Description
This luscious Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel combines creamy vanilla-infused cheesecake with a tender peach topping and a rich salted caramel drizzle. Perfect for an elegant dessert, it balances fruity freshness with indulgent sweetness to delight any crowd.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean
- 3 large eggs
For the peach cobbler topping:
- 2 cups peeled and sliced fresh or frozen peaches
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For the salted caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moist. Firmly press this mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and allow to cool.
- Prepare the cheesecake filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add granulated sugar and continue beating until well combined. Mix in sour cream and vanilla bean paste until evenly incorporated. Add eggs one at a time, mixing gently after each to avoid overbeating. Pour the batter over the cooled crust and smooth the surface.
- Bake in a water bath: Place the springform pan into a larger baking dish. Pour hot water into the larger dish until it reaches about 1 inch up the sides of the springform pan to create a water bath, ensuring gentle and even baking. Bake for 55–65 minutes until the cheesecake center is almost set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight to fully chill.
- Prepare the peach cobbler topping: In a saucepan over medium heat, mix sliced peaches, brown sugar, cornstarch, cinnamon, and vanilla extract. Stir continuously until the mixture thickens and peaches become tender, about 6–8 minutes. Remove from heat and cool completely.
- Make the salted caramel: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly until it fully melts and turns an amber color. Carefully add cubed butter and stir until melted. Slowly pour in heavy cream while stirring, then mix in sea salt. Let caramel cool slightly before using.
- Assemble and serve: Remove chilled cheesecake from the springform pan. Spread the cooled peach cobbler topping evenly over the cheesecake. Drizzle generously with the salted caramel sauce. Optionally, garnish with chopped toasted pecans for extra texture. Slice and serve.
Notes
- You can use canned peaches if fresh or frozen peaches are unavailable.
- The cheesecake can be made a day ahead and stored covered in the refrigerator.
- For added crunch, sprinkle chopped toasted pecans on top before serving.
- Ensure not to overmix eggs into the cheesecake batter to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
