Description
This decadent Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel combines a creamy, smooth cheesecake infused with real vanilla bean paste, topped with sweet and spiced peach cobbler, all finished with a luscious homemade salted caramel sauce. Perfect for special occasions or any time you crave a rich and comforting dessert.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Vanilla Bean Cheesecake Filling
- 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
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
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: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all ingredients are well combined. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Bake the crust at 350°F (175°C) for 8-10 minutes, then set aside to cool.
- Make the Vanilla Bean Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the granulated sugar and vanilla bean paste, mixing well to incorporate. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Next, mix in the sour cream and vanilla extract until the filling is smooth and creamy. Pour the cheesecake batter evenly over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake: Bake the cheesecake at 350°F (175°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then remove from the oven and allow to cool to room temperature before refrigerating for at least 4 hours or overnight to fully set.
- Prepare the Peach Cobbler Topping: Arrange the peach slices evenly over the chilled cheesecake. In a small bowl, combine the brown sugar, flour, and ground cinnamon; sprinkle this cobbler mixture over the peaches. Dot the topping with the cold cubed butter pieces. Bake the topped cheesecake at 350°F (175°C) for 10-15 minutes, or until the cobbler topping is golden brown and bubbly. Remove from oven and let cool.
- Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it liquefies and turns a medium amber color. Carefully add the cubed butter and stir until melted and fully combined. Slowly pour in the heavy cream while stirring; the mixture will bubble vigorously. Remove from heat and stir in the sea salt. Allow the caramel sauce to cool slightly before drizzling generously over the cheesecake.
- Serve: Slice the cheesecake using a hot, clean knife for clean cuts. Serve each slice topped with the peach cobbler and a drizzle of the salted caramel sauce. Enjoy this luscious, layered dessert that perfectly blends creamy cheesecake, fruity topping, and rich caramel flavors.
Notes
- Use room temperature cream cheese and eggs for a smoother cheesecake batter and to avoid lumps.
- For the best flavor, use fresh peaches when in season; canned peaches work as a convenient substitute.
- Allow the salted caramel to cool slightly before drizzling to prevent it from melting the cobbler topping.
- Chilling the cheesecake overnight improves texture and flavor melding.
- If you don’t have vanilla bean paste, vanilla extract will substitute but use less as the paste has stronger flavor.
