PEACH COBBLER FACTORY RECIPE

Steps:

• 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.
• Prepare the Crumble: Stir together flour, granulated sugar, and brown sugar in a small bowl. Rub butter into flour mixture using your fingertips until mixture resembles coarse meal.
• Open oven door, and slide out rack with cheesecake (without removing from oven). Carefully spoon Topping evenly over cheesecake, and sprinkle with Crumble. Slide rack back in, and close oven. Continue baking at 350°F until cheesecake is golden on top and almost set in center, 30 to 35 minutes. Turn oven off, and prop oven door ajar about 1 inch. Let cheesecake stand in oven 1 hour.
• Remove cheesecake from oven; let cool 1 hour. Transfer to refrigerator; chill 8 hours. Slice and serve.

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.