Combine cheesecake and cobbler for special summer treat

August 21, 2013

TripleBerryCobbler_3col.pdf

What says summer more than a front porch, a cool breeze and a big slice of berry cobbler?

Home cook Tammy Stephens’ Triple Berry Cheesecake Cobbler is simply summertime on a plate. This recipe is a perfect way to use berries that are in season. Feel free to substitute berries you like – the options are endless!

See step-by-step photos of Tammy’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/berrycobbler

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember to use “just a pinch.”

Berry Cheesecake Cobbler

2 pt each of strawberries, blueberries, and raspberries or 2 12 oz.packages of frozen mixed berries, thawed and drained

FOR THE CHEESECAKE

(4) 8 oz pkg softened cream cheese

1 c sugar

2 tsp vanilla extract

4 large eggs

FOR THE COBBLER

2/3 c quick oats

2/3 c brown sugar

2/3 c flour

1 tsp cinnamon

1/2 tsp nutmeg

3/4 c butter, softened

FOR THE CAKE

2 c cake flour

2 tsp baking powder

1/2 tsp salt

1/2 c butter, softened

1 c sugar

3 large eggs, room temp

2 tsp vanilla

3/4 c milk

Directions

Preheat oven to 350 degrees.

Mix 1/2 berries with 1/2 cup of sugar. Set aside.

In bowl, beat together cream cheese and 1 cup of sugar until combined. Add 2 tsp vanilla; mix well. Add 4 eggs, one at a time, until combined.

In another bowl, mix, quick oats, brown sugar and 2/3 cup flour. Add cinnamon and nutmeg. Mix well. Add 3/4 cup softened butter until mixture is completely moist and crumbly.

In another bowl combine cake flour, baking powder, and salt with a whisk. Set aside. In a large bowl, cream 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat 3 eggs in one at a time until combined. Add 2 tsp of vanilla and mix until combined. Slowly beat in flour mixture and milk, alternating until smooth. Pour half of batter into greased 9×13 pan.

Pour cream cheese batter over cake batter. Sprinkle half of berry mixture, without sugar, over entire surface of cake. Sprinkle oat crumble evenly over top of berries.

Bake at 350 for 50 minutes.Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.

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Category: Recipes