Description
A delicious Vanilla Bean Cheesecake topped with fresh peach cobbler and drizzled with salted caramel sauce.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, seeds scraped
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
- 4 cups fresh peaches, peeled and sliced (or canned peaches, drained)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter, cut into small pieces
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter (for caramel)
- ½ cup heavy cream (for caramel)
- 1 teaspoon sea salt (for caramel)
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and scraped vanilla bean seeds, mixing until well combined.
- Add eggs one at a time, mixing on low speed until just incorporated. Mix in sour cream and heavy cream until smooth.
- Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- While the cheesecake is chilling, prepare the peach cobbler topping. In a large bowl, combine sliced peaches, sugar, lemon juice, cinnamon, and cornstarch. Let sit for 15 minutes.
- In a skillet over medium heat, cook the peach mixture for about 5-7 minutes until slightly thickened. Remove from heat and stir in butter. Let cool.
- For the salted caramel sauce, in a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color.
- Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in sea salt. Let cool slightly.
- To serve, slice the cheesecake and top each slice with peach cobbler and a drizzle of salted caramel sauce.
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- Add a sprinkle of chopped pecans or walnuts on top of the peach cobbler for added crunch.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg