Peach Cobbler Cheesecake

Have you ever accidentally stumbled on an amazing mixed up recipe like this Peach Cobbler Cheesecake before?

You may never eat them separately after trying this baby! It's everything you love about soft, tangy New York-style cheesecake and summery peach cobbler in one easy dessert!

Move over, Cheesecake Factory. You've got nothing on this slice of bliss.

Hi guys, and happy summer! It's Erica from The Crumby Kitchen, and I'm so happy to be sharing another amazing dessert with you!

The wonderful thing about this cheesecake is that you can enjoy it all year long!

Long after the fabulous summer fruit season ends, all you need are frozen peach slices to throw yourself back to warmer days.

There is plenty of peach flavor in the topping on this cheesecake, but you can infuse even more if you're so inclined!

INGREDIENTS
CHEESECAKE

• 1 3/4 cups graham crackers ( 1 package)
• Kosher salt
• 4 tablespoons unsalted butter, melted
• 4 packages cream cheese, room temperature
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 5 large eggs, room temperature
• 1 cup sour cream

PEACH TOPPING

• 2 cups peaches, sliced
• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon lemon juice

COBBLER TOPPING

• 1/2 cup all-purpose flour
• 2 tablespoons brown sugar, packed
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3 tablespoons unsalted butter, cold
• 2 tablespoons boiling water

INSTRUCTIONS
CHEESECAKE

1. Preheat oven to 350 degrees F, with rack in lower third of oven. Line the bottom of a 9-inch springform pan with parchment paper, and grease the entire inside of the pan. Set aside.
2. Pulse the graham crackers and a pinch of salt in a food processor until finely ground. Stir in the melted butter.
3. 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.
4. ....................................

for full recipes please see : www.theslowroasteditalian.com

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