Grandma’s Peach Cobbler Cheesecake Recipe: A Sweet, Creamy, and Fruity Delight
Ingredients
Crust
- 280g (2 cups) graham crackers
- 40g (3 tablespoons) sugar
- 85g (6 tablespoons) unsalted butter
Cheese Filling
- 160g sugar
- 20ml (4 tsp) cornstarch
- 3 eggs
- 375ml milk
- 250g cream cheese
Boiled Peaches
- 7.5ml (1.5 tsp) gelatin
- 500ml cold water
- 210g (1 cup) sugar
- 60ml (1/4 cup) lemon juice
- 1 vanilla bean
- 900g (2 lbs) peaches, pitted & cut into 1cm (1/2 inch) wedges
Whipped Cream
- 250ml heavy cream
- 30g (2 tablespoons) sugar
Preparation
Crust
Preheat oven to 180°C (350°F). Butter a 43 x 30 cm (17 x 12 inches) baking tray. In a bowl, mix graham crackers, sugar, and melted butter. Press firmly into the bottom of the tray. Bake for 15 minutes. Let cool completely.
Cheese Filling
In a saucepan, whisk sugar and cornstarch. Add eggs and milk, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat and blend in cream cheese until smooth. Pour evenly over the cooled crust. Chill for 1 hour.
Boiled Peaches
Sprinkle gelatin over 30ml (2 tbsp) water; let sit for 5 minutes. In a saucepan, boil remaining water, sugar, lemon juice, and vanilla seeds. Add peaches and simmer for 5 minutes until softened. Strain, reserving 250ml (1 cup) syrup. Dissolve gelatin in the hot syrup, then mix with peaches. Spread peaches and syrup over the cheesecake. Chill for 2 hours.
Whipped Cream
Beat heavy cream and sugar until stiff peaks form. Pipe decoratively over the chilled cheesecake before serving.
Enjoy this heavenly blend of creamy cheesecake, buttery crust, and sweet, tangy peaches!
