Peach Cobbler Ricotta Cheesecake

Peach Cobbler Italian Ricotta Cheesecake

PREP TIME: 20  COOK TIME: 80  TOTAL: 100

INGREDIENTS

Servings: 12-14

For the Peaches:

• 2 lb. (about 5-6) Ripe Peaches, pitted and thinly sliced
• 1/3 cup Granulated Cane Sugar
• 2 tsp. Ground Cinnamon
• 1/8 tsp. Ground Nutmeg

For the Brown Sugar Crumb:

• 1 cup All Purpose Flour
• ½ cup Brown Sugar
• ½ cup Melted Butter
• 1 tsp. Ground Cinnamon
• Pinch of Salt

For the Italian Ricotta Cheesecake:

• 16 oz. Whole Milk Ricotta, room temperature
• 8 oz. Cream Cheese, room temperature
• 8 oz. Sour Cream, room temperature
• 3/4 cup Granulated Cane Sugar
• 4 large Eggs
• 3 tbsp. All Purpose Flour
• 3 tbsp. Unsalted Butter, melted
• 2 tsp. Vanilla Extract, or vanilla bean paste

For the Graham Cracker Crust:

• 2 packages Graham Crackers
• ½ cup Melted Butter

INSTRUCTIONS

1. To Make the Peach Cobbler Portion: Preheat the oven to 425F.  Line a large baking pan with parchment paper.
2. Add the thinly sliced or chopped peaches, sugar, ground cinnamon and nutmeg on the prepared pan. Toss until very well combined. Roast until tender and juicy, about 10-15 minutes. 
3. Remove the pan from the oven, use a spatula to move the peaches to only one half of the baking pan.
4. Either directly on the other half of the baking pan or in a bowl, combine all the brown sugar crumb ingredients. Mix until crumb-like texture.
5. Place back in the oven to cook 10 minutes. 
6. Flip both the crumb and peaches then cook another 5-10 minutes, until peaches are very juicy and crumb is toasted. Remove from oven to cool to room temperature. 
7. To Make the Graham Cracker Crust: Reduce the oven heat to 350F. Grease a 8-9” spring form cheesecake pan.
8. In a blender, add the graham crackers. Pulse until crumbs, then add the melted butter to pulse until well-combined. Pour into the prepared cheesecake pan, then press evenly along the bottom and sides of the pan.
9. Bake for 10 minutes, then remove from heat to cool at least 10 minutes before adding filling.
10. To Make the Cheesecake Filling: In a blender, combine all ingredients. Blend until very smooth. Scrape down sides, as needed. 
11. To Assemble the Peach Cobbler Cheesecake: Pour HALF of the cheesecake filling in the crust, even out with the back of a spoon, then layer with HALF the roasted peaches and HALF of the crumb. Spoon the remaining cheesecake filling on top.
12. Bake for 40-45 minutes, just until the center is set but still slightly jiggly.
13. Turn oven OFF but keep the cheesecake inside to cool with the oven door cracked for 20 minutes. Then, remove to chill in the fridge for at least 2-4 hours to overnight.
14. Store the remaining peaches and crumb on the counter. Reheat the peaches at 425F for 5-8 minutes, or in a saucepan over medium heat with a splash of water. Top the cheesecake with the roasted peaches and crumble to serve.