Peach Cobbler Cheesecake

Instructions:

Peach Filling and Topping:

1. In a large pot, place sliced peaches and lemon juice.
2. Add the mixture of sugar, brown sugar, cornstarch, cinnamon, and nutmeg.
3. Stir with a wooden spoon and cook over medium-high heat for 8-10 minutes or until the peaches become soft.
4. Set aside to cool.

Graham Cracker Crust:

1. Line the bottom of the 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray.
2. 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 a water bath.
3. Set aside.
4. Preheat the oven to 425 F.
5. To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened.
6. Then press the mixture in the bottom of the springform pan and place it in the fridge or freezer while making the filling.

Cheesecake Filling:

1. Beat together softened cream cheese with sugar and vanilla, until smooth and creamy.
2. Next, mix in sour cream and cornstarch.
3. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
4. Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top.
5. Place the springform pan in a 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.
6. Turn down the oven temperature to 350 F.
7. Remove the pan from the oven and arrange a thin layer of peaches over the cheesecake layer.
8. Save leftovers of the peaches and sauce for serving.
9. Spoon the remaining cheesecake layer over the peaches, smooth the top, and place back in the oven.
10. Bake for about 40-45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.

Cobbler Topping:

1. While the cheesecake is baking, prepare cobbler topping.
2. Stir together flour, brown sugar, sugar, salt and baking powder.
3. Cut in cold butter with a fork.
4. Add boiling water and stir, then set aside.
5. When the cheesecake is almost baked (the top is set) remove it from the oven.
6. Arrange a 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 a nice golden-brown color.
7. Turn off the oven and leave the cheesecake in the oven with the door cracked open for one hour.
8. Then, remove it from the water bath and place it on a cooling rack to cool to room temperature.
9. Chill in the refrigerator for 4 – 6 hours or overnight.
10. When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from the springform pan, then transfer the cake to a serving plate.
11. When ready to serve top the cake with remaining peaches and sauce. You can reheat the sauce before drizzling over the cake.
12. Store in the fridge.