APPLE COBBLER CHEESECAKE
I call this combination of two classic desserts my "lucky" recipe. It won top honors when I entered the baking contest in my hometown's annual apple festival.-Jay Hoover, The Villages, Florida
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of a greased 10-in. springform pan. Place pan on a 15x10x1-in. baking pan., For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping., Bake 1-1/4 to 1-1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes., Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.
Nutrition Facts :
CHEESECAKE COBBLER
Easy, light, and fluffy cheesecake with a blueberry topping. If you know someone who says they hate cheesecake...have them try this one!
Provided by yumamom
Categories Desserts Cakes Cheesecake Recipes
Time 9h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, butter, and white sugar together in a bowl; beat until fluffy. Pat into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until firm, about 20 minutes. Allow to cool completely, about 30 minutes.
- Beat whipped topping, cream cheese, and confectioners' sugar together in a bowl. Spread evenly and smoothly over the crust in the baking pan.
- Top cream cheese mixture with blueberry pie filling. Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 59.6 g, Cholesterol 81.7 mg, Fat 39.7 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 28.1 g, Sodium 252.4 mg, Sugar 38.9 g
PEACH COBBLER CHEESECAKE
This cheesecake is full of fresh peach flavor, enhanced from the addition of bourbon. The cobbler top is the jewel here--subtle cinnamon flavor. This is such a showstopper! Garnish with fresh peaches and syrupy, warmed preserves.
Provided by thymeforpineapple
Time 11h35m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
- Stir together graham cracker crumbs, melted butter, sugar, and salt for crust in a medium bowl until evenly combined. Press crumb mixture along the bottom and up the sides of the prepared pan.
- Bake in the preheated oven until set and golden, about 10 minutes. Remove from the oven and cool on a wire rack for 30 minutes. Leave the oven on.
- Prepare the cheesecake while crust cools: Beat together cream cheese and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating on low until just combined after each addition. Beat in flour and salt on low until just combined. Beat in bourbon and preserves on low until just combined. Fold in chopped peaches until just combined. Pour filling into the cooled crust.
- Gently jiggle pan to smooth top. Place cheesecake in a plastic slow cooker liner; transfer to a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in the oven. Pour warm water into the roasting pan to come halfway up sides of pan, making sure you do not get any water into the slow cooker liner.
- Bake in the preheated oven until cheesecake is just set on top, about 35 minutes.
- While cheesecake bakes, prepare the topping: Beat butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg, beating on low until just combined. Whisk together flour, baking powder, cinnamon, and salt in a small bowl; add to butter mixture with mixer on low, beating until just combined.
- Open the oven door and carefully slide out rack with cheesecake without removing from oven. Carefully dollop topping mixture by spoonfuls over cheesecake. Carefully slide rack back in and close oven.
- Continue baking until topping is golden on top and cheesecake is almost set in center, about 1 hour. Turn oven off and prop oven door ajar about 1 inch. Let cheesecake stand in oven for 1 hour.
- Remove cheesecake from oven and remove from roasting pan. Let cool at room temperature for 1 hour. Remove cheesecake from the liner and transfer to the refrigerator. Chill, uncovered, at least 6 hours or up to 12 hours. Remove metal collar from cheesecake before slicing and serving.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 52.9 g, Cholesterol 156.7 mg, Fat 34.8 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 20.9 g, Sodium 499.4 mg, Sugar 36.2 g
APPLE COBBLER CHEESECAKE RECIPE - (4.4/5)
Provided by á-46561
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 inch up sides of a greased 10-inch springform pan. Place pan on a 15x10x1-inch baking pan. For cobbler layer, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder; add to creamed mixture. Drop half of the dough by tablespoonfuls into crust. Top with half of the apple slices; drizzle with 1/3 cup caramel topping. For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and water. Add eggs; beat on low speed just until combined. Pour over caramel. Repeat cobbler layer with remaining dough, apple and an additional 1/3 cup caramel topping. Bake 1 1/4 to 1 1/2 hours or until cheesecake layer no longer jiggles when moved. Cool on a wire rack 30 minutes. Serve warm or refrigerate overnight, covering when completely cooled, and serve cold. Loosen sides of cheesecake with a knife. Remove rim from pan. Warm remaining caramel topping. Serve with cheesecake; top with whipped cream.
CHERRY CHEESECAKE COBBLER
Make and share this Cherry Cheesecake Cobbler recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat cream cheese, sugar and flour. Add egg and extracts, beating well. Set aside.
- Stir together cherries, cherry pie filling, and 2 tablespoons melted butter in a large saucepan and cook over medium heat, stirring often, for 5 minutes or until thoroughly heated. Spoon hot cherry mixture into a lightly greased 9 inch deep dish pie pan. Spoon cream cheese mixture evenly over hot cherries.
- Combine crushed vanilla wafers and 2 tablespoons melted butter. Sprinkle evenly over cream cheese mixture.
- Bake at 350º for 30 minutes or until golden brown.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 393, Fat 19.3, SaturatedFat 10.8, Cholesterol 72.9, Sodium 193.5, Carbohydrate 50.9, Fiber 1.7, Sugar 14, Protein 4.8
TRIPLE BERRY CHEESECAKE COBBLER
Summer on a plate! So sweet, so fresh... so wonderful.
Provided by Tammy Stephens
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 350 degrees. Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar; set aside.
- 2. In a medium bowl, beat together 4 packages of cream cheese and 1 cup of sugar until combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs, one at a time until all are combined; set aside.
- 3. In a medium bowl, mix together 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg; mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly; set aside.
- 4. In a small bowl, combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk; set aside.
- 5. In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters until light and fluffy. Beat 3 eggs in - 1 at a time - until combined.
- 6. Add 2 teaspoons of vanilla and mix until completely combined.
- 7. Slowly beat in flour mixture and milk alternating each one until mixture is smooth.
- 8. Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes.)
- 9. Pour cream cheese batter over cake batter. Sprinkle on half of the berry mixture - without sugar - over entire surface of cake. Sprinkle oat crumble evenly over top of berries.
- 10. Bake at 350 degrees for 50 minutes.
- 11. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.
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PEACH COBBLER CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 12 hrs 15 mins
- Prepare the Crust: Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly combined. Transfer to prepared pan, pressing crumbs along bottom and up sides of pan. Bake in preheated oven until set and light golden, about 10 minutes. Let cool on a wire rack 30 minutes (do not turn off oven).
- Meanwhile, prepare the Filling: Beat cream cheese and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until just smooth, about 1 minute. Scrape down sides of bowl using a rubber spatula. Add sour cream and vanilla, beating until just combined and smooth, about 1 minute. Add eggs 1 at a time, beating on low speed until just combined, about 30 seconds. Do not overbeat. Fold in chopped peaches. Set aside until ready to use.
- Pour Filling over cooled Crust; gently jiggle pan to level. Place cheesecake in a slow cooker liner; place cheesecake in liner in a roasting pan large enough to fit springform pan with at least 2 inches around all sides. Place roasting pan in oven; carefully pour enough boiling water into roasting pan around cheesecake to fill halfway up sides of springform pan (be careful to not let any water get into slow cooker liner). Bake at 350°F until cheesecake is just set on top, about 35 minutes.
- While cheesecake bakes, prepare the Topping: Stir together sliced peaches, brown sugar, butter, lemon juice, cornstarch, and cinnamon in a small saucepan. Cook over medium, stirring occasionally, until mixture thickens, about 5 minutes. Remove from heat; set aside.
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