Upside-Down Peach Cobbler Cheesecake

Name: Upside-Down Peach Cobbler Cheesecake
Ingredients: 2 tbsp avocado oil or melted coconut oil; 0.5 cup brown sugar; 2 tsp cinnamon; 1 tbsp cornstarch; 24 oz cream cheese, at room temperature; 5.33 cups crushed Biscoff cookies; 3 cups heavy cream, cold; 1 tbsp lemon juice; 2 tbsp maple syrup; 0.25 cup maple syrup; 1.08 cups powdered sugar; 1 pinch salt; 1 large pinch salt; 1.33 cups salted butter, melted; 4 cups sliced peaches, fresh or frozen; 3 tbsp smooth, creamy almond butter; 0.5 cup sour cream or Greek yogurt; 3 tsp vanilla bean paste or extract; 1 tbsp water

Dessert Cake Baking Oven

Source: www.wellmadebykiley.com

Added by SizzlingChef07

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Ingredients

avocado oil or melted coconut oil 2 tbsp
brown sugar 0.5 cup
cinnamon 2 tsp
cornstarch 1 tbsp
cream cheese, at room temperature 24 oz
crushed Biscoff cookies 5.33 cups
heavy cream, cold 3 cups
lemon juice 1 tbsp
maple syrup 2 tbsp
maple syrup 0.25 cup
powdered sugar 1.08 cups
salt 1 pinch
salt 1 large pinch
salted butter, melted 1.33 cups
sliced peaches, fresh or frozen 4 cups
smooth, creamy almond butter 3 tbsp
sour cream or Greek yogurt 0.5 cup
vanilla bean paste or extract 3 tsp
water 1 tbsp

Grease and line

Press

remainder of mixture into bottom and all the way up sides of pan, pack tightly and evenly

Freeze

at least 15-20 minutes

⏱️ 20 min

mix

⏱️ 1 min

mix

until well combined and smooth

⏱️ 1 min

Fold

fold whipped cream into cheesecake filling until fully combined and smooth

Spread

place about 2/3 of filling on crust, spread into even layer, make a well in center

Fill

place all peach filling into well and spread to fill

Top and cover

scoop remaining cheesecake filling on top and spread into even layer, place bottom crust disc on top to enclose

mix

until crumbs are coated and resemble wet sand

Refrigerate

at least 6 hours or overnight

⏱️ 6h

mix

until well combined and smooth

Invert

place serving plate upside-down on top and carefully invert

Release

gently release springform pan

Serve

smash the crust and serve with cinnamon whipped cream and salted caramel if desired

Press

about 1/5 of mixture into bottom of pan, about 1/2" thick, compact into even layer

Freeze

at least 15-20 minutes

⏱️ 20 min

Cook

over medium heat until sugar melts and peaches soften, stirring occasionally

⏱️ 9 min

mix

Thicken

until mixture just slightly thickens

⏱️ 2 min

Stir and cool

stir in vanilla, cool completely in refrigerator

Release and freeze

gently release from springform pan, place on plate and return to freezer

crushed Biscoff cookies

5.33 cups

cheesecake filling

cheesecake filling base

cheesecake with filling

cheesecake with peach filling

cooked peach mixture

cooled peach filling

cornstarch

1 tbsp

cornstarch slurry

cream cheese with sugar

crust mixture

frozen bottom crust disc

frozen main crust

powdered sugar

0.75 cup

prepared pan

released cheesecake

salted butter, melted

1.33 cups

salted caramel

thickened peach filling

upside down peach cobbler cheesecake

vanilla bean paste or extract

1 tsp

water

1 tbsp

cream cheese, at room temperature

24 oz

Beat

until smooth

heavy cream, cold

1.5 cups

Whip

on medium-high speed until stiff peaks form

⏱️ 5 min

sour cream or Greek yogurt

0.5 cup

vanilla bean paste or extract

1 tsp

salt

1 pinch

maple syrup

0.25 cup

smooth, creamy almond butter

3 tbsp

avocado oil or melted coconut oil

2 tbsp

salt

1 large pinch

sliced peaches, fresh or frozen

4 cups

brown sugar

0.5 cup

maple syrup

2 tbsp

lemon juice

1 tbsp

cinnamon

1 tsp

mix

beat on high until fully incorporated and stiff peaks form

cinnamon whipped cream

heavy cream, cold

1.5 cups

Whip

on medium then high speed until cream gets thick

⏱️ 4 min

powdered sugar

0.33 cup

cinnamon

1 tsp

vanilla bean paste or extract

1 tsp

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