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Jeles’ Holiday Cobbler Cheesecake

Ingredients:

Cheesecake Filling

16 ounces of Cream Cheese, (room temperature)

3 Eggs

1 cup of chopped (small pieces) fresh peaches

1/2 teaspoon of Cinnamon

Cheesecake Crust

1 Cup of Almond Flour

1/4 cup of Monkfruit

8 Tablespoons of Butter, melted

2 tsp of Cinnamon

Instructions:

Preheat the oven to 350*

I use my 9’ Spring pan or you can use a 9’ cake pan

If you use a cake pan line the pan with parchment paper

Cheesecake Crust:

Large Bowl mix the coconut flour, almond flour, sweeteners and cinnamon

Stir in the melted butter and vanilla extract and mix well (it will be crumbly)

Press the dough into the bottom of the prepared pan, going just slightly up the sides of the pan

Bake for about 10 minutes, until light golden color

Set aside for 15 minutes

Cheesecake Filling:

In a large bowl, beat the cream cheese and sweetener together at a medium speed until fluffy

Add in the eggs, cinnamon and vanilla and beat on medium/high speed

Add in the peaches and fold into mixture

Pour the filling into the pan on top of the cooled crust

Smooth the top of the cheesecake batter with a spatula

Bake for about 35-45 minutes, or until the center is set (it will barley jiggle)

Cool the cake in the pan and Refrigerate overnight

Remove the cheesecake from the pan using the parchment paper sides or remove from the spring pan

Serve the cheesecake at room temperature

Dress up the top of your Cheesecake Cobbler how ever you wish :)

Add a dollop of whipped cream and ENJOY!

Jeles' Cheesecakes ~Holiday~ Parties~

Enjoy!!!

Servings 12~ Serving 1 slice ~ Calories 253 ~ Net Carbs. 4.5 g

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