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Upside-Down Peach Cobbler Cheesecake
Dessert

Upside-Down Peach Cobbler Cheesecake

3 hPour 12Nutri-Score D€€
par @wellmadebykiley77 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • peaches (peeled and sliced)Fruits et légumes700 g
  • butter (melted, for the peach layer)Produits laitiers115 g
  • brown sugar (for the peach layer)Épicerie100 g
  • cinnamon (ground)Épices3 g
  • nutmeg (ground)Épices1 g
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • graham crackers (finely crushed)Boulangerie200 g
  • butter (melted, for the crust)Produits laitiers85 g
  • granulated sugar (for the crust)Épicerie50 g
  • cream cheese (softened)Produits laitiers680 g
  • granulated sugar (for the filling)Épicerie200 g
  • sour cream (room temperature)Produits laitiers120 g
  • eggs (room temperature)Produits laitiers3 morceaux
  • vanilla extractÉpicerie10 ml
  • flour (all-purpose)Épicerie20 g
  • cinnamon (ground, for the filling)Épices2 g
  • saltÉpices3 g

par portion

Nutrition

434kcal

Glucides
40 g
Protéines
7 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Moule à charnière
  • Saladier ×2
  • Batteur électrique
  • Robot multifonction
  • Four
  • Grille de refroidissement

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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