Notes
This cheesecake requires a number of way, but it’s completely worth it. You could simplify the form by incinerating the full cheesecake form, also top with ⅔ of the peaches and cobbler admixture and finish it off that way. This skips the multiple layers.
The hot water bath helps the cheesecake cook into a nice smooth and delicate cheesecake.
This cheesecake can be tricky to cut because of all of the layers. I ’d recommend cutting it into slices while it’s still in the springform visage to help keep the layers in place. Using a saw-toothed cutter in a gentle reverse and forth stir also makes it easier to cut through the cobbler beating without smashing the cheesecake layers.
Nutrition
Sodium: 750mg | Calcium: 197mg | Vitamin C: 3mg | Vitamin A: 1913IU | Sugar: 70g | Fiber: 2g | Potassium: 270mg | Cholesterol: 174mg | Calories: 846kcal | Trans Fat: 1g | Monounsaturated Fat: 13g | Polyunsaturated Fat: 2g | Saturated Fat: 29g | Fat: 49g | Protein: 9g | Carbohydrates: 97g | Iron: 2mg