Browned butter, brown sugar, old fashioned oats, peach pie filling, and creamy cheesecake are nestled inside a shortbread crust for this incredible browned butter peach crisp cheesecake.
It’s finally summer, and peach season is upon us! Growing up, we had two peach trees in our backyard. I loved picking peaches straight from the tree, slicing them open, and enjoying them fresh. For this browned butter peach crisp cheesecake, we use a wonderful premade peach pie filling and homemade everything else! It’s spectacular in flavor, and perfect for all of your July gatherings. This decadent dessert has a buttery shortbread crust and is filled with layers of vanilla bean cheesecake, peach pie filling, and a glorious browned butter crisp. It is topped with homemade vanilla bean ice cream, and the flavors could not possibly mesh any more perfectly. Let’s make it.
WHAT YOU'LL NEED TO MAKE THIS browned butter peach crisp cheesecake:
Shortbread cookies of choice (I’ve used Lorna Doone, Walker, or Pepperidge Farm)
Salted butter
Cream cheese
Granulated sugar
Heavy cream
Vanilla bean paste
Large eggs
Peach pie filling (I used Lucky Leaf brand)
THE CRUST
This glorious shortbread crust is thicker than my other 9” cheesecake recipes. It boasts three full cups of shortbread crumbs mixed with melted salted butter. That’s it. The ratio is perfect; the crust holds the filling without crumbling, and is super flavorful.
Begin by mixing the crumbs and the melted butter in a medium bowl with a fork until fully combined. The texture should be like wet sand. Press the crust into the 9-inch spring-foam cheesecake pan lined with a circle of parchment paper on the bottom. (You can line the sides with parchment if you wish, but I take my crust up the sides enough to form a good barrier and as such, this extra parchment isn’t needed).
Using the back end of a measuring cup or glass, ensure that the crust is firmly and evenly packed against the bottom of the pan and the sides. Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Alternatively I love this reusable easy bath cheesecake wrap. It’s perfect for keeping all of the water out and saving a bunch of tinfoil being tossed.
Set your wrapped crust aside while you make the filling.
That crisp topping {and filling}
This crisp topping is unique in that it starts with a nice golden browned butter. Browned butter has an aromatic and flavorful quality that only comes from browning it to a deep golden amber.
Begin by mixing all of your dry crisp ingredients together. Set this aside.
Place your butter in a sauce pan on the stove on medium to high heat. While the actual browning of the butter is fairly simple, you will want to keep a close eye on it and be cautious because it can get bubbly and very hot.
Once it fully melts, stay close. Whisk the butter as it bubbles and browns, and watch to be sure that beneath the foamy butter that rises, your butter isn’t starting to burn. This should take no more than one to three minutes depending on your burner temperature. Remove the brown butter and immediately pour it over your dry crisp ingredients. Mix well until a nice crisp topping forms, and no dry ingredients remain unmixed. Set this aside while you prepare your cheesecake filling.
THE FILLING
This creamy vanilla bean cheesecake is an offshoot of this funfetti cheesecake. Simple, perfectly proportioned cheesecake is layered with premade peach pie filling + the most mouth watering browned butter crisp. The result is a perfect peach crisp meets an incredibly creamy cheesecake, and we top the entire thing with my simple homemade vanilla bean ice cream.
Begin by beating the cream cheese and the sugar on medium for about 2 minutes, until light and fluffy. Add the heavy cream and vanilla bean paste, mixing until incorporated, about 20 seconds. Add each egg at a time, and mix until just incorporated. Do not over-mix the eggs into the batter.
Pour half of the cheesecake batter into the prepared crust pan. Spoon half of the peach pie filling onto the top, ensuring that you leave about an inch between the pie filling and the side of the cheesecake. Pour half of the crisp topping all over the peaches, covering the cheesecake. Repeat with the remaining cheesecake filling and the peach filling. Finish by sprinkling the remaining crisp topping all over the cheesecake.
Bake at 350° for for 2 hours and 30 minutes. Cover the cheesecake gently with a tinfoil dome at the 1 hour mark to keep the top from browning too quickly.
Remove the cheesecake from the oven. It should be mostly set and golden on the edges and top but still slightly jiggly in the middle. It will set up further as it cools. Let it rest in the water bath for thirty minutes. Remove the cheesecake pan from the water bath and transfer to the refrigerator. Chill for 3-4 hours or overnight. Cheesecake should be fully chilled and set before cutting.
THE TOPPINGS
The vanilla bean ice cream is creamy dreamy perfection! I wrote a book that was released last summer called Easy No-Churn Ice Cream. This book has over 100 combination of no-churn ice cream and cookies, and is perfect for all of your summertime dessert making! Most of it is no-bake, except for the cookies and a handful of mix-ins.
For this blog post, I’m letting you in on the recipe! It’s super easy, and trust me when I say you will not want to buy store bought ice cream again. There are only a handful of ingredients, you can choose all dairy free ones if you like as well, and it’s comes together in about five minutes.
You’ll want to make this ice cream the night before you make the cheesecake if you plan to have the cheesecake the same day (for that to work, it would be best to make the cheesecake first thing in the morning and enjoy it well after dinner).
Begin by whipping the heavy cream with an hand mixer or standing mixer until still peaks form, about 1-3 minutes. In a small bowl, add the sweetened condensed milk, the half and half, and the vanilla bean paste. Whisk to combine, about 20 seconds. Add the sweetened condensed milk mixture to the whipped heavy cream, and gently mix until combined, about 30-60 seconds. You can gently whisk the ice cream batter if you feel like there are too many lumps left.
Pour the ice cream into a freezer safe tupperware or an 8x8 baking dish. Freeze for 3-4 hours or overnight. The ice cream should be completely solid before serving.
PRODUCTS USED
Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!), and the water bath liner (in 6-inches and 9-inches, I have both and love them).
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
THE DIETARY SUBSTITUTIONS
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Walker makes a Gluten Free Shortbread that would be neigh identical in this crust. Simply sub in at a 1:1 ratio and continue as instructed.
Due to the nature of the butter cookies in this crust, it would not be possible to make the crust dairy free. If you desire a dairy free crust, I suggest subbing in my Graham cracker crust and choosing dairy free grahams crackers.
If you want to ensure that your oats are gluten free, Bob’s Red Mill makes certified gluten free old fashioned oats.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the ice cream.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Sweetened Condensed Coconut Milk is a perfect dairy-free substitute in the ice cream.
If you loved this Browned Butter Peach Crisp Cheesecake, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
Browned Butter Peach Crisp Cheesecake
Ingredients
For the Crust:
- 40 Lorna Doone Shortbread Cookies, crushed (1 10 ounce pack)
- ½ Cup Salted Butter, melted
For the Crisp Topping/ Filling:
- ¼ Cup Salted butter, browned
- ¼ Cup + 2 Tablespoons Dark Brown Sugar, packed
- 2 Tablespoons Granulated Sugar
- ¼ Cup All Purpose Flour
- ½ Cup + 2 Tablespoons Old Fashioned Oats
- ¼ Teaspoon Ground Cinnamon
- ⅛ Teaspoon Ground Nutmeg
For the Cheesecake Filling:
- 24 Ounces Cream Cheese, softened to room temperature
- 1 ½ Cups Granulated Sugar
- ¼ Cup Heavy Cream
- 1 Tablespoon Pure Vanilla Bean Paste
- 3 Large Eggs, room temperature
- 1 21 Ounce Can of Peach Pie Filling
For the Vanilla Bean Ice Cream:
- 1 ½ Cups Heavy Cream, whipped to stiff peaks
- 1 14 Ounce Can of Sweetened Condensed Milk
- ½ Cup Half and Half
- 1 Teaspoon Pure Vanilla Bean Paste
Instructions
- For the Shortbread Crust: Begin by mixing the crumbs and the melted butter in a medium bowl with a fork until fully combined. The texture should be like wet sand. Press the crust into the 9-inch spring-foam cheesecake pan lined with a circle of parchment paper on the bottom. (You can line the sides with parchment if you wish, but I take my crust up the sides enough to form a good barrier and as such, this extra parchment isn’t needed). Using the back end of a measuring cup or glass, ensure that the crust is firmly and evenly packed against the bottom of the pan and the sides. Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Alternatively I love this reusable easy bath cheesecake wrap. It’s perfect for keeping all of the water out and saving a bunch of tinfoil being tossed.Set your wrapped crust aside while you make the filling.
- For the Crisp Topping / Filling: Begin by mixing all of your dry crisp ingredients together. Set this aside. Place your butter in a sauce pan on the stove on medium to high heat. While the actual browning of the butter is fairly simple, you will want to keep a close eye on it and be cautious because it can get bubbly and very hot. Once it fully melts, stay close. Whisk the butter as it bubbles and browns, and watch to be sure that beneath the foamy butter that rises, your butter isn’t starting to burn. This should take no more than one to three minutes depending on your burner temperature. Remove the brown butter and immediately pour it over your dry crisp ingredients. Mix well until a nice crisp topping forms, and no dry ingredients remain unmixed. Set this aside while you prepare your cheesecake filling.
- For the Cheesecake Filling: Begin by beating the cream cheese and the sugar on medium for about 2 minutes, until light and fluffy. Add the heavy cream and vanilla bean paste, mixing until incorporated, about 20 seconds. Add each egg at a time, and mix until just incorporated. Do not over-mix the eggs into the batter. Pour half of the cheesecake batter into the prepared crust pan. Spoon half of the peach pie filling onto the top, ensuring that you leave about an inch between the pie filling and the side of the cheesecake. Pour half of the crisp topping all over the peaches, covering the cheesecake. Repeat with the remaining cheesecake filling and the peach filling. Finish by sprinkling the remaining crisp topping all over the cheesecake.Bake at 350° for for 2 hours and 30 minutes. Cover the cheesecake gently with a tinfoil dome at the 1 hour mark to keep the top from browning too quickly. Remove the cheesecake from the oven. It should be mostly set and golden on the edges and top but still slightly jiggly in the middle. It will set up further as it cools. Let it rest in the water bath for thirty minutes. Remove the cheesecake pan from the water bath and transfer to the refrigerator. Chill for 3-4 hours or overnight. Cheesecake should be fully chilled and set before cutting.
- For the Ice Cream: You’ll want to make this ice cream the night before you make the cheesecake if you plan to have the cheesecake the same day (for that to work, it would be best to make the cheesecake first thing in the morning and enjoy it well after dinner).Begin by whipping the heavy cream with an hand mixer or standing mixer until still peaks form, about 1-3 minutes. In a small bowl, add the sweetened condensed milk, the half and half, and the vanilla bean paste. Whisk to combine, about 20 seconds. Add the sweetened condensed milk mixture to the whipped heavy cream, and gently mix until combined, about 30-60 seconds. You can gently whisk the ice cream batter if you feel like there are too many lumps left.Pour the ice cream into a freezer safe tupperware or an 8x8 baking dish. Freeze for 3-4 hours or overnight. The ice cream should be completely solid before serving.
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