Peach Cobbler Cheesecake
Recipe courtesy of Heath Ax, Executive Chef, Berry Hills Country Club (Charleston, W.V.)
Ingredients
- For the Filling:
- cream cheese - 16 oz.
- large eggs - 3
- heavy cream - 1/2 cup
- vanilla bean - 1 ea.
- sugar - 1.5 cups
- corn starch - 1/4 cup
- sliced peaches - 1 can
- For the crust:
- butter - 4 oz.
- golden grahams - 4.5 cups
- For the topping:
- sliced peaches - 1 small can
- sugar - 1 cup
- cinnamon - 1 tsp.
- water - 1 cup
- butter - 1 Tbsp.
- vanilla bean - 1 ea.
- golden grahams - 2 cups
- white cake mix - 1 cup
- butter - 1 stick
Instructions
Procedure:
- For the Filling: Soften cream cheese and sugar and whip until soft and smooth. In a large bowl, whisk egg, cream, vanilla bean, sugar and corn starch. Then fold into cream cheese and whisk until smooth and soft. Fold sliced soft peaches into the the cream.
- For the crust: Melt butter. Spin cereal food processor until soft. Add butter and press crust into the bottom of a springform pan until flat. Bake in oven preheated to 350°F for six minutes. Cool.
- Pour the filling into the pan 3/4 of the way up. Bake at 325°F until the toothpick comes out clean. Cool down in walkin.
- For the topping: Combine peaches, sugar, cinnamon, water, butter and vanilla bean in a pot and simmer. Add a cornstarch slurry to tighten then cool.
- For the crumb: Spin cereal in food processor then add 1 cup of white cake mix and one stick of butter (softened). Add a splash of cold water, mix, then bake in the oven for 5 minutes. Cool. Take the peach cheesecake out of the pan when cool and add the toppings. Serve.
