Vanilla Bean Cheesecake with Peach Cobbler & Salted Carame

Introduction

Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel: A Family Favorite

When I first made this Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel, I knew it had the potential to be something special. But the reaction from my family and friends truly confirmed just how indulgent and memorable it is. From the rich, velvety cheesecake to the sweet, juicy peaches topped with a golden, buttery cobbler crust, and finally finished with the decadent salted caramel drizzle, every bite was a little slice of heaven. It was a showstopper at a family gathering and became an instant favorite. Whether for a special occasion or just a weekend treat, this dessert delivers on flavor, texture, and presentation, leaving everyone asking for the recipe. If you love a rich, creamy cheesecake combined with fruit and caramel, this dessert will surely impress.

---

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Vanilla Bean Cheesecake:

• 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

For the 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

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cubed
• ½ cup heavy cream, at room temperature
• 1 tsp sea salt

---

Instructions

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well mixed.
• Press the graham cracker mixture firmly into the bottom of the springform pan, ensuring an even layer across the bottom.
• Bake the crust for 8-10 minutes until it’s lightly golden, then remove from the oven and set aside to cool.

2. Make the Vanilla Bean Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy.
• Add the vanilla bean paste (or seeds from 1 vanilla bean) and mix until well incorporated.
• Add the eggs one at a time, mixing well after each addition. Then add the sour cream and vanilla extract, mixing until the batter is completely smooth.
• Pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

• To prevent cracking, use a water bath: place the springform pan in a large roasting pan, then add about 1 inch of hot water to the roasting pan.
• Bake for 60-70 minutes at 325°F, or until the edges are set, but the center is still slightly jiggly.
• Turn off the oven and leave the cheesecake in for another hour with the oven door slightly cracked.
• Once it’s cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

4. Prepare the Peach Cobbler Topping:

• In a medium bowl, combine the brown sugar, flour, and cinnamon.
• Add the cubed cold butter and mix with a fork or pastry cutter until the mixture forms coarse crumbs.
• Slice the peaches and arrange them on top of the chilled cheesecake.
• Sprinkle the cobbler topping over the peaches.
• Bake at 350°F (175°C) for 10-15 minutes, or until the cobbler topping is golden and bubbly.
• Allow the cheesecake to cool before serving.

5. Make the Salted Caramel Sauce:

• In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns a golden amber color.
• Add the butter carefully and stir until melted and fully incorporated.
• Gradually add the heavy cream while stirring continuously. Once it’s combined, remove from heat and stir in the sea salt.
• Let the caramel sauce cool slightly before drizzling it over the peach cobbler topping.

6. Serve:

• Drizzle the salted caramel sauce generously over the peach cobbler topping just before serving.
• Slice and serve, ensuring each piece gets a little bit of everything: creamy cheesecake, fruity peach cobbler, and a hint of salted caramel.
• Enjoy this indulgent, layered dessert!

---

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 500 kcal

(Note: Caloric content is an estimate and may vary based on specific ingredient brands and quantities used.)

---

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours, plus at least 4 hours of chilling time

---

How to Serve

To make the most of this rich dessert, here are some ideas for serving it:

• Chilled: Serve the cheesecake chilled for the best texture and flavor.
• Extra Salted Caramel: Drizzle a little more salted caramel sauce on top before serving for added decadence.
• Whipped Cream: Add a dollop of freshly whipped cream to each slice for extra creaminess.
• Fresh Peach Garnish: Top each slice with a fresh slice of peach for a pop of color and extra fruitiness.
• For a Festive Touch: Sprinkle a little ground cinnamon or nutmeg over the top for a warm spice note.
• With Dessert Wine: Pair with a glass of dessert wine, such as a late-harvest Riesling, for an elegant finish.

---

Additional Tips

1. Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother, lump-free cheesecake batter.
2. Don’t Overmix: Overmixing the batter can incorporate air, which can lead to cracks in the cheesecake. Mix until just combined.
3. Use a Water Bath: A water bath helps ensure the cheesecake cooks evenly and prevents cracks, giving you that perfect, creamy texture.
4. Chill Before Serving: Let the cheesecake chill fully before serving for the best flavor and texture.
5. Caramel Caution: Be careful when making caramel, as the sugar can get extremely hot. Stir slowly and avoid splashing.

---

Recipe Variations

• Berry Topping: Swap the peaches for a mixed berry topping for a tart contrast to the rich cheesecake.
• Nutty Caramel Sauce: Add chopped toasted pecans or walnuts to the caramel sauce for extra flavor and texture.
• Chocolate Drizzle: Replace the salted caramel sauce with a chocolate ganache drizzle for a rich, chocolatey twist.
• Ginger Snap Crust: Substitute the graham cracker crumbs with crushed ginger snaps for a spicy, warm flavor in the crust.
• Spiced Cheesecake Filling: Add a dash of cinnamon, nutmeg, or even ginger to the cheesecake batter for a cozy, spiced note.

---

Serving Suggestions

• With Ice Cream: Serve with a scoop of vanilla ice cream or cinnamon ice cream for an indulgent treat.
• Hot Beverage Pairing: Complement this dessert with a hot cup of coffee, espresso, or a rich cappuccino.
• Seasonal Fruit: Serve alongside fresh peach slices, berries, or even a fruit compote for a refreshing contrast.
• Herbal Tea: For a lighter finish, pair with a cup of chamomile or mint tea.
• For a Festive Touch: Add a sprinkle of cinnamon or powdered sugar on top for an elegant, holiday-inspired touch.

---

Freezing and Storage

• Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
• Freezing: To freeze, wrap the cheesecake (whole or sliced) in plastic wrap and place it in an airtight container. Freeze for up to 3 months.
• Thawing: To thaw, place the cheesecake in the refrigerator overnight. Avoid microwaving it, as it can ruin the texture.
• Caramel Storage: Store leftover caramel sauce in an airtight jar in the fridge for up to 2 weeks. Reheat gently before drizzling.

---

FAQ

Q1: Can I use canned peaches instead of fresh?
A1: Yes, canned peaches work perfectly as long as you drain them well to avoid excess moisture.

Q2: How can I avoid cracks in my cheesecake?
A2: Use a water bath, avoid over-mixing the batter, and let the cheesecake cool gradually to reduce the risk of cracking.

Q3: Can I make this cheesecake gluten-free?
A3: Yes! Simply swap the graham crackers for gluten-free crumbs, and this dessert becomes gluten-free.

Q4: Can I use regular vanilla extract instead of vanilla bean paste?
A4: Yes, vanilla extract will work, but vanilla bean paste or seeds provide a stronger, more aromatic flavor.

Q5: How long should I bake the cheesecake?
A5: Bake for 60-70 minutes, or until the edges are set and the center is just slightly jiggly.

Q6: Can I make this cheesecake ahead of time?
A6

: Absolutely! Cheesecake often tastes better after sitting in the fridge overnight, allowing the flavors to meld.

Q7: How do I slice the cheesecake cleanly?
A7: Use a warm knife and wipe it clean between cuts for neat, clean slices.

Q8: Can I make a mini version of this cheesecake?
A8: Yes, you can divide the recipe into smaller, individual-sized springform pans for mini cheesecakes.

Q9: How do I store leftover caramel sauce?
A9: Store leftover caramel sauce in a jar in the fridge for up to 2 weeks. Reheat gently before using.

Q10: Is there a way to make the caramel sauce less sweet?
A10: You can reduce the amount of sugar slightly, but keep in mind it might affect the consistency and flavor balance.

---

Conclusion

This Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel is a dessert that will not only satisfy your sweet tooth but also impress your guests with its rich, layered flavors. From the creamy, smooth cheesecake base to the sweet peach cobbler topping and the indulgent salted caramel drizzle, every bite is a perfect combination of textures and flavors. Whether you’re making it for a special occasion or just to treat yourself and your loved ones, this dessert is sure to be a hit. Enjoy every decadent bite!

Print