the Peach Topping:

• 2-3 large peaches
• 1 cup sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1½ cups water
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2½ tablespoons cornstarch

Preparation

1. Prepare the Cheesecake Filling:

   • In a large bowl, beat the cream cheese until smooth and fluffy.
   • Add the eggs, 1½ cups of sugar, and 1 tablespoon of vanilla extract. Mix well.
   • Pour in ½ cup of heavy whipping cream and sprinkle in ¼ cup of cornstarch. Blend until fully combined. Set aside.

2. Prepare the Crust:

   • Combine the graham cracker crumbs, 2 tablespoons of butter, and 1 tablespoon of ice water in a food processor. Pulse until finely ground.
   • Line the bottom of a springform pan with parchment paper, then press ¾ of the graham cracker mixture into the bottom of the pan. Use your fingers to press firmly.
   • Bake at 350°F (175°C) for 5-10 minutes. Remove from the oven and let cool.

3. Assemble the Cheesecake:

   • Wrap the outside of the springform pan with plastic wrap, then place it in a roasting pan or large pot.
   • Pour the cheesecake filling into the crust and smooth the top.
   • Add about 1 inch of hot water to the roasting pan, surrounding the cheesecake.
   • Bake at 350°F (175°C) for 30-35 minutes.

4. Prepare the Topping:

   • Mix the remaining graham cracker crumbs with the white cake mix, 1 tablespoon of ice water, and 2 tablespoons of butter. Stir well.
   • Spread the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 5-10 minutes, then crumble and set aside.

5. Make the Peach Topping:

   • Dice the peaches and place them in a saucepan with 1 cup of sugar, 1 tablespoon of butter, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, and 1½ cups of water.
   • Take about ½ cup of water from the saucepan and mix with 2½ tablespoons of cornstarch until smooth.
   • Bring the peaches to a boil over medium heat, then add the cornstarch mixture and stir until thickened. Remove from heat and let cool.

6. Finalize the Cheesecake:

   • Lightly oil the top inner part of the cheesecake pan with vegetable oil to prevent the peach topping from sticking.
   • Pour the peach topping over the cheesecake.
   • Sprinkle the crumb topping over the peaches.
   • Cover and refrigerate for at least 2 hours.

7. Serve and Enjoy:

   • Slice and serve the cheesecake chilled. Enjoy the delicious combination of peach cobbler and cheesecake!