Peach Cobbler Cheesecake

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Photo by merllgirl, Premium Member © Sarah Phillips

Not long ago, merllgirl, Premium Member, asked me: "Hello All, I am not a cheesecake lover.....but tasted one today that was so YUMMY, I want to make it...When you bite into tastes like a nutmeg and cinnamon flavor in the cheesecake. It had a creamy filling, swirled, and a cobbler like crust topped with peaches and a sauce drizzled over it that had a nutmeg or cinnamon flavor! If anyone can help with this recipe please post. thank you."

SARAH SAYS: I came up with a solution, created in a team fashion, too which merllgirl added her creative touches, and then tried and liked! I added oats to the crust and a streusel topping to the peach compote that adorns the cheesecake. Cheesecake and peach cobbler heaven!

Makes 1, 9- or 10-inch springform or 10- x 2- inch cake pan (9- x 2-inch pan is too small).
Recipe alone

1 cup graham cracker crumbs; equals about 9 full size 2 cracker sheet (each graham cracker comes in a flat, rectangular sheet)
1/4 cup quick-cooking (not instant) oats
1/4 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/3 cup butter, melted

2 cups sugar
1/4 cup cornstarch
32 ounces (four 8-ounce packages) cream cheese; preferably Philadelphia Brand
1 tablespoon vanilla extract
3/4 cup heavy whipping cream
3 large eggs

1. Position the oven rack to the middle and another shelf, one rung down. Place a 9- x 13-inch pan on the shelf below the middle rack. (You will later fill it with boiling water to produce steam in the oven.) Preheat the oven to 350 F (don'’t reduce by 25 degrees F if using a dark, nonstick pan. )

2. Generously grease the bottom and side of a 9- or 10-inch springform pan with vegetable oil spray. Optionally, put a disk or parchment paper in the bottom and grease that. (Place pan on paper and trace around, cut).

Put the cracker crumbs, oats, brown sugar and cinnamon, and combine right in the pan. Drizzle melted butter over the crumbs to moisten and mix until moistened. Press into the bottom and up the side of the pan, as far as you can go with it still adhering. Set aside in the refrigerator.

3. Blend sugar and cornstarch together in a small bowl.

Place one 8-ounce package of the cream cheese and 1/2 cup of the sugar/cornstarch mixture in the bowl of a stand mixer bowl. Beat with the paddle attachment on low speed until creamy, about 1 minute. Beat in the remaining 3 packages of cream cheese and the vanilla. Scrape down the side of the bowl.

4. With the mixer on low, beat in the remaining 1 1/2 cups of the sugar / cornstarch mixture. Add the heavy cream in a steady drizzle at the side of the bowl. Blend in the eggs, one at a time, until completely mixed after each one. Be careful not to overmix. Stop the mixer and remove the bowl. Scrape and mix in any unblended ingredients. (If the batter has tiny lumps, it'’s ok). Tap the bowl's bottom on the countertop about six times to get rid of air bubbles.

5. Gently pour the filling into the graham cracker crust. (If using a solid cake pan, the batter will come to the rim.) Tap the pan on its side with the side of the handle of a wooden spoon about a dozen times to get rid of air bubbles. Smooth the top, otherwise it may crack along any overlapping batter.

6. Place the cheesecake on a foil lined baking sheet and put in oven. Immediately pour about an inch of boiling hot water in the heated pan below and shut the door.

After about 10 minutes, reduce the heat to 325 degrees F. Bake the cheesecake about an hour or until the top of the cake moves as one solid piece rather than like liquid cream when you tapped with the handle of a wooden spoon. The center circle will wobble a bit more and look wet, more than the sides, but not be soupy.

7. When the cake is done, remove it from the oven and place it on a wire rack for 1 – 2 hours to cool. Remove the pan of water from the oven once the water has cooled. The cake will come from the oven slightly puffed and will fall back down and flatten as it cools.

Cover the cheesecake with plastic wrap and chill it at least 12 hours, preferably for 24 hours.

8. Do not unmold.

Store the cheesecake in the refrigerator or freezer for 4 - 5 days tightly covered with plastic wrap. It can be frozen for 2 to 3 months. Cut before thawing for clean and neat cuts. Thaw in the refrigerator in its wrappers.

PEACH TOPPING by merllgirl, Premium Member

1 tablespoon cornstarch
1/4 cup COLD water

8- to 10- ounces fresh peaches, peeled, pitted and sliced or canned slices, drained
2 - 4 tablespoons sugar; depending on the sweetness of the peaches
2 teaspoons cinnamon
1/2 teaspoon nutmeg

1/4 cup (4 tablespoons) unsalted butter, cold from refrigerator

1 teaspoon vanilla extract

1. In a medium size saucepan, combine the peaches with the sugar, cinnamon and nutmeg. Set aside.

2. In a small bowl, place the water. Add the cornstarch and stir to combine. Set aside.

3. Pour the dissolved cornstarch over the peach mixture and combine. Bring the mixture to a boil mixture over medium heat, stirring constantly.
When it does, boil for 1 additional minute, while stirring. It should be thickened. Immediately remove from heat.

4. Strain peach topping, reserving excess juice for use when serving the cheesecake.

5. While still hot, stir the butter into the peach topping, so it melts. Stir in the vanilla extract.

6. Press a piece of plastic wrap on the surface of the peach topping, so a skin does not form, and refrigerate to let cool until needed.

For long term storage, refrigerate covered peach topping for a couple of days. To reheat, do so gently over a double boiler until just

STREUSEL TOPPING by Sarah Phillips
1 2/3 cups unbleached all-purpose flour
1 cup dark brown sugar, packed
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into tablespoon-size pieces

1. Position an oven shelf in the middle of the oven and preheat to 350 degrees F.
Line a baking sheet, preferably with sides, with parchment paper.

2. Prepare the topping recipe: In a medium-size bowl, combine the flour, brown sugar, sugar and cinnamon.
Cut-in the cold butter until the mixture resembles bread crumbs. You can also squeeze the butter and flour mixture in between your fingers to "cut-in".

4. Press the ingredients evenly on the prepared baking sheet and bake until just browned and crunchy, about 5 to 15 minutes.
Watch carefully because baking times vary.

5. Cool the streusel in its pan set on a wire cake rack.

Chilled cheesecake in pan
Cooled Peach Topping
Reserved juice from peach topping
Cooled Streusel Topping
1/4 cup fruit spread or jam

1. Remove cheesecake in its pan from the refrigerator.

2. Spread fruit jam on the unmolded cheesecake, avoiding the edges.

3. Layer drained and cooled Peach Topping on top of the peach jam, next.

4. Sprinkle the Streusel Topping on top of the Peach Topping, avoiding the edges, and lightly press it into the peaches, just so it sticks, but is not submerged.

5. Chill cheesecake for 1 to 2 hours before serving.

6. To unmold, remove the sides of the springform pan and holding the parchment paper, slide to a flat serving plate.
Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. Otherwise, with a sharp knife, pry off bottom of springform. Place on flat serving plate.

7. Once you are ready to serve, gently warm reserved juice from the Peach Topping to drizzle on cheesecake slices or to decorate plate with.

Cheesecakes are perishable and must be refrigerated. Cover with plastic wrap and they will keep for about 3 to 5 days.
Reserved juice from the Peach Topping must also be covered and refrigerated where it will keep for the same amount of time.

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