Peach Cobbler Cheesecake
This Peach Cobbler Cheesecake is a summertime take on the classic cheesecake. Take this to a summer party or keep it all to yourself!
- Keebler graham cracker crumbs
- 1 cup of sugar
- 1 1/2 sticks butter, melted
- CHEESECAKE FEELING
- 4 (8 oz) cream cheese
- 1 1/2 cups brown sugar
- 1 cuo white sugar
- 1 cup sour cream
- 1 teaspoon peach flavoring, instead of vanilla
- 6 eggs
- STREUSEL TOPPING
- 1 cup quick oats
- 1 cup flour
- 1 cup brown sugar
- 1 stick cold butter cut in small chunks
- PEACH FILLING
- 1 can peach pie filling
- 1 can sliced peaches drained
- 1 teaspoon cornstarch
- 1/2 cup sugar
Adapted from community.qvc.com
Combine crust ingredients thoroughly and press onto bottom of a 10 inch springform pan (there will be left over crumbs for another use).
Combine cold butter to flour sugar and oats until crumbly.
Combine peaches and cornstarch that has been dissolved in cold water. Add sugar; bring to a boil until thick and bubbly set aside to cool so you can add it to the cheesecake filling later.
Combine soft cream cheese with the eggs then add sugar and peach flavoring instead of vanilla, into the prepared crust.
Pour half cheesecake filling and then add peaches. You don't have to use all of the peach filling. Then add rest of cheesecake filling. Add the streusel topping.
Bake at 350 degrees Fahrenheit for about 90 minutes.
Place a 9 x 13 pan of water on the bottom rack of your oven moisture helps cheesecake not to crack.
Don't use a dark pan and use a lighter silver springform. The darker one tends to burn crust.
Cool in fridge at least 6 hours.