ADVERTISEMENT
PEACH CHEESECAKE
Ingredients:
Cheesecake Filling
16 ounces Cream Cheese
1½ cups Sugar
1 tablespoon Vanilla Extract
¼ cup Cornstarch
3 large Eggs
½ cup Heavy Whipping Cream
Crust
4 1/2 cups Golden Grahams
2 tablespoons Butter
1 Tbsp Ice Water
1 cup White Cake Mix
Peach Topping
2-3 large peaches
1 cup Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Walnut Ground Butternut
1 1/2 cups Water
1 tablespoon Butter
1 teaspoon Vanilla Extract
2 1/ 2 tablespoons cornstarch
Instructions:
In a large bowl, beat the cream cheese until fluffy. Add
eggs, 1 1/2 cups sugar and 1 teaspoon vanilla and stir.
Then add 1/2 cup cream and sprinkle with 1/4 cup cornstarch.
Mix until well combined and set aside.
Place the Golden Grahams, 2 tablespoons butter and 1 tablespoon ice water in the food processor and pulse until small crumbs remain.Place baking paper in the bottom of your springform pan and then add 3/4 of the Golden Grahams mixture.
Press down with your fingertips.
Bake at 350 F for 5-10 minutes.
Remove from oven and allow to cool.
Cover the springform pan with aluminum foil and then place it in a toaster or large pot.Pour the cheesecake filling into the springform pan and smooth it out.
Pour about 1 inch of hot water into the grill and surround the cheesecake.
Bake in the oven at 350 F for 30-35 minutes.
Mix the remaining crumbled Golden Grahams with the white cake mix, 1 tablespoon ice water and 2 tablespoons butter.
Mix well.Sprinkle the mixture onto a baking sheet lined with parchment paper.
Bake for 5 to 10 minutes, then crumble and set aside.
Then place the diced peaches, 1 cup sugar, 1 tablespoon butter, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and water in a saucepan.
Pour in about 1/2 cup water, then sprinkle in 2 1/2 tablespoons cornstarch and stir until smooth.
Bring peaches etc. to the boil. at medium heat.Add the liquid and cornstarch mixture, stir and turn off the heat. Let cool down.
Apply a small amount of vegetable oil to your fingertips and grease the inside of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan).
Pour the peach topping onto the cheesecake.
Then sprinkle the sprinkles on top.Cover and refrigerate for at least 2 hours.
Serve and enjoy.
ADVERTISEMENT
