How To Make Nobake Peach Cheesecake (Recipe) Rice 'n Flour
Make the filling by adding all of the ingredients into a mixing bowl and beat with a whisk attachment until it's fluffy and well blended. Add mixture over the graham cracker mixture in the cups. For the peaches, pit and dice peaches and sprinkle with sugar. Add peaches top of the whipped mixture.
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Add 2 cups of peach chunks to a food processor and process until smooth. Set aside. In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese and 1 cup of sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl.
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Add a small amount of vegetable oil to your fingertips and oil the top-inner part of the cheesecake pan (this will prevent the cobbler filling from sticking to the pan). Pour the peach topping on top of the cheesecake, then smooth it out. Sprinkle the crumb topping on top. Cover and refrigerate for at least 2 hours.
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In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork. Add melted butter and mix everything until your have a coarse mixture. Dump this cookie mixture into a 6 inch springform pan. Press it down tightly, using the flat base of a drinking glass or measuring cup.
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Step 3: Combine all of the cheesecake filling ingredients in a high-speed blender until smooth and creamy. Step 4: Pour the mixture on top of the crust and smooth out the top with a spoon or spatula. Place in the fridge until set (about 5 hours or overnight). Step 5: To make the peach topping, add sliced peaches, brown sugar, cinnamon, lemon.
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Press the mixture firmly into a 9×9 dish and then place in the freezer for 15 minutes to set the crust. In a large bowl use a mixer (or in the bowl of a stand mixer) to combine cream cheese and powdered sugar until smooth and creamy. Add in the vanilla and mix until well combined.
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Build up two layers of cheesecake filling and peach puree, finishing the cheesecake with a glorious crown of peach puree, smoothing each layer right to the edge of the springform pan. Then freeze.
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Reduce the oven temperature to 325 degrees. Mix the cream cheese and sugar 1 ½ c of sugar until well blended. Add the sour cream and vanilla. Mix the ingredients together until blended. Add eggs one at a time, blending well after each addition. Wrap the springform pan in foil (see video for instructions).
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Set the prepared pan aside. 2. Prepare the peach layer. Peel, pit and cut the peaches into 1-inch pieces. Toss with lemon juice, cinnamon, sugar and cornstarch. Cover and set aside. 3. Prepare the crumble filling and topping. Combine the melted butter, vanilla, sugars, salt, cinnamon and flour.
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STEP TWO: Remove the cooked cheesecake from the oven once more. Top with another layer of the peaches, and then mound the cobbler topping over the top of the peaches. STEP THREE: Bake for a final 15 minutes until the topping turns golden brown. STEP FOUR: Turn off the oven, cracking the oven door for 60 minutes.
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Use an electric mixer or hand whisk to blend until it's very smooth, about 30 seconds or so. Fold in the peeled, thinly sliced peaches. Pour the mixture on top of the crust, cover the pan with plastic wrap (not touching the filling), and place in the refrigerator for at least 8 hours (ideally overnight.)
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Scrape the sides of the bowl and mix for an additional 1-2 minutes. Use a rubber spatula to fold in the whipped topping. Spoon or pipe the cheesecake filling into the prepared serving dishes and refrigerate. In a medium saucepan over low-medium heat, stir together the peaches, brown sugar, water, vanilla and cinnamon.
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To make the cobbler batter, whisk together flour, sugar, brown sugar, salt and baking powder. Then, cut in cold butter with a fork. Finally pour in hot water and stir. When the cheesecake is almost baked, remove it from the oven, arrange another layer of peaches, top with cobbler mixture and bake for about 20-25 minutes.
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Either way, preheat the oven to 425F and line a large baking sheet with parchment paper. Add the peaches to a large bowl with the butter, brown sugar, and cinnamon. Toss to coat. Scoop the peaches onto the baking sheet in one single layer.
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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).
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Place the cream cheese in a large mixing bowl. Mix it well with an electric mixer. Add the sugar, peach gelatin and coffee creamer. Mix well. Add the whipped topping and mix until well combined. Spread the mixture into the pie crust. Cover and refrigerate for at least 2 hours before slicing and serving.
