✨🍑🧿💋Peach Cobbler Crunch Cheesecake ✨🍑🧿💋
Ingredients
Shortbread Crust💋
- 1 stick of Salted butter room temp
- 1 cup Ap flour
- 1/4 Cup powdered sugar
- 1/4 tsp cinnamon
Crumble🍑
- 3/4 cup Ap flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 cup cold cubed butter
- 1/4 cup pecans chopped
Peaches✨🍑🧿💋
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 2 14.5oz can peaches
- 1/3 cup granulated sugar
- 1/4 tsp all spice
- 1 stick of butter
- 1/4 tsp ginger
- 2 tbsp water for slurry
- 2 tbsp cornstarch for slurry
CHEESECAKE✨🍑🧿💋
- 32 oz cream cheese room temp
- 6 large eggs
- 1 1/2 cup Granulated sugar
- 1 tbsp vanilla extract
- 1 tsp nutmeg
- 1/4 cup sour cream
Instructions
- preheat oven to 350 and Spray a 9inch springform pan with baking spray ,then line the bottom of the pan with parchment paper spray parchment paper also. and set aside.
- combine water and cornstarch using a whisk in a small bowl together and set aside.
Crumble✨🍑🧿💋
- In a small mixing bowl add flour, nutmeg, brown sugar, sugar, cinnamon. mix together using a whisk.
- add in the cold butter using a fork or pastry cutter combine everything and add in the pecans it should be a wet crumble texture this is perfect.
CRUST✨🍑🧿💋
- in a medium bowl add all of the crust ingredients using a fork or pastry cutter to combine the ingredients the dough should be crumbly
- press into the bottom of the prepared pan with palm I used the bottom of a measuring cup to get an even layer.
- bake in oven for 20 minutes until the edges have a nice golden brown color remove and let sit.
Peach cobble mixture✨🍑🧿💋
- in a large skillet add in the can peaches butter, sugars, vanilla, cinnamon, all spice, nutmeg and ginger, should be over medium heat. let the butter melt completely. make sure you fold in all the ingredients. Let it have a slight bubble and reduce heat.
- add in the slurry you made (water and cornstarch mixture) the peach cobbler mixture will thicken once it has thicken set aside and let cool.
CHEESECAKE✨🍑🧿💋
- lower the oven to 325 degrees
- in a stand mixture add in the soften cream cheesed sugar and beat on low until combined.
- next add in eggs one at a time until fully incorporated, add in vanilla extract, extract,nutmeg and sour cream until fully combined.
- pour half of the cheesecake mixture into a prepared pan add part of the peach cobbler mixture, add the crumble mixture as well. then top with remaining cheesecake make sure all of the peaches are coverd.
- put cheesecake in oven on middle rack. and on bottom rack add a pan of water. you can also do a water bath see notes.
- bake for 60-65 minutes until the center slightly giggles. turn oven off and crack door and let cheesecake cool for an hour In oven. remove from oven set on counter let cool for another 2 hours. add the place cheesecake in fridge overnight.
- when ready to serve heat up the other half of the peach filling do not make too hot room temp and add on top of cheesecake and enjoy.
Video
@thefancymom A little cobbler, a little cheesecake, a whole lot of love 💕🍑🍰 do yall want the recipe?? Comment and i will send to you! #FancyMomCooking #PeachCobblerCheesecake #MadeWithLove #FamilyFavorites #SweetFancyTreats ♬ I Got You (I Feel Good) - James Brown
