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Roasted Peach Cobbler Cheesecake
Ingredients
  • Crumble
  • ¾ cup ( 95g) all purpose flour, heat treated
  • ⅓ cup ( 70g) light brown sugar, packed
  • 1 tsp cinnamon
  • ½ tsp salt
  • 5 tbsp unsalted butter, cold and cubed
  • Peaches
  • 6 slightly underripe peaches, cut into thick slices
  • 4 tbsp unsalted butter, melted
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon
  • Graham Cracker Crust
  • 2 cups ( 280g) ground graham crackers (about 2 sleeves)
  • ⅓ cup ( 70g) granulated sugar
  • ½ tsp cinnamon
  • Pinch of salt
  • ½ cup ( 110g) unsalted butter, melted
  • Cheesecake Batter
  • 4 8oz blocks full fat cream cheese, room temp
  • 1 ¼ cup ( 255g) granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs 1 egg yolk, room temp
  • 2 tsp vanilla bean paste, or 1 tbsp vanilla extract
  • 1 cup ( 250g) sour cream or full fat Greek yogurt
Steps
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