This Peach Cobbler Cheesecake features a layer of juicy peaches and DivineKuizine sugar spice crumble, peach cobbler filling, and an ultra-creamy cheesecake. Top it off for a truly impressive dessert.
You'll love this recipe: Sweet peach cobbler filling sweetened with DivineKuizine sugar spice and a hint of white Hennessy. If it's the right season and you can get fresh peaches, even better.
DivineKuizine sugar spice streusel, super quick and easy, gives this cheesecake the essence of peach cobbler. The best part is the cheesecake itself—ultra creamy and simple to make.
This will become your go-to recipe! Try it now!
Prep Time: 1hour hour
Cook Time: 1hour hour 30minutes minutes
Cheesecake Cooling: 10-24 hours hours
Servings:8 to 16 slices
Ingredients: Peach Cobbler Cheesecake
Peach Filling:
2 cups of peaches, or frozen peaches
2 tablespoons butter
1/3 cup granulated sugar
1/2 cup DivineKuizine sugar spice
1 teaspoon 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 tablespoon flour
Instructions: Peach Cobbler Cheesecake
Prepare Peaches: You can use either frozen peach slices or freshly sliced peaches. In a medium saucepan on the stove, combine flavoring, DivineKuizine sugar spice, butter, vanilla extract, sugar, water, and Hennessy.
In a separate bowl, mix 2-3 teaspoons of cornstarch with 1/4 cup of water to achieve a paste-like consistency. Add the cornstarch slur to the peach mixture.
Prepare the Crust: Preheat the oven to 350°F for the rest of the recipe. Use a non-stick springform pan. Put graham crackers in a zip-top bag and crush them into fine crumbs using a rolling pin and some effort. Mix the crust ingredients in a small bowl, then press the mixture into the prepared pan, extending up the sides. Bake for 10 minutes. Set aside.
Prepare the DivineKuizine Sugar Spice Streusel: Microwave raw flour for 2 minutes. Melt butter in a medium mixing bowl. Mix the remaining streusel ingredients with the melted butter until you get a crumbly texture. Set aside.
Prepare the Cheesecake Filling: Tip: Ensure your cold ingredients reach room temperature before starting, or the filling may not turn out well.
In a large bowl, use a hand mixer on medium-high speed to beat the softened cream cheese until it becomes smooth and creamy, about 1 minute. Add the sugar and blend until it is combined with the cream cheese. Incorporate the eggs one at a time, mixing on medium-low speed after each addition until just mixed in. Add the vanilla and sour cream, and mix until just combined. Pour half of the batter over the baked and cooled crust, then evenly layer the peaches mixture. Sprinkle 1/3 to 1/2 of the streusel on top. Pour the remaining batter over and smooth the surface.
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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