Via Flickr
HOMEMADE YET SIMPLE CHEESECAKE TOPPED WITH PEACH COBBLER FILLING, AND A CRISP CRUMBLE TOPPING!
This Peach Caramel Blondie Cheesecake is what dreams are made of. A peach & cinnamon filled blondie topped with caramel no-bake cheesecake, cinnamon peaches, and caramel sauce. There’s no better way to enjoy fresh peaches!
Peaches are one of my favorite summer fruits. I always buy 5 or 6 at a time, and they seem to soften too fast. I like a firm peach, if it is too soft and overly juicy, it is overripe to me. When I have a bag of overripe peaches, it is the perfect time to make this Brown Sugar Peach No-Bake Cheesecake
Ingredients
Peach Filling and Topping:
- 8 large peaches pitted, peeled and sliced 1/3-½ inch thick
- ½ cup Brown sugar
- ½ cup sugar
- 1 Tablespoon lemon juice
- 2 Tablespoons corn starch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter-melted
Cheesecake Layer:
- 3 (8 oz.) packages cream cheese-softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 4 large eggs-slightly beaten
- 2 Tablespoons corn starch
Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup unsalted butter-cold and cut into small pieces
- ¼ cup boiling water
You may also like:
- Peach Cobbler Cheesecake Poundcake
- QUICK PEACH COBBLER
- Peach Cobbler Egg Rolls
- Peach cobbler cheesecake cones
- Cheesecake bites
Instructions:
Peach Filling and Topping:
- In a large pot place sliced peaches and lemon juice.
- Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg.
- Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft.
- Set aside to cool.
Graham Cracker Crust:
- Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray.
- Then, wrap the springform pan with 2 large sheets of heavy-duty aluminum foil to make sure no water leaks in the pan during the baking in water bath.
- Set aside.
- Preheat the oven to 425 F.
- To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened.
- Then press the mixture in the bottom of springform pan and place in the fridge or freezer while making the filling.
Cheesecake Filling:
- Beat together softened cream cheese with sugar and vanilla, until smooth and creamy.
- Next, mix in sour cream and corn starch.
- Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
- Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top.
- Place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake 13-15 minutes, until the top is set.
- Turn down the oven temperature to 350 F.
- Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer.
- Save leftovers of the peaches and sauce for serving.
- Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven.
- Bake about 40-45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.
Cobbler Topping:
- While the cheesecake is baking, prepare cobbler topping.
- Stir together flour, brown sugar, sugar and baking powder.
- Cut in cold butter with a fork.
- Add boiling water and stir, then set aside.
- When the cheesecake is almost baked (the top is set ) remove it from the oven.
- Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.
- Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour.
- Then, remove it from water bath and place to a cooling rack to cool to room temperature.
- Chill in the refrigerator 4-6 hours or overnight.
- When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate.
- When ready to serve top the cake with remaining peaches and sauce.
- You can reheat the sauce before drizzling over the cake.
- Store in the fridge.
From: omg chocolate desserts
