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Peach Cobbler Cheesecake


Cheesecake Topping
16 oz cream cheese
1½ container of sugar
1 tablespoon of vanilla extract
¼ cup cornstarch
3 huge eggs
½ container of whipped cream
4 1/2 glasses of Brilliant Grahams
2 tablespoons of butter
1 tablespoon of iced water
1 container White cake mix
Peach filling
2 -3 expansive peaches
1 glass of sugar
1 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 glass of water
1 tablespoon of butter
1 teaspoon of vanilla extract
2 1/2 tablespoons cornstarch


In a large bowl, mix the cream cheese until nice and fluffy.
Add the eggs, 1 1/2 cups of sugar and 1 teaspoon of vanilla, then mix.
Then pour 1/2 container of heavy cream and sprinkle 1/4 container of cornstarch.
Mix until everything is well combined, then set aside.
Add the Brilliant Grahams, 2 tablespoons butter and 1 tablespoon ice water to the food processor and pulse until small scraps.
Place the paper material at the base of your spring form pan, then add 3/4 of the Brilliant Grahams mixture to it.
Press together with your fingertips.
Bake for 5 to 10 minutes at 350 F.
Remove from grill and let cool.
Wrap the spring-shaped container with plastic, then place it in a roasting pan or large pot.
Pour the cheesecake filling into the spring form container and smooth out.
Pour about 1 inch of hot water into the roaster, surrounding the cheesecake.
Grill at 350 F for 30 to 35 minutes.
Mix the remaining disintegrated Brilliant Grahams with the white cake mix, 1 tablespoon ice water and 2 tablespoons butter.
Mix well.
Sprinkle mixture onto a paper-lined cookie sheet.
Bake for 5-10 minutes, then disintegrate and set aside.
Then add the diced peaches, 1 cup of sugar, 1 tablespoon of butter, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg and water to a saucepan.
Scoop out about half a glass of water, then sprinkle with 2 1/2 tablespoons of cornstarch and mix until there are no more bulges.
Boil peaches, etc., over medium heat.
Pour in the fluid and cornstarch mixture, mix and turn off the heat. Let cool.
Add a little vegetable oil with your fingertips and oil the best inner part of the cheesecake pan (this will prevent the cobbler filling from remaining in the pan).
Pour the peach filling on top of the cheesecake.
Then sprinkle the piece of topping on top.
Cover and refrigerate for at least 2 hours.
Serve and enjoy


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