Peach cobbler cheesecake
Almost nothing beats biting into a sweet, ripe peach picked at just the right time. The sweetness, the juiciness, the soft flesh… it's perfect. One of the few things that dares to compare to the experience of a fresh peach, though, is fresh peach cobbler right out of the oven. Warm, silky, sweet, it's like a peach gone to heaven. The only thing that might be able to top that, then, is peach cobbler cheesecake which is everything great about cobbler and cheesecake rolled into one.
Yields 1 cheesecake (about 8 servings)
- 1 premade piecrust (top and bottom)
- Cooking spray
- 2 (12 ounce boxes) cream cheese
- 1-1/2 cups sugar (divided)
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 6 eggs
- 2 tablespoons flour
- 1 stick melted butter
- 4 ounces butter
- 2 cups sliced peaches
- 2 tablespoons brown sugar
- Extra sugar for the top of the pie
- Preheat your oven to the temperature suggested by the pie's instructions. Blind bake the pie's bottom crust (bake it without any filling) in a greased pie pan according to package instructions. Set aside to cool.
- Set your oven temperature to 350 degrees F.
- Next, mix the cream cheese, one cup of sugar, vanilla extract, sour cream, five eggs, flour and melted butter. You can use a stand mixer or a lot of elbow grease, but mix until the filling is well incorporated and loose (like runny pudding).
- Bake the cheesecake for 20 minutes, then begin making the cobbler. Melt the remaining butter over medium heat and add the peaches, brown sugar and leftover 1/2 cup of sugar. Cook until the peaches are soft and thick syrup has formed.
- Once the cheesecake has cooked for 45 minutes, pour the peaches over the cheesecake and top with the crust.
- Mix an egg with 1 tablespoon of water to make an egg wash and use that to brush the top of the pie. Sprinkle a little sugar on top.
- Bake the cheesecake for an additional 15 minutes, then let the cheesecake chill for 4 hours.