Carameled Peach Cheesecake Recipe

How to Make Carameled Peach Cheesecake

1. 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.
2. **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.
3. Press the crust mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
4. **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.
5. Add 4 large eggs one at a time, mixing well after each addition. Stir in 2 tablespoons lemon juice.
6. Pour the batter into the prepared crust.
7. 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).
8. 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.
9. **Topping:** In a small bowl, whisk together ½ cup sour cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract.
10. 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.
11. **Caramel Topping:** In a double boiler or heat-safe bowl set over simmering water, melt 14 ounces caramel candies, stirring occasionally until smooth.
12. 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.
13. Gently fold 2 cups sliced fresh peaches into the melted caramel. Slowly stir in the powdered sugar mixture until you reach your desired consistency.
14. Let the caramel topping cool to room temperature.
15. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, pour the caramel topping over the cheesecake.
16. Refrigerate for at least 4 hours, or preferably overnight, before serving.
17. To serve, run a thin knife around the edge of the pan to loosen the cheesecake. Carefully release the springform pan.
18. Slice and serve.