Peach Cheesecake Cobbler

Follow our step-by-step guide on how to make Peach Cheesecake Cobbler.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and generously coat a 9-inch springform pan with cooking spray to ensure easy release later.

2. Step 2

   For the crust, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt in a medium bowl until everything is well blended.

3. Step 3

   Firmly press this mixture into the bottom and up the sides of your prepared pan.

4. Step 4

   Bake the crust for about 10 minutes, until it’s set and lightly golden.

5. Step 5

   Once done, let it cool on a wire rack for 30 minutes, but keep that oven warm.

6. Step 6

   While the crust cools, it’s time to whip up the cheesecake filling.

7. Step 7

   In a large bowl, beat cream cheese and sugar with an electric mixer on medium-high speed until the mixture is light and fluffy, which should take about 2 to 3 minutes.

8. Step 8

   Add the eggs one at a time, mixing on low speed just until combined after each addition.

9. Step 9

   Next, gently incorporate the flour and salt, followed by the bourbon and peach preserves, mixing on low until everything is harmoniously blended.

10. Step 10

    Finally, fold in the chopped peaches with care.

11. Step 11

    Pour the luscious cheesecake filling into the cooled crust, smoothing the top with a spatula for that perfect finish.

12. Step 12

    For a water bath, either place the cheesecake in a plastic slow cooker liner or wrap the springform pan in heavy-duty aluminum foil.

13. Step 13

    Set this in a large roasting pan and pour warm water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

14. Step 14

    Bake the cheesecake for about 35 minutes, or until the top is just set.

15. Step 15

    While the cheesecake bakes, prepare the delightful topping.

16. Step 16

    In a medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, around 2 to 3 minutes.

17. Step 17

    Add an egg and mix on low until just combined.

18. Step 18

    In a separate small bowl, whisk together flour, baking powder, cinnamon, and salt.

19. Step 19

    Gradually add this dry mixture to the butter mixture, mixing on low until just combined.

20. Step 20

    After 35 minutes, carefully pull out the rack with the cheesecake (without removing it from the oven) and dollop the topping mixture over the cheesecake in spoonfuls.

21. Step 21

    Slide the rack back in and close the oven door.

22. Step 22

    Continue baking for an additional hour, or until the topping is golden and the cheesecake is nearly set in the center.

23. Step 23

    Turn off the oven and prop the door open about an inch, allowing the cheesecake to cool in the oven for an hour.

24. Step 24

    Once cooled, remove the cheesecake from the oven and the roasting pan.

25. Step 25

    Let it sit at room temperature for an hour before transferring it to the refrigerator.

26. Step 26

    Chill uncovered for at least 6 hours, or up to 12 hours for the best flavor.

27. Step 27

    When you’re ready to serve, gently remove the metal collar from the cheesecake and slice into decadent pieces.

28. Step 28

    Enjoy the delightful blend of flavors and the joy of sharing this homemade treat!.