Upside-Down Peach Cobbler Cheesecake

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

or vanilla extract 3 tsp
water 1 tbsp

Grease and line

squeeze

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

chill

at least 6 hours or overnight

⏱️ 6h

mix

beat on high until fully incorporated and stiff peaks form

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

squeeze

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

cream cheese with sugar

cheesecake filling base

cheesecake filling

cheesecake with filling

vanilla paste

1 tsp

vanilla extract

1 tsp

powdered sugar

0.75 cup

sour cream or Greek yogurt

0.5 cup

powdered sugar

0.33 cup

cinnamon

1 tsp

prepared pan

crust mixture

cooked peach mixture

cornstarch slurry

thickened peach filling

cooled peach filling

frozen bottom crust disc

frozen main crust

Biscoff cookies, crushed

5.33 cups

butter, salted, melted

1.33 cups

cheesecake with peach filling

cinnamon whipped cream

salted caramel

released cheesecake

upside-down peach cobbler cheesecake

salt

1 pinch

cornstarch

1 tbsp

water

1 tbsp

vanilla paste

1 tsp

vanilla extract

1 tsp

vanilla paste

1 tsp

vanilla extract

1 tsp

cream cheese, room temperature

24 oz

beat

until smooth

heavy cream, cold

1.5 cups

Whip

on medium-high speed until stiff peaks form

⏱️ 5 min

heavy cream, cold

1.5 cups

Whip

on medium then high speed until cream gets thick

⏱️ 4 min

maple syrup

0.25 cup

smooth, creamy almond butter

3 tbsp

avocado oil or melted coconut oil

2 tbsp

salt

1 large pinch

peaches, sliced

4 cups

brown sugar

0.5 cup

maple syrup

2 tbsp

lemon juice

1 tbsp

cinnamon

1 tsp

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