Carameled Peach Cheesecake
Indulge in the luxurious flavors of summer with this Carameled Peach Cheesecake, a dessert that expertly combines creamy decadence with the sweet, caramel-kissed essence of perfectly ripe peaches. Featuring a buttery graham cracker crust, velvety cream cheese filling, and a crown of caramelized peaches in a brown sugar glaze, this cheesecake is as stunning as it is delicious. Baked to perfection in a gentle water bath for a silky-smooth texture and topped with a golden layer of fruity goodness, this dessert is ideal for special occasions or an elegant finish to any dinner party. Whether served chilled or at room temperature, this peach cheesecake is guaranteed to steal the spotlight and delight your taste buds with its rich flavors and irresistible presentation. Perfect for peach season or anytime you crave a slice of heavenly indulgence!
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Recipe Information
Ingredients
- 180 grams Graham cracker crumbs
- 85 grams Unsalted butter (melted)
- 25 grams Granulated sugar
- 680 grams Cream cheese (softened)
- 120 grams Sour cream
- 200 grams Granulated sugar
- 5 milliliters Vanilla extract
- 3 Large eggs
- 4 Fresh peaches (sliced)
- 30 grams Butter (for caramelizing)
- 60 grams Light brown sugar
- 60 milliliters Heavy cream
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix.
Pour the cheesecake filling over the prepared crust, spreading it out evenly.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, and place the pan in a larger baking dish.
Fill the larger baking dish with enough hot water to come about halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 55–60 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, slightly crack the door, and let the cheesecake cool in the oven for 1 hour.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
To caramelize the peaches, melt 30 grams of butter in a large skillet over medium heat.
Add the sliced peaches and sprinkle them with light brown sugar. Cook, stirring occasionally, for 5–7 minutes, until the peaches are soft and caramelized.
Stir in the heavy cream and cook for 1–2 additional minutes, until the sauce thickens slightly.
Let the caramelized peaches cool slightly, then arrange them on top of the chilled cheesecake.
Slice and serve the caramelized peach cheesecake. Enjoy!
Nutrition Facts
Calories |
5994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.2 g | 526% | |
| Saturated Fat | 239.5 g | 1198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1683 mg | 561% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 535.1 g | 195% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 414.1 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1112 mg | 86% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
