Peach Cobbler Cheesecake

Ingredients

Cheesecake Filling

16 oz cream cheese

1½ cup sugar

1 tbsp vanilla extract

¼ cup cornstarch

3 large eggs

½ cup heavy whipping cream

Crust

4 1/2 cups Golden Grahams

2 tbsp Butter

1 tbsp Ice water

1 cup White cake mix

Peach Topping

2 -3 large peaches

1 cup sugar

1 tsp Ground cinnamon

1/4 tsp Ground nutmeg

1 1/2 cup Water

1 tbsp Butter

1 tsp Vanilla extract

2 1/2 tbsp Cornstarch

Directions

In a large bowl, mix the cream cheese until it’s nice and fluffy.

Add the eggs, 1 1/2 cup sugar, and 1 tsp vanilla then mix.

Next pour in 1/2 cup heavy cream, and sprinkle in 1/4 cup cornstarch.

Mix until everything is well combined then set to the side.

Add the Golden Grahams, 2 tbsp butter, and 1 tbsp ice water in the food processor and pulse until they’re small crumbs.

Place parchment paper at the bottom of your spring form pan, then add in 3/4 of the Golden Grahams mixture.

Press down with your fingertips.

Bake for 5-10 minutes on 350 F.

Remove from the oven, and let cool.

Surround the spring form pan with foil, then place into a roaster or large pot.

Pour the cheesecake filling into the spring form pan, and smooth out.

Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.

Bake in the oven on 350 F, for 30-35 minutes.

Combine the remaining crumbled Golden Grahams with white cake mix, 1 tbsp ice water, and 2 tbsp butter.

Mix well.

Sprinkle the mixture on a parchment paper lined cookie sheet.

Bake for 5-10 minutes, then crumble, and set to the side.

Next add the diced peaches, 1 cup sugar, 1 tbsp butter, 1 tsp cinnamon, 1/4 tsp nutmeg, and water into a saucepan.

Scoop out about a half cup of the water, then sprinkle in 2 1/2 tbsp cornstarch, and mix until lump free.

Bring the peaches and etc to a boil over medium heat.

Pour in the liquid & cornstarch mixture, stir, and turn off the heat. Let cool.

Add a small amount of vegetable o

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