At last!

I have been so incredibly lazy lately.  I know.  See, so much has happened that my blogging has fallen to the wayside.  One of the big things I've been using as an excuse is the pain and preparation for my wisdom tooth extraction.

That's right guys, they're gone.  Finally, all four teeth are GONE!  So it's all soft foods and Buffy for me.

Good news for the blogosphere though because it means that I have plenty of bored and drugged up time to edit and post pictures.  Since pictures are the things that hold me back from posting most of the time, this is a good thing.

I've been taking requests at work, and this is the first of many posts to come about it.  SO, without further ado:  Heather's Desire, Peach Cobbler Cheesecake:

Peach Cobbler Cheesecake

(So simple you'll always want to make it!)

For The Middle Layer:

1/4 C quick cooking oats

1/4 C packed brown sugar

1/8 C all purpose flour

1/4 tsp cinnamon

2 Tbs butter, melted

1 small can of sliced peaches* (in water or lite syrup) 

For the Cheesecake:

12oz Cream Cheese, softened (or Neufschatel if you want lower fat content)

3/4 C granulated sugar

3 Eggs

Also: 2 crushed up graham crackers (just put them in a large zip-top bag and smash them with a rolling pin)

Crispy Center Layer instructions:

Preheat oven to 350F.  Prepare a 9x5 bread pan (or other small-ish baking pan).  Whisk together oats, flour, brown sugar, cinnamon, and dash of salt.  Pour in melted butter (cool it a little first please!) and mix until it looks like coarse sand.  Set aside.  Place sliced peaches on bottom of prepared pan in a single layer, until you can barely seen any more pan.  Sprinkle flour mixture over top, press lightly to create an even crust.  Bake for 40-45 minutes.  Cool on wire rack.

While it's cooling, make Cheesecake:

Prepare a pie pan by spraying it with cooking spray or smearing it with softened butter, then cover it with graham crackers (like you would flour a pan).  This creates a layer of graham crackers without having to make a full blown crust. Beat cream cheese and sugar with an electric mixer until smooth.  Add eggs one at a time until combined. 

Pour about half of the cream cheese mixture into pie pan. Scoop the peach cobbler mixture on top of that as evenly as possible.  It helps to kind of break it up with a spatula or spoon first.  Pour the remaining half of the cheesecake batter over the crisp layer.  Bake at 375F for 30-35 minutes, or until the edges are golden brown and the center is mostly set.

*You could use fresh peaches if you have them available.  I would say two peaches is plenty, then peel and slice them.  No pre-baking required!
Also: Tiff, a co-worker, made this with a combo of berries (blueberry, strawberry and blackberry) and let me tell you, it was SO good.  So try it with any fruit for a wonderful surprise!