Description
This Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel is a luscious, layered dessert that combines a creamy vanilla bean cheesecake base with a warm peach cobbler topping and a rich homemade salted caramel drizzle. Perfect for summer gatherings, this beautifully textured and flavorful cheesecake offers a delightful balance of fruity sweetness and decadent caramel, all resting on a buttery graham cracker crust.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
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
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
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 your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly to prevent sticking during baking.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 10 minutes to set it, then remove it from the oven and allow to cool.
- Prepare the Cheesecake Filling: Using a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue beating until fully incorporated. Mix in the sour cream and vanilla bean paste thoroughly. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing which can cause cracks.
- Bake the Cheesecake: Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula. Place the springform pan inside a larger baking dish and pour about one inch of hot water into the outer dish to create a water bath, which helps bake the cheesecake evenly and prevents cracking. Bake for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly.
- Cool and Chill the Cheesecake: Once baked, turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. Then remove from the oven and refrigerate the cheesecake for at least 4 hours or preferably overnight to completely set and develop flavors.
- Prepare Peach Cobbler Topping: In a saucepan set over medium heat, combine the sliced peaches, brown sugar, cornstarch, cinnamon, and vanilla extract. Stir continuously and cook the mixture until it thickens and the peaches become tender, about 6 to 8 minutes. Remove from heat and allow it to cool before topping the cheesecake.
- Make Salted Caramel Sauce: In another saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into an amber-coloured liquid. Carefully add the cubed butter and stir until fully incorporated. Slowly pour in the heavy cream while stirring continuously. Stir in the sea salt and let the sauce cool slightly to thicken.
- Assemble and Serve: Before serving, top the chilled cheesecake with the prepared peach cobbler mixture. Drizzle generously with the salted caramel sauce. Optionally, sprinkle chopped toasted pecans for added texture and flavor. Slice and enjoy your decadent layered dessert.
Notes
- You can use canned peaches as a substitute if fresh or frozen peaches are unavailable.
- The cheesecake can be made a day ahead and stored in the refrigerator to enhance flavors.
- For extra texture and flavor, sprinkle chopped toasted pecans on top before serving.
