Description
This Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel is a luscious dessert that combines a creamy, smooth vanilla bean cheesecake base with a sweet and spiced peach cobbler topping, finished with a rich salted caramel drizzle. Perfect for summer gatherings or special occasions, it offers a delightful balance of creamy, fruity, and caramel flavors.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla extract)
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the peach cobbler topping:
- 3 fresh peaches, peeled and sliced
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
For the salted caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes to set the crust, then remove and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add the granulated sugar and vanilla bean seeds or vanilla extract, mixing well to incorporate. Add the eggs one at a time, beating on low speed after each addition to avoid incorporating too much air. Finally, mix in the sour cream and heavy cream until just combined to create a silky batter.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Place in the preheated oven and bake for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the peach cobbler topping: In a saucepan over medium heat, combine the sliced peaches, brown sugar, ground cinnamon, cornstarch, and lemon juice. Cook the mixture, stirring frequently, until it thickens and becomes bubbly, about 5 to 7 minutes. Remove from heat and let the peach topping cool completely before assembling.
- Make the salted caramel sauce: Heat the granulated sugar over medium heat in a saucepan, stirring frequently until it melts completely and turns a deep amber color. Add the cubed butter and stir until melted and combined. Slowly whisk in the heavy cream and continue to cook, bringing it to a boil for 1 minute. Remove from heat and stir in the sea salt. Allow the caramel to cool to room temperature.
- Assemble the dessert: Spoon the cooled peach cobbler topping evenly over the chilled cheesecake. Drizzle generously with the salted caramel sauce just before serving to add a delicious finishing touch.
Notes
- You can substitute frozen peaches if fresh peaches are unavailable; just make sure to thaw and drain them well.
- Allow all components—the crust, peach topping, and caramel sauce—to cool completely before assembling to prevent the cheesecake from becoming soggy.
- For a stronger vanilla flavor, scrape the seeds from the vanilla bean directly into the batter instead of using extract.
- Use a water bath when baking the cheesecake if you want an ultra-smooth texture and to prevent cracking.
