Skip to content
Menu
Upside-Down Peach Cobbler Cheesecake
Dessert

Upside-Down Peach Cobbler Cheesecake

3 hServes 12Nutri-Score D€€
from @wellmadebykiley73 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • peaches (peeled and sliced)Produce700 g
  • butter (melted, for the peach layer)Dairy115 g
  • brown sugar (for the peach layer)Pantry100 g
  • cinnamon (ground)Spices3 g
  • nutmeg (ground)Spices1 g
  • lemon juice (freshly squeezed)Produce15 ml
  • graham crackers (finely crushed)Bakery200 g
  • butter (melted, for the crust)Dairy85 g
  • granulated sugar (for the crust)Pantry50 g
  • cream cheese (softened)Dairy680 g
  • granulated sugar (for the filling)Pantry200 g
  • sour cream (room temperature)Dairy120 g
  • eggs (room temperature)Dairy3 pieces
  • vanilla extractPantry10 ml
  • flour (all-purpose)Pantry20 g
  • cinnamon (ground, for the filling)Spices2 g
  • saltSpices3 g

per serving

Nutrition

434kcal

Carbs
40 g
Proteins
7 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Hand mixer
  • Food processor
  • Oven
  • Cooling rack

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
Get Mezze