Because I love y’all, even those of you who don’t worship at the altar of strawberries as I do.
- 8 oz cream cheese, room temperature
- 1/4 C condensed milk
- 1 large egg
- 2 C all-purpose flour
- 3/4 C salted butter, cold and diced
- 1/2 C + 2 tbsp boiling water
- 1/2 C granulated sugar
- 1/2 C brown sugar
- 1/4 C turbinado sugar
- 2 tsp baking powder
- 1/4 tsp ground coriander
- 2 lbs sliced peaches
- 1/4 C granulated sugar
- 1/4 C brown sugar
- 2 tsp cornstarch
- 1 tsp cold water
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- Grab a large mixing bowl and to it add all of the ingredients listed under ‘filling’ except the cornstarch and water: the peaches, sugars, vanilla, almond extract, cinnamon, nutmeg, cloves, and ginger. Stir them together so that the peaches are coated in the spiced sugar mixture that develops, then set them aside while you work on the cobbler and cheesecake batters.
- Grab your stand mixer (or a hand mixer and another large mixing bowl). On medium-high speed beat together the cream cheese, eggs, and condensed milk until light and a bit fluffy, about 10 minutes.
- Start boiling your water, and grab another mixing bowl. We’re going to whisk together the flour, coriander, baking powder, and remaining sugars in this one. Once well combined, add the cold, cubed butter to the bowl. Use a pastry cutter – or a really sturdy fork – to cut the butter into the flour mixture. Work the butter through the flour until there are no chunks larger than a pea, then make a well in the center of the bowl.
- Grab that bowl of peaches. Give them a stir, then drain them thoroughly. You can reserve the liquid to use for something else, or discard it. Preheat your oven to 350°F and place a rack in the center. Stir together the cornstarch and water in a small bowl, then stir that slurry into the peaches. Make sure they’re coated.
- Grease a baking dish – I recommend a 9×13″ pan, but any with at least a 12-cup capacity should work – lightly with baking spray or oil. Pour the peaches into the pan, and spread them out into an even layer. Next, pour about two-thirds of the cheesecake batter over the peaches and spread that out evenly.
- Return to the bowl you’re making the cobbler batter in. When the water is boiling – a rolling boil, popping bubbles, and all that jazz – pour it into the well you made in the center of the flour mixture. Fold the water in with a silicone spatula, working quickly. It might seem like there isn’t enough water but just keep stirring and folding. Once you see no more dry streaks in the cobbler batter, dollop the cobbler batter all along the top of the peaches and cheesecake. Spread the cobbler batter out evenly, making sure everything is covered.
- Pour the remaining cheesecake batter into the center of the pan, on top of the cobbler. Use your spoon to spread it out evenly, leaving it in the center of the pan. Don’t spread it all the way out to the edges, but smooth it out enough that it’s a pretty thin layer.
- Next, sprinkle the turbinado sugar over all of the exposed cobbler, coating those entirely. You can sprinkle some on the cheesecake part if you want. Place the cobbler dish onto a baking tray to catch any drippage, and place the cobbler in the center of the oven. Bake for 25 minutes at 350°F, then reduce the oven temperature to 325°F. Continue baking the cobbler for another 40-45 minutes until it’s noticeably puffy, and the sugar hardened into a crust. Let the cobbler rest on the counter for 20-30 minutes before spooning in, to allow the cheesecake to set. Or don’t, and eat it burning hot. Up to you. Dassit!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes