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Upside-Down Peach Cobbler Cheesecake
Dessert

Upside-Down Peach Cobbler Cheesecake

3 Std.Für 12Nutri-Score D€€
von @wellmadebykiley73 Importe0 Mal gekocht
Rezept anpassen

was Sie brauchen

Zutaten

12 Personen
  • peaches (peeled and sliced)Obst & Gemüse700 g
  • butter (melted, for the peach layer)Milchprodukte115 g
  • brown sugar (for the peach layer)Vorräte100 g
  • cinnamon (ground)Gewürze3 g
  • nutmeg (ground)Gewürze1 g
  • lemon juice (freshly squeezed)Obst & Gemüse15 ml
  • graham crackers (finely crushed)Backwaren200 g
  • butter (melted, for the crust)Milchprodukte85 g
  • granulated sugar (for the crust)Vorräte50 g
  • cream cheese (softened)Milchprodukte680 g
  • granulated sugar (for the filling)Vorräte200 g
  • sour cream (room temperature)Milchprodukte120 g
  • eggs (room temperature)Milchprodukte3 Stücke
  • vanilla extractVorräte10 ml
  • flour (all-purpose)Vorräte20 g
  • cinnamon (ground, for the filling)Gewürze2 g
  • saltGewürze3 g

pro Portion

Nährwerte

434kcal

Kohlenhydrate
40 g
Eiweiß
7 g
Fett
28 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Springform
  • Rührschüssel ×2
  • Handrührgerät
  • Küchenmaschine
  • Backofen
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. Prepare the peach layer

    • Toss the sliced peaches with the brown sugar, cinnamon, nutmeg and lemon juice.
    • Pour the melted butter into the bottom of the springform pan and spread the peach mixture evenly over it.
    Schritt 1

  2. Make the crust

    • Blitz the graham crackers into fine crumbs.
    • Mix the crumbs with the melted butter and granulated sugar until it resembles wet sand.
    • Press the crust mixture firmly over the peaches in the pan.
    Schritt 2

  3. Make the cheesecake filling

    • Beat the softened cream cheese with the granulated sugar until smooth and creamy.
    • Mix in the sour cream, vanilla extract, flour, cinnamon and salt.
    • Add the eggs one at a time, mixing on low just until combined.
    Schritt 3

  4. Assemble and bake

    • Pour the cheesecake filling over the crust and smooth the top.
    • Bake at 160 °C until the edges are set and the center is slightly jiggly.
    Schritt 4

  5. Chill and flip

    • Let the cheesecake cool, then refrigerate until fully set.
    • Run a knife around the edge, release the pan and invert the cheesecake onto a plate so the peaches are on top.
    Schritt 5
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