Roasted Peach and Vanilla Bean Cheesecake
This decadent dessert features a velvety smooth vanilla bean cheesecake base topped with honey-roasted peaches that caramelize into a rich, golden syrup. A perfect blend of summer fruit and creamy texture that elevates the classic New York-style cheesecake.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely ground
- 4 tbsp unsalted butter melted
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar divided for filling and peaches
- 1 cup sour cream full fat, room temperature
- 1 tbsp vanilla bean paste or seeds from one fresh vanilla bean
- 3 large eggs room temperature
- 3 large fresh peaches sliced into 1/2 inch wedges
- 2 tbsp honey for roasting peaches
- 0.5 tsp ground cinnamon optional for peaches
Notes
For best results, chill the cheesecake overnight. You can substitute vanilla bean paste with pure vanilla extract if needed. Store leftovers in an airtight container in the refrigerator for up to 4 days.