Description
Indulge in the decadent combination of a creamy Vanilla Bean Cheesecake topped with luscious Peach Cobbler and drizzled with Salted Caramel. This dessert is a perfect blend of sweet and salty flavors that will delight your taste buds.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¼ cup heavy cream
For the peach cobbler topping:
- 3 fresh peaches, peeled, pitted, and sliced
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
For the salted caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the cheesecake batter: Beat cream cheese until smooth, add sugar, vanilla bean seeds, and extract. Mix in eggs, sour cream, and heavy cream. Pour over crust.
- Bake the cheesecake: Bake in a water bath for 55–65 minutes. Cool in the oven with the door cracked.
- Chill the cheesecake: Refrigerate for at least 4 hours.
- Prepare the peach cobbler topping: Cook peaches, sugars, cinnamon, lemon juice, and cornstarch until thickened.
- Make the salted caramel: Melt sugar until amber-colored, whisk in butter, add cream, stir until smooth. Stir in sea salt.
- Serve: Top chilled cheesecake with peach cobbler and salted caramel.
Notes
- If fresh peaches aren’t available, frozen or canned peaches can be used.
- Caramel can be made ahead and stored in the fridge.
- For clean slices, chill cheesecake overnight and clean the knife between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36g
- Sodium: 310mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
