Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel

This Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel is the ultimate dessert indulgence. Creamy, velvety cheesecake infused with real vanilla bean sits on a buttery graham cracker crust, topped with a warm peach cobbler layer and finished with a drizzle of golden salted caramel. Each bite is a perfect harmony of creamy, fruity, and sweet-salty flavors that make this dessert unforgettable. It’s luxurious enough for special occasions, yet surprisingly simple to create at home.

Why You’ll Love This Recipe

Show-Stopping Layers: Cheesecake, cobbler topping, and caramel in one bite.
Elegant Yet Comforting: Gourmet flavor meets cozy Southern charm.
Seasonal & Flexible: Perfect for summer with peaches, or swap with other fruits.
Crowd-Pleaser: Ideal for birthdays, holidays, or dinner parties.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the Cheesecake Filling:

• 24 oz light cream cheese, softened
• 1 cup granulated sugar
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 3 large eggs
• ½ cup light sour cream
• 2 tbsp all-purpose flour

For the Peach Cobbler Topping:

• 3 cups fresh or canned peaches, sliced
• ¼ cup brown sugar
• 1 tsp cinnamon
• 1 tbsp cornstarch
• 1 tsp lemon juice
• ½ cup rolled oats
• ¼ cup flour
• ¼ cup cold butter, cubed

For the Salted Caramel Drizzle:

• ½ cup granulated sugar
• 2 tbsp butter
• ¼ cup heavy cream
• ½ tsp sea salt

Instructions

1. Prepare the Crust
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.

2. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Scrape vanilla bean seeds into the mixture (or add extract). Mix in eggs one at a time, followed by sour cream and flour. Pour over cooled crust.

3. Bake the Cheesecake
Bake for 50–60 minutes until the edges are set but the center is slightly jiggly. Turn off oven, crack the door, and let cheesecake rest for 1 hour. Chill in the refrigerator at least 4 hours or overnight.

4. Prepare the Peach Cobbler Topping
In a saucepan, combine peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Cook until thickened. In a bowl, combine oats, flour, and cold butter to form a crumbly mixture. Sprinkle over peaches and bake at 350°F (175°C) for 20 minutes until golden. Cool slightly.

5. Make the Salted Caramel
In a saucepan, melt sugar until golden. Stir in butter, then slowly whisk in cream. Add sea salt and let cool slightly.

6. Assemble the Dessert
Spread peach cobbler topping evenly over chilled cheesecake. Drizzle generously with salted caramel just before serving.

Nutritional Information

Calories: 360
Carbohydrates: 38g
Fat: 20g
Protein: 6g
Fiber: 2g

Tips for Success

• Use Room Temperature Cream Cheese: Ensures a smooth filling.
• Don’t Overbake: A slight jiggle in the center keeps it creamy.
• Chill Fully: The cheesecake sets best when cooled overnight.
• Make Ahead Friendly: Both cheesecake and cobbler topping can be prepared in advance.

Why This Recipe Works

The creamy vanilla bean cheesecake creates a rich base, while the peach cobbler adds fruity sweetness and texture. The salted caramel drizzle ties everything together with a perfect balance of sweet and salty. It’s the kind of dessert that feels both elegant and comforting, making it irresistible for any occasion.

Vanilla Bean Cheesecake with Peach Cobbler & Salted Caramel is a decadent, layered dessert that delivers a burst of flavors in every slice. From the velvety cheesecake to the spiced peaches and buttery crumble, topped with silky caramel, this recipe transforms a classic cheesecake into something truly extraordinary. Perfect for celebrations or when you simply want to impress, this dessert is bound to become a favorite.