Vanilla Bean Cheesecake with Peach Cobbler and Salted Caramel
Vanilla Bean Cheesecake with Peach Cobbler and Salted Caramel is a delightful dessert that brings together the creamy richness of cheesecake, the fruity goodness of peaches, and the indulgent touch of salted caramel. It’s perfect for special occasions or a sweet treat to enjoy anytime.
Why Make This Recipe
This recipe is a great choice for anyone who loves cheesecake or fruit desserts. The combination of flavors makes it unique and enjoyable. Whether you want to impress guests or just treat yourself, this cheesecake is sure to satisfy your sweet tooth. Plus, it’s not overly complicated to make, making it accessible for bakers of all skill levels.
How to Make Vanilla Bean Cheesecake with Peach Cobbler and Salted Caramel
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 3 cups fresh or canned peaches (drained, if using canned)
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1/2 cup oat crumble topping (store-bought or homemade)
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt (or more, to taste)
Directions
- Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
- In a large bowl, beat the cream cheese and sugar until creamy. Add the sour cream, then the eggs one at a time, mixing in the vanilla bean paste and flour. Add the heavy cream and pour the mixture over the cooled crust. Bake for 50-60 minutes until the center is slightly wobbly. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.
- In a saucepan, combine the peaches, sugar, cinnamon, and cornstarch. Cook for 5 minutes until thickened. Let it cool and then spread over the cheesecake. Sprinkle with oat crumble topping.
- For the caramel, melt the butter in a saucepan. Stir in the brown sugar and simmer for 3-5 minutes. Add the heavy cream, vanilla, and salt. Cool slightly.
- Top the cheesecake with the peach cobbler mixture and drizzle with caramel. Slice and serve.
How to Serve Vanilla Bean Cheesecake with Peach Cobbler and Salted Caramel
Serve this cheesecake chilled as a stunning dessert at any meal. You can place extra salted caramel sauce on the side for those who love extra sweetness. Garnish with fresh peach slices or a dollop of whipped cream for a lovely presentation.
How to Store Vanilla Bean Cheesecake with Peach Cobbler and Salted Caramel
You can store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It should last for about 3 to 5 days in the fridge. You can also freeze the cheesecake for up to 2 months. Be sure to wrap it well and let it thaw in the refrigerator before serving.
Tips to Make Vanilla Bean Cheesecake with Peach Cobbler and Salted Caramel
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Don’t overmix the batter to prevent cracks in the cheesecake.
- If using fresh peaches, choose ripe ones for the best flavor.
- For a crunchier topping, you can toast the oat crumble lightly before sprinkling it on the cheesecake.
Variation
You can change the fruit topping depending on the season. Try using berries, apples, or even cherries for a different flavor. You can also experiment with flavored extracts like almond or coconut for a twist.
FAQs
1. Can I make this cheesecake a day ahead?
Yes, making it a day ahead can actually enhance the flavors as it chills. Just make sure to cover it well before storing in the fridge.
2. Can I use frozen peaches?
Yes, you can use frozen peaches! Just thaw and drain them before cooking to avoid excess liquid.
3. What can I use instead of graham cracker crumbs?
You can use digestive biscuits or any other sweet cookies that can be crushed to make a crust.
