Peach Cobbler Cheesecake with Pretzel Crisps® Pie Crust
This 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 Crisps® crust to boot.
Make the batter, peach filling and Pretzel Crisps® crust a day or two ahead of time. Bake and cool off another day to make things easy.
For cheesecake layer:
3 cups Pretzel Crisps® 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.)
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.
Trace the bottom of a spring form onto parchment paper to create a circle. Cut out the circle inside the line. Spread cold butter on the bottom of the pan and stick the paper to the butter. Process regular Pretzel Crisps in a food processor until they become crumbs. Melt butter, then pour into the 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 the crumb mixture along the bottom until evenly spread and compact. Place into the freezer.
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.
Bake your peach-filling layer. Skin and slice 5 large slices. Mix remaining ingredients with slices in a baking dish. Bake in the 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.
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 the 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 the 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 the cheesecake. Carefully place pieces of dough on top until all peaches are covered. Sprinkle with brown sugar.
Place back in the oven and raise it to 425 degrees. Bake for about 1- 1 hr 20 min, or until crust is firm and starting to golden. Turn off the oven and let cheesecake sit in the oven until the oven cools off completely to room temperature. Place cheesecake in the fridge until 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 make an additional half of the recipe.
Tip: For best results, 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.