Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel
This showstopper dessert combines creamy vanilla bean cheesecake with juicy peach cobbler topping and a luscious salted caramel drizzle!
Ingredients:
For the Crust:
1 cups graham cracker crumbs
cup granulated sugar
cup unsalted butter, melted 杻
For the Vanilla Bean Cheesecake:
24 oz cream cheese, softened 燎
1 cup granulated sugar
1 tbsp vanilla bean paste or seeds from 1 vanilla bean
3 large eggs 讀
1 cup sour cream
1 tsp vanilla extract
For the Peach Cobbler Topping:
2-3 fresh peaches, sliced or canned peaches, drained
cup brown sugar
2 tbsp flour
1 tsp ground cinnamon
2 tbsp cold butter, cubed 杻
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter, cubed 杻
cup heavy cream, at room temperature
1 tsp sea salt 蓼
Instructions:
1 Prepare the Crust:
Preheat oven to 325F 163C and grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of the pan to form a crust.
Bake for 8-10 minutes, then set aside to cool.
2 Make the Vanilla Bean Cheesecake Filling:
Beat softened cream cheese and sugar in a large bowl until smooth and creamy.
Add vanilla bean paste and mix well.
Beat in the eggs one at a time, mixing after each addition. Add sour cream and vanilla extract and mix until smooth.
Pour cheesecake batter over the cooled crust and smooth the top.
3 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 until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
4 Prepare the Peach Cobbler Topping:
In a bowl, combine brown sugar, flour, and cinnamon. Add cold butter cubes and blend with a fork or pastry cutter until it resembles coarse crumbs.
Arrange peach slices over the chilled cheesecake and sprinkle the cobbler mixture on top.
Bake the topped cheesecake at 350F 175C for 10-15 minutes until golden and bubbly.
5 Make the Salted Caramel Sauce:
In a saucepan over medium heat, melt sugar, stirring constantly until it turns amber.
Carefully add butter and stir until melted. Slowly add heavy cream while stirring, then remove from heat and add sea salt.
Let caramel cool slightly.
6 Serve:
Drizzle the salted caramel sauce over the peach cobbler topping. Slice and serve, savoring each bite of creamy cheesecake, peachy cobbler, and rich caramel!
Enjoy the luscious blend of creamy vanilla, sweet peaches, and salted caramel in every bite!
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