Description
Peach Caramel Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tbsp sugar
For the Cheesecake Filling:
2 packages (8 oz each) cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 cup heavy cream
1 tbsp lemon juice
For the Topping:
½ cup caramel sauce
2 fresh peaches, sliced
Instructions:
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Bake for 10 minutes, then let cool.
In a bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add heavy cream and lemon juice, mixing until well combined. Pour over the crust and smooth the top. Refrigerate for at least 4 hours or overnight.
Before serving, drizzle caramel sauce over the cheesecake and arrange fresh peach slices on top. Slice and enjoy!
Step-by-Step Guide
1. Prepare the Pan: Grease the bottom and sides of a 9-inch springform pan. For easier removal, line the bottom with a circle of parchment paper.
2. Make & Bake the Crust: Thoroughly combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Bake at 350°F for 10 minutes, then let it cool completely on a wire rack.
3. Create the Filling: Using a stand or hand mixer on medium speed, beat the softened cream cheese until completely smooth and lump-free. Add the sugar and vanilla, beating until fully incorporated. With the mixer on low, gradually pour in the heavy cream. Once combined, increase speed to medium-high and whip for 2-3 minutes until the mixture thickens and holds soft peaks. Fold in the lemon juice with a spatula.
4. Chill Thoroughly: Pour the filling over the cooled crust, smooth the top, and cover tightly with plastic wrap. Refrigerate for a minimum of 4 hours, but overnight is ideal for perfect firmness and flavor.
5. Add Toppings & Serve: Just before serving, run a thin knife around the inside edge of the pan and release the springform collar. Drizzle with caramel sauce and artfully arrange the fresh peach slices on top.
Serving Suggestions
Serve each slice with an extra drizzle of warm caramel sauce. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the flavors beautifully. For a textural contrast, sprinkle with toasted pecans or chopped honey-roasted almonds. Pair with a glass of late-harvest Riesling or a cup of strong coffee.
How-to Summary
This no-bake peach caramel cheesecake involves making a simple baked graham cracker crust, whipping a creamy no-bake filling of cream cheese, sugar, vanilla, heavy cream, and lemon juice, and chilling it thoroughly. The final step is topping with caramel and fresh peaches just before serving for a stunning and delicious dessert.
Frequently Asked Questions
Q: Can I use canned peaches instead of fresh?
A: Yes, but ensure they are well-drained and patted dry to prevent a soggy topping. Jarred peaches in light syrup are a good alternative.
Q: How can I prevent cracks in my cheesecake filling?
A> Since this is a no-bake filling, cracks aren’t a concern. The key is ensuring your cream cheese is fully softened to room temperature before mixing to avoid lumps.
Q: How long will this cheesecake keep in the fridge?
A> Properly covered, it will stay fresh for 3-4 days. Add the peach and caramel topping only when ready to serve to maintain freshness.
Q: Can I make this cheesecake ahead of time?
A> Absolutely. Prepare the crust and filling up to 2 days in advance. Keep it covered in the refrigerator and add the toppings on the day of serving.
Q: My filling is too soft. What went wrong?
A> The most common causes are under-whipping the cream cheese mixture or not chilling it long enough. Ensure you whip until truly thickened and allow a full overnight chill for best results.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Not pressing the crust mixture firmly enough into the pan, causing a crumbly base.
- Under-whipping the heavy cream mixture; it should be thick and hold its shape.
- Adding the peach topping too early, which can make the peaches weep and the caramel soak in.
- Attempting to slice the cheesecake before it has fully set, resulting in a messy presentation.
Conclusion
This Peach Caramel Cheesecake is the perfect balance of rich, creamy, and fruity flavors with minimal effort. By following this detailed guide and avoiding common pitfalls, you can create an impressive, restaurant-quality dessert that is sure to delight any crowd. Its make-ahead nature makes it an ideal choice for entertaining, guaranteeing a sweet and memorable end to any meal.