My Bourbon Peach Cobbler Cheesecake Won 1st Place!

I recently did something I've never done before but always wanted to try - I entered my 1st baking contest! Every year the town of Candor NC, just a few miles from my hometown, holds the NC Peach Festival. The festival is famous for its fresh, locally grown peaches, music, great food, family fun and an annual peach cooking contest.


I decided to put my own spin on a classic peach cobbler by making it into a cheesecake, and since bourbon goes really well with peaches I added one of the best: Uncle Nearest 1856. Regardless of the outcome I was proud of myself for trying something new and excited for the challenge, so actually winning was icing (or peaches) on the cake!


Thank you to all of the judges and organizers of the NC Peach Festival! This was my 1st baking content, but certainly not my last. Also, if you're in NC you gotta checkout the It's Allgood Food Truck and try the donut burger!


Check out my recap video and full recipe below.


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Here's the full recipe:


Ingredients


PEACH FILLING AND TOPPING:

  • 6 peaches pitted, peeled, and sliced

  • ½ cup Brown sugar

  • ½ cup sugar

  • 1 Tablespoon lemon juice

  • 2 Tablespoons corn starch

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

CRUST:

  • 2 cups graham cracker crumbs

  • ½ cup unsalted butter-melted

CHEESECAKE LAYER:

  • 3 (8 oz.) packages cream cheese-softened

  • 1 cup sugar

  • 2 teaspoons vanilla extract

  • ½ cup sour cream

  • 2 Tablespoons corn starch

  • 5 Tablespoons Bourbon (Uncle Nearest 1856)

  • 4 large eggs-slightly beaten

COBBLER TOPPING:

  • 1 cup all-purpose flour

  • ¼ cup brown sugar

  • ¼ cup sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1/3 cup unsalted butter-cold and cut into small pieces

  • ¼ cup boiling water


 

 Instructions


PEACH FILLING AND TOPPING:

  1. In a large pot place sliced peaches and lemon juice.

  2. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg.

  3. Stir and cook over medium high heat 10 minutes or until the peaches become soft.

  4. Set aside to cool.

CRUST:

  1. Preheat the oven to 425 F.

  2. Line the bottom of springform pan (I used 8”) with parchment paper and spray lightly with non-stick. spray.

  3. Then, wrap the springform pan with heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.

  4. To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened.

  5. Then press the mixture in the bottom of springform pan and place in the freezer while making the filling.

CHEESECAKE FILLING:

  1. Beat together softened cream cheese with sugar and vanilla, until smooth and creamy.

  2. Next, mix in sour cream and corn starch.

  3. Then add Bourbon and mix.

  4. Scrape down sides of bowl. Then add slightly beaten eggs and mix on low just to combine, do not over mix the batter.

  5. Pour half of the mixture over the crust and smooth the top.

  6. Place springform pan in large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the springform pan and bake 15 minutes, until the top is set.

  7. Turn down the oven temperature to 350 F.

  8. Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.

  9. Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven.

  10. Bake about 45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.

COBBLER TOPPING:

  1. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork.

  2. Add boiling water and stir, then set aside.

  3. When the cheesecake is done remove it from the oven.

  4. Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 25 minutes or until the cobbler topping gets nice golden-brown color.

  5. Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour.

  6. Then, remove it from water bath and place in the refrigerator 4-6 hours or overnight.

  7. Before serving run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate.

  8. When ready to serve top the cake with remaining peaches and sauce. You can reheat the sauce before drizzling over the cake.

  9. It's now ready to serve or store in the fridge.

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