Let’s cozy up and get our hibernation on this fall. Start it off with this delicious twist on peach cobbler.
Prep Time: about 1.5 hours
Quantity: Makes about twenty-five 1″ squares
Preheat oven to 350F
Twelve full Graham Crackers (smashed to smithereens in a gallon-size plastic bag.)
Two 8 oz packs of Cream Cheese
Four Tablespoons of Butter (melted)
One large egg
Two Tablespoons of Brown Sugar
One Teaspoon of Vanilla
1/4 Cup granulated sugar
Four Peaches (I know there are six in the image above, but turned out I only used four, you can always add more if you’d like!)
One and One-Half Cups of Apple crisp flavored granola (I found mine in the bulk section at Winco)
Cinnamon and Nutmeg (about one teaspoon each, I just added to taste)
- Start by making the graham cracker crust. Melt butter in a glass bowl in the microwave for about one minute or until softened. And in the meantime, get crackin’ down on those graham crackers in the gallon-sized bag until they are a fine sand-like texture. (As you can see in my image below, I still had quite a few clumps in mine which I deemed totally fine and it still turned out SUPER tasty.)
- Combine melted butter and crushed graham crackers in the bowl until well blended and moist. Gradually add brown sugar, this will help the crust bind together better when put in the oven. Spread mixture in a thin layer covering the bottom of your greased glass pan, place on top oven shelf at 350F for 5 minutes. When finished, set aside to cool.
- While your crust is chilling, in another bowl combine your cream cheese (softened to room temp. and mixed with a beater), egg, granulated sugar, and vanilla. Mix until well blended. Take a rubber spatula and spread cream cheese mixture over your crust evenly distributing it throughout. Be sure to get it all by scraping the sides of the bowl. And try not to drool.
- Bake cream cheese mixture and crust combined in the oven for 30 to 35 minutes or until cheesecake is set. My cheesecake mixture started to brown at the edges and the center was a little light brown when I took mine out.
- Take out and chill in the fridge while you make your cobbler topping.
- Lastly, cut peaches into thin slices and place in a saucepan over medium heat. Peaches will create their own sugary syrup when they get warm so there is no need to add more sugar here. When they have started to caramelize slightly, add in apple crisp and season with cinnamon and nutmeg to taste. Once the mixture has boiled for about 2 minutes it should be caramelized enough to take off heat and cool.
- Let cool for 15 to 20 minutes then pour over cheesecake pan, evenly distributing throughout.
- Add a little cinnamon sugar and more apple crisp on top for texture and dig in til’ your heart’s content!