BECHDOLT’S ORCHARD PEACH COBBLER CHEESECAKE

Crumble

¾ cup flour-heat treated

cup brown sugar

1 tsp. cinnamon

½ tsp. salt

5 Tbsp. butter, unsalted, cubed

Peaches

6-8 peaches, cut into thick slices

4 Tbsp. melted butter, unsalted

3 Tbsp. brown sugar

1 tsp. cinnamon

Graham cracker crust

2 cups crushed graham crackers

cup sugar

½ tsp. cinnamon

½ cup melted butter, unsalted

Cheesecake batter

4 blocks cream cheese 1 ¼ cups sugar

2 Tbsp. cornstarch 3 eggs, plus 1 yolk, room temperature

1 Tbsp. vanilla

1 cup sour cream, room temperature

Non-stick cooking spray Crumble: Mix all ingredients for crumble by hand. Set aside.

Peaches: Preheat oven to 425 degrees. Combine all peach ingredients. Place in single layer on parchment lined baking sheet. Bake at 425 degrees for 10-15 minutes until tender. Cool. Reserve half of the mixture. Crust: Preheat oven to 350 degrees. Spray springform pan with non-stick cooking spray. Combine crust ingredients spread into bottom of pan. Press down with hand or bottom of a glass. Bake 10 minutes. Cool for 10 minutes.

Cheesecake batter: Drop temp to 325 degrees. Mix cream cheese, sugar and cornstarch until smooth. Add eggs one at a time, mixing ingredients on low. Scrape bowl in between.

Mix vanilla in with the last egg yoke. Fold in sour cream.

Pour half the batter into the band crust. Layer half the peach mixture on it, then pour in the other half of the batter. Place ¾ of crumb mixture on top of the peaches. Tap pan to release air bubbles. Bake in a water bath for 75 minutes. Turn oven off. Crack the door and leave the cheesecake in oven for additional hour. Take out and let cool. Place in refrigerator over night. Also refrigerate remaining reserved peaches and remaining crumble. To serve, place remaining peaches and crumble on top of cheesecake.

These rhubarb cheesecake bars by Collette Gaugler of Fogelsville won the Sweet Girlz Bakery Fruited Cookie/Bar Contest at this year’s Allentown Fair.