Description
This Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel is an irresistible dessert that combines the velvety smoothness of vanilla bean cheesecake with a sweet, fruity peach cobbler topping and a rich, salted caramel sauce. Perfect for any special occasion or indulgent weekend treat, this cheesecake is a showstopper your guests will rave about. The flavors are perfectly balanced, with the sweetness of the peaches, the buttery crust, and the salty-sweet caramel sauce providing a delightful contrast.
Ingredients
Scale
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
- Prepare the Crust:
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the springform pan to form an even crust.
- Bake for 8-10 minutes, then set aside to cool.
- Make the Vanilla Bean Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla bean paste and mix until well incorporated.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla extract until smooth.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan and add about 1 inch of hot water to create a water bath.
- Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Peach Cobbler Topping:
- In a medium bowl, mix the brown sugar, flour, and cinnamon. Add the cold butter cubes and mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Arrange the peach slices on top of the chilled cheesecake, then sprinkle the cobbler mixture over the peaches.
- Bake the topped cheesecake at 350°F (175°C) for 10-15 minutes, or until the cobbler topping is golden and bubbly. Let it cool.
- Make the Salted Caramel Sauce:
- In a 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 combined.
- Slowly add the heavy cream while stirring. Remove from heat and add the sea salt.
- Allow the caramel to cool slightly before drizzling over the cheesecake.
- Serve:
- Drizzle the salted caramel sauce over the peach cobbler topping.
- Slice and serve! Enjoy this luscious Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel.
Notes
- Chill Time: Be sure to refrigerate the cheesecake for at least 4 hours or overnight to let the flavors meld and ensure a smooth texture.
- Peach Variations: If fresh peaches are out of season, you can substitute canned peaches—just be sure to drain them well.
- Caramel Caution: When making the caramel sauce, be cautious, as the hot sugar can burn easily. Stir constantly, and be careful when adding the butter and cream.
- Prep Time: 30 minutes
- Cook Time: 1 hr 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg