Description
This luscious Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel combines a creamy, smooth vanilla bean-infused cheesecake atop a buttery graham cracker crust, topped with warm peach cobbler and a rich salted caramel drizzle. Perfect for a special dessert, it boasts layers of flavor and textures that delight the palate.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Vanilla Bean Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tbsp vanilla bean paste (or seeds from 1 vanilla bean)
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Peach Cobbler Topping
- 2-3 fresh peaches, sliced (or canned peaches, drained)
- ¼ cup brown sugar
- 2 tbsp flour
- 1 tsp ground cinnamon
- 2 tbsp cold butter, cubed
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream, at room temperature
- 1 tsp sea salt
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture is well combined and holds together when pressed. Firmly press this mixture into the bottom of a springform pan to create an even, compact crust. Bake the crust for 8-10 minutes until set and fragrant, then remove and let it cool completely before adding the filling.
- Make the Vanilla Bean Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla bean paste or scraped vanilla seeds, mixing thoroughly. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the sour cream and vanilla extract until fully incorporated and smooth.
- Assemble and Bake the Cheesecake: Pour the prepared cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake the cheesecake at 350°F (175°C) for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. After baking, turn off the oven and leave the door slightly ajar; let the cheesecake cool slowly in the oven for 1 hour to prevent cracking. Once cooled, remove from the oven, allow it to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Prepare the Peach Cobbler Topping: In a bowl, toss the peach slices with brown sugar, flour, and ground cinnamon until evenly coated. Arrange the peaches evenly on top of the chilled cheesecake. Sprinkle the cubed cold butter over the peaches to dot them. Bake the cheesecake topped with cobbler ingredients at 350°F (175°C) for 10-15 minutes, or until the topping is bubbly and golden brown. Remove from oven and allow to cool slightly.
- Make the Salted Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar, stirring occasionally until it turns a deep amber caramel color. Carefully add the cubed unsalted butter and stir continuously until fully melted and incorporated. Slowly pour in the room-temperature heavy cream while stirring constantly to blend smoothly; be cautious as it may bubble vigorously. Remove from heat, stir in the sea salt, and allow the caramel sauce to cool slightly before using.
- Serve: Drizzle the warm salted caramel sauce generously over the peach-topped cheesecake slices. Serve and enjoy this decadent Vanilla Bean Cheesecake with Peach Cobbler and Salted Caramel, perfect for any celebration or dessert craving.
Notes
- Be sure to use full-fat cream cheese and sour cream for the creamiest texture.
- Using fresh peaches in season will give the best flavor, but canned, drained peaches work well too.
- Let the caramel sauce cool slightly before drizzling to avoid melting the cheesecake topping.
- To prevent cracks in the cheesecake, bake it gently and cool it slowly in the oven before refrigerating.
- This cheesecake is best served chilled but allow slices to sit at room temperature for a few minutes for optimal flavor.
