Ingrédients pour Carameled Peach Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling) + 2 tablespoons granulated sugar (for topping) + ¼ cup powdered sugar (for caramel topping)
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8-ounce) packages cream cheese
- 1 cup sour cream (for filling) + ½ cup sour cream (for topping)
- 4 large eggs
- Pure Vanilla Extract
- Fresh Lemon Juice
- 2 cups sliced fresh peaches
- 14 ounces caramel candies
- Powdered Sugar
- 2 tablespoons milk (for caramel topping)
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Comment préparer Carameled Peach Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper, ensuring it extends slightly over the edges.
- **Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- **Filling:** In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth. Gradually add 1 ½ cups granulated sugar, beating until combined. Beat in 1 cup sour cream and 1 teaspoon vanilla extract until smooth.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 2 tablespoons lemon juice.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly. Use an instant-read thermometer to check for 145°F (63°C) internal temperature.
- **Topping:** In a small bowl, whisk together ½ cup sour cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract.
- Carefully pour the sour cream mixture over the cheesecake. Increase oven temperature to 400°F (200°C) and bake for 15 minutes, or until lightly browned.
- **Caramel Topping:** In a double boiler or heat-safe bowl set over simmering water, melt 14 ounces caramel candies, stirring occasionally until smooth.
- In a separate small bowl, whisk together ¼ cup powdered sugar and 2 tablespoons milk until smooth and thick enough to coat the back of a spoon. Add more sugar or milk as needed to adjust consistency.
- Gently fold 2 cups sliced fresh peaches into the melted caramel. Slowly stir in the powdered sugar mixture until you reach your desired consistency.
- Let the caramel topping cool to room temperature.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, pour the caramel topping over the cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- To serve, run a thin knife around the edge of the pan to loosen the cheesecake. Carefully release the springform pan.
- Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
214g
Fat
119g
Carbs
19g
