Big Peach Cobbler Cheesecake
Preheat oven to 350 degrees F, with rack in lower third of oven. Line the bottom of a 9-inch springform pan with
Pulse the graham crackers and a pinch of salt in a food processor until finely ground. Stir in the melted butter.
Press the crumbs into an even layer in the prepared pan using your fingers and the flat bottom of a glass. Bake for 10 minutes, remove from oven and allow to cool. Increase oven temperature to 450 degrees F.
Double wrap the bottom and sides of the springform pan with large squares of aluminum foil, gently folding the sides of the foil up around the pan.
Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes until smooth and creamy. Scrape the side of the bowl. Add the sugar, flour, lemon zest, a pinch of salt, and vanilla, BIG PEACH LIQUEUR and beat until well combined, about 4 minutes.
Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the side of the bowl. Add the sour cream, beat until just blended.
Scrape the cheesecake batter into the pan, over the crust. Smooth the top into an even layer.
Place the springform pan into a roasting pan, then place the pan into the oven. Pour hot water into the roasting pan, until it reaches halfway up the springform pan.
Bake at 450 degrees F for 15 minutes, then reduce the heat to 225 degrees F. Bake for 25 minutes, then carefully remove the pan from the oven. Carefully spread the peach topping in an even layer on top of the cheesecake, then dollop the cobbler in lumps on top of the peaches. Return to oven and bake an additional 25-35 minutes until the cheesecake is set and the cobbler topping is golden brown.
When the cheesecake is baked, turn off the oven and crack open the door. Prop it open with the handle of a wooden spoon. Allow the cheesecake to cool for at least an hour like this, then remove it to a cooling rack to cool to room temperature. Chill in the refrigerator 6-24 hours before serving.
Melt the butter in a large saucepan set over medium heat. Add the peaches, sugars, flour, 1 Tbs BIG PEACH and lemon juice. Bring to a boil and allow to cook 5-10 minutes until thickened. Remove from heat and allow to cool.
In a medium sized bowl, whisk together the flour, sugars, baking powder, and salt until combined. Grate the butter into the dry ingredients and cut it in using your fingers or a pastry cutter until pea-sized balls are formed. Stir in water until just combined.
Ingredients
Directions
Preheat oven to 350 degrees F, with rack in lower third of oven. Line the bottom of a 9-inch springform pan with
Pulse the graham crackers and a pinch of salt in a food processor until finely ground. Stir in the melted butter.
Press the crumbs into an even layer in the prepared pan using your fingers and the flat bottom of a glass. Bake for 10 minutes, remove from oven and allow to cool. Increase oven temperature to 450 degrees F.
Double wrap the bottom and sides of the springform pan with large squares of aluminum foil, gently folding the sides of the foil up around the pan.
Place the cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes until smooth and creamy. Scrape the side of the bowl. Add the sugar, flour, lemon zest, a pinch of salt, and vanilla, BIG PEACH LIQUEUR and beat until well combined, about 4 minutes.
Add the eggs, one at a time, beating for 1 minute after each addition. Scrape the side of the bowl. Add the sour cream, beat until just blended.
Scrape the cheesecake batter into the pan, over the crust. Smooth the top into an even layer.
Place the springform pan into a roasting pan, then place the pan into the oven. Pour hot water into the roasting pan, until it reaches halfway up the springform pan.
Bake at 450 degrees F for 15 minutes, then reduce the heat to 225 degrees F. Bake for 25 minutes, then carefully remove the pan from the oven. Carefully spread the peach topping in an even layer on top of the cheesecake, then dollop the cobbler in lumps on top of the peaches. Return to oven and bake an additional 25-35 minutes until the cheesecake is set and the cobbler topping is golden brown.
When the cheesecake is baked, turn off the oven and crack open the door. Prop it open with the handle of a wooden spoon. Allow the cheesecake to cool for at least an hour like this, then remove it to a cooling rack to cool to room temperature. Chill in the refrigerator 6-24 hours before serving.
Melt the butter in a large saucepan set over medium heat. Add the peaches, sugars, flour, 1 Tbs BIG PEACH and lemon juice. Bring to a boil and allow to cook 5-10 minutes until thickened. Remove from heat and allow to cool.
In a medium sized bowl, whisk together the flour, sugars, baking powder, and salt until combined. Grate the butter into the dry ingredients and cut it in using your fingers or a pastry cutter until pea-sized balls are formed. Stir in water until just combined.
Notes
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