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Upside-Down Peach Cobbler Cheesecake
Dessert

Upside-Down Peach Cobbler Cheesecake

3 uVoor 12Nutri-Score D€€
van @wellmadebykiley77 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • peaches (peeled and sliced)Groente en fruit700 g
  • butter (melted, for the peach layer)Zuivel115 g
  • brown sugar (for the peach layer)Voorraadkast100 g
  • cinnamon (ground)Kruiden en specerijen3 g
  • nutmeg (ground)Kruiden en specerijen1 g
  • lemon juice (freshly squeezed)Groente en fruit15 ml
  • graham crackers (finely crushed)Bakkerij200 g
  • butter (melted, for the crust)Zuivel85 g
  • granulated sugar (for the crust)Voorraadkast50 g
  • cream cheese (softened)Zuivel680 g
  • granulated sugar (for the filling)Voorraadkast200 g
  • sour cream (room temperature)Zuivel120 g
  • eggs (room temperature)Zuivel3 stukken
  • vanilla extractVoorraadkast10 ml
  • flour (all-purpose)Voorraadkast20 g
  • cinnamon (ground, for the filling)Kruiden en specerijen2 g
  • saltKruiden en specerijen3 g

per portie

Voedingswaarden

434kcal

Koolhydraten
40 g
Eiwitten
7 g
Vetten
28 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Springvorm
  • Mengkom ×2
  • Handmixer
  • Keukenmachine
  • Oven
  • Afkoelrooster

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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