Peach Cobbler Cheesecake with Pretzel Crisp Pie Crust

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This peach cobbler cheesecake is not for the faint of heart, combining a classic southern recipe with one of the most decadent desserts out there. A fusion of cheesecake and fruity peach sweetness, with a perfectly salty Pretzel Crisp crust to boot.

 

Ingredients for Peach Cobbler Cheesecake with Pretzel Crisp Pie Crust

For cheesecake layer:

3 cups Pretzel Crisp crumbs

3/4 cup (1 1/2 sticks) butter

9 inch spring form pan

4 (8 oz.) packages cream cheese, softened

1 cup sugar

2 teaspoons vanilla extract

1/2 cup sour cream

5 large eggs

 

 

For peach filling layer:

5 large peaches pitted and peeled

⅓ cup Brown sugar

⅓ cup sugar

1 tsp lemon juice

2 tsp Corn starch

½ tsp cinnamon

¼ tsp nutmeg

 

 

For the cheesecake cobbler crust:

1½ cups all-purpose flour

⅓ cup Brown sugar

⅓ cup sugar

1½ tsp baking powder

½ tsp salt

1 stick butter, cut into small pieces

⅓ cup boiling water

 

(If you would like additional peach filling and sauce for cheesecake topping, simply split filling layer recipe in half, and use three peaches.)

 

 

Instructions

First, create your peach cobbler cheesecake filling by beating cream cheese, sour cream vanilla, and sugar together in a bowl. Beat eggs slightly, then mix into batter. Refrigerate and allow air bubbles to rise. Making the batter ahead of time helps.

 

Trace the bottom of spring form onto parchment paper to create a circle. Cut out circle inside the line. Spread cold butter on bottom of pan and stick paper to butter. Process regular Pretzel Crisps in a food processor until they become crumbs. Melt butter, then pour into a crumbs a little at a time, mixing well, until the crumbs are soft and slightly damp enough to press into the bottom of the spring form. Press crumb mixture along bottom until evenly spread and compact. Place into freezer.

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Next to begin the baking process for your peach cobbler cheesecake, create a water bath. Wrap a 9-inch spring form baking pan with sheets of aluminum foil to protect the bottom and sides from filling with water. Fill a deep baking roasting pan with water so that it reaches about 2-3 inches up the side of the spring form when it is placed in roasting pan. Remove spring form and dry off.

 

Bake your peach-filling layer. Skin and slice 5 large slices. Mix remaining ingredients with slices in a baking dish. Bake in oven at 425 degrees for 10 minutes. Remove and allow to cool, then place in refrigerator to thicken sauce up. Turn oven up to 475 degrees and place water bath in oven to preheat water.

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To create the cobbler crust layer, mix flour, sugars, baking soda, and salt together. Use a fork or pastry blender to mix cold butter into mixture until it becomes crumbled. Pour in boiling water and stir. Set aside.

 

Remove spring form pan from freezer and pour 3 cups of cheesecake batter in. Place into water bath, then bake for 10 minutes. Open oven, and add a thin layer of peaches with a little bit of sauce on top of cheesecake. It should be just enough to cover. Pour the remaining cheesecake on top of peach layer.

 

Lower oven to 350 degrees, and bake for 30 minutes. Open oven again, and add final layers. Pour the rest of the peach layer (with remaining sauce) on top of cheesecake. Carefully place pieces of dough on top until all peaches are covered. Sprinkle with brown sugar.

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Place peach cobbler cheesecake back in oven and raise to 425 degrees. Bake for about 1- 1 hr 20 min, or until crust is firm and starting to golden. Turn off oven and let cheesecake sit in oven until oven cools off completely to room temperature. Place cheesecake in fridge to cool and ready to serve. Feel free to make an additional half recipe of peach filling for topping.

 

 

Tip: The measurements are only enough for cheesecake filling. If you would like to serve cheesecake with a sauce to top, then I made an additional half of the recipe.

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Tip: for best results, I make cheesecake filling, crust, and peach filling a day or two ahead of time and refrigerate. This saves time for baking the day of, as well as splits up the tasks better.

 

This peach cobbler cheesecake is huge. Very much worth feeding and impressing a crowd.

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The perfect combo of New York and Southern charm.

 

Peach Cobbler Cheesecake with Pretzel Crisp Pie Crust
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
The perfect combination of peach cobbler, cheesecake, and a pretzel crisp pie crust, this dessert is over the top indulgent. This peach cobbler cheesecake has a sweet, fluffy cheesecake, peach sauce, and crispy cobbler crust.
Ingredients
  • 3 cups Pretzel Crisp crumbs
  • ¾ cup (1½ sticks) butter
  • 9 inch spring form pan
  • 4 (8 oz.) packages cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • 5 large eggs
  • 5 large peaches pitted and peeled
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 1 tsp lemon juice
  • 2 tsp corn starch
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1½ cups all purpose flour
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 stick butter, cut into small pieces
  • ⅓ cup boiling water
Instructions
  1. First, create your cheesecake filling by beating cream cheese, sour cream vanilla, and sugar together in a bowl. Beat eggs slightly, then mix into batter. Refrigerate and allow air bubbles to rise. Making the batter ahead of time helps.
  2. Trace the bottom of spring form onto parchment paper to create a circle. Cut out circle inside the line. Spread cold butter on bottom of pan and stick paper to butter. Process regular Pretzel Crisps in a food processor until they become crumbs. Melt butter, then pour into a crumbs a little at a time, mixing well, until the crumbs are soft and slightly damp enough to press into the bottom of the spring form. Press crumb mixture along bottom until evenly spread and compact. Place into freezer.
  3. Next, create a water bath. Wrap a 9-inch spring form baking pan with sheets of aluminum foil to protect the bottom and sides from filling with water. Fill a deep baking roasting pan with water so that it reaches about 2-3 inches up the side of the spring form when it is placed in roasting pan. Remove spring form and dry off.
  4. Bake your peach-filling layer. Skin and slice 5 large slices. Mix remaining ingredients with slices in a baking dish. Bake in oven at 425 degrees for 10 minutes. Remove and allow to cool, then place in refrigerator to thicken sauce up. Turn oven up to 475 degrees and place water bath in oven to preheat water.
  5. To create the cobbler crust layer, mix flour, sugars, baking soda, and salt together. Use a fork or pastry blender to mix cold butter into mixture until it becomes crumbled. Pour in boiling water and stir. Set aside.
  6. Remove spring form pan from freezer and pour 3 cups of cheesecake batter in. Place into water bath, then bake for 10 minutes. Open oven, and add a thin layer of peaches with a little bit of sauce on top of cheesecake. It should be just enough to cover. Pour the remaining cheesecake on top of peach layer.
  7. Lower oven to 350 degrees, and bake for 30 minutes. Open oven again, and add final layers. Pour the rest of the peach layer (with remaining sauce) on top of cheesecake. Carefully place pieces of dough on top until all peaches are covered. Sprinkle with brown sugar.
  8. Place back in oven and raise to 425 degrees. Bake for about 1- 1 hr 20 min, or until crust is firm and starting to golden. Turn off oven and let cheesecake sit in oven until oven cools off completely to room temperature. Place cheesecake in fridge to cool and ready to serve. Feel free to make an additional half recipe of peach filling for topping.
Nutrition Information
Serving size: 1 Calories: 220

 

 

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