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  • Writer's pictureShay

PEACH COBBLER CHEESECAKE RECIPE

Updated: Jan 10

This Peach Cobbler Cheesecake has a layer of juicy peaches and DivineKuizine sugar spice crumble,peach cobbler filling and a ultra creamy cheesecake. Top the cheesecake with more a real showstopper.

You will love this recipe :Sweet Peach cobbler filling sweetwnded with DivineKuizine sugar spice nad spike with a little bit of white Hennessy . If the season is right and you can purchase fresh even better.

DivineKuizine sugar spice streusel super quick and easy gives this cheesecake the feel of peach cobbler. The best part of all creamy cheesecake ultra creamy, and easy to make.

This will be your go to recipe! Try it now!


Most Delicious Peach Cobbler Cheesecake
Peach Cobbler Cheesecake

How to make the best peach cobbler cheesecake
Creamy Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
Cobbler Cheesecake


Prep Time: 1hour hour

Cook Time: 1hour hour 30minutes minutes

Cheesecake Cooling: 10-24 hours hours

Servings:8 to 16 slices


Ingredients

Peach Filling:

  • 2 cups of peaches, or frozen peaches

  • 2 tablespoons butter

  • 1/3 cup granulated sugar

  • 1/2 cup DivineKuizine sugar spice

  • 1 teaspon of lemon extra or fresh lemon juice

  • 1 teaspoon vanilla extract

  • 2-3 tablespoons water

  • 2-3 teaspoons cornstarch and 1/4 cup water , to make slurry

  • 3 teaspoons Hennessey ( brown if white not available)

Graham Cracker Crust:

  • 1/2 cup salted butter, melted

  • 12 cups graham

  • 1 tablespoon DivineKuizine sugar spice

  • 1/4 cup granulated sugar

For the Cinnamon Streusel

  • 4 tablespoon salted butter, melted

  • 1/2 cup flour

  • 1/4 cup DivineKuizine sugar spice

  • 1/2 cup granulated sugar

For the Cheesecake Batter

  • 24 ounces cream cheese, at room temp (3 -8 ounces)

  • 3/4 cups granulated sugar

  • 4 large eggs, at room temp

  • 1/3 cup sour cream, at room temp

  • 2 tsp vanilla extract

  • 2 tablspoon flour

Instructions

  • Prepare Peaches: You can use frozen peach slices or fresh peaches sliced. In a medium saucepan on the stovetop add flavoring, spices , butter, extracts sugar , water and Hennessy.

  • In a seprate bowl add 2-3 teaspoon cornstarch and 1/4 cup water mix together to get a paste like consistency.

  • Make the Crust: Turn oven to 350° F for the remainder of this recipe. non-stick springform pan. Place graham crackers in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin.Stir together crust ingredients in a small bowl and press into prepared pan and up the sides of the pan. Bake this for 10 minutes. Set aside.

  • Make the DivineKuizine Sugar Spice Streusel: Heat up raw flour for 2 minutes in microwave. Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. You should have a crumbly mixture. set aside

  • Make the Cheesecake Filling: Tip:Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out as well.

  • In a large bowl, cream the softened cream cheese with a hand mixer on medium-high speed, until nice and creamy, about 1 minute. Add the sugar and mix until creamed with the cream cheese. Add the eggs, one at a time, mixing after each, on medium-low speed until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. Pour half of the batter over the baked and cooled crust, then add the peaches mixture in an even layer. Sprinkle on 1/3 to 1/2 of the streusel. Pour on the remaining batter and smooth the top.

  • Prepare the Water Bath + Bake: Get out a roasting pan. Bring a large pot of water to a boil. Place the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below it. Pour the boiling water into the roasting pan. This is the best way to do a water bath – no possibility of leakage into your cheesecake! Bake for about 11/2 hour. May be an 1 hour depending how hot oven gets.

  • Cheesecake Cooling: , remove the pan from the oven and let cool completely at room temp, then cover well with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days before removing from the pan and serving.

  • Serve + Store: Once ready to serve the cheesecake, Spoon remaining peaches and streusel on top for serving. 

Enjoy!

 


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